3-Step Summer Recipes
Brooklyn butcher Tom Mylan likes wrapping sweet, juicy peaches in bacon and grilling them until they're nicely charred. The secret ingredient, he says, are the grilled scallions tucked into the peach pit nook, "for the win."
Grilled Miso Shrimp
When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamboo skewers.
Rib Eye Steaks with Pete’s Barbecue Sauce
Pete Evens on grilling outside: “It’s just more fun than cooking indoors—and it gets my kids off Facebook.”
Bacon-and-Romaine Skewers with Blue Cheese Dressing
Wedge salad (iceberg lettuce with blue cheese dressing and bacon) is a classic American dish. Here, James Holmes, chef of Austin’s Olivia restaurant, reconfigures it as a playful cocktail snack.
Jasmine Rice with Tomatoes and Cornichons
This delectable blue cheese burger is a best seller at chef David Lentz’s restaurant, The Hungry Cat.
Melon-and-Strawberry Salad with Spicy Lemongrass Syrup
Chiles add subtle heat to this exceptional fruit salad. Grace Parisi likes using any syrup left in the fruit bowl for cocktails; she mixes a little of it into rum and pours the drink over ice.
Grilled Red Curry Chicken
Roasting a whole chicken takes about an hour, but cut out the backbone and flatten the bird and it will grill perfectly in 30 minutes. Melissa Rubel Jacobson rubs the chicken all over with a very simple, Thai-inspired mix of red curry paste, coconut milk and brown sugar.
Grilled Corn with Aleppo-Pepper Aioli
Eric Ziebold slathers corn on the cob with an aioli spiked with hot Aleppo pepper.
Chilled Cucumber Soup
Chef Eric Skokan grows hundreds of vegetables at his farm, analyzing each variety for its best use. He prefers the Zagross Persian cucumber for this tangy soup.
Grilled Lamb Ribs with Chimichurri
Chef Santiago Garat grills these lamb ribs at outdoor barbecue parties at the farm so they’re crispy on the outside. The tangy, extra-herby chimichurri is a perfect partner for the rich meat.
Kohlrabi, Fennel and Blueberry Salad
Kohlrabi tastes a lot like a broccoli stem, but it’s milder and sweeter and the texture is crisper. Chef Stephanie Izard thinks it’s an underappreciated vegetable, so she makes it the star of her delicious salad, served raw in very thin slices. In fact, she likes the dish so much that she takes some home to eat on the couch after service a few times a week.
Bourbon-Nectarine Ice Cream Sundaes with Pound-Cake Croutons
This is an excellent grown-up version of an ice cream sundae, made with lush nectarines cooked in bourbon. The best part: the crisp, buttery pound-cake croutons.