Summer Recipes to Enjoy before Transitioning to Fall

As summer begins to wind down, those summer recipes that are prepared, served, and enjoyed on the weekends are highly celebrated, and with this collected list of 44 Recipes to End Your Summer from Food 52, you’ll conclude your summer season the right way.

When it comes to sending the summer off with good meals, it’s common to do so by hosting an event for the neighborhood or family to do the same. Most of the time, this means that a barbecue or outdoor weekend meal is the right way to sing that summer swan song. So light up the grill, ignite the buffet burners, and set up the patio lights, because the following recipes are designed for a special evening on the horizon. The full article organizes the recipes by culinary genre, so here’s a sampling of the best of the best.


Simple and reliable, this recipe for Grilled Ribs With Salt & Pepper lets the quality of the meat and your cooking prowess do the talking. This is mostly due to the sparse, traditional seasoning method of only putting kosher salt and freshly ground black pepper onto a half-pound of pork baby back ribs. If you season the meat liberally and throw the rack of ribs onto a hot grill until they’re slightly charred on the outside and cooked through, then you’ll have a meal to brag about. The pork’s internal temperature should be 145°F before you remove it from the grill and enjoy the classic taste of good grilled meat without the disguise of sugary barbecue sauce.


These grilled tacos are always a summer recipe crowd-pleaser, and if you combine the protein and unique flavor palette of salmon with a hearty avocado sauce, then you’re all set! Beware though, fish can certainly get messy on the grill, so you’re going to want to have clean, oiled, and heated grates before you begin. The key to infusing an incredible texture onto the salmon is all about how long you leave it on the grill. Once the salmon is on the grates, you’ll want to cook it about 75% of the way through before you flip it. After that, wait an additional minute and then take it off; don’t worry because it’ll continue to cook through as it’s taken off the grill. Though, it’s the avocado spice paste that really helps set this recipe apart. The unique combination of olive oil, brown sugar, cumin, chili powder, coriander, salt, and lime juice is both rubbed into the salmon as a marinade and saved for a topping.


Just because a meal is without meat doesn’t mean that it forgoes protein and doesn’t pack a punch. Case and point is this black bean and corn burger that stands alone as the most popular recipe ever accessed on the Food 52 website. What stands out about this recipe is the spice that is packed with every bite of the burger. The spice mixture is made up of paprika, cumin, and chili, and it pairs nicely with the sweetness of the fresh summer corn that’s a part of the burger patty. Be sure to try out this recipe the next time you want to leave meat behind but savor the delicious savory flavor.

Side Dishes

What’s a better summer recipe than a fresh, delicious salad? A grilled caesar salad “on-the-go,” and that’s entirely possible with these grilled chicken caesar lettuce wraps! This is a classic salad that you can eat with your very hands! Try out this classic caesar dressing-covered salad wrap and let it reinvigorate how you think about salads the next time you’re whipping up some side dishes.

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Fall Apart Pulled Pork Sandwiches

After curing overnight and spending some time on the grill, this delicious recipe for barbecued pulled pork from Olive Magazine is sure to satisfy the hungriest of crowds this summer.

While this meticulous recipe requires about four and a half hours of preparation and cooking time, the best results in both flavor and texture can be achieved by dry curing your pork shoulder overnight before roasting it in the oven the following day.

While this recipe gives you a delectable entree with a melt-in-your-mouth texture that can be enjoyed all on its own atop a soft bun, it pairs excellently when it’s topped with crunchy cole-slaw (also included below).


