Summer is great, but it makes us panic. It’s the culinary paradox of choice: There are just too many great seasonal ingredients to cook with. As our kitchens burst with tomatoes and blueberries and watermelon and zucchini—somehow, always way too much zucchini—we hem and haw over whether to grill this or fry that, whether to turn that bushel of cukes into salad or blitz it into soup. Happily, there are no wrong answers, as our most popular summer recipes go to show. So fire up the grill, queue up that summer playlist, and don’t overthink it. Just get cooking.
Photography by Matt Taylor-Gross
Crisped under the broiler as opposed to on the stove, these mess-free Filipino-inspired chicken wings are simultaneously crisp and sticky—and phenomenally flavorful. Get the recipe >
A quintessential Russian summer soup, okroshka is tangy and fresh with heaps of torn herbs. Grated horseradish and spicy mustard make it anything but bland. Get the recipe >
Photography by Belle Morizio
There are as many versions of gazpacho as there are abuelas in Spain, but this creamy tomato-based Andalusian rendition is the most famous of the lot for a reason. Get the recipe >
Photography by Thomas Payne
Not grilled cheese. We’re talking grilled cheese—spicy marinated char-grilled skewers redolent of cumin, ginger, garlic, and lime. Get the recipe >
Photography by Elizabeth Cecil
Cool off with this pitch-perfect salad that plays well alongside barbecued meats and fish. Get the recipe >
Photography by Belle Morizio
Day-old country bread gets a second life in this garlicky tomato salad ribboned with torn fresh basil. Get the recipe >
Photography by Belle Morizio
Watermelon-feta salad gets a Southeast Asian twist in this refreshing starter or side flavored with fish sauce, chiles, and Thai basil. Get the recipe >
Photography by Michael Turek
Barbecue eminence Sean Brock has a grilling trick to share: You can turn your grill into a smoker. This knockout rib recipe will show you how. Get the recipe >
Photography by Belle Morizio
Everything tastes better on a stick—especially coconut-marinated shrimp. Get the recipe >
Photography by Belle Morizio
Turning up to the barbecue or summer potluck with a lattice-topped berry pie is a culinary flex that—trust us—virtually any baker can pull off, as proven by this minimal-fuss recipe. Get the recipe >
Photography by Eric Medsker
Upgrade your picnic punch with this recipe from Manhattan’s most iconic Spanish restaurant. Get the recipe >
Photography by Laura Sant
Grilling the potatoes adds a smoky undertow to this vinegary potato salad that can be doubled or tripled for a crowd. Get the recipe >
Photography by Belle Morizio
This classic Southern sweet tea recipe comes to us from the founder of the Southern Sweet Tea Sip-Off, so yeah, you know it’s legit. Get the recipe >
Photography by Matt Taylor-Gross
What better way to use up a bumper crop of eggplant than to fry it into melty submission and stir it into bucatini? Get the recipe >
Photography by Maura McEvoy
All summer long, we pile this undressed version of the classic Haitian coleslaw on sandwiches and salads for extra crunch. Get the recipe >
Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart
Our favorite blueberry pancake recipe incorporates seltzer for fluff and yogurt for tang. Get the recipe >
Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart
Toasted almond streusel, bubbling peach filling, a scoop of vanilla ice cream—peach cobbler is one of summer’s most heavenly treats. Get the recipe >
Celebrate the father figure in your life with a delicious, chef-approved dish any dad will devour.
From breakfast in bed to appetizers and dinner inspired by these chefs' own family recipes, here are a few simple ideas to get cooking this Father's Day.
Chef Elisa Marshall, Maman: Brandy Brioche French Toast with Espresso Mascarpone
Brandy French toast with whipped espresso mascarpone.
Linda Xiao
"All dads like eating and sleeping, so the best way to start Father's Day is a beautiful and delicious breakfast in bed -- prepared, in part, by the kids!" the Maman founder and cookbook author told "Good Morning America." "The Brandy Brioche French Toast is a delicious, indulgent recipe that uses two of dad’s favorites -- espresso powder and brandy -- to kick it up a notch."
