49 Summertime Recipes You Can Make Without a Grill
No grill? No problem. There's no reason you can't enjoy the flavor of summer even without a grill (or a grill pan, for that matter). For the nights you're feeling the grilling FOMO, here are plenty of recipes that will scratch the itch for summer cookout vibes.
Black Bean and Mushroom Burgers
The food processor brings these meatless patties together in a flash. Another bonus? A new Harvard study found that those who regularly ate a healthy plant-based diet (like this burger) significantly lowered their risk of heart disease. Ground flaxseed adds body to the burgers.
Turmeric Lamb Chops with Crispy Potatoes and Broccoli
Lamb loin chops (shaped like mini T-bones) save about 11g sat fat per serving over rib or shoulder chops. You can also ask your butcher to cut "steaks" from a leg of lamb, also lean, or sub 2 (8-ounce) beef sirloin steaks.
Bloody Mary Burgers
Inspired by the classic cocktail, these bold-flavored burgers make a fantastic brunch entrée. For an extra umami kick, whisk 1 to 2 teaspoons vodka into the sauce.
Crock-Pot BBQ Ribs
You don't need a grill for a perfect plate of BBQ ribs. Toss the meat right into slow cooker and pour the sweet and savory sauce right over it. Cook it low and slow to perfection.
Lentil-Tahini Burgers with Pickled Cabbage
The slightly vinegary pickled cabbage balances out the nutty, creamy sauce in this pan-fried vegetarian patty.
Esquites (Corn Salad)
Roasting the corn under the broiler adds a little smoky flavor and also a "meatier" texture, more like the corn used in Mexico, which is less sugar-sweet than ours. This snack is a popular street food in Mexico, and it's made inroads in the U.S. in recent years, popping up everywhere from county fairs to ballpark concession stands.
Burger Steaks with Mushroom Gravy, Sweet Potato Wedges, and Haricots Verts
Microwaving the potatoes gets them tender in minutes; roasting gets them the crispy edge we love. This balanced summer dinner is a great weeknight meal that the family will enjoy without a grill in sight.
Pan-Seared Strip Steak with Mushrooms, Asparagus, and Vanilla-Cabernet Butter
This single-skillet supper may sound highbrow (and look the part too), but trust us, it’s about as simple as it gets. Perfectly pan searing a succulent cut of steak is one of those essential kitchen skills that every home cook needs in order to whip up an impressive, company-worth meal on the fly or simply to treat yo’self at the end of an exceptionally long day.
Spanish-Style Snapper with Roasted Red Pepper Sauce
Scoring the skin allows for fast, even cooking and super crisp texture. Look for snapper from the Gulf of Mexico, or use one of the recommended substitutes.
Hanger Steak with Green-Garlic Sauce
Heating steaks in a frying pan allows for the sauce to retain the flavors of the meat itself.
Corn on the Cob with Lemon-Curry Spice Butter
Nothing says summer like fresh corn on the cob. Here is a favorite flavor combo for buttering them up with a touch o curry powder and turmeric.
Snapper Baked in Parchment with Spring Vegetables
This method makes French-style cooking easy. Each parcel of fish and veggies steams with its own delicious juices (a technique called en papillote). The package concentrates the flavors, and when opened at the table, it releases a dramatic cloud of aromatic steam.
Corn on the Cob with Orange, Tarragon, and Basil Butter
Butter up a boiled corn on the cob with a delicious blend of orange juice, fresh tarragon, and sliced basil.
Turkey Sliders with Crunchy Green Apple Slaw
Sliders make any burger night more fun, especially since you get double the patties and double the creamy, crunchy slaw. Look for ground turkey rather than ground turkey breast--the former has a bit more fat and flavor from dark meat while still keeping a lean profile.
Whether you're planning for pint-size palates or simply desire to serve appetizer-sized portions of the American classic, these baked mini burgers are a guaranteed crowd pleaser.
Best Steak Fajitas
For a seriously satisfying dinner at home, look no further than this foolproof steak fajita recipe.
