We’re crazy about clams and these doughnuts are packed with clam flavor, especially when we steam our own quahogs. Get the recipe for Rhode Island Clamcakes »
Japanese-Style Swiss Chard and Seasame Salad
Chard can get as thick as the heat in July, so we turn the the tough leaves soft by lightly pounding them in a pestle and mortar. It’s well worth it to get an extra punch of flavor from these colorful greens. Get the recipe for Japanese-Style Swiss Chard and Seasame Salad »
Matt Taylor-Gross
Grilled Lobster With Vanilla Cream Sauce
Summer is all about grilling, so while we’re flipping burgers and ribs, we’ll throw a lobster on to smoke as well, and coat it in a vanilla bean cream sauce. Get the recipe for Grilled Lobster With Vanilla Cream Sauce »
Eric Medsker
Before we set anything on our grill, we place some fruits on it to go into margaritas. The fruits become even sweeter and lend a smoky kick to our drinks. Get the recipe for Grilled Pineapple Margarita »
Farideh Sadeghin
Grilled Watermelon, Avocado, and Shrimp Salad
Grilling makes everything better—watermelons get even sweeter from the flames, shrimp gets crisp and plump, and avocado turns deliciously smoky. Get the recipe for Grilled Watermelon, Avocado, and Shrimp Salad »
Farideh Sadeghin
Nutty, sweet almonds are used four ways in this super-simple frozen dessert. Get the recipe for Almond Granita »
Matt Taylor-Gross
Juicy mango, buttery avocado, and lightly charred sweet shrimp get packed into rice paper along with crispy cabbage and cucumber for a summer appetizer that hits all the right textural notes. We prep the spicy, tart dipping sauce ahead to give the flavors time to meld. Get the recipe for Grilled Shrimp Summer Rolls »
Matt Taylor-Gross
Radish and Cilantro Salad with Goat Cheese
Radishes are quick to grow, and by July, our tubs are overflowing with them. In this simple Japan-meets-California salad, radishes are tossed with cilantro and a fragrant rice vinegar and soy sauce vinaigrette before topped with goat cheese. Get the recipe for Radish and Cilantro Salad with Goat Cheese »
Michael Turek
Grilling then smoking these ribs gives them an intense crust and soulful flavor. Get the recipe for Char-Smoked Baby Back Ribs »
Farideh Sadeghin
Kokoda is Fiji’s version of ceviche, enriched with coconut milk to balance out all the acid. In this version, the fish “cooks” not in citrus juice but plain old white vinegar, which saves on limes and the time it takes to squeeze them. Get the recipe for Fijian Ceviche »
Farideh Sadeghin
Blackberry Cream Pie with Toasted Oat and Sesame Crumb Crust
This recipe works with whatever berries are in peak season—strawberries, raspberries, or blueberries works great—but we love the sweetness from blackberries to go along with the crunch from ground oats. Get the recipe for Blackberry Cream Pie with Toasted Oat and Sesame Crumb Crust »
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