Bring to a Backyard Party
Lynley Jones
Hey, who brought that awesome dish to the party? You did, of course! (And they’re very glad you did.)
The weather is warm and everyone’s partying outside. Here are recipes you can bring to a backyard party/BBQ/pool party/cookout. Mains, sides, drinks and a couple desserts. (They’ll definitely invite you back next year).
Chocolate pudding with a hint of chile and cinnamon for a delicious twist. Perfect for any Mexican celebration, or anytime you're in the mood to take chocolate in an interesting new direction.
Addictively snackable crunchy chickpeas, roasted with coriander, cumin and fennel seeds, with a pinch of asafetida and a little hot paprika zing.
A little bit pesto, a little bit chimichurri, and lots of flavor! Spoon it over grilled meats or veggies, toss it with pasta, slather it over crostini or dribble it onto your pizza. Made with lots of fresh herbs, garlic and shallots, plus toasted pine nuts, mixed together in olive oil with a splash of lemon juice and a little Aleppo pepper.
Grilled peaches drizzled with a tequila-honey sauce infused with Aleppo pepper and a punch of lime. It’s like a party for your peaches! (And for you, of course.)
Super-refreshing, fizzy and fun lemonade cocktail infused with basil and sumac.
Chicken, avocados, tomatoes and cilantro rolled up with a black bean spread. Simple-but-fun recipe kids can make for their own lunches.
We boost the lemon flavor by steeping lemon zest in the sugar syrup. Sweet, refreshing lemony goodness.
Cool, fizzy and refreshing drink, perfect for a summer day. Or any day. Add a little gin for a grownup twist.
Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.
Arizona-style enchiladas in a mild red chile sauce, stuffed with shredded chicken and covered with melty cheese.
Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
Addictively tasty Mexican dip for chips, or spread for veggie burgers or sandwiches.
Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.
Frozen puff pastry dough, filled with creamy honey-mascarpone and fresh fruit. The quick and easy way to pull together a beautiful fresh-fruit tart.
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
One of the simplest things you'll ever make. And also drop-dead delicious. (How is that possible?)
Ground beef and Swiss chard simmered together in beer, then combined with gruyere cheese in a casserole topped with breadcrumbs and more cheese.
An all-American pie classic, bursting with blueberry flavor and bedecked with stars. You can make this any time of year with blueberries either straight from the freezer or fresh.
Vegetables layered with corn tortillas, roasted chiles, pureed tomatoes, Mexican crema and a little shredded chicken. Serve with beans or refried beans.
A fresh, raw salsa that adds a burst of flavor to almost anything, from tacos to scrambled eggs.
Originally created for our Mexican Cooking Fiesta class, this recipe was featured in our Mostly Plants series.
Cauliflower grilled crispy and brown, then dressed in a rich garlicky-buttery sauce.
Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Like potato chips made out of beets! Slightly sweet, salty, and a little spicy with a hint of curry.
Mild, creamy dip with a hint of goat cheese tang. Perfect for crudite or chips, as a spread on sandwiches or to dollop on veggies.
Juicy tomatoes, grilled corn kernels, red onions and cilantro, with a squeeze of lime and just a hint of mild pepper. Simple to make and full of flavor (plan to lick the bowl).
Juicy, ripe peaches, crumbly topping studded with pecans, all drizzled with sweet whiskey-cream. Oh yeah.
Sweet, juicy peaches with basil and a hint of cinnamon, mounded onto mascarpone-slathered sourdough toast.
Cutting the kale into thin chiffonade helps it to mingle with all the other flavors and textures of this delicious salad.
A simple ground beef and macaroni casserole Infused with the flavors of the Sonoran Desert, topped with melty cheese and the crunch of breadcrumbs.
tags appetizers, sides, mains, vegetables, 2019, backyard, summer, bring to a backyard party
Lemons, peaches and thyme combine to fill every glass with the flavors of summer.