The United States' annual celebration of dads falls in June, making it the perfect time to celebrate with a Father's Day menu of summer favorites on the grill. Think burgers, salmon steaks, and grilled brownies (yes, brownies!), as well as fresh produce. Treat the father figures in your life to Charred Chile–Marinated Grilled Chicken Tacos or these Perfect Smoked Pork Ribs. Not grilling? No problem — whip up a next-level Wild Mushroom Pizza with Homemade Ranch or this irresistible Summer Crab Carbonara with Lemons and Capers. Whether you're looking for drink recipes, a sweet treat, or a celebratory spread, we've got you covered. These are our best Father's Day recipes.
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Oysters Rockefeller with Pimiento Cheese
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John Ondo’s five-star Lowcountry riff on classic Oysters Rockefeller includes bacon, pimiento cheese and collard greens, plus a topping of buttery toasted crackers.
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Viet-Cajun Fried Catfish Po’boy
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This salty, sweet, spicy, and crisp sandwich features fried catfish with punchy tart pickles. The catfish is fried the traditional New Orleans way, but instead of being seasoned with classic Creole seasoning, it is glazed with a fish sauce caramel.
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Perfect Smoked Pork Ribs
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If you're looking for a show-stopping rib recipe for your next big summer barbecue or cookout, look no further than this oven-baked smoked pork rib recipe. Smoking then baking ribs yields meltingly tender, deeply flavored ribs that are incredibly satisfying to eat—moist and meaty, with a texture that's tender but not falling off the bone.
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Potato Salad with Fresh Corn And Basil
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Red baby potatoes are ideal for potato salad because of their tender skins and creamy interiors that hold together, even when cooked. Quickly soaking the onions in vinegar mellows their bite and allows the summery fresh herbs to shine in the dressing.
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Balsamic and Soy Marinated Skirt Steaks with Charred Peppers
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This simple grilled dinner is all about fresh summer produce. Herbs and smashed garlic quickly infuse charred sweet peppers, capturing their heat straight from the grill.
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Grilled Pineapples with Barbecue-Spiced Breadcrumbs and Country Ham
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Slow-grilling whole unpeeled pineapples concentrates their flavor and tenderizes the fruit, which pairs wonderfully with salty country ham and crispy panko seasoned with barbecue spices. Peel the fruit with a large serrated knife, and serve it hot, thinly sliced like ham.
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"Caesared" Salmon Salad
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In this creative salmon Caesar salad, Caesar dressing gets spread on the salmon before grilling, creating a rich crust that keeps the fish succulent while picking up delicious smoky flavor from the grill.
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Quick-Cured Salmon Steaks with Grilled Tomatoes and Tzatziki
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Salmon steaks are essentially two fillets attached by the spine of the fish. Less expensive, and easier to grill than a fillet, these steaks are quickly cured in a brown sugar-based dry cure. Grilled on-the-vine cherry tomatoes and fresh, cooling tzatziki are the perfect accompaniments.
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Skillet Brownies on the Grill
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These brownies take on a deliciously smoky flavor on the grill from "baking" in a skillet set over hot coals. Pull the skillet brownies when they're still a bit moist, but not wet, in the middle for a fudgy texture in the center and smoky brownie "bark" around the edges.
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Urdaburger
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Smoky, melty "pimentón" cheese, crispy jamón serrano, and a savory-sweet aioli top beef patties in this towering tapas-inspired burger from Urdaneta, a popular tapas spot in Portland, Oregon. Kalimotxo, a Spanish red wine and cola co*cktail, is the inspiration for the marvelously mauve aioli.
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Grilled Vegetable Flatbread with Smoked Almond Muhammara
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In addition to turning heads at your cookouts, this vegetarian masterpiece is packed with make-ahead options and smart shortcuts. You can make the Smoked Almond Muhammara up to three days in advance and stash it in the fridge. Feel free to skip a step and substitute two cups of jarred roasted peppers for the grilled bell peppers as well, plus about 1/4 cup liquid from the jar. Either way, you'll have delicious results.
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Roasted Pork Tostadas with Citrusy Cabbage Salad
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Combine tender citrus-and-herb-roasted pork shoulder with chewy hominy, crunchy radishes, cabbage, and more to make a tasty tostada topping. You can serve the pork salad family-style and let guests build their own tostadas.
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Wild Mushroom Pizza with Homemade Ranch
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This pizza only requires a small amount of wild mushrooms; choose whatever looks best at the market. That said, we love to serve it with a drizzle of Fancy Ranch dressing, which is gussied up with a few chopped briny anchovies. You can also serve the pizza with a small bowl of the dressing alongside for dipping.
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Lobster BLTs on Potato Rolls
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These upgraded BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns, lightly toasted in bacon drippings. Want to pair them with wine? Go for a tangy Loire Valley white.
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Honey-Pepper Coconut Shrimp
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Although his breading technique at Rocky's Hot Chicken Shack in Asheville, North Carolina, is top secret, chef Rich Cundiff was kind enough to create this special riff on his coconut shrimp exclusively for us. A drizzle of syrupy honey glaze, infused with black pepper and lemon, adds a tart-sweet bite.
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Shaky Pete's Ginger Brew
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Top this semi-frozen, sweet, sour, and slightly spicy ginger drink with beer and serve in an iced-cold mug. (A Hawksmoor bartender named Pete developed the recipe for a Beefeater gin co*cktail competition, and like many competing, Pete’s hands shook uncontrollably as he made the drink, giving the co*cktail its memorable name.)
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Extra-Crispy Fried Fish
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Adam Evans, of Automatic Seafood and Oysters in Birmingham, Alabama, serves up this perfectly tender and delightfully crispy fried fish that never seems to lose its crunch. His secret is in the dredge. Gluten-free tapioca flour and rice flour team up with effervescent club soda in this light batter that becomes exceptionally crispy — and stays that way up to an hour after cooking. Delicious on its own, this fish also makes great sandwiches and tacos.
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Smoked Brisket
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This smoked brisket is self-taught barbecue expert Matt Horn's signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The spent weeks perfecting this recipe, and says time is the most important ingredient in this dish.
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Charred Chile–Marinated Grilled Chicken Tacos
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To help build deep layers of flavor in these tacos, chef Fermín Núñez begins his marinade by toasting and charring aromatics: dried chiles, cinnamon, allspice, and onions all hit the heat before soaking with juicy chicken thighs for an hour, imparting smoky flavor before they cook quickly on the grill or in the oven. Pair them with fresh tomatillo salsa cruda for a next-level taco night.
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Steakhouse-Style Rib Eyes
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Jaw-dropping centerpiece dishes require two essentials: salt and time. Preseasoning is the simplest thing you can do to make a good piece of meat great.
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Tamarind Chicken
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The beauty of this grilled tamarind chicken is both its sharp and piquant flavor and its simplicity. A potent tamarind-and-chipotle marinade renders a richly flavored, juicy, and tender chicken in mere minutes, making it equally suited for a weeknight meal or a dinner party.
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Summer Crab Carbonara with Lemons and Capers
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2020 F&W Best New Chef Douglass Williams' method for this summery carbonara allows you to hold the cooked pasta before adding it to the garlic–oil–pasta cooking liquid emulsion. The result is a simple, creamy carbonara without the stress.
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Summer Chicken and Pepper Stew
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This light stew showcases sweet peppers and bright herbs. The classic cooking method builds flavor while gently cooking the chicken for a light and satisfying summer supper. Serve with polenta and crusty bread for soaking up the garlicky sauce.
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