Cold Sesame Noodles with Summer Vegetables

yield
Makes 4 to 6 servings

active time
30 minutes

total time
30 minutes

We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.

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Fish Fillets with Tomatoes, Squash, and Basil

photo by Romulo Yanes

yield
Makes 4 servings

active time
20 minutes

total time
30 minutes

You can use any white flaky fish in this versatile—and quick—dish.

Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.

Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.

Preheat oven to 400°F. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

Per serving: 300 calories, 15 g fat, 2 g fiber

Nutritional analysis provided by Bon Appétit

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Lobster Rolls with Lemon Vinaigrette and Garlic Butter

photo by Stephaniie Foley

yield
Makes 6 servings

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.

Fill buns with lobster.

Cooks' notes: •Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
•Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350?F oven 5 to 7 minutes.

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Grilled Iceberg Wedges with Buttermilk-Basil Dressing

photo by Charles Masters

yield
Makes 4 servings

Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.

Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).

In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.

Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.

Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.

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Summer Vegetable Stir-Fry

photo by Zach DeSart

yield
Makes 4 servings

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.

Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.

Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

Per serving: 380 calories, 28 g fat, 4 g fiber

Nutritional analysis provided by Bon Appétit

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Tomato Egg Cups

photo by by Marcus Nilsson

yield
Makes 4 servings

active time
10 minutes

total time
25 minutes

1. Preheat oven to 425°F.

2. Slice off and set aside the top third of each tomato. Scoop out the seeds.

3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.

4. Break an egg into each tomato.

5. Bake, with the sliced tops, for 10 minutes.

6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.

7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

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Turkey Meatball Garlic Bread Heroes

photo by Lara Ferroni

yield
Makes 8 servings

active time
1 1/2 hours

total time
1 1/2 hours

One look at these meatball subs and you might be inclined to bypass an entire summer's worth of burgers and dogs. Heroes, hoagies, subs, grinders—regardless of what you call them, we guarantee this recipe will be an instant crowd favorite thanks to toasted garlic-butter buns piled high with tender meatballs and tangy tomato sauce. Although you may be tempted to head for the grill, opt for your oven broiler instead and avoid the need for skewers or special grill baskets.

Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Fried Onion Dippers with Balsamic Ketchup and Frozen Chocolate-Dipped Bananas with Peanut Brittle.

Make Tomato Sauce:
Purée tomatoes with their purée in a blender.

Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, 5 to 6 minutes. Add garlic and sauté 1 minute. Add tomato purée, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes.

Make Meatballs While Sauce Simmers:
Stir together bread crumbs and milk in a large bowl and let stand for 10 minutes.

Stir in eggs, cheese, garlic, parsley, oregano, and salt, then add turkey and blend with your hands until just combined well (do not overmix).

Form 1 1/2-tablespoon portions into meatballs and arrange on 2 well-oiled large, heavy, rimmed baking sheets.

Make Garlic Bread:
Stir together butter, oil, garlic, salt, cheese, parsley, and pepper in a bowl. Spread about 2 rounded teaspoons garlic butter onto both split sides of each bun. Arrange buns, buttered sides up, on a large baking sheet.

Broil Meatballs and Garlic Bread:
Preheat broiler.

Broil meatballs 3 to 4 inches from heat, turning over once, until golden and just cooked through (165°F on instant-read thermometer), 5 to 8 minutes.

Broil buns, buttered sides only, until golden, 30 seconds to 1 minute, watching closely (buns brown fast).

Assemble Heroes:
Spoon some sauce on each bun, then top with 4 meatballs (depending on size of buns), and drizzle with more sauce.

Cooks' Notes: •Tomato sauce can be made up to 2 days ahead and chilled in an airtight container. Reheat before using, thinning with water, if necessary, to desired consistency.
•Garlic butter can be made up to 2 days ahead and chilled in an airtight container. Bring to room temperature before using.
•Meatballs can be formed 1 day ahead. Put them on a wax paper?lined baking sheet, cover them tightly with plastic wrap, and chill.

