Backyard Party Time

Enjoy your own summer soiree with a menu including make-ahead dishes

One of the joys of summer entertaining is the relaxed ease of hanging around the backyard with a group of friends or family, but any good host knows that even a casual party takes a little planning—especially if the host wants to enjoy the gathering as much as the guests. One way to make sure you enjoy yourself is to build your menu around a few reliably delicious make-ahead dishes, such as a luxurious fetared pepper dip, a vegetable-packed potato salad, and a showstopping fresh fruit tart. For the main course, choose between vivacious pork and pineapple kebabs or decadent cheesestuffed burgers—or make both if you want to offer options. Both recipes are foolproof enough that you can even hand off the cooking duties to whoever wants to show off their grilling skills. Besides, it’s summer; time to kick back and enjoy the season.

by molly stevens photos by terry brennan food styling by lara miklasevics

Cheesestuffed Burgers

Cheesy filling keeps the insides of these stuffed burgers decadently gooey, while the outsides have a gorgeous smokekissed char.

This feta and jarred piquillo pepper dip makes an ideal appetizer: You can make it in minutes or well ahead of your party time.

Whipped Feta and Piquillo Pepper Dip

MAKES 6 TO 8 SERVINGS

The combination of briny feta and sweet piquillo peppers makes an ideal party appetizer because it comes together in minutes and can be made well ahead. For the best-tasting, flu est version, shop for good feta and jarred piquillo peppers (see Cook’s Notes for tips). Serve alongside fresh crudité and pita wedges.

8 ounces feta, broken into large chunks

1 cup (5 ounces) coarsely chopped piquillo peppers (see Cook’s Notes)

1⁄2 cup (1 5.3-ounce tub) plain Greek yogurt

3 tablespoons extra-virgin olive oil

1 tablespoon honey (see Cook’s Notes)

1 tablespoon fresh lemon juice

Pinch red pepper flakes

Freshly ground black pepper

Salt, to taste (optional)

2 tablespoons chopped fresh dill, plus more for garnish

1. Combine the feta, peppers, and yogurt in a food processor and pulse several times to create a coarse puree. Add the olive oil, honey, lemon juice, red pepper flakes, and several grinds of black pepper. Puree until smooth and spreadable. Taste for seasoning. Some feta will not need any additional salt, but it may need another shot of red or black pepper. Add the dill and pulse to combine.

2. Spoon into a bowl and serve, or cover and refrigerate for up to 5 days.

Cook’s Notes

Shop for feta in a block, either in brine or a vacuum pack. French and Bulgarian feta have the softest texture, making them best for whipping into a dip. Whatever you buy, skip the pre-crumbled variety as it will give the dip a chalky feel.

Piquillo peppers come in a jar or can; they are small, sweet red peppers that have been roasted over wood fires, peeled, and packed in brine. Drain before using. If you can’t find piquillo peppers, any good quality roasted red pepper will work. You can also roast and peel your own by charring a whole bell pepper, turning until blackened all over and tender, under the broiler or on a gas burner. Once cool, the skin slips right o .

To avoid a mess when measuring honey, pour it into the same tablespoon you used to measure the olive oil. The sticky honey will slide right out.

Nutrition (per serving):

Calories: 170, Fat: 13g (Sat: 5g), Cholesterol: 30mg, Sodium: 420mg, Carb: 6g,

Fiber: 0g, Sugar: 4g, Protein: 7g

Cheese-Stuffed Burgers

MAKES 6 SERVINGS | PHOTO ON PAGE 21

Known in some parts of the country as a Juicy Lucy, the technique of putting the cheese inside the burger—and not on top—is brilliant and well worth adding to your summer grilling repertoire. The outsides of the burgers maintain their gorgeous smoke-kissed char while the filling keeps the insides decadently cheesy, gooey, and, yes, juicy.

2 pounds ground beef, preferably 80% lean chuck

4 ounces cheddar cheese, thinly sliced

1 large red onion, peeled and cut into thick rounds

1 tablespoon olive oil

Kosher salt and freshly ground black pepper (see Cook’s Notes) for the sauce

½ cup mayonnaise

¼ cup finely chopped dill pickle

2 tablespoons ketchup

2 teaspoons yellow mustard

1 teaspoon dill pickle juice (from pickle jar)

Few drops Sriracha or other hot sauce, to taste

Salt, to taste

6 hamburger buns

1. Divide the beef into 12 equal portions (see Cook’s Notes), then shape each into a thin patty, about 4 inches across. Season the tops of all the patties with salt and pepper.

2. Divide the cheese among half the patties, breaking up the cheese slices and piling them in the center of the patties so there is at least a 1⁄2-inch border. Top each cheese-topped patty with another flat patty. One by one, pick up each burger and pinch the edges to fully seal the cheese inside. Pat and shape each burger until smooth, round, and slightly flattened (about 11⁄4 inches thick). Season the outsides with salt and pepper. (The burgers can be stu ed, shaped, covered, and refrigerated for up to 8 hours before grilling.)

