What to Cook in July

Keep cooking all through June with these summery recipes

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.

Grilled Calçots and Asparagus with Romesco Sauce

Grilled Calçots and Asparagus with Romesco Sauce
Chef José Andrés likes to cook these calçots, here served with asparagus, in the traditional manner: in a newspaper. The newspaper traps in steam from the cooling calçots, making them more tender and soaking up any excess oil. These tender Spanish green onions, always served with Romesco sauce, are a classic springtime treat.Farideh Sadeghin
Houston, Chris Shepherd, Grilling, Flank Steak

Grilled Flank Steak with Coca-Cola-Pickled Onions

In Korea, lettuce is often used as a crisp wrapper for bulgogi (marinated beef). In this recipe, sweeter pickled onions take the place of spicy kimchi.Drew Anthony Smith
Grilled Oysters

Grilled Oysters

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.Matt Taylor-Gross
Grilled Bone-In Rib Eye

Grilled Bone-In Rib Eye

Chef José Andrés likes to season his steak after it cooks, claiming that this helps to accentuate the flavor of meat, and particularly this slow-grilled, smoky rib eye.Matt Taylor-Gross
Watermelon, Feta, and Jalapeño Salad

Watermelon, Feta, and Jalapeño Salad

For a Southeast Asian spin, add fish sauce, chile, and Thai basil to the classic combination of watermelon and feta.Drew Anthony Smith
The "Grill Everything but the Burger" Brisket Burger

The "Grill Everything but the Burger" Brisket Burger

The all-brisket patty for this burger—from San Francisco's Wes Rowe, a pop-up burger slinger—is grilled, but in a cast-iron pan over the flame.Michael Turek
Char Siu Chicken

Char Siu Chicken

Char siu (meaning “fork roast”) is typical in Chinese cuisine and normally gets its red hue from food coloring. In this rendition, beet powder, a natural alternative, lends the bright red color and adds a little sweetness.Drew Anthony Smith
Tomato and Avocado Sandwich

Tomato and Avocado Sandwich

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.Helen Rosner
Grilled Corn with Herbed Goat Cheese Butter

Grilled Corn with Herbed Goat Cheese Butter

Sweet corn grilled in its husk is enhanced by an herbal goat cheese compound butter. Get the recipe for Grilled Corn with Herbed Goat Cheese Butter »Todd Coleman
Indonesian Vegetable Salad with Peanut Dressing (Gado-Gado)

Indonesian Vegetable Salad with Peanut Dressing (Gado-Gado)

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.Ingalls Photography
Pan-Fried Eggplant with Balsamic, Basil, and Capers

Pan-Fried Eggplant with Balsamic, Basil, and Capers

Creamy, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction for a knockout appetizer or side dish.Landon Nordeman

Salmorejo

Salmorejo
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.Todd Coleman
Grilled Ginger-Marinated Flank Steak

Grilled Ginger-Marinated Flank Steak

Honey adds a contrasting sweetness to this savory grilled steak suffused with ginger, lime, and garlic.Ingalls Photography
Lobster Fra Diavolo

Lobster Fra Diavolo

This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce.Todd Coleman
Watermelon Cooler

Watermelon Cooler

Sweet watermelon balances the heat of Scotch bonnet chiles in this summery tequila-based drink.Todd Coleman

Persian Cantaloupe Drink

Persian Cantaloupe Drink
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 »Farideh Sadeghin
Memorial Day Red Sangria

Red Sangria

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.Matt Taylor-Gross
Memorial Day White Sangria

White 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.Matt Taylor-Gross
Blueberry Pie Milkshake

Blueberry Pie Milkshake

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.Todd Coleman
Vanilla Ice Cream

Vanilla Ice Cream

This basic ice cream recipe from pastry chef Tracy Obolsky of North End Grill is endlessly customizable; turn it into anything from chocolate to rum-raisin to pistachio. While you can freeze is as soon as two hours after cooking the base, Obolsky recommends allowing the final mixture to rest in the fridge for 24 hours to let the flavors mellow and the proteins relax, which makes for a creamier final product.Farideh Sadeghin
Blueberry Slump

Blueberry Slump

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.Todd Coleman

Cherry Clafoutis

Cherry Clafoutis
A decadent custard batter is studded with juicy, ripe cherries in this elegant and satisfying treat.Todd Coleman

Chocolate Sorbet

Chocolate Sorbet
The rich flavor of bittersweet chocolate takes center stage in this sorbet from pastry chef Tracy Obolsky of North End Grill. Because it is dairy-free, the chocolate flavor is much more intense than with an ice cream; keep it vegan, or serve it with a dollop of lightly sweetened whipped cream. Get the recipe for Chocolate Sorbet »Matt Taylor-Gross
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

Roasted beets and poppy seeds lend unique summery flavor, a festive hue, and a bit of crunch to a rich ice cream base.Todd Coleman

Strawberry Rhubarb Yogurt Pops

Strawberry Rhubarb Yogurt Pops
These refreshing frozen treats come from pastry chef Jen Yee at New York City's Lafayette. Get the recipe Strawberry Rhubarb Yogurt Pops »Christina Holmes