The Recipes You Should Be Cooking This June

This summer recipe comes from The Surfrider Hotel, utilizing fresh flavors of seasonal stone fruits.

One of our favorite grilling techniques is to use a cast-iron skillet, a method we borrowed from Seven Fires: Grilling the Argentine Way. It’s ideal for charring cherry tomatoes, since it keeps them from falling through the grate.

Dousing super-fresh produce in fish-sauce-infused scallion oil will make an appetizer that is crunchy, sweet, and salty all at the same time.

We’ve balanced sweet corn and rich cream here with earthy cumin and a splash of bright Champagne vinegar.

Served with slaw, tortillas, and lime, these shrimp skewers are marinated in a zesty cilantro pistachio pesto for a refreshing flavor with nutty undertones.

Chef Chris Cosentino is known for adventurous dishes like this one, a meet-up of mild grilled calamari, fresh produce, and exciting seasonings.

Rachel Yang and Seif Chirchi, chef-owners of Joule and Revel restaurants in Seattle, like to play around with all kinds of radishes, including daikon and black Spanish radishes, when they make this colorful salad.

Created by Brad Cecchi, chef at Canon, a seasonally driven restaurant in Sacramento, the salad brings in flavors from all over the globe and blends them with top-quality local produce. “It’s great for a block party, because it doesn’t need to be hot or ice-cold and won’t wilt,” he says. “It’s not your typical block-party fare—it’ll make you look cool. And it’s beautiful.”

In the height of summer, you won’t find a better side dish for ribs than this deceptively simple combination of peak-season produce. Try bringing it to a party, too.

“My wife is Mexican, so I created the Elote pizza as a tribute to her and her heritage,” chef Daniele Uditi says. “I love that this pizza balances the smoky heat of chipotle in adobo with sweet corn and the salinity of fresh feta. While it’s an unexpected combination, to me it’s the perfect marriage of flavors.”

You can find most of the ingredients for these quick and delicious sandwiches pre-prepped at the grocery store, making for an easy summer recipe.

We couldn’t believe how outrageously yummy these halibut skewers are. Crusty Italian bread and halibut are seasoned with fresh rosemary, then woven with pancetta and grilled until golden.

Is there anything more Baja than a breaded and fried fish taco? Said to have originated in Ensenada in the Northern part of the state in the 1950s, the batter may have actually been inspired by Japanese immigrants in the area who fried the fish in tempura. Make chipotle crema by mixing sauce from canned chipotles in adobo into sour cream until it’s just spicy enough!

Grilled sweet and salty Spam and pineapple and Maui onion make these pork burgers a standout. If you can’t find Hawaiian sandwich rolls, cut thick slices of Hawaiian sweet bread from a loaf. Serve with classic macaroni salad and any drink with an umbrella.

Pile up your favorite veggie burger patties with lots of vegetables, homemade hummus and slaw, and tuck the works into lettuce “buns.” Use extra hummus as a dip for vegetables or as a sandwich spread.

Deep-frying corn “ribs” enhances the corn’s natural sweetness, according to the team at Seattle restaurant Tomo.

St. Louis ribs come from the belly of the pig and are fattier and more marbled than the more popular baby-back style. While they may not be as meaty as baby backs, their fat picks up more flavor from spices and seasoning and makes them more tender.

This carne asada comes together with just a few ingredients and a quick sear on the grill.

Velvety mango purée makes these popsicles seem extra-indulgent, although each has only a splash of coconut milk.

Tart citrus balances the mellow sweetness of watermelon and cantaloupe, each frozen in layers.

“This childhood favorite is a really easy yet a very impactful way to highlight a sweet summer staple,” says Nico de Leon of Lasita in Downtown Los Angeles. “Simply called Melón, it’s just a mixture of cantaloupe, crushed ice, sugar, and, depending on your personal preference, milk or water. My family grew up having it with milk, so it’s my personal preference, plus the sweetness of the milk gives me cereal milk vibes, which is always nice.”

Fresh berries transform into a refreshing topping for classic vanilla ice cream—an easy summer recipe.

Zingy lemon-lime ice cream, rich coconut sorbet, sweet ripe pineapple, and toasted coconut—it’s the taste of an island vacation.

Plug in your waffle iron for a sinful, sweet treat!  Prepare yourself, these decadent ice cream sandwiches are next level. Mouth-watering, cinnamon-sugar churros (waffled) pair perfectly with large scoops of ice cream and a chocolate-y drizzle.

Sweet and tangy, crunchy and creamy—this recipe delivers a perfect combination of flavors and textures in each bite.

Show off summertime blueberrries and peaches in this colorful tart featuring a pecan-whole wheat crust and a sweet cream cheese filling.

After many tasty tests, we can say with certainty that a mix of three kinds of berries bakes up more juicy and flavorful than just one. The biscuits on top come out fluffy and tender, thanks to a little baking soda in addition to baking powder.