From No-Cook Recipes to Stone Fruit Desserts, Here’s What to Cook in July

Using both fresh and smoked jalapeños (chipotles) give this version of chimichurri, the Argentine steak sauce, lots of flavor without being wildly spicy.

You can use any melon that’s at peak ripeness, but the salad is prettier and tastier if you use multiple varieties.

This colorful recipe is a fresh twist on the classic pasta salad.

The combination of creamy Kewpie mayonnaise, tangy Dijon mustard, and crunchy takanazuke pickles creates a delightful balance of flavors and textures. It’s a versatile dish that can be enjoyed warm or cold, making it ideal for picnics or barbecues.

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.

Ripe summer tomatoes meet a hearty helping of seafood for a soup that’s substantial enough to call dinner. Grill up slices of country bread brushed with olive oil to eat on the side.

Sweet summer squash needs little more than butter and basil.

Sweet grapes and a nutty, toasted Egyptian spice blend called dukkah–easy to make at home–take chicken salad in a whole new direction. Make dukkah up to one month ahead, sealed in an airtight container. Dukkah is an Egyptian seasoning mix of nuts and warm spices that pairs beautifully with this green chicken salad. If you have leftovers, spread it on a piece of toast or between two slices of bread for a hearty lunchtime meal.

A BLT in salad form—it’s that simple.

This more substantial twist on traditional salsa works as an appetizer with tortilla chips or as a topping for grilled chicken or shrimp.

Aside from brushing with a glaze every five minutes, this salmon recipe is pretty hands-off.

Satiate any pizza cravings with this pizzetta that features a mound of fresh parsley with garlicky vinaigrette on top. It’s the perfect bite.

Serve a creamy risotto dish that’s perfect for summer. The bite of grilled corn combined with tender, fresh shrimp brings out the best of this risotto recipe.

Pick up a golden-brown chicken the night before, and this easy dish comes together in practically no time—leaving you a nice long evening to enjoy.

Experience the rich umami flavors of koji-marinated pork loin, a Japanese-inspired dish that’s sure to become a favorite. The koji marinade tenderizes the pork and enhances its natural flavors. Paired with a vibrant shiso shishito chimichurri, this dish is perfect for a special occasion or a weeknight dinner.

With several toppings, including caramelized onions, bacon, and barbecue sauce, these can be customized for a range of diners, from those who like their dogs plain to those who want them fully loaded and hearty enough to fuel a day out on the range.

Cook this Mediterranean-inspired vegetable sandwich completely on the grill.

“I grew up with this recipe in northeast Brazil,” says Perlla Fonvielle, who sent us this dish. These days, she makes it with wild Oregon shrimp.

Yogurt is marinade magic: Its mild lactic acid tenderizes meat and keeps it moist. This version, flavored with Indian spices, takes just a few minutes to make the night before.

Chef Christian Graves loves how well the grilled flavor of the mussels pairs with the coolness of the cucumber and the spicy hit of the chiles. He prefers ‘Corno di Toro’ chiles for his recipe, but you can also use Fresnos.

This dessert is great for backyard barbecues: Make everything ahead, then quickly assemble and serve. The cake is denser and more buttery than classic shortcake.

Cream cheese and vanilla beans give these treats an extraordinary depth of flavor. Just as amazing: the time saved by making the sandwiches in a big pan rather than assembling them individually.

For those times when you just can’t limit yourself to one kind of fruit, we created this variation on our Peach and Bourbon Cobbler with Almond Spoon Cake recipe. As a bonus, the nectarines and pluots don’t require any peeling, and the cherries in syrup come already pitted.

Savor those in-season berries with this easy ice cream dessert.

We love how easy it is to put this delicious pie together (you probably have most of the ingredients in your pantry already).