To make the French toast: In a large bowl, beat the eggs. Add the milk, heavy cream, sugar, brandy, and vanilla and whisk until fully combined. Spread a thin coat of the mixture on the bottom of a 9 × 13-inch (23 × 33 cm) baking dish.
Slice off the ends of the brioche (reserve for another use), then cut the loaf crosswise into slices roughly 2 inches (5 cm) thick—you should have 5 or 6 slices. Dip each slice into the batter, turning to coat fully, then arrange snugly, side by side, in the baking dish. Pour any remaining batter over the brioche. Tightly cover the baking dish with plastic wrap and refrigerate for at least 6 hours or overnight.
For the espresso mascarpone: In a medium bowl, combine the mascarpone, maple syrup, and salt and whisk until fully combined.
In a small bowl, whisk the instant espresso powder with the warm water until fully dissolved. Add to the mascarpone mixture and whisk until fully combined and an even, light-tan color. Refrigerate until ready to use.
About 1 hour before serving, remove the French toast from the refrigerator and let it come to room temperature. Set the oven to 200°F (100°C) to keep the French toast warm.
Heat 1 tablespoon of the sunflower oil in a large nonstick skillet over medium heat. When the oil is shimmering, reduce the heat to medium-low and add 2 slices of brioche. Place a heavy saucepan directly on top of the brioche to press it into the skillet. Cook until golden brown on the bottom, about 6 minutes, then flip over the slices and cook the other side the same way until golden brown all over, 6 minutes more. Keep the French toast warm in the oven while you continue cooking, using 1 tablespoon of sunflower oil for each batch.
To serve: Arrange each slice of French toast on a plate and generously dollop with the espresso mascarpone. If desired, sprinkle with banana slices and finely ground coffee. Serve with warm maple syrup.
Tips: In lieu of instant espresso powder, you can use regular instant coffee, preferably a dark roast, but you’ll need to add a little extra to approximate the rich, roasted flavor of espresso. Store the espresso mascarpone refrigerated in an airtight container for up to 5 days
Reprinted with permission from Maman: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Copyright 2021. Photographs by Linda Xiao. Published by Clarkson Potter, an imprint of Penguin Random House.
Chef Sal Lamboglia, Cafe Spaghetti: Ricotta Crostini
A ricotta crostini with hazelnuts and rosemary.
Sal Lamboglia
"My father always told me if I was going to cook for a living, I'd have to make sure I did it with all my heart. Something I'll never forget," Lamboglia said of his favorite advice from his father, Tony, who was also a chef.
Lamboglia also recalled "fond memories of making tiramisu" with his dad. "I was always so eager to learn all the ingredients and make it on my own," he said.
Now he serves the tried and true dessert by Tony at his new Carroll Gardens hotspot.
Serves: 2
Ingredients
2 slices of Italian bread
1/2 cup crushed hazelnuts
1 cup ricotta
1/4 cup heavy cream
2 sprigs of rosemary
1 tablespoon Maldon Sea Salt - crunchy sea salt
1 teaspoon black pepper
1/2 cup truffle honey
Directions
Toast your hazelnuts in foamy butter until golden brown. Reserve.
Fry rosemary in extra virgin olive oil until crispy and dark colored. Reserve.
Whip ricotta with the heavy cream and salt until nice and fluffy.
Toast the bread in an oven at 350 degrees for a few minutes till nice and toasty.
Spread the ricotta nice and evenly on the bread.
Sprinkle with salt and pepper, chopped hazelnuts and rosemary. Finish with truffle honey and enjoy!
Chef John Manion, El Che Steakhouse & Bar: Beef Tenderloin with Tio's Chimichurri
Beef tenderloin with chimichurri sauce.
Che Steakhouse & Bar
As a child, Manion's family moved from suburban Detroit to Sao Paulo, Brazil. Manion said he found comfort in a dish he ordered on one occasion with his father.
"Me and my dad sat at a table poolside to grab some lunch. I was completely at a loss as to what to order, so my dad got us each a steak sandwich," the chef recalled. "It arrived quickly with little fanfare, so I had no idea my world was about to change."
