What to Cook in July

This month, we're stocking up on seafood and tons of fresh produce

Clam Cakes

These crisp savory doughnuts, a specialty of Rhode Island clam shacks, are bursting with clam flavor. Most restaurants and clam shacks today use pre-chopped clams for convenience, but for the best cakes, go the extra mile to steam your own quahogs. These fat bay clams have some pleasantly chewy bits and soft, flavorful bellies that melt into the batter. If you want to use canned clams instead, substitute 12 ounces of chopped clam meat and 1/2 cup of the canned clam liquor. Get the recipe for Clam Cakes »

Japanese-Style Swiss Chard and Sesame Salad

Turn tough chard leaves tender by giving them a light pounding, then dress them in this light sesame-flavored vinaigrette. It’s the perfect side to Amy Thielen’s Japan-meets-Midwest tonkatsu burger. Get the recipe for Japanese-Style Swiss Chard and Sesame Salad »

Grilled Lobsters with Vanilla Cream Sauce (Langoustine à la Vanille)

Lobster with Vanilla Sauce

Grilled Pineapple Margarita

Grilled Pineapple Margarita

Grilled Watermelon, Avocado, and Shrimp Salad

Grilling makes everything better—watermelons get even sweeter from the flames, shrimp gets crisp and plump, and avocado turns deliciously smoky. Get the recipe for Grilled Watermelon, Avocado, and Shrimp Salad »

Almond Granita

Nutty, sweet almonds are used four ways in this super-simple frozen dessert. Get the recipe for Almond Granita »

Grilled Shrimp Summer Rolls

Grilled Shrimp Summer Rolls

Radish and Cilantro Salad with Goat Cheese

Radish and Cilantro Salad with Goat Cheese

Char-Smoked Baby Back Ribs

Grilling then smoking these ribs gives them an intense crust and soulful flavor. Get the recipe for Char-Smoked Baby Back Ribs »

Fijian Ceviche

Fijian Ceviche

Blackberry Cream Pie with Toasted Oat and Sesame Crumb Crust

Phoebe Lawless of Scratch Bakery in Durham, North Carolina makes cream pies all summer long that incorporate different fruits as they become available. This recipe works just as well with strawberries, peaches, cherries, or whatever is in peak season. It’s also a great way to use fruit that is just beyond its usability, whether bruised or overly ripe.