Red Snapper with Chunky Tomato-Watermelon Salsa
The salsa combines sweetness from watermelon; acid from tomatoes and lime; a bit of heat from the chile; and a pop of herbal freshness from cilantro and mint. It pairs particularly well with red snapper and would be lovely with most any mild white fish.
Fresh Corn Sauté with Bacon and Chives
This summery sauté of corn and bacon makes a simply delicious side dish.
Juicy Grass-Fed Beef Burgers
In addition to the mayo mixed into the patties, we also stir in caramelized onions to help with juiciness and offer a flavor boost. Use a cast iron skillet for a perfect, crispy bite.
Swordfish with Red Pepper Sauce and Potatoes
What an impressive dish for just a handful of ingredients and an easy skillet sear! For a budget-friendly swap, try this recipe with mahimahi.
Oven “Fried” Chicken Drumsticks with Peach Barbecue Sauce
Cutting down on the fat doesn’t mean cutting out any flavor with this oven “fried” chicken, featuring a savory spice rub and a sweet, tangy peach barbecue sauce. Cooking your chicken at a high temperature in the oven means you won’t need additional oil in order to get super-crispy skin.
Pan-Seared Tuna Tacos with Avocado and Mango Salsa
These simple, vibrant tacos rely largely on super fresh ingredients for the fullest flavor potential. Opt for just-ripe avocados and tuna from a source you trust.
Garlicky New York Strip Steak
Heating steaks perfectly on a cast iron skillet can be easier than you think. To make your next steak night a success, watch over the temperature of the meat with a thermometer. This works best on steaks of 1-inch (or more) thickness; it's hard to get a good reading on anything thinner.
Corn on the Cob with Lemon-Chive Butter
A fresh batch of boiled corn on the cob get a makeover with fresh chives and bit of zesty lemon.
Seared Mahimahi with Tomato-Cucumber Relish
Mahimahi has a sturdy, dense texture that holds up to the marinade (more delicate fish like snapper or tilapia would cure in the lime juice). If using a lighter fish, skip the marinade and squeeze a lime wedge over the fish after cooking instead.
Smoky Carrot Dogs with Nacho Sauce
We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. To lend a dairy-free cheesy flavor to plant-based nacho sauce, we use nutritional yeast; look for it in health food stores or well-stocked specialty grocers.
Pan-Seared Hanger Steak with Brussels Sprouts, Potatoes, and Lemon-Herb Butter
Ladies and gentleman, meet your new favorite single-skillet supper. When done right, a pan-seared hanger steak is one of the most delicious cuts of beef you’ll ever eat. Perfectly pan searing a steak is one of those essential kitchen skills that every home cook should master (don’t worry, it’s easy) in order to whip up an impressive, company-worth meal at the last minute or simply to treat yourself and/or your family to a special meal—any night of the week.
Oven Baby Back Ribs
These baby back ribs offer classic BBQ flavor, but are made simple in the oven. Rich and perfectly tangy-sweet, the homemade barbecue sauce used for this recipe is nothing short of divine, but feel free to use your favorite bottle in a pinch. Wrapping the ribs in foil helps to keep them moist throughout the low and slow cook time, while broiling at the end gives them a deliciously crispy crust.
Corn on the Cob with Honey-Chipotle Butter
Lather a fresh boiled corn on the cob in butter blended with lime juice and honey. Finally, sprinkle over a little chipotle chile powder.
Whole Roasted Chinese Red Snapper
There's no need to toss a whole fish on the grill when you can make it just as delicious in the oven. A Chinese-inspired sauce makes for a delicious dinner.
Miami Cubano Tacos
Baked pork belly with the right spice rub makes for an impressively crispy, charred crust. Slice it up and serve it Cuban-style for a perfect summer dinner.
Seared Cod with Bacon, Braised Fennel, and Kale
Sear the cod fillets in the bacon drippings first to get a good crust; then add back to the pan, and cover so they can steam and impart their juices to the vegetable mixture.