"A perfectly toasted Italian roll was slathered in aioli (new to me)," he continued. "Crisp, cold, crunchy lettuce held up beautiful beefsteak tomatoes the likes of which I'd never seen. And the beef. Tenderloin, cold and rosey, perfectly seasoned with salt and pepper and topped with a healthy amount of what I would learn to know as chimichurri, one of the world's greatest condiments. After taking one bite, I looked at my dad, who was taking a sip of an ice-cold beer, and knew everything was going to be alright."
Manion said that some of his "earliest food memories are of going to churrascarias in Sao Paulo on Sunday nights for expat family dinners."
"Me and my dad would always make a beeline to the open kitchen to check out the slabs and skewers of meat cooking over wood and charcoal, him holding me up so I could take in the view," Manion said. "That smell of beef fat dripping into live fire has never left me and is a big reason why I do what I do, and I cherish the fact that he was able to see this dream become a reality."
"Whole beef tenderloin will always remind me of holiday dinners with my dad. He was pretty adamant that Christmas dinner deserved a roast, and beef tenderloin was his absolute favorite. Coupled with chimichurri inspired by our time living in South America, this will always remind me of my dad."
Ingredients
1 whole beef tenderloin, trimmed of silver-skin and tied into a roast (Pro tip: Ask your butcher to trim and tie a whole tenderloin for you)
Salt and cracked black pepper
Extra virgin olive oil
For Tio’s Chimichurri
3 cups flat-leaf parsley leaves (from about 3 bunches), very finely chopped (no stems!!)
For the chimichurri: In a medium-size airtight container, stir together the parsley, garlic, oregano, vinegar, salt, the black pepper, the bay leaf and red pepper flakes. Stir in the olive oil, cover and refrigerate the chimichurri sauce overnight. "When I’m pressed for time, I’ve been known to throw everything in the food processor and pulse it a few times instead of doing all that fine chopping," the chef shared.
Rub liberally with kosher salt and cracked black pepper then massage the whole thing with some nice quality olive oil.
Place the tenderloin on a roasting rack and roast for 20-25 minutes to an internal temperature of 120-25 for medium-rare. Remove, douse with chimichurri and let rest, covered, for 10 minutes.
Slice and enjoy.
Recipe reprinted courtesy of El Che Steakhouse & Bar.
Pork with potatoes and vegetables.
Bailey McGuire
Chef Noah Zamler, The Press Room: Pork Porterhouse with Romesco
"My dad passed away when I was 11. I remember making breakfast for him every Father's Day," Zamler said. "We would always make crepes, egg white scramblers, and bread from the leftover pizza dough we would make for his birthday a week earlier. He taught me how to make soups and understand that the best part of cooking is enjoying the food with the people you love."
Ingredients
Pork Porterhouse, Pork Chop, or Loin Cut
Fingerling Potatoes
For the Romesco:
3 red bell peppers
1 plum tomato
1/2 cup toasted bread crumbs
1/2 cup toasted hazelnuts
1/2 cup evoo
6 cloves roasted garlic
1 dried guajillo pepper
1 dried chile de árbol
1 dried ancho pepper
2 tablespoons sherry vinegar
2 tablespoons pomegranate molasses (or honey)
Directions
Roast peppers and plum tomatoes, and set aside to cool. soak dried chilis in hot water for 1 hour, combine remaining ingredients in a food processor and blend until smooth.
Boil fingerling potatoes in salted water until soft. Chop rosemary, garlic, shallot, and thyme and toss the potatoes in the herbs.
In a high heat pan sear the pork porterhouse on both sides until golden brown, about 1 minute each side. slightly smash the fingerling potatoes and add to the pan with whole scallions, and bake 5-10 minutes, 5 minutes for medium, 10 for well done.
When it comes to mid-week meals it's hard to beat a classic lasagne recipe. The rich beef mince filling and creamy béchamel sauce goes perfectly with a leafy salad served on the side. It's one of our favourite comfort food dishes.
And while a supermarket lasagne, can be great, nothing really beats a homemade version.