3. Make the sauce: Combine the mayonnaise, pickles, ketchup, mustard, pickle juice, and hot sauce in a small bowl. Season with salt and more hot sauce to taste. (The sauce may be made ahead and covered and refrigerated for up to 2 days.)

4. Heat a grill to medium-hot. Brush the onion rounds with oil, and grill, turning as needed, until tender and browned, about 8 minutes. Set aside. Arrange the burgers on the grill and cook, flipping two to three times, until well seared on the outside and done to your liking, 10 to 14 minutes. Transfer to a serving platter to rest for a few minutes. Use this time to toast the buns on the grill (or toast in a toaster oven).

5. Spread sauce on both sides of the buns. Top with the burgers and grilled onions, adding any optional toppings, and serve.

Cook’s Notes

To make equal-size burgers, first divide the ground beef into 6 evenly sized lumps and arrange them on a plate. Adjust by adding a little here and removing a little

Optional toppings: Sliced ripe tomato, lettuce, pickles there, until all the lumps look the same size. Then, divide each in half to give you 12 portions. (Or use a kitchen scale to weigh out 6 burgers at 5.3 ounces each.)

For seasoning the burgers, combine 4 teaspoons salt and 2 teaspoons pepper in a little bowl to season the burgers without touching your salt and pepper containers while handling the meat. Toss out any salt and pepper leftover in the little bowl, and wash your hands.

To judge doneness, resist cutting into the burgers, as the cheese can spurt out. A thin-gauge instant-read thermometer is your best bet; look for 130 to 135°F for medium-rare, and 140°F for medium.

Branch out and try other cheeses such as Swiss or smoked Gouda, or seasoned cheese spreads like pimento cheese and Boursin for a center that’s extra gooey and good.

Nutrition (per serving):

Calories: 700, Fat: 46g (Sat: 14g), Cholesterol: 135mg, Sodium: 920mg, Carb: 30g, Fiber: 2g, Sugar: 6g, Protein: 40g

Summer Potato and Green Bean Salad

MAKES 6 TO 8 SERVINGS

Bright and colorful, this potato salad adds flair and flavor to any summer meal. Crisp-tender green beans and crunchy mini sweet peppers balance the earthiness of boiled new potatoes, and the zingy, vinaigrette-style dressing keeps it light and fresh.

3 pounds small red or white potatoes, scrubbed

1 pound green beans, trimmed and cut into 1-inch lengths

1 tablespoon coarse grain mustard

¼ cup red wine vinegar

Salt and freshly ground black pepper, to taste

½ cup extra-virgin olive oil

8 ounces (about 15) sweet mini peppers, cored, seeded, and diced

4 scallions, white and green parts, finely chopped

½ cup chopped fresh flat-leaf parsley

1. Put potatoes in a large saucepan, cover with water, and add a good pinch of salt. Bring to a boil. Adjust heat and simmer until the potatoes are tender, 15 to 18 minutes. Drain and set aside until cool enough to handle.

2. Meanwhile, bring a second pot of salted water to a boil. Add the green beans and boil until tender, about 3 to 4 minutes. Drain and immediately plunge into cold water to stop the cooking. Drain again and spread onto a towel-lined tray to dry.

3. In a small bowl, whisk together the mustard and vinegar. Season with salt and pepper. Add the olive oil, whisking to combine. Taste for salt and pepper.

4. When the potatoes are just cool enough to handle, cut them into 1-inch chunks and place them in a large bowl (see Cook’s Notes). Add the green beans, diced peppers, scallions, and parsley. Toss gently with a flexible spatula to combine. Pour the dressing over the mixture and toss again. Season to taste with salt and pepper. Serve or refrigerate for up to 1 day.

Cook’s Notes

When testing potatoes for doneness, a thin skewer pokes fewer holes than a fork, leaving the potatoes more intact and making them less apt to get waterlogged.

The potato skins can add color and texture to the salad, but if they are at all bitter or tough, scrape them o as you’re cutting the boiled potatoes. To decide, before you start to cut the boiled potatoes, take a small taste of the skin. If it’s at all disagreeable, scrape it o .

The salad can be made ahead, but chilling mutes the flavors, so check for salt and pepper before serving. If needed, add an extra drizzle of olive oil and splash of vinegar as well.

Parsley adds a welcome sharpness to the salad, but feel free to substitute other fresh herbs, such as chives, dill, mint, or basil.