Pulled Pork:

BBQ Sauce:

  • 9 oz. of ketchup
  • 5 oz. of red wine vinegar
  • 4 ½ oz. of light brown sugar
  • 4 tablespoons of chili powder
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of soy sauce
  • 2 tablespoons of mustard powder
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of ground ginger
  • 3 slices of lemon
  • 2 crushed cloves of garlic

Dry Rub:


  • ½ of a yellow onion (finely sliced)
  • 1 lemon (zested & juiced)
  • 1 lb bag of shredded red cabbage
  • 7 oz. carrot (grated)
  • 4 oz. celery (finely sliced)
  • Sprig of parsley (chopped)
  • 1-2 tablespoons of mayonnaise
  • 2 tablespoons of sour cream
  • 2 tablespoons of sugar
  • 2 tablespoons of white vinegar
  • 1 tablespoon of mustard powder
  • 2 teaspoons of celery salt
  • Optional: 1 large handful of roasted peanuts (roughly chopped)


  1. Begin by mixing the dry rub ingredients together with 1 tbsp of salt and then spread the dry rub all over your pork shoulder. You’ll want to ensure that it’s well-coated will the entirety of the rub. Wear gloves and pat the dry rub into the meat on all sides before wrapping the pork shoulder in aluminum foil. Lastly, your pork shoulder prep concludes by curing the shoulder in a chilled environment minimum of four hours but preferably overnight.
  2. Make your barbecue sauce by combining all ingredients in a small saucepan, and then cook the sauce over medium heat for approximately 20 minutes. Afterward, take the saucepan off the heat, and fish through the BBQ sauce, removing the lemon slices.
  3. For the coleslaw, begin by softening your onion in your lemon juice for 10 minutes. Afterward, mix the onion with your cabbage, celery, carrot, and parsley. Combine the mayonnaise, sour cream, sugar, vinegar, mustard, celery salt, and lemon zest together, add it to the cabbage mix, and toss it.
  4. After a patient curing period, take your pork shoulder out of the refrigerator and bring it to room temperature. While it’s sitting on the countertop, preheat your oven to 300°F. Heat some soil in a large, non-stick frying pan or skillet, and then brown the pork shoulder on all sides by frying it.
  5. Afterwards, place the browned pork shoulder into a roasting dish, and roast it in the oven “low and slow” for at least 3 ½ hours. The best results can be achieved by roasting the pork shoulder for about 6 hours. You can tell it is done whenever the meat is falling apart or when an instant-read thermometer stuck into the thickest part of the porkregisters at 170°F.
  6. After your meat is cooked, shred the pork shoulder into large chunks that would be ideal sizes for your sandwich buns. Toss the shredded pork with your barbecue sauce and heat throughout, adjusting your seasoning to taste. You’ll want to mix the pulled pork with ⅔ of your barbecue sauce and use the remaining 1/3rd of the sauce for topping off the buns. Serve the pulled pork into soft buns, top it with sauce and a dollop of crunchy coleslaw, and enjoy!

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Grilling Tips and Tricks For Everyone

Chef John’s 7 Laws of Grilling has something for everyone if you’re looking for tips, tricks or recipes to make your backyard grilling the talk of the town (or at least the neighborhood).  We thought we had it all down just right, and boy were we wrong!  Summer quickly approaches, and now is the perfect time to take some continuing education to be sure your grilling game and recipes are in tip-top shape to wow your family… and your friends once we no longer have to be socially distant.

Let’s face it – there’s very little that beats a warm, clear Louisiana day manning a smoky grill preparing your friends and family to be impressed with your primitive fire-meets-meat skills. Of course, grilling isn’t just about meat – like we said, there’s something for everyone, so these recipes also cover vegetables and even bread.  Fire was one of mankind’s greatest discoveries, and now with these tips and recipes, you can consider yourself above the pack as you continue the tradition of facing off with fire to provide a delicious dining experience for those you hold dearest.

  1. Temperature Check!

Don’t guess, use a thermometer! Nothing is going to kill your grilling reputation than undercooked Grilled Greek Chicken– make sure it’s 165° before you serve it!

  1. Bread Meets Grill

That’s right – you’re not dreaming.  While your grilled meats rest, toss your bread over those hot coals and impress your guests with your grilling mastery. Try grilled bread with these Lamb Merguez Sausage Patties.

