31 Recipes to Make in July
Matt Taylor-Gross / Food Styling by Barrett Washburne
Whether you're looking for recipes to make the most of seasonal ingredients like corn and tomatoes, or searching for a chilly, creamy dessert to cool you down, this collection is packed with 31 options to get you through July. You'll find a Caprese salad made with Peaches and Prosciutto, a Classic Burger, Grilled Shrimp Cocktail, an easy summer fruit Galette, and plenty of frozen cocktails to cool you off. Read on for everything else you'll want to make this month.
Peach Prosciutto Caprese Salad
Matt Taylor-Gross / Food Styling by Barrett Washburne
When peaches and tomatoes are both in season, it’s hard to resist pairing these sweet, bright fruits together in this summery salad. Use room temperature ripe tomatoes and peaches in this salad for the best results. Slice them, salt them, then let them soak in a little sherry vinegar and olive oil; this step helps them release their juices and creates the dressing for the whole salad as it amplifies their flavors. The mozzarella is also at its best when room temperature; if your mozzarella is straight from the refrigerator, tear it into pieces and let it sit out at room temperature while the peaches and tomatoes marinate so it warms up enough to lose the chill. The strips of prosciutto add salty, meaty notes to each bite that are the perfect counterpart to the peppery arugula and basil.
Maine-Style Lobster Rolls
Former Food & Wine Senior Food Editor Mary-Frances Heck refers to these lobster rolls as "knuckle sandwiches" because they showcase the knuckles — the segments that connect the claws to the carapace — which are the sweetest, most tender meat on a lobster. Dressed simply with mayonnaise, the cold salad sits in a hot, buttered bun. Crunchy butter lettuce leaves and fresh herbs add a pop of green.
Plantain Chips
Matt Taylor-Gross / Food Styling by Barrett Washburne
If you regularly buy bags of plantain chips at the store, you’ll want to try this recipe to make them at home. All you need are green plantains (make sure they are green; ripe plantains will not work here). Use a mandoline to cut the plantains to 1/16-inch thickness. Season the plantains as soon as you remove them from the frying oil so the seasoning sticks to the chips, but let them cool before eating so they get extra crispy. The seasoning mix includes sea salt, sugar, Tajín chile-lime seasoning, paprika, and garlic powder, making these chips just slightly sweet, with lots of chile, lime, paprika, and garlic balancing the flavors.
Coconut Curry Salmon
Nina Gallant / Food Styling by Chantal Lambeth
Eric Adjepong’s recipe combines seared salmon with a curry sauce made with coconut milk, peppers, thyme, tomato, and onions. Be sure to use full-fat coconut milk for the richest flavor and texture. The quick hot sauce served with it is bright with vinegar and Scotch bonnet peppers. Serve this curry over cooked rice or coconut rice.
Summer Peach and Blackberry Galette
"What I love about galettes is that they're so user-friendly," says chef Katie Button, a 2015 F&W Best New Chef. "No matter how you fold or crimp them, they always look beautiful; in fact the more rustic they look, the prettier they seem to be." Button's easy-to-make galette dough bakes into a flaky crust with a crisp bottom thanks to a high initial baking temperature, which is then lowered to finish cooking, allowing the filling to get perfectly glossy and jammy. "The nice thing about this recipe is that it's not too sweet, and proves that thyme and blackberries are truly best friends. The herb brings out a different floral component to the dessert that's unexpected and delicious."
Lemongrass Skirt Steak Skewers
In this recipe from 2020 F&W Best New Chef Donny Sirisavath, using flat skewers helps the meat char and cook evenly by curbing any rolling around the grill. Be sure to preheat the grill; high, even heat will help guarantee strong grill marks and will caramelize the sugars in the marinade.
Watermelon Limeade
Matt Taylor-Gross / Food Styling by Barrett Washburne
This summery drink is just what we want to sip all summer long. Carla Hall blends fresh watermelon for the base of the drink — make sure to pick a ripe watermelon in season. Fresh lime juice is blended in to balance the sweetness of the watermelon, but a splash of simple syrup plays up the sweet melon. Taste the limeade and use more or less simple syrup as needed.
Maximo Beef Ribs with Chimichurri
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco
Chef John Manion of Chicago’s El Che Steakhouse & Bar thought back to his childhood in Brazil when creating the recipe for grilling these South American-style beef ribs. The large three-bone rack is perfect for sharing, with a paprika dry rub infusing the meat with gentle smoky spices. It’s served with a chimichurri sauce with a subtle heat and great herbal flavor that pairs beautifully with the smoked ribs and cuts through their fattiness.