However, a deli-style classic lasagne is not the quickest recipe, as the filling, made with beef mince, oregano, red wine and tomatoes, needs time. It's best when allowed to simmer for an hour. And it will be worth the investment.
But, if you don't have an hour, no problem. We have a slow cooker lasagne that requires only 20mins prep time. You'll need to plan in advance because it needs 6hrs for the slow cooker to work its magic.
For something more immediate our easiest-ever lasagne can be made in under an hour. It's not made in the traditional way and the lasagne sheets are broken up, but it's still delicious.
For vegetarians (or for anyone looking to cut back on meat) then our cheat's ricotta and veggie lasagne is just right. It takes 30 minutes and the cheat is, we’ve used tinned veggies, such as peppers and artichokes for the filling.
If lasagne sounds a little filling for warmer months then we recommend our simple summer lasagne. It's light and green using asparagus and podded broad beans, plus basil and mint for extra freshness.
You probably first became a fan of Andy Baraghani his inventive, intriguing work at Bon Appétit, where he made us crave tahini smothered cabbage and salads of kale and coconut. Now the chef, a food writer and recipe just released his debut cookbook, "The Cook You Want to Be: Everyday Recipes to Impress." Baraghani joined us on "Salon Talks" to talk about salad, baking and why your phone shouldn't be your kitchen timer. Watch our episode here or read a Q&A of our conversation below.
The following interview has been lightly edited for clarity and length.
Let's talk about what it means to be the cook you want to be. You start out this book by saying you didn't want to be a cook at all.
No, fully.
You ran from it. What sucked you in, what made you come back to this thing that you love?
I think it was very early that I loved food. I have proof in the book. There's a photo of me with a Fisher-Price kitchen. I think at that age, when I was very, very young and adolescent, what drew me to it was just the act of eating and the pleasure you got. And how it just made me smile and how it was all about taste.
Then it evolved into something that clearly became a passion. Probably around the age of 11, 12, I really became more curious beyond just eating, but also cooking and experimenting in my parents' kitchen. It was beyond flavor at that point, it was about how many other things it touched. Techniques, regional cuisines, different cultures. It was a way for me to really expand, not just my palate, but my mind. That's why I decided to pursue it as a profession and then go into restaurants.
This book is also about, as you say, context. It's about challenging us to rethink, what is American food? What is home cooking? It's not just one particular thing. You make your family influences and your cultural influences as a Californian, as a New Yorker, as a Persian American, first generation. How do you incorporate that into what you're doing for this wider audience, including foods and techniques that maybe some people have never seen before?
I really thought about the lessons I've learned throughout my life, working in this kind of funny, beautiful, delicious food space I refer to. Growing up Iranian-American, working in restaurants around the country, working in food media, I try to distill these lessons and try to put it in the book for the reader.
"I really wanted to write the recipes in a way where it didn't come from this authoritative place, but more of a place where I'm right there with you."
I realized that if you're trying to push someone to try a new ingredient, that's probably the one thing they're going to get from the recipe. You don't want to add a recipe that has 10, 12, 13 steps. It's finding that balance. It is important for people in this book to not just fall in love with the recipes and make them and have it be a part of the repertoire, but really go the extra step.
If you've learned about an ingredient or a technique or about a regional dish, then I feel like I have succeeded. That is the big goal for me, is for people to go one step further with the recipes.
All of us have a different idea of that concept of being "the cook you want to be." I don't know how intentional this was in the book, but every recipe, the name of it sounds so good. Everything is fluffy. Everything is crunchy, extra crunchy. Spicy, extra spicy. You build these ideas of thinking about what our dishes are. I'm not just going to go into the kitchen and make eggs, I'm going to make fluffy eggs. I'm going to make crispy eggs. I'm going to make jammy eggs.
Thinking in terms of the love language for food feels like an important starting point in identifying what we want to cook, by identifying what flavors we like. How do we start that dialogue with ourselves?
I have a chapter that is really about my essential tools and ingredients. I say in the very beginning, these are the kind of tools that I find that I need that are essential to me in my kitchen. These are the ingredients that I continue to grab and they have become the foundation, the building blocks to the recipes you'll see throughout this book.
