Recipes to Try This July

Red jalapeño chiles amp up the flavor in this chile, cilantro, and Meyer lemon salsa. Try this salsa over oysters on the half shell.

These colorful lettuce wraps with shrimp mimic Vietnamese spring rolls. You’ll find cellophane noodles—also called bean thread or glass noodles—at Asian grocery stores and most large supermarkets.

If you don’t have blooming herbs for this salad buy edible flowers like Johnny-jump-ups or nasturtiums at well-stocked grocery stores. Or just skip them; the salad will still look and taste lovely.

In this fresh take on the classic Cobb, a little smoky char adds depth to asparagus and green onions, and the grill turns prosciutto into crisp shards.

Time to clean out that pantry—and turn whatever you find into paella!

The Sushirrito combines two of (in our opinion) of the best foods: sushi and burritos. This easy sushi burrito recipe includes salty, crunchy, fresh, sweet, and creamy notes by using avocado, potato chips, mirin, and cucumber to accompany the fresh tuna, nori, and rice. 

Wild rice and black quinoa (the quinoa fried until crunchy) form a backdrop for colorful greens and salmon.

For a tasty twist on a lamb burger, try stacking it with crispy potato chive cakes and Idaho mustard spread.

Tangy, fruity tamarind, popular in Latino and Asian cuisines, is the secret ingredient in our favorite new barbecue sauce for chicken wings.

This crowd-pleaser has everything you want in a fish taco, including a spicy mayo and fresh add-ins like avocado and lightly charred corn.

A side of salmon, hot off the grill and laid on fig leaves from a backyard tree (if you have one), makes a spectacular main course. If you’re daunted by the prospect of flipping such a large piece of fish, cut it into three sections before grilling (they’re easier to turn) and arrange them end to end on the platter.

The irresistible buttery, spiced oat topping and perfect balance of sweet to tart in the fruity filling make this a recipe we reach for every summer. Serve this fresh raspberry-rhubarb crisp with lightly sweetened softly whipped cream or vanilla ice cream.

Made with fresh fruit, these pops will be a revelation to anyone who grew up with the neon colors and artificial taste of the commercial version.

Treat yourself to a taste of the islands. If you crave a bright, tropical flavor, opt for the pineapple-mango variation, or for something completely different, try the plum version.

You can make the raspberry mixture up to a day ahead, then simply add tequila and triple sec and blend with crushed ice before serving. Add a sugar rim and fresh raspberry garnish, and call it this summer’s signature cocktail.

Think of this collins sipper as an upgraded gin and tonic—one heavy on the lemon and mint, with just enough dry sparkling wine to top it off and a dose of sweetness from the simple syrup.