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Eggplant, Green Olive, and Provolone Pizza

photo by Romulo Yanes

yield
Makes 4 servings

active time
30 min

total time
30 min

Good, cheesy pizza generally doesn't need much help in the flavor department, but a grilled pie has a smoky dimension (here amplified by meaty grilled eggplant) that always leaves people clamoring for more.

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1-inch pieces.

Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.

Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.

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Triple Smoke Burger

photo by Jeffery Schad and Chris Gentile

yield
Makes 4 servings

active time
50 minutes

total time
1 hour

Anything grilled could be described as smoky, but our cover burger is a multi layered masterpiece thanks to chipotle chiles mingled with adobo, smoked paprika, and bacon. Seared avocado makes it almost too good to be true.
Gourmet Grilling is available at Newsstands and via the Condé Nast store.

In a food processor or blender, purée mayonnaise, mustard, and 1 tablespoon chipotle; transfer to a bowl.

Cook bacon in batches in a skillet over medium heat, turning occasionally, until crisp; transfer to paper towels to drain.

Gently mix beef with 1 tablespoon chipotle, paprika, and 1 teaspoon salt until combined. Form into 4 (4-inch) patties.

Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Meanwhile, brush both sides of onion rounds and avocado slices with olive oil.

Oil grill rack then grill onion rounds, turning over once, until slightly charred, 2 to 3 minutes total. Discard wooden picks.

Grill avocado slices, turning once, until grill marks appear, about 30 seconds on each side.

Grill patties, covered only if using a gas grill, until they reach 160°F on an instant-read thermometer, approximately 5 to 6 minutes on each side.

Put sauce on buns and make burgers with lettuce, avocado, bacon, onion, and cilantro.

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Peach Praline Semifreddo with Amaretti

photo by Romulo Yanes

yield
Make 8 servings

active time
1 1/4 hours

total time
5 1/2 hours

This creamy semifreddo captures the heady flavor of ripe summer peaches. It's also a gorgeous showpiece that's perfect for entertaining, since it can be made well in advance of a dinner party.

Make crust:
Preheat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide semifreddo off bottom), then lock on side and oil pan.

Stir together ground amaretti and melted butter in a bowl until combined well, then press evenly over bottom and up side of springform pan. Bake until crust is firm and a shade darker, about 10 minutes. Cool completely in pan on a rack, 20 to 30 minutes. Leave oven on.

Make praline:
Spread nuts in a shallow baking pan and toast in oven, stirring once or twice, until fragrant and golden, about 10 minutes. Transfer nuts to a bowl. Lightly oil same baking pan.

Cook sugar in a heavy medium skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber.

Immediately stir in nuts, then pour mixture into oiled baking pan and let stand to harden and cool completely, about 15 minutes.

Break praline into pieces, then pulse in cleaned food processor until finely chopped.

Make semifreddo:
Pit and coarsely chop peaches, with skins if desired, then purée in cleaned food processor with crushed vitaminutes C, 1/2 cup sugar, and 1/8 teaspoon salt. Force thourough a medium-mesh sieve set over a large metal bowl, pressing on and then discarding solids.

Stir in egg yolks, then place bowl over a saucepan of barely simmering water and beat with mixer until mixture is thick and pale and registers 140°F on an instant-read thermometer, then beat 3 minutes more (do not let boil).

Remove bowl from saucepan and set in a larger bowl of ice and cold water. Add almond extract and beat until cold, about 6 minutes.

Beat cream with remaining 2 tablespoons sugar in another bowl using cleaned beaters until it just holds soft peaks.

Fold one third of cream into peach mixture, then fold in praline and remaining cream gently but thoroughly. Pour mixture into cooled crust and freeze, covered with plastic wrap, until firm, at least 3 hours. Let stand in refrigerator 30 minutes to 1 hour before serving.

Make peach topping while semifreddo stands in refrigerator:
Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Peel peaches and cut into 1/2-inch wedges.

Toss peaches with crushed vitaminutes C and sugar and let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.

