Greg DuPree
These green herb jam balls are a genius way to put a summer bounty of tender herbs, such as basil, mint, and cilantro, to a tasty new use.
June is here, and so is the official start of summer! Here are 10 dishes to help you celebrate the season.
This grilled guacamole from chef Victor Albisu will appeal to even the most stringent guacamole purist. Charring the ingredients on the grill first adds a subtle, smoky sweetness.
Victor Protasio
Delicate zucchini blossoms are made for filling and frying. We’re giving this classic Italian appetizer a decadent spin with a lobster-and-mascarpone filling, though feel free to use lump crabmeat, cooked shrimp, or diced zucchini in place of the lobster.
Greg DuPree
These traditional Sardinian crackers, whose name is Italian for sheet music, get a beautiful twist with the addition of fresh herbs and edible flowers to the paper-thin dough. Like pressing a flower between the pages of a book, sealing whole, unbruised herb leaves or edible flowers in dough limits their exposure to oxidizing air, preserving their natural colors.
© Douglas Friedman
This soup can be prepared in stages, which is nice if you’re making it for guests. The broth and vegetables can be kept separately and combined just before serving.
Pete Lee
Juicy, ripe plums and heirloom tomatoes are a natural pair in this salad from chef Norberto Piattoni of Mettā in Brooklyn. Shaved persimmon and sesame seeds add texture, while shiso and purslane, greens with a distinct savory character, balance the fruit.
Jennifer Causey
Marinating the lemon flesh with salt mellows its acidity while intensifying its fragrant citrus pop. It takes the creamy yogurt dressing in chef Biju Thomas’ refreshing salad to an entirely new level of deliciousness.
Jennifer Causey
At Kismet in Los Angeles, chefs Sarah Hymanson and Sara Kramer make a stunning summer salad with a homemade toasted walnut butter. “Nut butter is a great way to make a salad dressing creamy without adding dairy,” says Hymanson. The rich dressing is paired with nuts spiced with sweet, smoky Urfa biber, a Turkish chile, then drizzled over crisp lettuce, radishes, and herbs.
© Con Poulos
Meat master Pat LaFrieda of LaFrieda Meat Purveyors worked with us to create the most delicious homemade burger blend, combining five cuts of meat into the juiciest, beefiest and most consistently delicious burger you’ll ever have.
© John Kernick
Instead of creating a ground patty of beans, grains and vegetables that replicates the look and texture of meat, Chef Edward Lee serves this gorgeous ratatouille-inspired “burger” of colorful roasted vegetables layered with melty cheese. “It looks like a slice of a rainbow,” he says.
Victor Protasio
In this grilled steak tip skewer recipe from Hawaiian chef Sheldon Simeon, a punchy, bright basting sauce of sake, soy sauce, brown sugar, sherry vinegar, garlic, ginger, and scallions flavors the beef.
Victor Protasio
The secret to this perfectly juicy grilled chicken recipe from chef Anthony Endy of The Alisal Guest Ranch and Resort is twofold: One, let the chicken sit in the aromatic citrus-and-herb flavored brine for 24 hours, and two, once your coals are hot, keep it moving on the grill.
Greg DuPree
Victor Protasio
In this recipe from Hawaiian chef Sheldon Simeon inspired by the food trucks that serve garlic butter shrimp on Oahu’s North Shore, shrimp are marinated in a mixture of Italian dressing, mayonnaise, calamansi juice, and salt, then grilled and tossed in roasted garlic butter. The result: unbelievably sweet, juicy grilled shrimp.
Greg DuPree
Greg DuPree
A punchy, herb-forward Green Chorizo is the star of these tacos, but the hidden heroes are the tiny cubes of fried potato—they’re salty, crispy, and absolutely irresistible.
Abby Hocking / Food & Wine
The tomatoes go on after the pizza cooks with mozzarella, so you get both oozy cheese and fresh, sun-ripened flavor.
Grilled summer produce meets a chile-spiked herb dressing in Masala Grilled Vegetables with Spicy Mint Chutney.
Victor Protasio
Simeon’s recipe for a Hawaiian twist on Mexican elote features grilled corn slathered in a creamy, cheesy calamansi mayonnaise, which gets its acidic twang from a sour citrus fruit native to the South Pacific (you can substitute Key Limes in a pinch).
Con Poulos
This modern take on potato salad forgoes mayo for a base of vinegar and olive oil. Justin Chapple also grills the potatoes to add a great smoky flavor before tossing them with quickly pickled red onions. But the best part is the playful salt-and-vinegar potato chip topping, which adds a nice crunch.
Jennifer Causey
Instead of dried flaked or shredded coconut, chef Biju Thomas uses meaty fresh coconut in this vegetable dish.
Victor Protasio
Stewed pinquito beans enriched with bacon and ham are a classic element of Santa Maria–style barbecue, traditionally served alongside grilled tri-tip and a fresh salsa.
Victor Protasio
One of Portland, Oregon–based ice cream shop Salt & Straw’s classic flavors, this Olive Oil Ice Cream is a perfect beginner batch to whip up. The combination of olive oil and whole milk in this ice cream results in a perfectly creamy and silky texture, no eggs or tempering required.
Victor Protasio
In Canada, where cookbook author Gail Simmons grew up, “bumbleberry” refers to a mix of berries—usually blueberries, raspberries, and blackberries. Here, she layers the fruit in a wide skillet over a thin layer of sugar that caramelizes while the cake bakes. The tender, lemony buttermilk cake is the perfect canvas for the berries.
Ola O. Smit/Courtesy Hardie Grant Books
The chile-induced heat in this dish doesn’t kick in until the last moment, creating a gentle afterburn that is cooled by sweet strawberries and a smooth bed of tangy cream.
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