30 Recipes to Make in June

By Bridget Hallinan
May 29, 2019
Victor Protasio
With Memorial Day behind us, June is here—and so is the official start of summer. In our universe, that means seafood grilled to a perfect char, fruity and herby cocktails whipped up to enjoy on the porch, and homemade ice cream to cool you down after a long day in the sun. With that in mind, we’ve rounded up 30 recipes (one for each day) to help you get through the month, whether you’re into hot-smoked salmon or want to create the burger to end all burgers for your next cookout. Check out all of our top picks below.
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Marinated Feta with Lemony Herb “Jam” Balls

Greg DuPree

These green herb jam balls are a genius way to put a summer bounty of tender herbs, such as basil, mint, and cilantro, to a tasty new use. 

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Recipes to Make in June

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Striped Bass Crudo with Popcorn Crema and Shishito Vinaigrette

© Douglas Friedman

Waypoint chef Michael Scelfo’s zippy shishito pepper vinaigrette and luscious popcorn crema make a playful topper for pristine raw fish.

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Smoky and Chunky Guacamole

Eva Kolenko

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.

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Lobster-Stuffed Zucchini Blossoms

Victor Protasio

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.

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Carta Di Musica with Herbs

Greg DuPree

These traditional Sardinian crackers, whose name is Italian for sheet music, get a beautiful twist with the addition of fresh herbs and edible flowers to the paper-thin dough. Like pressing a flower between the pages of a book, sealing whole, unbruised herb leaves or edible flowers in dough limits their exposure to oxidizing air, preserving their natural colors.

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Summer Vegetable Soup

© Douglas Friedman

This soup can be prepared in stages, which is nice if you’re making it for guests. The broth and vegetables can be kept separately and combined just before serving.

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Heirloom Tomato and Plum Salad

Pete Lee

Juicy, ripe plums and heirloom tomatoes are a natural pair in this salad from chef Norberto Piattoni of Mettā in Brooklyn. Shaved persimmon and sesame seeds add texture, while shiso and purslane, greens with a distinct savory character, balance the fruit.

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Romaine Salad with Cracked Olives and Salted-Lemon Yogurt

Jennifer Causey

Marinating the lemon flesh with salt mellows its acidity while intensifying its fragrant citrus pop. It takes the creamy yogurt dressing in chef Biju Thomas’ refreshing salad to an entirely new level of deliciousness. 

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Little Gem Salad with Walnut Vinaigrette and Urfa Crumble

Jennifer Causey

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.

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F&W’s Ultimate Burger

© Con Poulos

Meat master Pat LaFrieda of LaFrieda Meat Purveyors 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.

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Roasted Veggie Burgers with Carrot Ketchup

© John Kernick

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. “It looks like a slice of a rainbow,” he says.

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Pulehu Steak Tip Skewers with Maui Onion Finadene Sauce

Victor Protasio

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.

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Grilled Chicken with Chimichurri

Victor Protasio

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.

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Greg DuPree
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Hawaiian-Style Garlic Butter Shrimp

Victor Protasio

In this recipe from Hawaiian chef Sheldon Simeon inspired by the food trucks that serve garlic butter shrimp on Oahu’s North Shore, 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.

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Greg DuPree

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Green Chorizo and Potato Tacos

Greg DuPree

A punchy, herb-forward Green Chorizo is the star of these tacos, but the hidden heroes are the tiny cubes of fried potato—they’re salty, crispy, and absolutely irresistible.

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Summer Margherita Pizzas

Abby Hocking / Food & Wine

The tomatoes go on after the pizza cooks with mozzarella, so you get both oozy cheese and fresh, sun-ripened flavor.

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Masala Grilled Vegetables with Spicy Mint Chutney

Greg DuPree

Grilled summer produce meets a chile-spiked herb dressing in Masala Grilled Vegetables with Spicy Mint Chutney.

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Grilled Corn on the Cob with Calamansi Mayo

Victor Protasio

Simeon’s recipe for a Hawaiian twist on Mexican elote features grilled corn slathered in a creamy, cheesy calamansi mayonnaise, which gets its acidic twang from a sour citrus fruit native to the South Pacific (you can substitute Key Limes in a pinch).

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Grilled Baby Potato Salad

© Con Poulos

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.

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Caramelized Coconut Green Beans

Jennifer Causey

Instead of dried flaked or shredded coconut, chef Biju Thomas uses meaty fresh coconut in this vegetable dish.

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Santa Maria–Style Pinquito Beans

Victor Protasio

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.

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Olive Oil Ice Cream

Victor Protasio

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.

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Bumbleberry Buttermilk Upside-Down Cake

Victor Protasio

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.

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Red, Hot, and Cool Strawberries

Ola O. Smit/Courtesy Hardie Grant Books

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.

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Skillet Brownies on the Grill

Victor Protasio

These brownies take on a deliciously smoky flavor on the grill from “baking” in a skillet set over hot coals. Top them with ice cream for a showstopping dessert for your next cookout.

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Cucumber-Rose Gin Spritz

Victor Protasio

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.

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Boozy Watermelon Slushy

© Philip Friedman

Swap frosé for this fruity slushy, which combines Aperol, watermelon juice, sherry, vodka, lemon juice, and agave for a sweet, refreshing drink.

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Lemon-and-Lavender Gin Fizz

Victor Protasio

Leopold’s Summer Gin brings a smooth, floral flavor to this botanical cocktail with notes of cucumber, sage, lemon, and lavender.

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