Backyard Summer Supper

MENU: Backyard Summer Supper

Red Snapper Ceviche
Allen Susser of Chef Allen’s in Aventura, FL, prefers to use firm white-fleshed fish like red snapper and grouper, as well as conch and rock shrimp, for ceviches, because they keep their shape well.

Skirt Steak with Salsa Verde and Ricotta Salata
Tenderize the meat in a wine-and-vinegar-based marinade flavored with both hot and sweet paprika, then smear the freshly grilled steaks with tangy, anchovy-loaded salsa verde.

Warm Potato Salad with Pancetta and Brown Butter Dressing
For a superfast summer side dish, whisk brown butter into a tangy, mustardy dressing for creamy fingerling potatoes.

Green Bean–and–Tomato Salad with Tarragon Dressing
This simple bean-and-tomato salad, tossed with a tarragon-flavored dressing, can be prepared ahead of time, making it perfect for summertime picnics.

Peach-Lavender Cobbler
Pastry chef Nicole Krasinski loves the combination of peaches and lavender because the dried blossoms amplify the floral flavor of the fruit.

Wine: 2006 Alta Vista Premium Malbec