Episode
What to Cook this Summer: Four Seasonal Menus for Hosting
- Published
- Jun 23, 2026
- Duration seconds
- 2088
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- https://www.foodfriendspodcast.com/episodes/
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Summary
Are you stumped on what to serve for your next summer dinner party, backyard BBQ, or weeknight hang? This week, we’re taking the guesswork out of what to cook with four complete menus full of make-ahead appetizers, low-effort mains, and no-bake desserts that highlight peak summer produce. These are meals designed to minimize your time in the kitchen so you can maximize relaxing with friends and family. By the end of this episode, you'll discover: Four complete summer menus, including a farmers’ market feast and an homage to classic Americana Make-ahead friendly dishes— like a lime cilantro corn salad and smashed potato salad —that free you up to enjoy your guests Fruit-forward summer desserts, including a no-bake mango pie, and two simple snacking cakes that rely on peak stone fruit Listen now to discover your next favorite easy summer menu so you can enjoy the party right alongside your guests! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Sonya’s Farmers Market-Inspired Menu: Fried green tomatoes by Grand Baby Cakes Fried zucchini blossoms by Nicole Rufus for The Kitchn Corn salad with tomatoes, avocado and lime cilantro dressing by Melissa Clark from The Splendid Table Apricot kuchen with labneh whipped cream by Adeena Sussman from Food & Wine Kari’s Midsummer Dinner Party Menu: Open-faced tomato sandwiches with creamy cucumber spread by Southern Living Test Kitchen Grilled salmon with citrus salsa verde by Giada de Laurentis for Food Network Frizzled-onion cabbage salad by Shilpa Uskokovic for Bon Appetit Peach ricotta cake (but with nectarines!) by Yossy Arefi for NYT Cooking Sonya’s Southeast Asian Menu: Viet-Thai melon salad by Andrew…