30 Recipes to Make in June
Smoky and Chunky Guacamole
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.
Lobster-Stuffed Zucchini Blossoms
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.
Little Gem Salad with Walnut Vinaigrette and Urfa Crumble
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.
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.
Pulehu Steak Tip Skewers with Maui Onion Finadene Sauce
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.
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 it moving on the grill.
Barbecue-Spiced Hot-Smoked Salmon
In this showstopping hot-smoked salmon recipe, homemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor.
Hawaiian-Style Garlic Butter Shrimp
In this recipe from Sheldon Simeon, 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.
Green Chorizo and Potato Tacos
Masala Grilled Vegetables with Spicy Mint Chutney
Grilled summer produce meets a chile-spiked herb dressing in Masala Grilled Vegetables with Spicy Mint Chutney.
Grilled Baby Potato Salad
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.
Caramelized Coconut Green Beans
Instead of dried flaked or shredded coconut, chef Biju Thomas uses meaty fresh coconut in this vegetable dish.
Santa Maria–Style Pinquito Beans
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.
Olive Oil Ice Cream
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.
Bumbleberry Buttermilk Upside-Down Cake
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.
Red, Hot, and Cool Strawberries
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.
Cucumber-Rose Gin Spritz
A classic combination of gin, lemon, and club soda gets a refreshing twist with cucumber, basil, and black cardamom infused syrup. Dried rose petals add a subtle floral flavor and act as a beautiful garnish.
Honey-Pepper Coconut Shrimp
Although his breading technique at Rocky’s Hot Chicken Shack in Asheville, North Carolina is top secret, chef Rich Cundiff was kind enough to create this special riff on his coconut shrimp exclusively for us. A drizzle of syrupy honey glaze, infused with black pepper and lemon, adds a tart-sweet bite.
Shawarma-Style Chicken and Mushroom Kebabs
Starting over hot coals and finishing over low heat mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the world. After marinating, some of the chicken pieces may break apart; simply tuck those loose pieces in the center of the skewered stack. Use three skewers to stack and stabilize the shawarma so it’s easy to maneuver on the grill.
PEI-Style Smoky Clam Chowder
Finnan haddie, or cold-smoked cured haddock, gives this brothy chowder a deep, clean, smoky foundation that highlights sweet clams without overwhelming them. Using a mixture of lightly mashed potatoes and hald-and-half to thicken and enrich the soup gives it a silky, but not heavy, texture.
Spicy Mango Pork with Noodles
The technique of tempering—heating spices gently in oil or ghee to release their essential oils—is commonly used in Indian cooking to build layers of flavor. Here, sweet and peppery mango teams up with pork for a gentle simmer in the spice-laden oil.
Sugar Snap Pea Salad
Sweet sugar snap peas give this light summer salad from Ivan Conill’s Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness. Shredded rotisserie chicken may be omitted for a vegetarian version, or you can substitute with flaked hot smoked salmon.
Grilled Vegetable Flatbread with Smoked Almond Muhammara
This vegetarian masterpiece is packed with make-ahead options and smart shortcuts. Make the Smoked Almond Muhammara up to 3 days in advance and stash it in the fridge; skip a step and substitute 2 cups jarred roasted peppers for the grilled bell peppers, plus about 1/4 cup liquid from the jar.
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.
Crispy-Skinned Bass with Braised Lettuce and Green Goddess Dressing
Ned Baldwin’s three-step cooking process delivers evenly cooked fillets with crispy skin every time. First, a pan sear under pressure from a spatula starts the cooking and prevents the fillets from curling up. Butter then helps release the fillets from the skillet and adds flavor. Finally, a skin-side-down finish in the pan crisps up the skin for a shatteringly delicious bite.
Japanese-Style Chili Burgers with Yuzu Mayo
This burger is a two-hander, topped with Japanese-spiced chili, tomatoes, and shredded iceberg lettuce. Be careful not to overmix the beef before shaping it into patties; a light hand yields tender burgers.
Chile-Coconut Watermelon Crudo
This sweet, spicy, and punchy upgrade to classic slabs of salted watermelon is a palate-pleasing appetizer.
Black Cherry–Chocolate Ice Cream Sandwiches
Homemade chocolate cookies encase store-bought black cherry ice cream for the ultimate ice cream sandwiches.
Double-Decker Meringue Cake with Summer Berries
The meringue topping expands as this stunning cake bakes, so be careful not to spread it all the way to the edges of the cake batter to make removing the cake from the pan easier. Top with whatever berries are in season at your market, or use your favorite sliced stonefruit.
A bold, strong cocktail with both high-proof bourbon and light rum gets a hit of floral sweetness from mellow crème de banane.