Summer solstice marks the longest day of the year—and the unofficial kickoff to slow evenings, spontaneous backyard hangs, and meals that feel like mini celebrations. Whether you’re planning a proper dinner party or just want an excuse to slice a few extra peaches and light the grill, this is your sign to cook something that tastes like sunshine.

We rounded up 25 of our favorite summer-ready recipes that are perfect for the solstice and every sun-drenched day that follows. There’s a juicy peach and tomato panzanella that’s equal parts salad and main course, a grilled Caesar that’s smoky and crisp in all the right ways, and a cacio e pepe corn salad we honestly can’t stop thinking about. If you’re team pasta salad, don’t worry—we’ve got options. And if you’re looking for a low-lift main to serve with all that veg, let us point you to some extra-flavorful chicken thighs, a lemony Greek-inspired platter, or grilled flatbreads you can top with whatever’s in the fridge.

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Welcome to Sunday Reset, where we share how we’re unwinding and what we’re cooking in the week ahead. This time, Justin is walking us through his best tips for perfectly grilled fish (no sticking, no overcooking).

Memorial Day is traditionally the start of the summer, but to me, grilling season doesn't start in earnest until Father's Day. Every year on that Sunday, Grill Dads everywhere (for better and for worse) spark up their grills and lock in for months of cooking on patios, decks, public parks, and driveways.

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Summer is around the corner and that means the grilling season has officially arrived (yes, even if your forecast still says “scattered showers”). And while we’re all for a bourbon on the rocks while the coals heat up, there’s another reason to keep that bottle close: It might just be the secret ingredient your summer cooking’s been missing.

No, this isn’t just a summer fever dream. Bourbon’s sweet, warm, slightly smoky profile pairs beautifully with all kinds of cooking techniques—grilling included. But it’s just as impactful in a stovetop glaze, a hot skillet, or even a rich dessert. From smoky grilled chicken to syrupy French toast with heat, these bourbon-spiked dishes come straight from the chefs who actually cook with it.

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Welcome to Sunday Reset, where we share how we’re unwinding and what we have planned for the week ahead. This time, Noah’s been bit by the barbecue bug—and shares some inspo both for summer weekend projects and quick grilled dinners alike.

Good morning! All I can seem to think about as the weather warms up and the endless rain starts to clear here in New York is busting out the grill. It’s one of my primary summer joys, and though I’m not exactly a pitmaster like our friends at KG BBQ, I do have a small offset smoker/grill that I’ve been keeping in a friend’s backyard. It runs on charcoal or wood ,and I’ll be using it to try my hand at all manner of smoked meats this summer, from brisket to baby backs.

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Welcome to Come On Over, a Food52 newsletter about hosting life’s big and little moments. It’s where we share our personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to making extra seating out of every surface of an apartment. This week, we’re finally feelin’ like it’s BBQ time.

National Best Friends Day is this Sunday, and honestly? I’ll throw a BBQ for just about any excuse. It takes me back to those rare Irish summer days (all two weeks of them), where the smell of raw bell pepper meant the grill was firing up. My mother was a big fan of them on her burger—hey, don’t knock it till you try it. Here’s how I’m planning this weekend.

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Welcome to Come On Over, a Food52 newsletter about hosting life’s big and little moments. It’s where we share our personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to making extra seating out of every surface of an apartment. This week, we’re veggie grilling for the masses.

Good hosts know that catering to all kinds of diets is the name of the game nowadays. No hate to meat—I love a good steak on the grill—but broadening your horizons to master meatless grilling is a win for you and your guests. I like to use hosting opportunities to play with ingredients I’m less familiar with, like nutritional yeast, a big fave of mine lately… What are yours? Respond and let me know, and let’s get into the veg-forward grilling tips.

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Memorial Day marks the unofficial start of summer—and the best way to celebrate is with good food, sunshine, and a laid-back outdoor hang. Whether you’re hosting a backyard BBQ, heading to the beach, or just craving an easy long-weekend dinner, these easy Memorial Day recipes are made for warm weather and minimal prep. Think juicy grilled mains, refreshing no-cook sides, and make-ahead desserts that keep things breezy from start to finish. With 30 go-to dishes to choose from, you’ll be set for summer’s first (unofficial) party.

Tomato & Melon Burrata Caprese

This Tomato-Cantaloupe Caprese with Burrata is a no-cook summer stunner. Juicy heirloom tomatoes and sweet cantaloupe wedges surround creamy burrata, all drizzled with a lemony herb vinaigrette. It’s a vibrant, refreshing twist on the classic caprese—perfect for warm-weather gatherings.

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Grilling season is here, and whether you're planning a backyard cookout, a weeknight dinner, or just wondering what to grill this weekend, we’ve got you covered. From juicy burgers and flame-licked steaks to smoky veggies and unexpected desserts, these are our best grilling recipes—perfect for beginners, pros, and everyone in between. So fire up the grill and get ready for your tastiest summer yet. For even more inspiration check out our favorite Genius grilling recipes and best pasta salad recipes to bring to the party as well.

Jump to:

• Salads, Veggies & Snacks
• Breads & Pizza
• Sandwiches, Sausages & Lunch Ideas
• Dinner & Mains
• Grilled Desserts

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Salads, Veggies & Snacks

Think beyond burgers—these grilled vegetables, salads, and smoky snacks bring fresh, flavorful energy to your cookout. Great for vegetarians or anyone looking to lighten up the grill menu, this mix of charred greens, grilled dips, and colorful skewers are as easy as they are impressive.

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