Susan Spungen
Contributor
Susan Spungen is a cook, food stylist, recipe developer, and author. She was the founding food editor and editorial director for food at Martha Stewart Living Omnimedia from its inception until 2003. She was the culinary consultant and food stylist on the feature films Julie & Julia, It's Complicated, and Eat, Pray, Love. She is the author of Open Kitchen: Inspired Food for Casual Gatherings, Recipes: A Collection for the Modern Cook, What's a Hostess to Do?, and Strawberries (a Short Stack Edition). She is the author of Susanality: Why to Cook (a Substack newsletter) and is a frequent contributor to NYT Cooking. She lives in New York City and East Hampton, NY.
Tomato, Pickled Melon, and Burrata Salad
The flesh immediately surrounding the seeds is the most succulent part of any melon; if you haven't tried eating the crunchy seeds before, hold on to your hat.
Shaved Honeydew, Fennel, and Olive Salad
Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.
Watermelon Gazpacho With Feta Crema
A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.
Cantaloupe and Black Pepper Granita
A grown-up shaved ice, with a welcome hit of spice from the pepper.
Clams Grilled in a Foil Pouch
Throw a pouch filled with clams on the grill when the fire's hot, and enjoy them while you cook the rest of the meal. Timing can vary a bit, depending on the size and stubbornness of the clams and the heat of the fire. You can tell if the shells have opened by feeling the top of the package with tongs or a spatula. If you open the package and see that some clams have not opened, reseal and return to the fire for a few minutes. If there are a few duds that refuse to open after 15 minutes or so, discard them.
Minestrone Salad
This pasta salad is a clever take on a well-loved soup. Because it's served at room temperature, it makes a great side dish at a picnic or barbecue. It's colorful and extremely flavorful, with pesto, beans, and vegetables.
Grill Basket "Stir-Fry" Vegetables
This is a great technique if you want to serve a mixture of vegetables, like a stir-fry, with your grilled meat or fish. Start the vegetables 10 to 15 minutes before you grill your main course, so that they can get a head start. Move them to a cooler part of the grill to keep warm once theyre done. Grill baskets of all shapes and sizes are available in grocery stores or cooking shops.
Roasted Strawberry–Buttermilk Sherbet
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Blackberry Granita
If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it—too much cold air will escape if you do this while the door's hanging open.
Raspberry and Aperol Floats
Aperol is similar to Campari but sweeter and less boozy. This recipe works with either one.
Gingery Watermelon Paletas
A dollop of yogurt keeps these pops from being too icy, and we love the way the ginger adds a little spice.
Plum Semifreddo
Fold cardamom-scented plum compote through a mixture of whipped cream and meringue; then freeze for an airy, creamy, sliceable summer dessert.
Peach Dutch Baby With Cherry Compote
This puffy, soufflé-like pancake starts in your blender and makes a fantastic dessert—or breakfast. The honey-sweetened compote works well with fresh or frozen cherries.
Stone-Fruit Sangria
Stone-fruit purée gives this beautifully colored sangria an intensely flavored base that's reinforced with juicy sliced fruit. Choose any combination of the ripest, most fragrant stone fruit (if, say, nectarines aren't looking great, swap in good-looking apricots). Chill the sangria before serving; the flavor will improve the longer it sits—up to two days.
Peach Melba with Burnt Caramel Sauce
Update classic peach Melba, one of the most enduring creations of Escoffier, by swapping a dark, slightly salty caramel for the customary raspberry sauce. Ripe peaches are essential to the success of this elegant dessert.
Nectarine and Blue Cheese Salad with Plum Vinaigrette
Fruit, cheese, and nuts are a winning combination. This bright vinaigrette is also excellent on a salad with apricots, goat cheese, and pistachios.
Chicken-Apricot Skewers
The creamy peanut marinade comes together in just minutes. For maximum flavor, we like to soak the chicken for at least three hours.
Pork Tenderloin with Plum Chutney
In this delicious double dose of pork, the tenderloin stays juicy inside a crispy pancetta crust. Make sure to save any extra chutney—you'll want it for pork sandwiches the next day.
Roasted Squash With Mint and Pumpkin Seeds
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Potato & Celery Root Gratin with Leeks
Celery root, also known as celeriac, has a knobby exterior that is best peeled (carefully!) with a paring knife.