Summer. Is. Almost. Over.
One of these mornings, you’ll step outside and the air will feel different: crisper, colder, autumnal. But that’s okay, because we have some recipes that will help you eke every last ounce of sunshine, beach sand, lounge chairs, and poison ivy out of summer. (OK, maybe not that last one.)
The Complete Summer CookbookReady to take the party outside? This book is designed to keep you and your kitchen cool, with make-ahead meals best served cold (or at room temp), fix-and-forget recipes that won't heat up the kitchen, and lots more.
Following are the summer-ish recipes that have proven most popular with Cook’s Country readers over the past few years.
Texas Barbecue Brisket
The Story: Huge hunk of meat, simply seasoned and expertly cooked on a backyard kettle grill using our failproof method (and a charcoal snake)
The Hook: This recipe takes time . . . but that’s a good thing. Curate your beverage selection and playlist, and make a day of it with a few of the good people in your life.
Why You Should Make It: The moist, tender results are the epitome of beefy deliciousness.
Texas Barbecue BrisketThe challenge: a whole, hulking 12-pound brisket cooked to juicy tenderness completely on a backyard charcoal grill. Could it be done?
Sign up for the Cook's Country Dinner Tonight newsletter
10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
Shashlik-Style Beef Kebabs
The Story: Supersavory, beefy kebabs inspired by Editorial Director Bryan Roof’s trip to the Brighton Beach neighborhood of Brooklyn
The Hook: Pureed onion and a touch of warm spice give the marinade incredible depth.
Why You Should Make It: Skewers are fun, and these are very, very delicious.
Shashlik-Style Beef KebabsA visit to Brighton Beach in Brooklyn, New York, inspired our take on this flavorful cousin of kebabs.
Grilled Flank Steak with Basil Dressing
The Story: Flank steak is lean but very beefy-tasting. We show you a failproof way to cook it evenly that adds a ton of bright, fresh flavor
The Hook: For the best char and potent flavor, marinate your flank steak after cooking, not before.
Why You Should Make It: The basil in the finished vinaigrette smells and tastes like summer.
Grilled Flank Steak with Basil DressingA potent marinade can boost the flavor of your steak—if you know when to use it.
Wait, did I say three recipes? Since the top three were all beef recipes, I thought I’d give you a bonus recipe; our fourth most popular features chicken. (But “three” sounds better in a headline so . . .)
Smoked Chicken Wings
The Story: A sugar-salt brine; potent barbecue-inspired rub; a hefty dose of smoke; and a tangy, glossy sauce
The Hook: The smell of burning charcoal and wood smoke
Why You Should Make It: These might just be the best wings you’ll ever eat.