Recipe Roundup

What to Cook This Weekend: June 22–24

Embrace summer and celebrate Pride by cooking up a veritable rainbow of dishes this weekend.
Three vibrant red cocktails in tall icefilled glasses garnished with cucumbers and mint beside bottles of ginger beer...
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
  • Three vibrant red cocktails in tall icefilled glasses garnished with cucumbers and mint beside bottles of ginger beer...
    Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    1/12

    Blackberry-Cucumber Mule

    Just when this crowd-pleasing berry drink heats things up—hi there, ginger beer—it starts to cool things down, thanks to muddled cucumber and mint.

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  • A red pot of coconut curry with poached cod and tomatoes.
    Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    2/12

    Tomato-Coconut Curry With Cod

    This bright-red tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice.

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  • Image may contain Plant Citrus Fruit Fruit Food Orange Grapefruit and Produce
    Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    3/12

    Garlic Mojo Sauce

    It's not just a marinade—this classic orange mojo sauce can also be spooned over chicken or fish for a piquant finishing touch, and deployed as a flavorful stir-in for rice.

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  • Three grilled fruit Margaritas in glasses.
    Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton
    4/12

    3-Ingredient Grilled Orange Margarita

    Grilled oranges infuse this refreshing drink with slightly sweet, slightly bitter notes and smoky flavor, balanced by bright lime juice and aged tequila.

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  • Squares of cornbread smothered in butter.
    Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    5/12

    Golden Yellow Corn Bread

    Keep this classic American recipe handy to serve alongside practically anything you pull off the grill this summer.

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  • Image may contain Food Meal Dish and Plant
    Photo by Martin Poole
    6/12

    Tadka Dhal

    Vibrant yellow lentils turn into a quick, well-spiced, protein-filled dish that's excellent on its own, over rice, or stuffed into flatbread or vegetarian tacos.

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  • Image may contain Plant Food Meal and Dish
    Photo by Marcus Nilsson
    9/12

    Potatoes with Cheese Sauce (Papas a la Huancaína)

    Few people have ever said "no" to potatoes with cheese sauce. Adirondack Blue, Peruvian, or even purple sweet potatoes add a pop of color to the plate.

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  • One of our favorite blueberry recipes is this blueberrylemon icebox cake
    Photo by Eva Kolenko
    10/12

    Blueberry-Lemon Icebox Cake

    The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. But if it’s a little uneven and the layers blend together, just let the love happen!

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  • Endive With Tart Apple Dressing And Blue Cheese
    Photo by Michael Graydon & Nikole Herriott
    11/12

    Endive with Tart Apple Dressing and Blue Cheese

    Bitter endive and salty, pungent blue cheese make for a stunning salad with tons of flavor.

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  • Ombre cookies in red and green.
    Photo by Peden & Munk
    12/12

    Ombre Rainbow Cookies

    This recipe calls for freeze-dried raspberries to make the red cookies, but you can use blueberries, mangoes, apricots, or any other freeze-dried fruit to achieve the color (and flavor) you're looking for.

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Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More
Senior SEO Editor, Cooking
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