Our 25 Best Father’s Day Recipes
Smoked Pork Ribs
Smoking then baking ribs yields meltingly tender, deeply flavored ribs that are incredibly satisfying to eat—moist and meaty, with a texture that’s tender but not falling off the bone.
Chef Juan Pablo Loza of Rosewood Mayakoba makes this refreshing salpicón, a basic salsa made here with cucumbers, radishes, habanero, red onion, and tomatoes.
Butter-Basted Rib Eye Steaks
This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they're crusty outside and richly flavored.
Traditional “Santa Maria BBQ” Oak Wood–Grilled Tri-Tip
Wood-grilling tri-tip brings rich, smoky flavor in this easy grilled steak recipe, while allowing plenty of time for the meat to become meltingly tender over the coals.
Grilled Oysters with Chorizo Butter
No shucking necessary: Once the oysters open on the grill, simply top them with David Kinch's smoky, tangy butter.
Honey-Glazed Baby Back Ribs with Whiskey Marinade
Andy Ricker roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smoky flavor.
Southern Cobb Salad with Roasted Sweet Onion Dressing
This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.
Medallions of Beef with Mushrooms
In this recipe, glazing beef with Cognac gives it a rich flavor and seals in juices.
Georgia on My Mind
This peach-perfect drink is enhanced with mint leaves, bourbon, crème de pêche, fresh lemon juice, maple syrup, apricot or peach ale, and ice.
Grilled Vegetables with Roasted-Chile Butter
Fresno chiles are similar in shape and heat to jalapeños, but they’re red and a little less meaty. Roasting them over a flame tames their spice and brings out their natural sweetness. Grace Parisi likes folding them into softened butter, then melting a little on grilled vegetables or steaks or spreading some on bread.
F&W’s Ultimate Burger
Meat master Pat LaFrieda 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.
Lobster BLTs on Potato Rolls
These upgraded BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns, lightly toasted in bacon drippings.
Grilled Chicken with Chimichurri
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 the chicken moving on the grill.
Charred Avocado Salad with Cilantro Mayo
This smoky salad from chefs Christopher Kostow and David Guilloty at The Charter Oak in St. Helena is pure California magic. Searing the firm-ripe avocado transforms it into a creamy treat with a hint of char.
Quick-Cured Salmon Steaks with Grilled Tomatoes and Tzatziki
Less expensive, and easier to grill than a fillet, salmon steaks are quickly cured in a brown sugar-based dry rub that’s also wonderful on fillets.
Smoky Caesar Salad
Anchovies are arguably the best part of a Caesar salad. But since not everyone is a fan, we came up with the perfect substitution—canned smoked trout. Pleasantly salty and less fishy, it gives this make-ahead dressing tons of flavor.
Grilled Pineapples with Barbecue-Spiced Breadcrumbs and Country Ham
Slow-grilling whole unpeeled pineapples concentrates their flavor and tenderizes the fruit, which pairs wonderfully with salty country ham and crispy panko seasoned with barbecue spices.
Grilled Vegetable Flatbread with Smoked Almond Muhammara
This vegetarian masterpiece is packed with make-ahead options and smart shortcuts.
Warm Puttanesca Pasta Salad
In this warm pasta salad, Ann Taylor Pittman coaxes out summery flavor from cherry tomatoes, which are reliably sweet year-round.
Roasted Veggie Burgers with Carrot Ketchup
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.
Potato Salad with Fresh Corn And Basil
Red baby potatoes are ideal for potato salad because their tender skins and creamy interiors that hold together, even when cooked.
Skillet Brownies on the Grill
These brownies take on a deliciously smoky flavor on the grill from “baking” in a skillet set over hot coals. After you’re done grilling dinner, prepare to make brownies on the grill by adding a few more lumps of charcoal to maintain a grill temperature of around 350°F.
Black Cherry–Chocolate Ice Cream Sandwiches
Homemade chocolate cookies encase store-bought black cherry ice cream for the ultimate ice cream sandwiches.
Lemony Layered Cheesecake
The smart trick here is using prepared ingredients to compose this tangy icebox cake.
This pitcher drink pairs hydrating watermelon with the delicate fennel-and-herb flavor of Peychaud's bitters.