Roasted market vegetables and warm, bubbled-over fruit pies are essential summer fare. But in the sweltering heat of July, we do as much as we can to keep our kitchens cool. This month, you avoided the oven and took to the grill, charring everything from chicken to flank steak. You kept side dishes simple, using vibrant summer produce in juicy salads and cold noodles. And for dessert, you opted for any and all things frozen -- though the Flag Cake still held its place in your heart.
As you head into summer's peak, keep the following recipes nearby. They'll help you make the most of your market bounty while staying cool all month long.
Grilled Flank Steak with Cherry Tomato Vinaigrette by meganvt01
Peanut Soba Noodle Salad by Nicki
Sautéed Zucchini with Mint, Basil, and Walnuts by Marian Bull
Roasted Banana Paletas by Nicholas Day
American Flag Cake by erinmcdowell
Beer Can Chicken by Cara Nicoletti
Blueberry and Rye Slab Pie by Yossy Arefi
Kevin Gillespie's Barbecue Chicken with Alabama White Barbecue Sauce by Genius Recipes
Tomato Salad with Corn, Summer Squash and Roasted Onions by Merrill Stubbs
Watermelon, Tomato, and Four-Herb Salad by EmilyC
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