That being said, use them, fall in love with them, but also explore and see what ingredients, what tools benefit you. I have no use for a garlic press, frankly. But if that is something that you want in your kitchen, that's okay. I think it's more about exploring and being okay with trying things. Things that you might like, might not like. Because the worst thing that's going to happen is you just might not buy it again.
You don't have an Instant Pot. You say you're very meticulous and very compact about what you have.
A part of it is also living in New York City, having a very tiny apartment and having a very small kitchen. I have shipped away things that I don't find essential. When it comes to knives, I really just talk about the three knives that I use — a bread knife, a chef's knife, a paring knife. I have a few pots, skillets, a few good cutting boards. I find that too many tools almost cloud your judgment and get in the way, and also calls for more dishes.
When it comes to the ingredient part, I have understood the flavors that I'm drawn to. I know that I love acid in the form of citrus, in vinegars, plenty of herbs. Chili in the form of both dried and fresh. Fat in the form of nuts and seeds, but obviously a high percent fat content of butter.
One of the pieces of equipment that you are very in favor of is a real timer.
A real timer, yes. I think a real timer is dedicated to just that, timing your dishes or counting down. As soon as you start to grab your iPhone or your phone, assuming that people all have iPhones, it's a place for so many distractions. Emails, phone calls, texts. I try to avoid that. I never use the timer on my phone, and I promise it'll make you more focused.
I heard you're renovating your kitchen now. As you're laying out a kitchen, for those of us who can't afford a redo right now but are maybe thinking of how to arrange it or structure it in a way that makes sense, what are you thinking about?
My kitchen is so small, but for me it was very important to have proper amount of workspace. That was essential. So I am extending so I do have a good amount of counter space. And so that, the fridge doesn't bump out, it's flush so there's a good movement. Gas stove, I prefer. And first time ever having a dishwasher in 14 years. So that's going to be the big thing for me.
"Whether it's a crunchy veg salad or a leafy green salad, I want a salad to be properly dressed."
I feel flushed just as you said that. My heart just kind of stops.
Then everyone else outside of New York is just like, "You want a dishwasher?" It's like, "Yeah, that's going to make a big difference."
A lot of us feel intimidated about cooking. Even approaching new cookbook feels like, "Oh God, I'm going to have to learn stuff."But you get it, because you talk in the book about how you've only got five dessert recipes. You're not a big dessert person. You admit that you're trying to push yourself a little out of that comfort zone. How has it changed to you, starting a little bit more as a beginner and having that learning curve?
There's so many things I could talk about right now. I've been very lucky to work for different food publications over the years. Part of that is developing recipes. When I decided to write this book, I really wanted to write the recipes in a way where it didn't come from this authoritative place, but more of a place where I'm right there with you. I'm right there in the kitchen, I'm encouraging you.
There's been so many great cookbooks over the years that I've seen. Obviously there's a template. You have a head note, you have a list of ingredients, and a method, but I didn't want it to be feel too strict. With the recipes I wanted to make sure that it feels like there's movement and it's fluid. And there's my voice right there to encourage you and to let you know that it's okay that it might not be this exact size or perfectly cooked in this way. I promise it'll still be delicious.
I do talk about in the intro for the dessert chapter, that desserts have been my Achilles' heel of sorts in food. I worked in restaurants and developing so many recipes, the majority has been savory over sweet. But I do love desserts. I genuinely want to just develop more dessert recipes. There's only five in the book, I'll admit that. What's really important for me, and I think for anybody who is creative or has their respected craft, is to acknowledge that the process isn't always linear. For me there's been a lot of bumps and unprotected left-hand turns, but those have been essentials in my love for food and my career in this food world. Desserts have been that learning curve.
But I welcome it, and I think that's what makes me the cook that I am. My goal is hopefully, if, when maybe I write another book, that the dessert chapter might be the biggest chapter in the book. That's my greatest hope, is to continue to evolve and grow and never to stay stagnant.
All right, I'm going to reel you back into your comfort zone. I'm going to put you right where you are on top — salads. You are the salad man. What are the keys to a great salad?