  1. Watch the Fat!

Meat on its way for grilling is great with internal marbling, but fat not trimmed down to under ¼ or less is going to flare up and cause a fire. Unless you want your guests running for the extinguisher, be sure you trim down your meat when you hook up these Grilled Flap Steaks.

  1. Don’t Spend Tons on Tongs

As fun as fancy, futuristic tongs might be (and make you look), nothing works better than a long, durable, CHEAP pair of metal tongs. Ask a line cook if you don’t believe us – these are available at restaurant supply stores & are ready for your Grilled Spanish Mustard Beef.

  1. Skip Oiling Veggies

No one likes that fuel aftertaste – Chef John explains that excess oil drips and vaporizes causing that turn-off.  So instead, try wiping the grates with a little oil, skip it on the veggies and then drizzle later.  Try it with our favorite, Mexican Grilled Corn.

  1. Aprons are Out

You wanna look like a pro at the grill, right?  Unless you’ve got a funny apron to improve the cool factor, stick to an old t-shirt if you’re worried about stains.  Your guests will love you even more if you dare to wear only a t-shirt when grilling up this Barbecue Chicken.

  1. Mind Your Manners

Don’t be that person that offers unwanted advice when someone else is making your dinner.  There’s a code, folks!  Rather than stepping on your host’s feelings, maybe share this article with them.  But a word to the wise – do it a week or so after you eat.  If you do it while they’re grilling, it’s your fault if you get burnt chicken… or worse, exiled from the next cookout!

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Grilled Bison Burgers Worth Trying

Are you tired of your basic beef burger? Look to Allrecipes for a delicious alternative: Grilled Bison Burgers! Bison are North America’s largest land animals, and for hundreds of years, bison have served as the most significant animal to many North American indigenous peoples. Skins were used for clothing and shelter, bones used for broths and then tools, and meat for plentiful meals and fat for making things like soap. Each animal typically weighs anywhere from 1,000 to 2,000 tons, depending on sex. A bison typically stands at a stature of 6 to 6.5 feet tall and 10 to 12.5 feet long. The hump between a bison’s shoulder is made up of muscle, supported by long vertebrae.

Low in fat, grilled bison burgers contain 90% lean and only 10% fat. Bison meat can be found in many grocery stores, warehouse retailers, natural food stores, local butcher shops, and online. If you have difficulty locating bison meat near you, BisonFinder is the first app dedicated to locating quality bison meat and byproducts near you. It can be downloaded from the iTunes or Google Play stores for free.

For this particular recipe, you will require an outdoor grill, a bowl, a baking sheet, aluminum foil, and a meat thermometer.



Begin by preparing the outdoor grill. First, lightly oil the grate of the grill with olive oil cooking spray. Preheat the grill to a high heat. For safe cooking conditions, a good rule of thumb to follow is to allow the grill to heat for about 15 minutes before beginning any grilling.

As your grill preheats, use this time to make your bison patties. If not yet ground, grind your bison meat. Once this is complete, take your ground bison meat, Panko crumbs, egg, Worcestershire sauce, hot sauce, garlic, and pepper and mix them together by hand in a bowl. Separate the resulting mixture into fourths, forming 4 patties. Place the patties on your baking sheet and cover them with aluminum foil. Refrigerate until chilled. This should take approximately 15 minutes.

Once chilled, uncover the patties and spray them with some olive oil cooking spray and place them on the grill. Grill until hot and slightly pink in the center, spending about 5 minutes per side. Add a slice of cheese atop each burger and continue cooking for a couple more minutes, or enough time for the cheese to melt depending on how well you wish your burger to be cooked. Test your meat’s safety by measuring the center of your burger with a meat thermometer. It should read 140 degrees Fahrenheit, or 60 degrees Celsius, when inserted into the center of the bison burger.

Finish your burger with a bun and any other garnishes you would like.

Lastly, enjoy this fresh take on the burger!

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