Summer has arrived, and our June 2025 issue is packed with new recipes for all your weeknight and entertaining needs. From mash-up burgers and Texas-inspired sides to spicy cocktails and jammy desserts, you’ll want to save these dishes and drinks to MyRecipes for casual dinners and cookouts.
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Sorrel
Victor Protasio / Food Styling by JULIAN HENSARLING / Prop Styling by Christina Daley
This spiced hibiscus drink from writer and food historian Toni Tipton-Martin has roots in West Africa and is typically enjoyed on holidays, most notably for emancipation celebrations like Juneteenth.
Pineapple Coleslaw
Victor Protasio / Food Styling by JULIAN HENSARLING / Prop Styling by Christina Daley
This creamy mayonnaise and apple cider vinegar-based coleslaw from 2019 F&W Best New Chef Bryan Furman gets a sweet tang from canned pineapple.
Easy Homemade Jam
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
This versatile recipe from food preservation and fermentation specialist April McGreger can be used to transform strawberries, peaches, and more peak-season fruit into an easy, flavorful jam.
Bourbon-Peach Icebox Cake
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
This showstopping icebox cake from April McGreger layers buttery pecan cookies, homemade or store-bought peach jam, and lemon whipped cream.
Jam Doughnut Muffins
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
These hybrid breakfasts and desserts from April McGreger are filled with blueberry jam, and rolled in melted butter and orange-scented sugar while still warm.
PB&J Blondies with Raspberry Swirl
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
These nostalgic treats from April McGreger upgrade a chewy, caramelly blondie base with creamy peanut butter and tangy raspberry jam.
Banh Mi Smash Burgers
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Inspired by the Vietnamese sandwich, these crispy smashed pork burgers from F&W food editor Paige Grandjean are topped with a spicy chile-garlic mayonnaise, quick-pickled carrots and daikon, and cilantro.
Buffalo Chicken Burgers
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Topped with a blue cheese-celery slaw, these spicy hot sauce-seasoned chicken burgers from Paige Grandjean feature all the flavors of Buffalo wings and blue cheese dressing.
Smoky Bison Burgers
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Sandwiched between pretzel buns, these spice-rubbed burgers from Paige Grandjean are topped with peppered bacon, melty gouda, fried onions, and candied jalapeños.
Crispy Chicken Thighs with Lemony White Bean Sauce
Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
The rendered fat from crisp bone-in, skin-on chicken thighs creates a schmaltzy pan sauce for cannellini beans and cherry tomatoes in this weeknight dinner from F&W recipe developer Anna Theoktisto.
Chicken Tostadas
Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
Rotisserie chicken and salsa macha are shortcuts to these flavorful tostadas from Anna Theoktisto, which are rounded out with refried beans and more toppings.
Kicker Rock
Jennifer Causey / FOOD STYLING by EMILY NABORS HALL / PROP STYLING by STEPHANIE L. YEH
This refreshing, spicy-sweet rhum agricole cocktail from Paul Soto combines the funky spirit with pineapple juice, bittersweet Campari, and chipotle hot sauce.
Spicy Rebujito
Jennifer Causey / FOOD STYLING by EMILY NABORS HALL / PROP STYLING by STEPHANIE L. YEH
This kicked-up version of the classic Spanish highball from 2015 F&W Best New Chef Katie Button features manzanilla sherry, lemon-lime soda, mint, and serrano chile.
Wild Gin and Tonic
Jennifer Causey / FOOD STYLING by EMILY NABORS HALL / PROP STYLING by STEPHANIE L. YEH
This spicy and floral riff on a Gin & Tonic from Moe Aljaff and Juliette Larrouy is made with toasted Szechuan peppercorn-infused gin and elderflower tonic water.
Watermelon Soju Punch (Subak Soju Hwachae)
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Served in a hollowed-out watermelon, this refreshing punch from chef Irene Yoo is made with watermelon juice, lemon-lime soda, lemon juice, soju, Campari, and two kinds of milk.
Grilled Lamb and Potato Bites
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
These mouthwatering skewers from recipe developer and cookbook author Ann Taylor Pittman are savory and sweet, thanks to za’atar-seasoned lamb cubes, baby potatoes, and dried apricots.
Mixed-Fruit Pico
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Also known as salsa fresca, this pico from Ann Taylor Pittman combines sweet and savory elements like pineapple, mango, kiwi, tomatoes, onions, chiles, and a sprinkling of Tajín.
Zucchini and White Bean Dip
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This summertime dip from Ann Taylor Pittman comes together easily in a food processor with cannellini beans and shredded zucchini, which give it a crunchy pickle-like texture.
Grilled Merguez with Mint Sauce
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
A cooling, gingery mint sauce cuts through the richness of these harissa-spiced lamb and beef patties from F&W recipe developer Renu Dhar.
Cucumber-Mint Agua Fresca
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Renu Dhar blends up this refreshing, herbaceous nonalcoholic drink with fresh cucumber juice, mint simple syrup, lime juice, and water.
Salatet Malfouf (Lebanese Coleslaw)
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
This tangy, sumac-spiced coleslaw from recipe developer Khalil Hymore is made with shredded cabbage, roasted pistachios, lots of fresh mint, and a lemony dressing.
Lao Laab Gai
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Chef Thip Athakhanh leans on shredded rotisserie chicken for this weeknight version of the classic Thai dish, made with plenty of herbs, red onion, and a toasty laab seasoning mix.
Connecticut-Style Lobster Rolls
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
These simple lobster rolls from Kelly Vaughan are a hallmark of the Connecticut style: they’re drenched in warm butter to showcase the sweet lobster meat.
Bedford Grilled Vegetable Pasta Salad
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
This easy pasta salad from F&W special projects editor Lucy Simon is packed with grilled eggplant, zucchini, and onions. A punchy Dijon and apple cider vinaigrette ties everything together.
Grilled Whole Fish
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Stuffed with lemon, garlic, and parsley, this whole grilled branzino from chef Dave Pasternak is one of the easiest ways to impress dinnertime guests.
Espagueti Verde (Green Spaghetti)
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Popular as a barbecue side dish in Texas, this spaghetti dish from F&W recipe developer Jasmine Smith is enlivened with a creamy charred poblano sauce.
Texas Corn Pudding
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Made with cornmeal, fresh corn, and cheddar, this luscious barbecue side from Jasmine Smith is all about the soufflécake center and crispy, cheesy edges.
Goldee’s Creamy Potato Salad
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This standout side from 2024 F&W Best New Chef Lane Milne gets a perfect amount of tang from cider vinegar, mustard, and chopped dill pickles.
Ranch-Style Beans
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Barbecue burnt ends, spices, and a little brown sugar infuse these pinto beans from Jasmine Smith with smoky, meaty, and savory-sweet flavor.
Vanilla Sheet Cake with Lemon Frosting
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Made with a buttery lemon frosting, this simple one-bowl sheet cake from Anna Theoktisto is the perfect canvas for simple yet maximalist decorations like edible flowers and dramatic swirls of frosting.
Summer Peach Sorbet
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Using macerated, very ripe peaches is the key to the surprisingly creamy texture of this three-ingredient sorbet from chef Geri-Martha O’Hara.
Emeril’s Muffuletta
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Legendary chef Emeril Lagasse decks this deluxe version of the iconic New Orleans sandwich with mortadella, capicolla, mozzarella, provolone, capers, kalamatas, giardiniera, and a pepperoncini on the side.
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