The 7 Best Summer Recipes We’ve Got on Repeat

August  8, 2018

There are so many reasons I love the months of June, July, and August. Let me count the ways:

  • Beads of sweat that you can feel trickle from the bottom of your hairline to the bottom of your spine.
  • The blast of air conditioning that knocks you off your feet when you enter a store.
  • Finding sand behind your ear three days after returning from the beach.

But this is a culinary site—so, while I could continue, I'll just stick to what I know best: food. Summer cooking is all about ease, freshness, simplicity. Letting those ingredients—juicy tomatoes, playful corn, sturdy summer squash—take center stage and belt their best tunes. In honor of summer and its endless culinary offerings, I reached out to the folks in the office to see what they've been cooking during these long, hot days:

Eric Kim, Senior Editor

Is it weird if I say my own recipe? I think it’s okay, because this is hardly a recipe. It’s just a cucumber. When I’m at the store after work, I don’t have the mental wherewithal to come up with a fancy side dish, so I just grab a cucumber and a lime, go home, feed the dog, cut up the cuke into medallions, spritz with the citrus, and sprinkle with my Magic Spice Blend, which I always have on hand. It’s like cucumber with Tajín, you know? Addictive and refreshing—and hydrating!

Nikkitha Bakshani, Associate Editor

This is the first burger I ever made and kind of the only one I ever want to make again! I've used pretty much any kind of grain in place of brown rice and it's always been good. I didn't need to freeze the last batch because I ate it all/all my friends came over to eat it. But next time, I'll double my recipe and keeping a bunch of frozen patties in my freezer for emergency use.

Hana Asbrink, Senior Lifestyle Editor

I didn't think my love for Mexican corn could grow any further, but Emma's spin on Elote Rigatoni has given me another reason to stock up on all the great corn out there. I love this recipe so much, I'll be making it well into the colder months with frozen charred corn!

Erin Alexander, Assistant Editor of Partner Content

I can't get enough of this insanely easy skillet chicken. I made it for guests (who loved it) at the beginning of the summer, and have made it for myself at least four or five times since. There's something about the combination of mustard, torn olives, and caramelized lemons (genius!) that is just sooo tangy and delicious; plus, the sauce tastes great over rice. And if you can believe it, it tastes even better the next day!

Connor Bower, Social Media Manager

This recipe is stupidly easy, but it’s also the tastiest thing that came out of my kitchen this summer. I’m embarrassed it took me so long to add it into my rotation.

Joanna Sciarrino, Managing Editor

These pretzels! They were a terrible mess to make, but they turned out great and I was very proud of myself.

Katie Macdonald, Assistant Editor

This was absolutely delicious. I am always looking for salads that will keep me full, and EmilyC's lentil-broccoli number didn't disappoint. Plus, it was perfect for packing as a work lunch all week long.

Another summertime swirl

How about you? What have you been cooking up on repeat? Let us know in the comments.

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Valerio Farris

Written by: Valerio Farris

Former staff writer at Food52. Current anchovy eater.

1 Comment

Lilla August 10, 2018
I can't eat sugar simply because all of a sudden it tastes like metal. I have been jonesing for ice cream so I made the no churn version and it was spectacular. I've now made it 3 times!!!