Kafana, a Serbian restaurant on the Lower East Side, stuffs its pljeskavica with cheese. Tangor creamy condiments go alongside.A charcoal-grilled meat patty called pljeskavica has become common in Queens neighborhoods where Bosnians and Croatians, Serbs and Montenegrins now live side by side.

Salvador Figueroa with chickens fresh off the grill at Burnet BBQ in UnionChefs around the state, including the operators of a Korean-Mexican food truck in Jersey City, add their own ethnic touches to cooking on the grill.

Jeff Raider, right, and Vinny Mocarski leading a cooking class at Rainbeau Ridge. Rainbeau Ridge in Bedford Hills offers hands-on experience with well-regarded local chefs on a sustainable farm.

How does the family of Dorothy Davis of Harlem celebrate the Fourth? With chicken, and ribs, and greens, and macaroni, and lots of it.

Restaurateurs across New Jersey are taking a new approach with the most ordinary of foods.

At Energy Kitchen, no dish contains more than 500 calories and every item is grilled, steamed or baked.

In Prospect Park over the weekend, in what was perhaps a snapshot of countless other celebrations throughout New York City, holiday cookouts had a distinctly ethnic flair.