The first weekend of summer calls for a stacked burger. This version from The Ribbon Midtown in New York City gets a tangy twist thanks to a sauce made with two types of vinegar, cornichons and ketchup.

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“There is no better time to serve this dish than when the sun is shining,” says the chef-owner of Fox & the Knife in Boston. “White peaches are best when still slightly hard, though yellow peaches or nectarines are an equally delicious substitution.”

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The chef and author of the Fiestas cookbook makes her festive drink in a large pitcher to save time on muddling once guests have arrived. “It’s the perfect combination of tart and sweet,” says Valladolid.

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Make this compound butter — packed with shallots, chives and more herbs — from the CRU Oyster Bar Nantucket Cookbook to turn up the flavor on the cookout favorite.

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This recipe from the chef and author of the SOUL cookbook is “infused with summertime sweetness.” Chill the remaining tea mixture not used for the brine for a refreshing drink on a hot summer day.

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The chef of Quality Eats restaurants in N.YC. gives his sandwich a spicy-sweet kick with a homemade raspberry hot sauce that’s good on just about anything.

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“You taste different flavors with each bite,” the chef-owner of Royal Boucherie in Philadelphia says of his quick side dish, which comes together in just 20 minutes.

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The chef of the Catbird Seat in Nashville put his spin on the Southern cookout staple with pickled onions, torn pieces of Serrano ham, and a cilantro lime crema.

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“Nothing beats this cake’s rich, buttery flavor,” says the author of Secrets of the Southern Table. Roasting the strawberries in the oven makes them juicy and soft, bringing the dessert to the next level.

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The chain’s “SmokeShack” burger is topped with American cheese, smoky bacon and cherry peppers, smothered in their signature “ShackSauce” and sandwiched between a toasted potato bun. Basically, it’s heaven on a plate. 

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The chef and partner of Massoni restaurant in New York City adds a burst of flavor to his side with lemon juice and soy sauce, plus a delightful crunch from the English cucumbers. 

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As the father-daughter duo behind 17th Street Barbecue, these two know grilling. Upgrade your boring grilled corn with their mixture of butter, parsley, chives and basil. 

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“This wonderful dessert is almost a big muffin,” says the legendary singer of the fruit-packed treat from her new cookbook, Desserts LaBelle.

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This dish is a party for the taste buds. The chef and author of Happy Cooking shared the recipe along with an easy meal prep tip: “The basil dressing is really versatile. Make an extra batch and use it on grilled fish or chicken.”

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It’s a dream come true for meat lovers! These may take a little while to cook, but the smoky, tangy flavor is so worth the wait.

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“It may sound like an odd combination, but it absolutely works,” Cardoz says of this 5-ingredient side dish from his latest cookbook Flavorwalla. “Sweet, spicy, salty and creamy.”

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A decadent twist on a childhood favorite. The cherry-topped dessert is best eaten on a plate and certainly bound to give a mean sugar rush, but who’s complaining?

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“Broccoli stalks have a delicious, nutty flavor— and the crunch makes it great for a slaw,” says Cohen. The festive colors and quick prep time make this crunchy slaw the perfect no-cook side for your party food line-up.

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This is how you bring home the bacon—wrapped and expertly grilled around corn on the cob. “It’s so good, it’s practically a meal all by itself,” says the chef and author of the cookbook, Home.

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These minty mini-sandwiches are a cool choice for your summer dessert. The bite-sized treats are designed “so you can hold a sandwich in one hand and a cocktail in the other,” says Kelly.

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The country duo’s songwriter friend Craig Wiseman developed the recipe for this juicy burger – topped with serrano peppers and pepper Jack cheese – after trying a similar version in Austin. It may (almost) be hotter than the band!

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“I probably cook for my sister more than anybody,” Duff tells PEOPLE of younger sis Hilary, who calls this chocolatey dessert “so creative.” The only equipment you need: Foil and fire. Once the chocolate chips melt into the banana, eat it straight out of the peel with a spoon.

Get the recipe HERE.

 

The Roots drummer and joint frontman was spotted digging into this Thai-style ice cream sandwich from New York restaurant Pok Pok. You’ll already have the hot dog buns at your barbecue, and using them to house frosty scoops is surprisingly genius – the bun creates a pouch that can hold chocolate syrup, crushed peanuts and more.

Get the recipe HERE.

 

Boston boy Paul Wahlberg (brother of Mark) presents a juicy burger flanked by gooey slices of cheese. It’s “wicked good” thanks to its “flavor combo,” says the chef-owner of Boston eatery Wahlburgers.

Get the recipe HERE.

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