Spoon peaches over semifreddo with a slotted spoon just before serving.

Cooks' notes: · Vitamin C (ascorbic acid) is available in powdered form at pharmacies and natural foods stores (for 500 mg, use 1/4 teaspoon). It will prevent the peaches from turning brown. · Semifreddo, without peach topping, can be frozen up to 2 days.

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Farmers' Market Pappardelle

photo by Romulo Yanes

yield
Makes 6 servings

active time
25 minutes

total time
30 minutes

Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.

Bring a 6- to 8-quart pot of well-salted water to a boil.

Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.

Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.

While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).

Cut corn from cobs; add corn to tomatoes.

Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.

Add herbs and toss gently again.

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Buffalo Cauliflower

Dale Talde, chef/co-owner of Talde, Thistle Hill Tavern, and Pork Slope in Brooklyn's Park Slope, shared this recipe exclusively with Epicurious. Seeking a healthy but flavor-packed side dish and wanting to do something unexpected with roasted cauliflower, Chef Talde added a fiery Sriracha-infused Buffalo sauce to the veggie.

It might seem fussy to roast a whole head of cauliflower and then break it into florets, but Talde took this approach for a reason: Once the cauliflower is roasted, the florets practically fall off the core, thus eliminating some of the tricky knife work usually required when cutting up a fresh one.

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Summer Corn and Cod Chowder

photo by Sang An

yield
Makes 4 servings

No-fry zone: We let the fish 'n' chips fave go au naturel.

In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel?lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

Per serving: 449 calories per serving, 19 g fat, 6 g saturated, 44 g carbohydrates, 4 g fiber, 30 g protein

Nutritional analysis provided by Self

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Campfire Potatoes

photo by Sian Kennedy

yield
Makes 4 to 6 servings

Garlic, herbs, and potatoes are enclosed in foil packets and grilled.

Place potatoes in medium saucepan. Add enough cold water to cover by 1 inch. Sprinkle with 3 tablespoons coarse salt. Bring to boil, then reduce to simmer. Cook potatoes until tender, about 10 minutes. Drain. Return to saucepan. Add remaining ingredients to potatoes; toss to coat. Cool.

Arrange four 12-inch squares aluminum foil on work surface. Divide potato mixture among foil squares and place 1 garlic clove atop potatoes on each square. Crimp to seal. Store packets at room temperature up to 2 hours or in refrigerator up to 2 days.

Prepare barbecue (medium-high heat). Place potato packets on grill and cook until heated through and sizzling, turning occasionally, about 15 minutes. Transfer packets to serving plate and pierce foil with grill fork to release steam. Open packets carefully (hot steam will be released).

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Pasta with Pesto Our Way

photo by Romulo Yanes

yield
Makes 6 servings

active time
50 min

total time
50 min (includes making pesto)

For the pesto mixture, executive food editor Kemp M. Minifie switches from pine nuts to pumpkin seeds or sunflower seeds, and she incorporates flat-leaf parsley in with the basil. To top it all off she adds homemade bread crumbs. It's not quite Italian anymore, but it works.

Cut zucchini into thin rounds with slicer. Fit slicer with julienne attachment and cut potatoes into 1/4-inch-thick matchsticks.

Start cooking rotini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) according to package instructions. Six minutes before pasta is done, stir in potatoes and green beans. Two minutes before pasta is done, stir in corn and zucchini.

Meanwhile, heat oil in a 12-inch heavy skillet over high heat until it shimmers. Add tomatoes and cook, covered, shaking skillet once or twice, until tomatoes wilt, split, and release some juices, 3 to 5 minutes. Season with salt and scoop into a small bowl.

Reserve 1 cup pasta-cooking water, then drain pasta with vegetables.

Put pesto in a large bowl and whisk in enough reserved cooking water to thin to a sauce, 1/3 to 1/2 cup. Add pasta mixture and toss to coat. Thin with more cooking water and season with salt if necessary. Serve immediately, with tomatoes and bread crumbs on the side.

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