With July came the arrival of summer favorites like tomatoes, corn, summer squash, and stone fruits—and our community couldn’t get enough. Almost all of last month’s most popular recipes highlighted the season’s bounty, from a no-cook tomato and peach salad to a simple BLT with avocado. Alongside produce-heavy recipes, we saw grilled proteins (think: a Porterhouse steak or whole, spatchcocked chicken) and refreshing cocktails from Resident Harper Fendler. It’s also worth calling out that July was a big month for Bake It Up a Notch, our show hosted by Resident Erin Jeanne McDowell: In one of her recent videos, Erin showed us how to make three kinds of cobbler, including a savory variation. Needless to say, the recipes were a hit—to find them (along with many others), see the whole list below.
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This hybrid dessert from Erin Jeanne McDowell highlights the best elements of both pie (a flaky, buttery crust on the bottom) and cobbler (a tender, fluffy biscuit topping). And, if you thought it couldn’t sound any better, it features a filling packed with your favorite summer berries.
This summery salad from Resident Melina Hammer is the ideal thing to make when it’s super hot out and turning on the oven sounds like a nightmare. Not only is it no-cook—it comes together in just a few minutes.
You can use homemade or store-bought fried chicken for this unconventional dish, which smashes the crispy protein with charred chiles, garlic, shrimp paste, and a touch of mayonnaise. Serve it with freshly steamed rice for a meal that’s fiery, salty, and—if you’re using premade fried chicken—surprisingly easy.
“My harabeoji’s BLT—with its secret slices of avocado—creates the perfect alchemy of textures and flavors that will make your mouth water after each bite,” writes Christine Byun. “The avocado is a smooth counterpart to the crunchy confetti of iceberg lettuce, a subtle base to the tang of a ripened tomato, and a soft, creamy landing after the salty tear of the bacon.”
“This cobbler, which celebrates all the ripeness of summer, uses fresh zucchini, two types of tomatoes, and corn (plus all the juiciness that comes along with them),” says Resident Erin Jeanne McDowell. “Feel like mixing up the veggies? Add (or sub) in some eggplant, mushrooms, or greens into your mix.”
This isn’t so much a “recipe” as it is a method for hosting the perfect pizza party—a good thing, if you ask us. From homemade dough to every topping imaginable, we’ll be reaching for these tips from Five Marys the next time we’re hosting.
French 75s are typically made with gin or cognac, lemon, sugar, and Champagne, but here, Harper Fendler swaps the gin for vodka infused with strawberry and rosemary. It’s refreshing, herbal, and perfect for pretty much any summer occasion.
It doesn’t take much to improve a well-marbled Porterhouse steak, but this savory, mushroom-infused sauce from Five Marys certainly doesn’t hurt. If you don’t have a Porterhouse handy, feel free to use a T-bone, ribeye, or tomahawk instead.
The best part of this grilled chicken recipe is actually its marinade, which combines the punchy flavors of anchovy, lemon, parsley, garlic, and capers.
Cobbler is a summertime staple, especially when stone fruits like peaches and plums are the star. For the best results, serve it warm alongside a scoop of vanilla ice cream or a dollop of whipped cream.