Summer *technically* starts in late June, but for us, it actually starts with Memorial Day weekend. And since the beginning of summer brings grilling season, why not throw an epic cookout to celebrate? Think the ultimate chili-topped hot dog, smoked brisket, and the vegetarian masterpiece, grilled vegetable flatbread with smoked almond muhammara. It’s an ideal opportunity to grill salads, like Charred Cabbage Salad with Pecan Dukkah and Chili-Lime Butter, or make cold, creamy desserts like Red Velvet Cake Ice Cream Sandwiches. Cool off with a refreshing drink and Agua His Fresca is everything. And top it all off with impressive side dishes and appetizers. Create the most memorable anniversary menu with this collection of seasonal recipes.
Charred cabbage salad with pecan dukkah and chili lime butter
At Otra in San Francisco, chef Nick Covarrubias seasones charred cabbage with chili-lime butter. This butter has the mild spiciness of arbol chile and the bright flavor of lime zest. Pecan His dukkah has the earthiness of cumin and the citrusy pop of coriander, plus the nutty flavor and texture of toasted pecans and sesame seeds.
Esquites style poblano pasta salad
Turn the esquite into a pasta salad loaded with charred corn, zucchini, green onions, and poblano chiles. Add a bright finish with a crema mayo mixture flavored with lime and coriander, then sprinkle with cotija and ancho chili powder on top.
Pineapple Jalapeno Agua Fresca
Matt Taylor-Gross / Food Styling: Lucy Simon
Just three ingredients and a little water create a sweet and sour drink with a complex flavor. This recipe from Roberto Campos of Masa y Mås in Austin takes just a few minutes and is perfect for feeding a crowd on a hot day.
grilled chicken marinated in yogurt
julia hartbeck
Yogurt softens more slowly and gently than citrus juice or vinegar-based marinades, so meat can be soaked overnight without becoming tough or rubbery. Grilled chicken marinated in yogurt is packed with flavor from garlic, cumin, and cayenne pepper, and stays juicy even when slightly overcooked.
The ultimate chili topped hot dog
These loaded dog chilis are easy to make ahead of time so you can assemble them the same day. A hint of sweetness offsets the saltiness of the corn nuts and hot dog, while the sharp bite of the pickled jalapeños provides balance. Radishes and sour cream add a fresh touch.
Beef satay with mushroom and coconut peanut sauce
Greg Dupree / Food Styling: Chelsea Zimmer / Prop Styling: Claire Spollen
For Indonesian-style skewers, marinate the meat and fresh mushrooms in a combination of kecap manis (sweet soy sauce), lemongrass, warm spices, and fish sauce. Then grill them on skewers, brush with coconut peanut sauce and cook until nicely charred and caramelized.
Grilled okra, corn and tomato salad
Chef Vishwesh Bhatt is turning heads with this summer salad’s punchy charred jalapeño and herb dressing and mouthwatering topping of toasted coriander and cumin seeds.
smoked brisket
Barbecue expert Matt Horn’s signature brisket recipe is the star of the menu at his restaurant, Horn Barbecue in Oakland, California. The 2021 F&W Best New Chef took several weeks to perfect this recipe and says time is the most important factor in this dish. You’ll have to be patient until the internal temperature of the meat rises to 203°F, but it’s worth your patience when you’ve finished your smoked masterpiece.
red velvet cake ice cream sandwich
Food & Wine / Photography: Stacy Allen / Food Styling: Emily Nabors Hall / Prop Styling: Tucker Vines
Chewy, chocolatey red velvet cookies are filled with tangy no-church cream cheese ice cream for an irresistible combination of flavors and textures. Ice cream-filled sandwiches soften when frozen and are perfect as a make-ahead dessert.
meyer lemon and strawberry caipirinha
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen
Renowned New York chef and Rio de Janeiro native Junior Borges takes the classic Brazilian drink and adds strawberries mixed with Meyer lemon juice to give this refreshing cocktail a fruity twist.
Maine style lobster roll
Former Food & Wine Editor Mary Frances Heck calls these lobster rolls “finger knuckles” (the part that connects the claws to the shell), which is the sweetest, most tender meat in the lobster. It’s called a joint sandwich. A cold salad simply tossed with mayonnaise is sandwiched between hot, buttered bread.
