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
These tender Spanish green onions, always served with Romesco sauce, are a classic springtime treat. Get the recipe for Grilled Calçots and Asparagus with Romesco Sauce »
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. Get the recipe for Grilled Flank Steak with Coca-Cola-Pickled Onions »
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. Get the recipe for Grilled Oysters »
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. Get the recipe for Grilled Bone-In Rib Eye »
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. Get the recipe for Watermelon, Feta, and Jalapeño Salad »
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.
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 »
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.
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. Get the recipe for Pan-Fried Eggplant with Balsamic, Basil, and Capers »
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. Get the recipe for Salmorejo »
Grilled Ginger-Marinated Flank Steak
Honey adds a contrasting sweetness to this savory grilled steak suffused with ginger, lime, and garlic.
Lobster Fra Diavolo
This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce.
Watermelon Cooler
Sweet watermelon balances the heat of Scotch bonnet chiles in this summery tequila-based drink. Get the recipe for Watermelon Cooler »
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 »
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. Get the recipe for Red 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. Get the recipe for White Sangria »
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. Get the recipe for Blueberry Pie Milkshake »
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. Get the recipe for Vanilla Ice Cream »
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.
Cherry Clafoutis
A decadent custard batter is studded with juicy, ripe cherries in this elegant and satisfying treat.
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.
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 »
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