June's Most Popular Recipes

Check out our most popular recipes from this month

Summer officially began this month, and you were ready: our most popular dishes from June were an eclectic mix of picnic dishes, seafood treats, fun desserts, and plenty of grilled delights. From crab cakes made with almond flour to herb-marinated steak, here are our most viewed and shared recipes from the month.

We do as much cooking on the grill as we can once summer starts, and you clearly love cooking outside over an open flame too. Grilled skewers from around were popular this month. From the Middle East come shish kebabs, featuring chicken marinated in lemon juice, oil, salt, pepper, saffron, garlic, and onions, as well as skewers of tomato, pepper, mushrooms, and zucchini. From Thailand comes muu satay, coconut-marinated pork skewers.

As the weather gets warm, seafood dishes become popular. For a luxurious cookout dish, try grilled lobster poached in its own shell in a pool of melted garlic-parsley butter. You also liked our crab cakes and lemon aïoli. The crab cakes are made with almond flour instead of conventional wheat flour—it started as a gluten-free workaround, but we found that this recipe is actually more moist and tender than a traditional crab cake.

Mayonnaise-based salads are summer picnic classics. You were especially drawn to one potato salad and one chicken salad. Our fingerling potato salad features mint, asparagus, and eggs and is dressed with a homemade chive mayonnaise. The chicken salad that was popular this month was developed for Neiman Marcus department stores in the 1950s and features almonds, celery and grapes.

Check out the gallery for all of our most popular recipes from June.

Shish Kebabs

Shish Kebabs
Test kitchen director Farideh Sadeghin learned to make these simple grilled kebabs from her father, which he likes to serve with rice and shirazi salad.Farideh Sadeghin

Fingerling Potato Salad with Chive Mayonnaise

Fingerling Potato Salad with Chive Mayonnaise
"This recipe came about when I had a fat bunch of chives threatening to wilt in my fridge. Our test kitchen director, Farideh Sadeghin, suggested I make chive oil, and then chive mayonnaise; I had some teeny-tiny fingerlings from the farmers market sitting on my counter, and a salad was born. —Marian Bull Get the recipe for Fingerling Potato Salad with Chive Mayonnaise »Matt Taylor-Gross

Crème Brûlée

Crème Brûlée
Beating egg yolks with sugar until pale and fluffy is the key to the smooth texture in this rich, classic French dessert, as made by Dennis Wist, father of Saveur Art Associate Allie Wist.Farideh Sadeghin
Homemade Sprinkles

Homemade Sprinkles

These sprinkles are a simple variation on royal icing, a stiff frosting made from whipped egg whites and sugar.Matt Taylor-Gross
Grilled Lobster with Garlic-Parsley Butter

Grilled Lobster with Garlic-Parsley Butter

In this perfect summer recipe, lobster is flash-grilled, then poached in its own shell in a pool of melted garlic-parsley butter.Mark Roper
Ricotta and Honey Sandwich

Ricotta and Honey Sandwich

A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it's elevated to the exquisite. For a bit of sophisticated heat, top with a sprinkle of freshly-crushed red pepper flakes.Helen Rosner
Cobb Salad

Cobb Salad

Los Angeles's Brown Derby closed its doors long ago, but this classic salad, invented in 1937 by the restaurant's owner, Robert H. Cobb, lives on.André Baranowski
Helen Corbitt's Chicken Salad

Helen Corbitt's Chicken Salad

Famed Texas cook Helen Corbitt created this rich chicken salad for the café menu at Neiman Marcus department stores in the 1950s. It's delicious on toasted multigrain bread with lettuce and tomato.Michael Kraus

Japanese Hamburger Steak

Japanese Hamburger Steak
At Ethel’s Grill on Oahu, Hawaii, juicy pork-and-beef patties are served over salty-sweet ponzu sauce and crisp cabbage, and topped with grated daikon and spicy sprouts.James Oseland

Black Bean Burger with Salsa Fresca and Avocado Crema

Black Bean Burger with Salsa Fresca and Avocado Crema
Cumin, paprika, coriander, and both poblano and chipotle chiles lend their robust flavor to this earthy black bean burger.Helen Rosner
Almond-Flour Crab Cakes with Lemon Aioli

Almond-Flour Crab Cakes with Lemon Aioli

The substitution of almond flour for conventional wheat flour in this recipe originated as a gluten-free workaround, but because almond meal absorbs moisture without becoming starchy, it provides structure while keeping the cakes moister and more tender than a traditional crab cake.Helen Rosner
Pakistani Lamb Biryani

Pakistani Lamb Biryani

A variety of spices flavor this traditional Pakistani rice dish.Todd Coleman
Rose's Famous Caramel Cake

Rose's Famous Caramel Cake

This buttery cake slathered with rich caramel icing has earned local fame on Chicago's South Side—it's one of our favorites to make for special occasions.James Oseland
Chicken Stuffed with Manchego, Mushrooms, and Spinach (Pollo Relleno)

Chicken Stuffed with Manchego, Mushrooms, and Spinach (Pollo Relleno)

Creamy Manchego fresco cheese melts gloriously in this stuffed roast chicken dish from Mexico City home cook Susana Rangel Gutierrez.Ingalls Photography
Mixed Paella (Paella Mixta)

Mixed Paella (Paella Mixta)

Because it includes both shrimp and chicken, this paella is considered "Americanized"—but it's no less delicious than traditional paella, with a smoky kick from paprika and chorizo.Todd Coleman
Memphis-Style Dry Ribs

Memphis-Style Dry Ribs

Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce.Todd Coleman
Steak with Herb Sauce (Bistecca con Salsa delle Erbe)

Steak with Herb Sauce (Bistecca con Salsa delle Erbe)

A thick, well-marbled cut—rib eye, strip, or porterhouse—works best for this olive oil and herb-topped steak and makes for a luxurious meal.Todd Coleman
Thai Pork Satay (Muu Satay)

Thai Pork Satay (Muu Satay)

Coconut milk imbues this pork satay with a subtle sweetness.Todd Coleman