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13 Summer Essentials to Cook This Weekend
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What to Cook This Weekend


13 SUMMER ESSENTIALS TO COOK THIS WEEKEND

Time's running out on summer.

By Maggie Hoffman and The Editors of Epicurious

August 26, 2021
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Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food
Styling by Susie Theodorou
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I found myself in a panic last weekend. Mid-August, and I haven't eaten nearly
enough corn. I texted the friend who was coming over to grill that night and
told him the menu was set: corn, tomatoes, eggplant, and more corn. Luckily, he
was on board. And the meal was probably all the better for having waited—the
corn was juicy and sweet and the tomatoes were deep red all the way through.
Depending where you're located, now just might be the very best moment to take
advantage of ripe produce. So I asked the Epi crew what must-make recipes were
on their lists for this weekend. If you only have a few more mellow summer
outdoor dinner parties and picnics left, what dishes are the essentials? Here's
what they had to say.

 * Photo by Joseph De Leo, Food Styling by Christopher Barsch
   1/13
   
   
   ESQUITES CON SALSA DE TOTOPOS
   
   “The combination of sweet corn and this slightly spicy and smoky salsa keeps
   you wanting more with every bite. I made a double batch just in time to top
   all my last summer produce with it!”—Rachel Gurjar, Associate Food Editor
   
   Get This Recipe
   
 * Photo by Joseph De Leo, Food Styling by Micah Marie Morton
   2/13
   
   
   CHARRED-PEACH PANZANELLA WITH PICKLED PEPPER VINAIGRETTE
   
   “I missed out on making this dish last year when it was published, and I've
   been thinking about it ever since. Even the phrase charred-peach panzanella
   has been pinging around my head all year. As I write this, I'm making a note
   in my calendar to make one last trip to the greatest state for peaches (New
   Jersey) before they're gone.”—Travis Rainey, Associate Photo Editor
   
   Get This Recipe
   
 * Photo by Joseph De Leo, Food Styling by Michelle Gatton
   3/13
   
   
   RASPBERRY AND PISTACHIO ICE CREAM ICEBOX CAKE
   
   “You're an adult and you can break the rules. Wear white after Labor Day for
   all we care. But this ice cream icebox cake? Leave it to the warmer months so
   you can focus on apple pie come autumn.”—Matt Zuras, Senior Editor
   
   Get This Recipe
   
 * 

WATCH



How to Make the Eggplant Parm of Your Dreams






 * Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
   4/13
   
   
   GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS
   
   “I love that you can pretty much prep everything the day before for this
   recipe, and then throw it all together when it's time to eat. It's perfectly
   hearty and flavor-packed, and I can’t wait to make it again before the
   temperature drops.”—Rachel Gurjar, Associate Food Editor
   
   Get This Recipe
 * Photo by Joseph De Leo, Food Styling by Erika Joyce
   5/13
   
   
   CANTALOUPE AND VANILLA ICE CREAM
   
   “Melon is the one family of produce I cannot get enough of every summer. Give
   me any and every melon you have in any way you want to give it to me and I
   will love it. My number one combo, though, is cantaloupe and vanilla ice
   cream.”—Joe Sevier, Associate Editor
   
   View Story
 * Photo by Faith Mason
   6/13
   
   
   SPEEDY SUMMER GAZPACHO
   
   “Gazpacho is simple and quick, and, with no cooking required, this soup
   really allows the flavors of summer to shine through pristinely. All you have
   to do is toss the ingredients in a blender and blitz. Matt already
   highlighted the Classic Andalusian Gazpacho in his menu for The No Cook
   Dinner Party, but I think this Speedy Summer Gazpacho might appeal to busy
   folks, especially parents who may have kids heading back to
   school.”—Genevieve Yam, Assistant Editor
   
   Get This Recipe
 * Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food
   Styling by Rebecca Jurkevich
   7/13
   
   
   BLT WRAPS WITH HORSERADISH MAYONNAISE
   
   “Yes, another tomato recipe. Because there really is nothing better than a
   perfectly ripe tomato. Grocery store tomatoes just can't compare, and I'll be
   stuffing my face with every tomato possible until they go out of
   season!”—Genevieve Yam, Assistant Editor
   
   Get This Recipe



 * Photo by Joseph De Leo, Food Styling by Micah Marie Morton
   8/13
   
   
   ENSALADA DE SANDÍA Y TOMATE (WATERMELON TOMATO SALAD WITH GOAT CHEESE AND
   CORN NUTS)
   
   “As Chef Katie Button notes, do not try making this incredibly cooling and
   satisfying dish in any other season than summer. No! Hot house tomatoes will
   not do. Save those mealy monstrosities to cook with, not to eat raw.”—Matt
   Zuras, Senior Editor
   
   Get This Recipe
 * Photo by Joseph De Leo, Food Styling by Lillian Chou
   9/13
   
   
   SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO
   
   “Somehow I've made it this far in the summer without one of those peaches
   that's so juicy that it drips down your elbows. But I'm getting my hands on
   some now, and I plan to make these grilled pork chops with peach pico de
   gallo ASAP.”—Maggie Hoffman, Digital Director
   
   Get This Recipe
 * Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski,
   Food Styling by Susie Theodorou
   10/13
   
   
   PEACH-PLUM GALETTE
   
   “Maybe I'll just stick to a stone-fruit-only diet for the rest of summer.
   This will work just fine for dessert.”—Maggie Hoffman, Digital Director
   
   Get This Recipe
 * Photo by Michael Graydon & Nikole Herriott
   11/13
   
   
   CHILLED RAMEN WITH SOY MILK AND CHILI OIL
   
   “I recently got my hands on some freshly made soymilk (though you can also
   make your own at home). The fresh stuff makes an absolutely incredible broth
   for this chilled noodle soup. It’s a nutty and savory backdrop for all of the
   textures and flavors in this recipe. Just perfect for a scorching hot
   day.”—Wilder Davies, Commerce Writer
   
   Get This Recipe



 * Photo by Joseph De Leo, Food Styling by Micah Marie Morton
   12/13
   
   
   JERK POTATO SALAD
   
   “I'm such a potato salad snob that I don't even like eating potato salad in
   the fall, winter, or spring. And I've never come across any recipe that comes
   anywhere close to as good as the mind-bendingly simple one my family makes.
   However, I'm very, very tempted to try Epi contributor Brigid
   Washington's Jerk Potato Salad before the summer ends.”—Travis Rainey,
   Associate Photo Editor
   
   Get This Recipe
 * Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by
   Laura Rege
   13/13
   
   
   EGGPLANT OMELET (TORTANG TALONG)
   
   “Eggplants are one of the few foods that my partner refuses to eat, so I only
   cook them in season, when I just can’t resist. My go-to every year is tortang
   talong: char-blistered and smashed eggplant that’s coated in egg and then
   browned in a pan until beautifully crispy.”—Joe Sevier, Associate Editor
   
   Get This Recipe






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