Whether it's a crunchy veg salad or a leafy green salad, I want a salad to be properly dressed. Dressed enough so there isn't too much of a pool of vinaigrette or creamy dressed on the side. I want it to be light and airy and never weigh down. I want good acidity with each mouthful and an irregular bite and crunch. I want it to kind of fool the palette and keep you guessing. That's what I think a great salad is.
You have a technique. I am on your side on this one, I believe it too. You are a hands-on.
Oh, for sure. I believe in tossing a salad with your hands, specifically I would say leafy salads. A vinaigrette, for sure. Because you're taking these leafy greens, whether it's endive or a gem lettuce, whatever that kind of green may be, it is quite delicate. Hands are a lot more easier to toss around and feel that each green is dressed, rather than wooden serving spoons or some kind of salad tosser. Because I think that end up bruising the greens very easily.
What are the cookbooks that changed your life, that really stick with you and you hear in your head?
First and foremost, I'd say all of David Tanis's books. My mentor, my friend, a chef I worked under at Chez Panisse. From "A Platter of Figs," his first book, to "The Heart of an Artichoke." He personally and his books have taught me so much. He's a very special human being. Friends of his, we call him the wizard. He just has the touch.
I would say "The Zuni Café Cookbook," for sure. It's feels very California, a lot of these.
But it's what I grew up with. "The Zuni Café Cookbook," the Boulevard cookbook. Very much when I was a teenager, I would look at that book all the time. So many of Nigel Slater's books. I think, and it's telling. I don't know majority of them, I really only have a relationship with David, but I would want them to read this book and hopefully I make them proud.
There's something that I think all of those authors and in not just their books, but in their cooking, it's very intuitive. That is something I really tried to push in this book, intuitive cooking.
In the thick of summer, you probably want to avoid turning on the oven or stove. Luckily, no-cook meals are here to save the day so you can stay cool when it’s hot outside. Now that chefs all over TikTok are switching out their heavy and hearty dishes for something light and refreshing, there are many delicious recipe options with no heat required. From ahi tuna poke to garlic sesame noodles, here are five incredible no-cook recipes that take the heat out of mealtime.
This ahi tuna poke is packed with flavor and easy to throw together. Start by cutting sushi-grade raw tuna into cubes, and add them to a mixing bowl. Next, add green onions, sweet white onion and ginger. Then mix in sesame oil, soy sauce and ponzu sauce. Finally, sprinkle in some chili powder and sesame seeds, and combine thoroughly. Then add a pinch of sugar before serving.
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For a salad that’s dressed to impress, look no further than this recipe. First, add arugula and cherry tomato halves onto a large platter. Toss with olive oil, lemon juice, salt and pepper. Next, add white beans mixed with pesto and garlic croutons. Finally, top with a balsamic glaze, and enjoy!
Tomatoes combined with watermelon make this gazpacho recipe “soup-er” tasty. Begin by adding chopped tomatoes, diced red onion, peeled and chopped cucumbers, bits of stale white bread, garlic, olive oil and sherry vinegar to a mixing bowl. Next, season with salt and pepper. Then toss all the ingredients together before refrigerating for one hour. Add the mix to a blender, followed by watermelon and basil. Finally, blend until smooth. Serve with croutons, herbs or any of your favorite toppings.
The power is in the sauce when it comes to this garlic sesame noodle recipe. First, combine rice noodles with hot water in a mixing bowl. Let the noodles soak before draining the excess water. Next, add the noodles to a serving bowl, followed by shredded carrots, cucumbers, cabbage and edamame. Then, top with sesame sauce made from tahini, peanut butter, soy sauce, vinegar, syrup, sesame oil, chili oil, garlic and ginger. Finally, garnish with fresh herbs and sesame seeds before serving.
This zesty recipe is so mouthwateringly good that it will leave you “s-peach-less.” Start by cutting heirloom tomatoes into slices and cubes, and add them to a salad bowl. Next, place peach chunks and thin peach slices on top of the tomatoes. Then add the burrata. Season with salt and pepper. Then top with basil, olive oil and balsamic glaze. Enjoy!
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