What to Cook This Weekend

What to Cook This Weekend: June 28–30

A stone fruit cocktail and dessert, some grilling, some frying, some salads, and cold brew for the last weekend of June.
Image may contain Plant and Food
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry
  • Image may contain Plant and Food
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry
    1/11

    Grilled Stone Fruit Sangria

    Sangria often veers too far on the side of sugary. Grilled stone fruit adds a natural caramelized sweetness to the drink, and lends a smoky char to tame it down.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Frances Boswell
    2/11

    Bacon and Cheddar Toasts

    Think: bacon and cheddar sandwich, but on a crouton. These bite-sized snacks with crispy crusts will leave all the other hors d'oeuvres in the dust.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    3/11

    Grilled Steak and Mixed Peppers

    Top grilled strip steaks with charred shishito and mini bell peppers for a sweet, smoky, occasionally spicy summer dinner.

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  • Photo by Joseph De Leo, Food styling by Anna Stockwell
    4/11

    Stone Fruit Clafoutis

    This super-easy French dessert is the perfect vacation option. Choose juicy cherries or fragrant apricots—or a mix of both.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    5/11

    Trout Toast with Soft Scrambled Eggs

    Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo. Crème fraîche is the secret ingredient for a custardy scramble, and high-quality smoked fish and good bread are worth the splurge—they make all the difference here.

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  • Photo by Chelsea Kyle, Food Styling by Laura Rege
    6/11

    Grilled Ratatouille Pasta Salad

    If you grill the vegetables a day or two ahead, this satisfying pasta dinner comes together in a snap.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    7/11

    Chicken Saltimbocca with Crunchy Pea Salad

    Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    8/11

    Toasted Coconut Cold-Brew Iced Coffee

    Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    9/11

    Paleo Granola with Coconut and Almonds

    Whether you're following a grain-free diet or not, this coconut, almond, and mixed seed granola is so good you'll never miss the oats.

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  • Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell
    10/11

    Green Bean Niçoise Salad

    The best part of this lovely, composed salad just might be the crispy fried capers.

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