The Kitchn’s Top 31 Ideas for What to Cook This July

These baby-back ribs are meaty and lean while still being delightfully tender.

As people who think about food for hours every day, Kitchn editors go through their rotation of hyperfixation recipes. As we move into July, Staff Writer, Patty, has been been thinking about Kelli's grilled portobello mushroom burgers. "Now's the perfect time to put them on the grill. They are so juicy and flavorful that I'd pick them over a beef burger every time."

For the best-ever chicken sliders, mix shredded chicken with mayo, sour cream, and scallions. Melty cheese and buttery rolls take things to the next level.

The Kitchn editors cannot stop talking about this month's most popular recipe: this six-layer, no-bake strawberry dessert. "This delight has been bookmarked for 4th of July since the day it was published. So many enticing layers — I'm so glad my sister is (somehow) no longer allergic to strawberries," says Groceries Editor, Mara.

A three-ingredient cocktail that comes together in the glass you want to drink it from? Say no more. The team is obsessed with Senior Food Editor, Kristina's, take on Brazil's national cocktail.

Unlike other types of cheese — which would melt or fall apart under the heat — halloumi has an exceptionally high melting point that makes it perfect for grilling.

Recipe Director, Lauren, is delighted to make this zesty, roasty-toasty spin on regular buttered noodles.

For a bite-sized finger food you can make for a picnic or a party, look no further than kimbap, Korean seaweed and rice rolls.

If you want to channel the warm and toasty flavors of s'mores in a cookie (and honestly, why wouldn't you?), here's your July baking project. These drop cookies strike the perfect balance between soft and chewy, and have that iconic gooey marshmallow center that begs to be pulled apart.

Groceries Editor, Mara, admits that until recently she had never grilled chicken wings before. But these crispy, coated ones are all she desires for laidback summer dinners. "I mean, just look at that crispy skin!" The key to that coveted crispiness is an ingredient you likely have in your pantry right now.

This easy foil-pack peach cobbler has the familiar flavors of classic peach melba, including sweet cooked peaches and raspberries in a beautiful warm, fruity sauce.

Recipe Production Coordinator, Justine, loves chocolate and loves zucchini. Naturally, she gravitated towards this fun, plush chocolate zucchini sheet cake as her dessert pick for July. It's super-moist from the zucchini and tastes decadent from a triple dose of chocolate.

This sticky honey BBQ sauce is excellent on ribs, but it works just as well with grilled chicken or salmon (or, if you're plant-based, firm tofu).

This grilled hamburger is piled high with caramelized onions and melty Gruyère cheese.

If you're in need of a good cucumber salad this summer, this one from Associate Culinary Producer, Nicole, is the one. Big flavor comes from the spicy-fresh contrast between crisp cucumbers and shito, a smoky Ghanian hot pepper sauce. "I can’t wait to get my hands on a jar of shito of my own to make this recipe; it’s so good," says Senior Food Editor, Kristina.

A simple dish that’s beloved in Hawaii, shoyu chicken features bone-in, skin-on chicken thighs simmered in a salty-sweet combination of soy sauce and brown sugar.

This comforting casserole leans on the classic components of a chicken fajita.

The combination of crispy florets, tender stems, smoky lemon, and wispy tufts of salty Parmesan cheese make this grilled Broccolini a side dish that you’ll make on repeat.

We took the classic skillet migas and transformed them into a low-and-slow, cheesy migas casserole for a weeknight dinner hero.

This pretty strawberry ice cream uses an egg-free base to ensure the creamiest texture that's easy to achieve every time. Because we're in peak strawberry season, we recommend using the ripest ones you can find.

Recipe Production Coordinator, Justine, has this rainbow-colored sheet pan vegetable and cheese recipe on standby for a quick, hands-free meal.

These easy pitcher margaritas serve a crowd, and are made with just tequila, orange liqueur, and lime juice.

Staff Writer, Patty, says she makes this pesto pasta salad practically every week in the summer for easy lunches and dinner sides. Adding spinach and mayo to store-bought pesto keeps the green sauce bright and lively for days.

If you are looking for a relatively low-effort dessert that everyone will fall in love with, this vibrant ube tiramisu from Culinary Producer James will steal the show.

In addition to blueberries, this sweet level-up on the classic pie puts fresh summer peaches to incredible use.

"I made this and I could eat the pesto by itself with a spoon," says Senior Food Editor, Kristina. After hearing that and making it for herself, Recipe Production Coordinator, Justine, is strongly aligned. The key to that delicious pesto is a jar of sun-dried tomatoes packed in oil.