Some recipes are so clever, so delicious, so satisfying that they instantly earn a spot in your repertoire. They’re the dishes your guests start craving as soon as they get an invite to your place, the ones lovingly remembered with your name attached. We crafted a warm-weather lineup of those soon-to-be signature recipes ready to go on rotation til you’re cooking each one by heart. There’s citrus-glazed ribs that only finish on the grill, leaving you free to dig in with your guests. Sides that get better as they sit. One highly-customizable, simple drink that serves everyone in your crowd, plus a casual dessert that will remind you of a late July sunset. It’s an all hits, no skips menu for happier hosting all summer long.
These smoky and sweet peppers check all my boxes: They’re easy to make, do ahead-friendly, and able to complement pretty much any warm-weather main I might have on the menu. The marinade (our go-to red wine vinaigrette) hits the peppers after they’re grilled, which means you don’t need to compromise on developing delicious char to infuse the veggies with maximally tangy flavor. To finish, torn hunks of mozzarella and a few sprigs of fresh oregano turn the dish into something more than a simple side. —Alaina Chou
Streamlining is the key to relaxed hosting. This riff on the Bicycle Thief (gin, Campari, grapefruit, seltzer) swaps out fresh juice for store-bought grapefruit soda. The genius here is that you can mix the gin and Campari components ahead and set it out with bottles of soda so your friends can fix their drink however they like. Guests who want to go low-ABV can go heavier on the mixer, and those who don’t want alcohol at all can sip the soda on its own. Want to go boozier? Swap out the soda for prosecco—or go darker with a splash of sweet vermouth for Negroni vibes. This setup offers a whole range of options, all without stocking an entire bar cart. —Joe Sevier
My main dish needs to be as breezy as my hosting style, which is why I turn to these ribs again and again. Sticky-sweet and deeply tender, they’re just plain fun to eat. But it’s really the recipe’s technique that won my loyalty. By cooking the ribs completely in a foil packet in the oven, I eliminate any anxiety I might feel about getting meat to a certain temperature over an open flame. The grilling is for vibes only; I flip them and pull them as soon as they’ve hit my desired degree of char. Seconds later I’m licking barbecue sauce off my fingers right alongside my guests. —Kendra Vaculin
A good coleslaw brings out the best in a main dish. Its fresh, vinegary crunch provides exquisite contrast to crispy fried chicken or snappy sausages. Get a forkful of slaw and meat together and it’s all there for you: hot and cold, rich and tart—who can complain? This classic version from Hattie B’s in Nashville hits all the right flavor notes, and it’s easy to adjust the mayo to your preferred creaminess level. I can’t imagine a cookout without it. —Wilder Davies
Every warm and muggy evening calls for a frozen treat and this sundae is the cream of the crop. All the bits and bobs can be made ahead. The plush and rich pound cake, zesty orange-liqueur-laced raspberries, and toasted pistachios will patiently wait while you mix and mingle with your pals. When it’s time for dessert, offer up half slices of cake striped with a little caramelized crust from their turn on the grill and let guests build their own bowls. Finish with mounds of vanilla ice cream and voilà: Each sundae looks like a peak summer sunset. —Nina Moskowitz
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