The Kitchn Archive: Jun 2024

It has the fluffiest biscuit topping.

It’s shockingly simple.

You’ll never guess these aren’t fried.

Gremolata is one of those things where the whole is definitely greater than the sum of its parts. Sprinkled over any number of dishes, it will make every mouthful pop with its bright, fresh flavors. Along with classic basil pesto and chimichurri sauce, it’s one of the essential condiments made with fresh herbs that you can add to practically anything grilled or roasted. Plus it’s a great way to use up a bunch of parsley!

You'll want a second helping.

It's the no-cook dish of my dreams.

It’s so refreshing.

My family asks for it every week.

This basic chicken breast technique gets meal prep done faster!

As much as I love all the burgers, grilled hot dogs, and classic BBQ sides, 4th of July simply isn’t complete without an easy dessert. Maybe it’s my sweet tooth or the fact that all the best summer fruit is currently in its prime. I look forward to the festive red, white, and blue sweets, no-bake delights, gooey s’mores, and classic fruit pies. There’s so much to choose from.

A step-by-step guide to the best sandwich of summer.

Ice cream is great and snow cones are good, but for me the ultimate summer dessert is halo-halo. The refreshing, multi-layered, shaved-ice-based Filipino dessert is packed with incredible flavors and textures — icy, creamy, chewy, crunchy, sweet, syrupy. I’ve been lucky to eat halo-halo here in the United States and all over the Philippines and it still thrills me every time.

It’s summer, which means that not only is your grill hot, but corn on the cob is also finally juicy and sweet. The two need to meet. While I’d like to tell you it’s as simple as throwing the cobs on the hot gas grill or charcoal grill and letting the two mingle, there is some work that must be done to get the corn and its husk ready for the grill. Get to know which corn to buy, steps for grilling, and the essentials to achieve a grilled corn perfection.

Not every recipe can be a winner.

Fresh salmon that’s been rubbed with herbs and grilled slowly over wine-soaked cedar planks: Let me tell you, this right here is some of the best salmon you’ll ever put in your mouth. This is such a simple and elegant technique for cooking salmon. The fish steams gently in the heat of the grill, staying incredibly tender and moist. It also picks up smoky flavors from the grill and woodsy flavors from the cedar, along with whatever was used to soak the planks. So good.