Summer's in full swing, and we're excited to take advantage of all our seasonal favorites: steak and vegetables on the grill, summer produce, and refreshing desserts. We've rounded up recipes we can't wait to cook this month.
July is prime cookout season. The weather's good, kids are out of school, and people are ready to party. We've got all sorts of grilling recipes for you to try out this month. We love cooking steak on the grill, whether you use an elaborate marinade like the one with our grilled flank steak with gochujang, mirin, soy sauce, sesame oil, garlic, and ginger or keep it super simple, like with our bone-in rib eye cooked with olive oil and seasoned with sea salt after grilling. For meat-free grilled, try cooking up asparagus and Spanish scallions called calçots. They’re traditionally served with a garlicky tomato-and-pepper romesco sauce.
On a hot summer day, you're going to want something refreshing to drink. For a summer cocktail that you can drink all day mix up a pitcher of sangria, a wine-based drink with fruit, brandy, and seltzer. If you'd prefer something nonalcoholic, our Persian cantaloupe drink is a simple treat made by grating fresh cantaloupe and combining it with water, sugar, and fresh mint.
A cool dessert is another must-have in summer. You can't go wrong with ice cream—vanilla is classic, but for something unusual try beet ice cream with mascarpone, orange zest, and poppy seeds. Alternatively, try a summer popsicle variation: strawberry-rhubarb yogurt pops.
Keep cooking all through June with these summery recipes.
Contrary to conventional technique, chef José Andrés gets smoke from his coals for these grilled oysters by flicking melted butter around them as they cook. Get the recipe for Grilled Oysters »
Sweet, juicy heirloom tomatoes and slices of just-ripe avocado work in perfect harmony no matter what you serve them on, but a slice of seven-grain bread adds a perfect amount of texture and crunch.
This popular Indonesian salad lends itself to creativity; nearly any combination of raw and cooked vegetables, along with rice or thin noodles, can be used. An addictive, aromatic peanut sauce ties it all together.
Salmorejo, gazpacho’s richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty prosciutto or Iberian ham; omit the pork to make it vegetarian. Get the recipe for Salmorejo »
Honey adds a contrasting sweetness to this savory grilled steak suffused with ginger, lime, and garlic.
This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce.
Test kitchen director Farideh Sadeghin got the recipe for this refreshing melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and fresh mint. You can add a little gin for a cooling summer cocktail. Get the recipe for Persian Cantaloupe Drink »
For his riff on the classic Spanish wine-based drink, Jon Santer of Prizefighter in Emeryville, California, layers on more fruity flavors with French apéritif Lillet Rouge and the orange cognac-based liqueur Grand Marnier. Get the recipe for Red Sangria »
Choose a high-acid, no-oak sauvignon blanc or similar white for this sophisticated version of the party wine drink from bartender Jon Santer of Prizefighter in Emeryville, California. Get the recipe for White Sangria »
A scoop of vanilla ice cream and a hefty slice of pie go into the blender together, and out comes the ultimate dessert: A creamy shake with buttery crumbles of pie crust and ribbons of gorgeous fruit filling throughout. Get the recipe for Blueberry Pie Milkshake »
A sticky biscuit dough is dropped onto blueberries in this classic New England dessert, which is called a “slump,” “grunt,” or “cobbler,” depending on who you’re asking.
A decadent custard batter is studded with juicy, ripe cherries in this elegant and satisfying treat.
Roasted beets and poppy seeds lend unique summery flavor, a festive hue, and a bit of crunch to a rich ice cream base.