The July issue of Food & Wine is packed with bold, refreshing recipes for the grill and beyond. Think next-level kebabs, vibrant cucumber salads, and frozen takes on some of our favorite classic cocktails. Whether you’re looking for casual cookout sides or quick yet impressive dinners, you’ll find some new keepers on this list.
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Bun Thit Nuong (Grilled Lemongrass Pork Noodle Bowls)
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
These Vietnamese noodle bowls from Red Boat Fish Sauce founder Cường Phạm are packed with juicy charred pork chops, cool rice noodles, fresh herbs, pickled vegetables, and a punchy nước chấm dressing.
Coconut-Poached Salmon with Corn and Dill
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
A rich, turmeric-infused coconut sauce envelops wild salmon, corn, and cherry tomatoes in this quick, summery dinner from F&W senior food editor Breana Killeen.
Plum and Burrata Salad with Spiced Almonds
Jennifer Causey / FOOD STYLING by RUTH BLACKBURN / PROP STYLING by CHRISTINA DALEY
Creamy burrata, crunchy spiced almonds, and juicy plums come together in this beautiful summer salad from chef Clay Conley.
Espresso Martini Popsicles
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This frozen, handheld version of the beloved cocktail from F&W special projects editor Lucy Simon combines cold brew, coffee liqueur, simple syrup, and vodka.
Lemongrass Salmon Cakes with Garlic-Basil Aioli
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Ginger, garlic, lemongrass, and coriander pack these crisp-on-the-outside, tender-on-the-inside salmon cakes from Breana Killeen with aromatic flavor.
Steak Kebabs with Fish Sauce Butter
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Fish sauce–infused compound butter melts over juicy steak for this umami-forward take on the cookout favorite from Cường Phạm.
Hibachi-Style Chicken
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by PRISCILLA MONTIEL
Soy-marinated chicken thighs are grilled on skewers with peak-season vegetables for this satisfying summer dinner from F&W recipe developer Nicole Hopper.
Gỏi Cuốn (Vietnamese Rice Paper Rolls)
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Filled with shrimp, rice noodles, and a rainbow of crunchy vegetables, these Vietnamese rice paper rolls from chef Andrea Nguyen make for refreshing handheld appetizers.
Sour Cream Cucumber Salad
Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen
A tangy, dill-forward dressing is the star of this excellent no-cook summer side from F&W food editor Paige Grandjean — no peeling required.
Pan-Seared Salmon with Lemon Butter Sauce
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Breana Killeen transforms butter, lemon, and capers into a quick, bright pan sauce for skin-on wild salmon fillets.
Cantaloupe Skewers with Mozzarella
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by PRISCILLA MONTIEL
For these sweet-and-salty appetizers, F&W contributor Justin Chapple skewers citrus-marinated cantaloupe and creamy mozzarella, then adds crunch with sesame seeds and crushed pistachios.
Aperol Spritz Popsicles
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
What’s more refreshing than an Aperol Spritz? These boozy, citrusy popsicles from Lucy Simon, made with the traditional Aperol, Prosecco, and club soda, plus some orange juice for extra juiciness.
Grilled Picanha Sandwich with Chimichurri
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by PRISCILLA MONTIEL
This hearty steak sandwich from Nicole Hopper is stacked with picanha, ripe tomatoes, avocado, mayo, and a zesty chimichurri.
Sogogi Oi Bokkeum (Korean Stir-Fried Cucumbers and Beef)
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by CLAIRE SPOLLEN
For this Korean banchan, or small side dish, from Nicole Hopper, thinly sliced cucumbers are stir-fried with ground beef and seasoned with a sweet and spicy soy-sesame sauce.
Lemon Parfaits with Tart Cherries
Fred Hardy / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This elegant dessert from food writer, cookbook author, and Top Chef judge Gail Simmons delivers a balance of luscious lemon curd, tangy crème fraîche, and jammy cherries.
White Bean and Tuna Salad with Shaved Squash
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by PRISCILLA MONTIEL
This upgraded tuna salad from Justin Chapple features cannellini beans that absorb the vibrant flavors of a thyme-and-lemon marinade.
Grilled Pork Shoulder Bo Ssam
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by PRISCILLA MONTIEL
A sweet and umami-forward marinade infuses these Korean-inspired pork shoulder steaks from F&W recipe developer Nicole Hopper with complex flavor.
Frozen Negroni
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Cool off with a blended version of the classic gin, Campari, and sweet vermouth cocktail from Lucy Simon. Orange juice adds a little brightness and volume.
Tomato and Cucumber Salad with Fish Sauce Vinaigrette
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This punchy salad from Cường Phạm features peak-season tomatoes, corn, and cucumbers — all dressed with a gingery fish sauce vinaigrette.
Marinated Feta Turkey Sandwich
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by PRISCILLA MONTIEL
These bold turkey sandwiches from Justin Chapple feature tangy slabs of feta that are marinated in olive oil, vinegar, Calabrian chiles, and coriander.
Pork-and-Mushroom-Stuffed Zucchini Boats
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This light summer main from Cường Phạm calls for stuffing halved zucchinis with a juicy pork and mushroom filling seasoned with ginger, garlic, scallions, and fish sauce,
Chile-Glazed Eggplant with Sunflower Seed Gremolata
Morgan Hunt Glaze / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Nestled in a tangy gochujang tomato sauce and topped with a crunchy gremolata, this pan-seared eggplant from 2022 F&W Best New Chef Rob Rubba makes for an elegant main dish or side.
Saturn
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This refreshing frozen drink relies on an unexpected base spirit: gin. It’s a bracing foil to tropical-leaning ingredients like falernum, orgeat, and passion fruit syrup.
Crushed Cucumber Salad with Tomatillo Dressing
Greg DuPree / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by CLAIRE SPOLLEN
A spicy jalapeño-tomatillo dressing is balanced by cooling cucumber, roasted pepitas, and queso fresco in this textural wonder from New York City chef Yara Herrera.
Chạo Tôm (Sugarcane Shrimp)
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This delectable Vietnamese appetizer from Cường Phạm is made by forming an aromatic shrimp paste around sugarcane skewers, which take on a smoky char when grilled.
