Blackberry Icebox Cake
This creamy, dreamy icebox cake—built in a bowl for maximum ease—is the no-bake dessert you'll be making all summer.
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Crispy Pork Cutlets with Fennel Salad
If you have access to a butcher, ask them to cut the pork shoulder into steaks for you. If not, slice the shoulder crosswise into 4 equal pieces. Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for a weeknight meal.
Charred Tomato Salsa
Nothing beats serving this salsa still warm and freshly blended. The bright lime juice and herbaceous cilantro are most bracing straight out of the blender. This recipe is from Valentina’s Tex Mex BBQ in Austin, TX.
Orecchiette with Buttermilk, Peas, and Pistachios
We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
Hanger Steak with Charred Scallion Sauce
This sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops...we could do this all day.
Peach-Mustard Barbecue Sauce
The riper the peaches, the more delicious and nuanced the sauce will be. Serve this alongside any grilled meat or fish, but it was developed to go with this Pork Tenderloin. This recipe is from B’s Cracklin’ BBQ in Savannah, GA. Read more about pitmaster Bryan Furman here.
Grilled Salmon Steaks with Cilantro-and-Garlic Yogurt Sauce
This yogurt sauce will work on virtually any protein you can think of. Even tofu. Yeah, we went there. Try this glaze on: Shrimp, black bass, or snapper fillets, chicken pieces, or lamb chops.
Fried Fish Sandwiches with Cucumbers and Tartar Sauce
Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house. That’s right: we’re frying on the grill. For the best results for this fish sandwich recipe, use hake, pollock, or cod.
Charred Cabbage with Goat Cheese Raita and Cucumbers
For this vegetarian grilling recipe, go hard when charring the cabbage wedges—to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften. Serve this summer side dish with a refreshing raita sauce and crunchy Corn Nuts on top, and prepare to be amazed.
Spicy Kimchi Slaw
We traded the goopy sweet mayo dressing in your typical cabbage cole slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.
Grilled Pork Chops with Pineapple-Turmeric Glaze
For this grilled pork chops recipe, don’t be afraid of getting a good char here. It just means the sugars in the glaze are caramelizing (not that the meat is burning), resulting in deep, complex flavor. Try this glaze on shrimp, whole fish, chicken breasts, slab bacon, or beef skewers.
Matcha-Dipped Strawberries
Matcha and sesame seeds take these strawberries to a place chocolate-dipped berries only dream of. You won't stop at just one.
Charred Bean and Pea Salad
Beautifully crisp with just the right amount of char, this loose riff on a three-bean salad covers your textural bases. This also can be serve at room temperature!
Wilted Greens in Tomato-Bacon Broth
Sweet, sour, and simple, these wilted greens are a faster version of braised collards and make a fantastic summer side dish. The tomato-bacon broth is everything. While you can use any green you like for this wilted greens recipe, a mix of tender and sturdy ones—some bitter and some hardy—gives the best balance to the final dish.
Spiked Ginger-Mint Lemonade
Refreshing! And potentially debilitating, so be careful. This recipe, from B’s Cracklin’ BBQ in Savannah, GA, (read more about pitmaster Bryan Furman here) was originally made with Lawn Dart ginger-lemon liqueur, but Absolut Citron will work.
Marinated Zucchini with Hazelnuts and Ricotta
Zucchini is anything but boring when bathed in a kicky vinaigrette. Summer squash contains a lot of water, which can cause it to get mushy when cooked. We turned to a trick we use with moisture-rich vegetables like cucumbers and eggplant: Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.
Grilled Rosemary Lamb with Juicy Tomatoes
Lamb shoulder: Not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less unwieldy on the grill and allows you to monitor the internal temperature more easily.
Grilled Swordfish with Charred Leeks and Citrus
Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak. An even higher temp chars the leeks so that they’re smoky outside and sweet and juicy inside.