While May’s top recipes were all about enjoying those final days of spring, June’s are decidedly more summery. Burgers were a major winner over the past month (no surprise—it was just Burger Week), as were other grill-ready mains, from steak to cabbage. It was a big month for our Residents, too. Cocktail expert Harper Fendler and rancher Mary Heffernan of Five Marys both joined the crew, sharing their recipes for perfect Manhattans and bacon marmalade-topped burgers, respectively.
In no particular order, here are 11 of June’s most popular recipes.
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Ixta Belfrage calls this lasagna an “homage to the countries that have shaped me as a person and a cook.” Inspired by elements of Italian, Mexican, and Brazilian cooking, the final dish is spicy, cheesy, and deeply satisfying.
This classic recipe—which got a refresh for Burger Week—is actually our most popular burger recipe ever. Stuffed with cheese and fried until crisp, this portobello mushroom rivals any beef patty we’ve had.
A marinade of oyster sauce, soy sauce, sugar, lime, and garlic makes for an especially flavorful steak, while the Thai-inspired sauce—made with fresh chiles, cilantro, and garlic—gives the dish a spicy, bright finish.
According to our newest drinks Resident, cocktail expert Harper Fendler, the higher alcohol content of an overproof bourbon gives the classic Manhattan a “constructive heat,” which helps to balance out the drink’s sweeter elements.
This butter from Wishbone Kitchen—flavored with herbs, scallions, jalapeño, garlic, and lime zest—comes together in just five minutes. Served with crackers or radishes, it’s an ideal, low-effort snack or appetizer.
This Taiwanese dish is named for its equal quantities of light soy sauce, rice wine, and sesame oil. Here, a fourth ingredient—fish sauce—is added to the mix, giving the chicken some extra umami and depth.
This mash-up combines the melty, cheesy joys of spinach-artichoke dip with the crispy, fried arancini. For the best result, make sure to fry them as close to serving as possible.
These veggie burgers from Rick Martínez have been a community favorite for a while, but when they got a refresh for Burger Week, we were reminded of just how good they are.
This grilled cabbage is a vegetarian centerpiece that rivals any steak or chicken thigh, but the real star of this dish is the preserved lemon mostarda, which balances out the savory, hearty veg.
This burger comes to us by way of Five Marys, the newest addition to our roster of Residents. Topped with a sweet-and-salty bacon marmalade or a bright sungold tomato jam (or both), it’ll take your summer barbecues to the next level.
This clever sheet-pan dinner relies on bottled salad dressing to marinate the chicken thighs, ensuring they stay juicy and flavorful when they hit the hot oven. Finished with peas, torn sourdough, and basil, it’s the very definition of an all-in-one meal.