F&W Handbook: Best June Recipes

The best recipes to cook in June include spectacular Father's Day ribs, sautéed spring greens four ways, amazing 7-minute sauces and a genius giant black-and-white layer cake.

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Jerk Vegetables with Yogurt-Scallion Sauce

The Big Dish: Spicy, fresh and satisfying, these make a spectacular vegetarian main course.

Genius Idea: Treat vegetables like meat by boldly seasoning them with an easy homemade jerk spice blend.

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Curried Vegetables with Griddled Biscuit Roti

Jerk Vegetables Leftover One: Buss-Up-Shut is a Caribbean-Indian specialty of curry and the griddled flatbread called roti; the roti here resembles a torn shirt, hence the name. The spicy, coconut-curried vegetables in this version are perfect with the griddled biscuit dough.

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Jerk Vegetable Cubano

Jerk Vegetables Leftover Two: Spread mayonnaise on split hoagie rolls. Top with coarsely chopped Spicy Jerk Vegetables, sliced dill pickles and sliced Gruyère or Swiss cheese. Close the sandwiches and toast in a panini press or griddle until the cheese is melted. Serve with the yogurt-scallion sauce.

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Sautéed Spring Greens with Bacon and Mustard Seeds

You can use any greens you like in this quick sauté, which gets terrific flavor and texture from smoky bacon, hot chile and the pop of mustard seeds.

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Sautéed Spring Greens and Manchego Frittata

The greens-to-egg ratio here is high, making this healthy as well as delicious.

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Pasta with Sautéed Spring Greens

This pasta is a little creamy, with smoky bacon flavor and an appealing pop from the mustard seeds in the greens.

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Bean-Sausage Soup with Sautéed Spring Greens

This fast, nourishing soup is chock full of grains, greens, beans and bits of andouille.

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Ribs with Hot-Pepper-Jelly Glaze

Perfect for a Father's Day cookout, the succulent ribs in this veritable rib-a-thon have irresistible crispy bits; cooking just one kind of rib is fine, too.

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Almost-Instant Chilled Borscht

Fresh beet juice and shredded beets are the secret to this ultra-fresh, super-quick take on borscht.

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Fresh Carrot Risotto

This clever “risotto” is made with carrot juice and chicken broth and dotted with peas, for a fun take on peas and carrots.

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Green Salad with Smoky Barbecue Vinaigrette

This salad is meatless barbecue at its best. With a wonderfully smoky barbecue sauce dressing and crispy corn bread croutons, you won't miss the meat.

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Giant Black-and-White Layer Cake

For an easy and impressive party dessert that feeds a crowd: Rather than slicing cake layers in half, stack and frost three sheet cakes to make this giant layer cake.

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Chipotle-Maple Sauce For Chicken

7-Minute Dressing: This stellar sauce is smoky from the adobo with a great tang from the vinegar.

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Cheater's Chutney For Ribs

7-Minute Dressing: Instead of buying a jar of chutney, make this sweet-spicy, apricot-based version instead.

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Spicy Peanut Sauce For Shrimp

7-Minute Dressing: With just a few pantry ingredients and a blender, homemade peanut sauce is a snap to make.

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Harissa Vinaigrette For Lamb

7-Minute Dressing: Use this fiery homemade harissa dressing on grilled meats, fish, tofu and vegetables.

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Lemon-Caper Aioli For Fish

7-Minute Dressing: Capers, tarragon and lemon juice add fantastic flavor to mayonnaise in this quick take on a classic French aioli.

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Replay gallery

F&W Handbook: Best June Recipes

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Jerk Vegetables with Yogurt-Scallion Sauce

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Curried Vegetables with Griddled Biscuit Roti