Great Summer Entrées

A collection of our very favorite summer mains

Crabs and Spaghetti

Crabs and Spaghetti

In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.Todd Coleman
Quick Fish Filets in Tomato Sauce

Quick Fish Filets in Tomato Sauce

Bring all the ingredients along for this simple main dish on a camping trip and make it with freshly caught fish.Todd Coleman
Fried Chicken

Fried Chicken

Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou's Kitchen is some of the best we've ever tasted.Todd Coleman
St. Louis Country-Style Ribs

St. Louis Country-Style Ribs

Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.Todd Coleman
Bacon-Wrapped Smoked Trout with Tarragon

Bacon-Wrapped Smoked Trout with Tarragon

This trout dish turns smoky and succulent in a stove-top smoker.Todd Coleman

Brett Schreyer's Competition Pulled Pork

This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce. See the recipe for Brett Schreyer's Competition Pulled Pork »Todd Coleman

Barbacoa (Chile-Rubbed Smoked Lamb)

Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa. See the recipe for Barbacoa (Chile-Rubbed Smoked Lamb) »Penny de los Santos
See the RecipeLandon Nordeman
Salade Niçoise

Salade Niçoise

A French bistro staple, this provençal salad combines tuna, olives, cucumber, green beans, anchovies, and other spring vegetables for a filling and protein-rich meal.Todd Coleman

Fettuccine with Heirloom Tomatoes

Fettuccine with Heirloom Tomatoes
This homemade fettuccine is simply tossed with heirloom tomatoes and basil.Todd Coleman

Pescado Encarcelado (Fish Stuffed with Pico de Gallo)

This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.Todd Coleman
Steamed Blue Crabs

Steamed Blue Crabs

Well-seasoned crabs steamed with beer and vinegar are an East Coast summer classic.Landon Nordeman
Linguine with Clam Sauce

Linguine with Clam Sauce

The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together.Landon Nordeman

Shrimp Mozambique

This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta. This recipe first appeared in our March 2013 issue with Jane and Michael Stern's article Mill Town Meals. See the recipe for Shrimp Mozambique »Todd Coleman
Ultimate Grilled Cheeseburger

Ultimate Grilled Cheeseburger

This burger, inspired by one created in Modernist Cuisine co-author Nathan Myhrvold's culinary lab, is topped with a tangy cream and vermouth sauce. Adding egg yolks to freshly ground meat makes for a supremely rich burger.Todd Coleman

Blue Cheese-Stuffed Burgers

Quick-pickled cremini mushrooms and red onions are a zesty foil for juicy blue cheese-stuffed burgers. See the recipe for Blue Cheese-Stuffed Burgers »Laura Sant
Coffee-and Soy-Marinated Flank Steak

Coffee-and Soy-Marinated Flank Steak

Strong coffee pairs with soy sauce and lightly caramelized garlic and onions in a marinade that leads to ultra-juicy flank steak.Laura Sant
Grilled Snapper with Habanero and Scallions

Grilled Snapper with Habanero and Scallions

Chile heat brings out the sweetness of whole red snapper in this Jamaican recipe.Helen Rosner
Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)

Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)

Though the chicken is normally spatchcocked for this smoky Thai specialty, cutting it into pieces works just as well.Austin Bush
Cambodian-Style Ginger Lemongrass Baby Backs (Chrong Chomnei Jrok Oeng)

Cambodian-Style Ginger Lemongrass Baby Backs (Chrong Chomnei Jrok Oeng)

These Asian style ribs are marinated in a pungent paste made with fish sauce, lemon grass, and garlic and are served with a flavorful chili and lime spiked sauce.Todd Coleman