Yuzu Amaro Spritz
Matt Taylor-Gross / Food Styling: Lucy Simon
Combining floral yuzu and lime soda with herbal amaro, rosemary, and honey, this sweet spritz is perfect for summer.
Charred Chili – Marinated Grilled Chicken Tacos
The flavorful tacos created by 2021 F&W Best New Chef Fermin Nunez start with a marinade made by toasting and charring flavorings. The dried chiles, cinnamon, allspice, and onions are all heated up, then soaked for an hour along with the juicy chicken thighs, giving it a smoky flavor. They cook quickly on the grill.
rocky road brownie
Morgan Hunt Glaze / Prop Styling by Joshua Hoggle / Food Styling by Marianne Williams
The melty chocolate flavor is what these brownies are known for, and they’re topped with mini marshmallows, bittersweet chocolate chips, and roasted almonds during the final minutes of baking. Add a few smoked almonds to the mix for a toasty s’mores flavor.
Grilled Vegetable Flatbread with Smoked Almond Muhammara
In addition to being a culinary show-stopper, this vegetarian masterpiece is packed with make-ahead options and clever shortcuts. Smoked Almond Muhammara can be prepared up to 3 days in advance and stored in the refrigerator. You can also skip this step and substitute 2 cups of jarred roasted peppers in place of the roasted peppers.
Fresh corn and basil potato salad
Red baby potatoes are perfect for potato salad because they have soft skins, creamy interiors, and hold together when cooked. A quick soak of onions in vinegar softens the texture and adds a touch of summery fresh herbs to the dressing.
Shrimp pakora sliders with coconut and coriander chutney
Inspired by Indian street food, these sandwiches feature crispy fried shrimp spread with herbal coconut chutney on a soft bun.
Rahem Meshwi (lamb shish kebab)
These grilled lamb kebabs, simply seasoned with paprika, salt, and pepper, have been a staple at League of Kitchen instructor Janet Chorki’s family cookouts for years. Be sure to cut the lamb into equal-sized cubes to ensure even cooking, but feel free to mix up the vegetables on each skewer. Pair these juicy kebabs with Janet’s creamy muhammara (roasted red pepper and walnut dip) and refreshing biwaz (parsley and onion salad) served on thin Lebanese pita for the perfect handheld meal. Masu.
Pasta salad with feta cheese and herbs
This colorful and eclectic pasta from New Orleans chef Mason Hereford goes well with any meal. For a tangy flavor to your dressing, use Duke’s mayonnaise.
Grilled Corn with Cotija and Quicos
Charred sweet corn fresh from the grill is slathered with tangy lime mayonnaise and topped with extra-large crunchy Kicos, or corn nuts. For the plated version, cut the kernels from the cob, toss with lime mayonnaise and kikos, scoop and serve.
Strawberry cupcake with cream cheese frosting
These sweet and tangy cupcakes combine juicy, fresh berries with brightly colored concentrated freeze-dried strawberries for the ultimate summer treat. The simple, not-too-sweet cream cheese frosting beautifully decorates the moist and soft cake.
Charcoal grilled sweet potato
Burnt sweet potatoes buried in the embers become melty and tender with a smoky aroma. It’s the perfect canvas for spicy or sweet flavored butter, a little sour cream or heavy cream, or a drizzle of maple syrup.
peanut and watermelon chart
The juicy sweetness of watermelon, the hearty crunch and saltiness of peanuts, and the zesty spice of chaat masala come together in vibrant sides created by Chef Vishwesh Bhatt.
classic potato salad
Diana Chistruga
Melissa Rubel Jacobson teaches you the right ratios to make the most of traditional ingredients and make baby Yukon gold or red potatoes flavorful in 40 minutes.
crispy fish burger
Jennifer Causey / Food Styling: Emily Neighbors Hall / Prop Styling: Julia Bayless
These fish burgers are an ideal way to use up leftover cooked fish. Any type of fish works well here, but grilled or roasted snapper or sea bass are especially delicious.
grape margarita paletas
Combining oven-roasted grapes and Blanco Tequila, Fanny Garson’s Adult Ice Pops are sure to be a hit at your cookout.
bbq bloody mary
Pitmaster Chris Lilly has been at the helm of Big Bob Gibson’s Bar-B-Q in Decatur, Alabama for some time, consistently perfecting and creating quintessential barbecue deliciousness. His flavorful Bloody includes beef juice (save the juices for your next barbecue or use unsalted Beef His Broth) and smoked celery his salt.
