What to Cook this Summer: Four Seasonal Menus for Hosting

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What to Cook this Summer: Four Seasonal Menus for Hosting

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Are you stumped on what to serve for your next summer dinner party, backyard BBQ, or weeknight hang?This week, we’re taking the guesswork out of what to cook with four complete menus full of make-ahead appetizers, low-effort mains, and no-bake desserts that highlight peak summer produce. These are meals designed to minimize your time in the kitchen so you can maximize relaxing with friends and family.By the end of this episode, you'll discover:Four complete summer menus, including a farmers’ market feast and an homage to classic AmericanaMake-ahead friendly dishes— like a lime cilantro corn salad and smashed potato salad —that free you up to enjoy your guestsFruit-forward summer desserts, including a no-bake mango pie, and two simple snacking cakes that rely on peak stone fruitListen now to discover your next favorite easy summer menu so you can enjoy the party right alongside your guests!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Sonya’s Farmers Market-Inspired Menu:Fried green tomatoes by Grand Baby CakesFried zucchini blossoms by Nicole Rufus for The KitchnCorn salad with tomatoes, avocado and lime cilantro dressing by Melissa Clark from The Splendid TableApricot kuchen with labneh whipped cream by Adeena Sussman from Food & WineKari’s Midsummer Dinner Party Menu:Open-faced tomato sandwiches with creamy cucumber spread by Southern Living Test Kitchen Grilled salmon with citrus salsa verde by Giada de Laurentis for Food Network Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon AppetitPeach ricotta cake (but with nectarines!) by Yossy Arefi for NYT Cooking Sonya’s Southeast Asian Menu:Viet-Thai melon salad by Andrew NguyenGrilled "PokPok" Thai wings from Natalie ParamoreThai-glazed corn by Kay Chun for Food & Wine"Mango Royale" No bake Icebox Mango Cake from Hot Thai KitchenKari’s Americana Menu:Raw Vegetable Pizza by Trent Pfeifer for Store Bought is FineGrilled okra rafts with cajun remoulade by Steven Raichlen for NYT CookingRoot beer BBQ sauce for basting grilled chicken cuts of your choiceSmashed potato salad from Two Peas and their PodIce cream cookie sandwiches or brownie ice cream sandwiches from Sally’s Baking Addiction Sweet salty frozen grapes by Zainab Issa for NYT Cooking For more inspiration from our archives:Here's last year's summer hosting episode with four additional menusOur No-bake desserts for when it’s too hot to turn on your ovenPlus, how to host a burger night at home that’s better than takeout!****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

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