Summer Vegetable Pasta
Matt Taylor-Gross / Food Styling by Barrett Washburne / Bowls by Made In
Pastry chef Emily Luchetti often makes this vegetable-packed pasta when the weather is hot. It's delicious and simple, which is what she likes in a recipe, "especially after you've been testing desserts all day," she notes. Frozen peas and corn make this recipe even simpler to make, but if you find fresh produce at the market — especially summer corn — use them instead. And feel free to add or swap in other summer vegetables; this recipe is endlessly adaptable.
Lahem Meshwy (Lamb Shish Kebabs)
Simply spiced with paprika, salt, and pepper, these grilled lamb kebabs have been a mainstay at League of Kitchens instructor Jeanette Chawki's family cookouts for years. Be sure to cut the lamb into equal-size cubes to ensure even cooking, but feel free to mix and match the vegetables on each skewer. Pair these succulent kebabs with Jeanette's creamy Muhammara (Roasted Red Pepper and Walnut Dip) and refreshing Biwaz (Parsley and Onion Salad) on thin Lebanese pita for the perfect handheld meal.
Frozen Shirley Temple
Matt Taylor-Gross / Food Styling by Lucy Simon
While the Shirley Temple might be best remembered for the bright red maraschino cherries which adorn the top of the fizzy drink, this version is all about real grenadine (made from pomegranate juice), not the saccharine, vaguely cherry flavored, Red 40-laden neon syrup. The Frozen Shirley Temple doubles down on pomegranate flavor by combining grenadine and pomegranate juice for extra-tangy flair.
Grilled Summer Squash with Roasted Pistachio Sauce
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Top grilled zucchini with this pistachio sauce, made by roasting a satisfying combination of tart tomatillos, pistachios, and charred serrano chiles. It’s a thick and rich, spoonable puree that’s the perfect dressing for juicy grilled zucchini and yellow squash. If you prefer less heat, remove the chile seeds after charring.
Tomato and Goat Cheese Tart
This tart is the perfect way to take advantage of summer tomatoes. A variety of heirlooms will create a nice visual, but feel free to use any type of tomato here. Roasting the tomatoes before adding them to the tart dries them a bit, which concentrates their flavor and helps prevent the crust from getting soggy. (Just make sure to slice them evenly so they cook at the same rate.) Goat cheese has two roles in this recipe, adding a tangy bite to the crust as well as serving as part of the cheesy tart filling. Fresh basil, another seasonal star, acts as the final garnish. Pair this tart with a crisp green salad and a glass of white wine.
Charred Corn and Tomato Tartines with Tofu Aioli
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
These vegan tartines inspired by what 2022 F&W Best New Chef Rob Rubba is cooking are going to become your favorite summertime toasts. The tofu aioli has assertive garlic flavor and creamy texture. It’s enhanced by smoked paprika, and pairs exceptionally with grilled vegetables. Here, it’s generously slathered on rustic sourdough slices piled high with grilled corn, peppers, and tomatoes.
Frozen Mojito
Matt Taylor-Gross / Food Styling by Lucy Simon
There’s nothing more refreshing than the classic blend of mint, lime, rum, and a touch of sweetness. Unlike a traditional Mojito which is built in a highball glass, this version comes together quickly in a blender and is made to serve a crowd.
Pollo Yucateco Asado (Yucatán-Style Grilled Chicken)
Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Nidia Cueva
Stained red with sweet and peppery achiote (also labeled annatto) powder, these juicy chicken thighs are deeply seasoned with oregano, orange juice, and warm spices. Start with whole spices, and toast them before grinding to release oils and amplify their flavor. Set up two zones on the grill by pushing hot coals to one side to create an oven effect on the unlit side when covered. This ensures that the chicken cooks through while preventing excess charring and flare-ups. Achiote powder, made from the seeds of achiote trees grown in South and Central America, adds a bright red color and sweet, peppery flavor. Look for it at Latin American grocery stores.
Caprese Salad
Matt Taylor-Gross
Caprese salad comes from the island of Capri in Italy, and captures the feeling of enjoying a long, lazy summer lunch while you are on vacation. This is an incredibly simple salad, but is dependent upon using the best quality ingredients.
Stop the Hourglass
Bartender and sommelier Chantal Tseng's take on a refreshing summer drink pairs juicy, ripe peaches with cool and refreshing mint tea. Amontillado sherry, with notes of vanilla and toasted hazelnuts, adds a sweet, pleasant complexity to this frozen sipper. The fresh peaches and mint tea ice cubes tame the heat of the alcohol and ginger.
Japanese Eggplant with Black Garlic–Tahini Dressing
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
Japanese eggplant is known for its slender shape and tender texture. It lends itself to the angular cuts in this dish, made by slicing the eggplant at a 45-degree angle and rolling the eggplant a quarter turn after each cut. Here it's paired with a tangy dressing that combines black garlic and creamy tahini.
Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce
Give shrimp cocktail a seasonal, smoky upgrade with this recipe, an ideal appetizer for summer dinner parties and cookouts. The shrimp are marinated in a bright, lemon-garlic mixture that gets a kick from crushed red pepper. Make sure to pat them dry after peeling and deveining them, so they don't water down the marinade; this also helps them achieve a nice char when they're grilled. The cocktail sauce echoes the lemony notes from the shrimp, and features a combination of fresh tomato and smoked sun-dried tomatoes (feel free to swap in regular sun-dried tomatoes if needed). A mix of harissa, sherry vinegar, and hot sauce gives the slightly chunky sauce a nice acidic balance, too.
Smoked fish dip
Inspired by the dips at Georgia's Southern Soul Barbeque, this smoked fish dip relies on fresh lemon juice, Dijon mustard, horseradish, Old Bay, Worcestershire, and a touch of hot sauce for its incredible flavor. A combination of mayonnaise and whipped cream cheese provides a luscious texture — be sure to use Duke's mayonnaise for the most authentic taste.
Tomato Salad with Coconut Dressing
Jose Mandojana
There’s an interplay of savory and sweet in this dish, with tomatoes that become intensely concentrated from oven roasting combined with chile- and vinegar-brined peaches, plus fresh juicy summer berries. Chef Gregory Gourdet features peaches here, but you can rely on other stonefruit like nectarines or plums. Choose ripe, but firm fruit to prevent the flesh from becoming overly soft while it pickles. Topped with a tangy coconut dressing, fresh herbs, and edible flower petals, this beautifully colorful salad is a natural for a summer entertaining.
Grilled Vegetable Flatbread with Smoked Almond Muhammara
In addition to turning heads at your cookouts, this vegetarian wonder 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. If you’re working with a small grill, cut the flatbread in half, or use lavash instead.
Shrimp Aguachile with Coconut and Avocado
Coconut water, celery, ginger, and chiles come together to flavor the base of this delicate aguachile, while pineapple, cucumber, and avocado garnishes help cool it down. Chef Claudette Zepeda makes homemade coconut chips by shaving and toasting fresh coconut, but we've substituted readily available store-bought coconut chips. Timing is the key to this recipe, as the shrimp is "cooked" in lemon juice.
Pepper Jelly–Glazed Chicken Thighs with Grilled Peppers
Sweet, spicy, and sticky pepper jelly–glazed chicken thighs pair perfectly with grilled shishito peppers, Anaheim chiles, and scallions. Grilled limes squeezed over the cooked chicken add smoky acidity to the dish. Serve the chicken and vegetables with rice for a simple dinner.
F&W's Ultimate Burger
Meat expert 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.
Grilled Pepper and Onion Panzanella with Pepperoncini Vinaigrette
Cookbook author Molly Stevens' panzanella uses grilled sweet peppers and onions in place of tomatoes as the centerpiece of this dinner salad. The charred vegetables are tossed with cubes of grilled bread, drizzled with a pepperoncini vinaigrette, and topped with creamy feta and crisp slices of pepperoncini, which add pops of flavor and contrasting texture. This is a highly adaptable salad; try incorporating your favorite sweet or hot peppers and grilling other vegetables, such as squash and eggplant planks, alongside the peppers, if you like.
Crispy Duck with Duck Dirty Rice and Peach Salad
Matt Taylor-Gross / Food Styling by Barrett Washburne
Enjoy all parts of the duck with this recipe from Top Chef favorite Tiffany Derry. She makes dirty rice with a slow-cooked confit duck leg and sautéed duck livers and gizzards, and pairs it with a crispy-skinned duck breast. The peach salad that goes on top gives the plate bright, sweet flavors straight from her home state of Texas.
Grilled Pork Banh Mi
After soaking in a spicy-sweet marinade, pork is grilled on skewers and served in a baguette with cucumber and cilantro to make a flavorful banh mi pork sandwich. The cucumber and cilantro toppings called for in this banh mi sandwich recipe are standard for most varieties; some also include pickled carrots or shredded radishes. As for condiments, chile sauce is typical, though you can also find some sandwiches spread with mayonnaise.
Succotash
Matt Taylor-Gross / Food Styling by Barrett Washburne
Make Carla Hall’s succotash your go-to dish for barbecues, picnics, and any time you want a quick, easy side dish. The corn, lima beans and sweet onions cook quickly, then take some time to marinate with the tomatoes in a tart vinaigrette. Add the basil just before serving, so it doesn’t wilt or brown in the fridge. If you want to make this a main dish, add some grilled chicken, shrimp, steak, or pork on top of the salad.
Cold Brew Negroni
Matt Taylor-Gross / Food Styling by Lucy Simon
This is a wonderfully caffeinated take on this classic, bittersweet aperitif that meshes perfectly with sweet vermouth and smoky, slightly herbaceous black walnut bitters.
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