Fire up the grill for a craveworthy porterhouse steak, juicy grilled tomatoes, zesty salads, and to top it off, a red, white, and blue dessert.
Too hot in the kitchen? Half of this meal -- the flank steak and zucchini -- can be made outside on the grill, and the other half doesn't require any cooking at all.
Can't make it to Italy this summer? Gather friends on a warm night and enjoy the next best thing: a full Italian feast.
Invite summer to the table with dishes that take advantage of the season's bounty : Juicy tomatoes, fresh basil, sweet corn, and crisp lettuce all make an appearance on this fresh-flavor menu.
Most of this generous summer menu can be made in advance of fiesta time, or customize it -- mix and match a few of the dishes with your favorite salsas and other condiments.
Grilled Skirt Steak with Poblano Relish Recipe
Shredded Cabbage and Radish Salad Recipe
Pinto Beans with Bacon and Scallions Recipe
Red Rice Recipe
Tres Leches Cake
These flavorful departures from the same-old sandwiches and sides is a cinch. Assemble the salads and sides while the chicken is marinating.
Chicken topped with a chilled tuna puree is a variation on vitello (veal) tonnato, a classic warm-weather dish. On the side, tomatoes with anchovy dressing and a vegetable gratin.
Mediterranean cultures have an enduring tradition of gathering at the end of the day for drinks and nibbles. This summer, embrace small-plate entertaining. Assemble small dishes ahead of time then sit back and unwind with your guests.
Chilled Mussels with Saffron Mayonnaise
Meatballs with Ouzo and Mint
Tortilla Espanola with Chorizo
Anchovy Crostini with Onion-and-Raisin Relish
Roasted-Eggplant Dip with Greek Yogurt
This spread of Spanish-inspired dishes creates a lovely yet simple departure from the norm with a saffron-infused potato omelet, asparagus with sherry vinegar, and roasted piquillo peppers -- sangria optional.
This Spanish-inspired spread features creative dishes like a saffron-infused potato omelet, asparagus with sherry vinegar, and roasted piquillo peppers -- sangria optional.
Codfish cooked in herbs, wine, and lemon is perfectly paired with potatoes drizzled with malt vinegar -- a lighter variation on the British tradition of fish and chips.
Steamed lobsters filled with red and yellow tomatoes are drizzled with a mustard vinaigrette and served alfresco. Additional vinaigrette takes the place of drawn butter.
You don't have to be at the beach to enjoy this coastal classic. Lightly spiced crab cakes are panfried and served alongside honey-sweetened slaw made not only with cabbage but also with vibrant radicchio.
Familiar ingredients take an unexpected turn in this quick dinner. Salmon and new potatoes are infused with Indian-inspired flavors, and cucumber, cantaloupe, and squash come together in a refreshing chilled salad.
Reinvent a traditional nicoise salad by tucking it into a sandwich. Here, we've piled tuna, eggs, olives, and onions between slices of crusty ciabatta. Potato chips are the natural accompaniment; ours are sliced russets that are baked instead of fried.
Mussels are served in the same savory broth in which they were steamed: a mixture of white wine, garlic, shallots, and herbs. Crispy oven frites are accompanied by a dipping sauce of Dijon mustard and chopped chervil.
Bring together the varied traditions and flavors of regional Mexican food in a casual taco bar. The party kicks off with a pitcher of premade margaritas, while prepared-ahead salsas do double duty as dips and taco toppings. Carnitas -- juicy pork cubes browned until crisp -- shredded poached chicken, fresh fixings, and warm tortillas fill out the rest of the abundant spread.
Take it easy with a relaxed summertime menu that's great for a crowd or just a few people. Dishes set out on the table for all to share is a great way to eat any day of the week.
This dinner's theme: Mexican ingredients prepared in a modern way. The meal also offers a convenient use for summer's surplus of herbs. Cilantro, mixed with salt, gives a boost to corn, and generous amounts of basil and parsley invigorate the slaw.
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