Nutrition (per serving):

Calories: 320, Fat: 17g (Sat: 2.5g),

Cholesterol: 0mg, Sodium: 190mg, Carb: 39g, Fiber: 6g, Sugar: 6g, Protein: 6g

Mojo Marinated Pork and Pineapple Kebabs

Mojo refers to a family of garlic- and citrusbased Latin American sauces that can double as marinades and sauces. Pork and pineapple are the perfect duo for this zesty orange and lime version accented with oregano and cumin. For best flavor, marinate the meat for 30 minutes and up to 2 hours before assembling the kebabs.

for the mojo marinade

2 tablespoons (about 4 cloves) minced garlic

2 teaspoons freshly grated orange zest

½ cup fresh orange juice

¼ cup fresh lime juice

2 teaspoons dried oregano

1 teaspoon ground cumin

¾ teaspoon kosher salt, or to taste

Freshly ground black pepper

Pinch cayenne

½ cup olive oil

2 pounds pork tenderloin, cut into 11⁄2-inch chunks

3 cups (about 12 ounces) pineapple chunks

3 tablespoons chopped fresh cilantro

Special equipment: 12 bamboo or metal skewers

1. Combine the garlic, orange zest, orange juice, lime juice, oregano, cumin, salt, pepper, and cayenne in a blender or small food processor. Blend until well combined. With the machine running, add the olive oil in a thin stream. Taste for salt and pepper.

2. Place the pork in a non-reactive dish or bowl and pour about half the marinade on top. With your hands or a flexible spatula, massage the marinade into the meat. Cover and refrigerate for at least 30 minutes, and up to 2 hours. Stir the cilantro into the remaining marinade, and pour into a jar or small bowl.

3. Prepare a medium-hot grill. Make the kebabs by alternating pork with pineapple chunks (see Cook’s Notes). Arrange the kebabs on the grill and cook, turning a few times, until browned or cooked to your liking, 8 to 12 minutes. Test for doneness by cutting into a piece of meat or by testing with an instantread thermometer (look for 140 to 145°F). Transfer to a platter and drizzle with about half the remaining marinade. Let sit loosely covered with foil for a few minutes. Serve, passing the remaining sauce at the table.

Cook’s Notes

The marinade can be made a day or two in advance, but don’t marinate the pork for longer than 2 hours; otherwise, the acid in the citrus can make the meat mushy.

Shorter (8- to 9-inch skewers) are easiest to grill and serve; just figure 2 per person. It can help to arrange the pork and pineapple in 12 small heaps before threading the skewers. This avoids ending up with unevenly sized skewers.

If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from catching fire on the grill.

If grilling isn’t an option, cook these indoors. Arrange the kebabs on a baking sheet without crowding. Roast in a 400°F oven, turning a few times, until the pork is cooked through, about 18 minutes.

Nutrition (per serving):

Calories: 390, Fat: 23g (Sat: 4g), Cholesterol: 90mg, Sodium: 370mg, Carb: 12g, Fiber: 1g, Sugar: 7g, Protein: 33g

Fresh Berry Tart with Hazelnut Graham Cracker Crust

MAKES 1 (9-INCH) TART, 8 SERVINGS for the crust

With a crunchy, nutty crust and dreamy not-too-sweet filling, this pretty tart is a great way to showcase the freshest summer berries. Use all one type or mix and match di erent berries and get creative arranging them in a colorful pattern.

½ cup hazelnuts, lightly toasted

2 tablespoons granulated sugar

1 cup graham cracker crumbs (see Cook’s Notes)

1 large egg white

4 tablespoons unsalted butter, melted Pinch salt for the filling

8 ounces cream cheese, softened

¼ cup sour cream

¼ cup lightly packed brown sugar, light or dark

Finely grated zest from 1 lime (about 1 teaspoon)

¼ teaspoon pure vanilla extract

Pinch salt

2 to 3 cups fresh berries, such as blueberries, raspberries, and strawberries (see Cook’s Notes)

Special equipment: 9-inch removable-bottom tart pan graham cracker crumbs and grind until fine.

1. Arrange a rack near the center of your oven and heat the oven to 325°F.

2. For the crust: Combine the hazelnuts and granulated sugar in a food processor and pulse until coarsely chopped. Add the

3. Whisk the egg white in a medium mixing bowl until smooth. Add the crumb mixture, melted butter, and salt, and combine with a flexible spatula until the mixture looks like

Grilled Corn on the Cob with Herb Butter

Many cooks like to grill corn in the husk, but this method requires the extra steps of removing the silk and soaking the ears—and in the end, the corn comes out more steamed than grilled. For a real summer treat, there may be no better way to cook peak-season sweet corn than directly on a hot grill. Start by husking the corn (if you like, leave the husk attached and twist it into a sort of handle). Grill the ears over a hot fire, turning several times, until just browned, no more than 6 to 8 minutes. Don’t overcook or the corn will dry out. During the last minute of grilling brush with melted butter. Transfer to a serving platter, sprinkle with fresh herbs (chives or cilantro are especially good), and a squeeze of lime or lemon.

wet sand. Transfer to a 9-inch removablebottom tart pan and press the crumbs into an even layer and 1⁄2 inch up the sides of the pan. Set the pan on a baking sheet and bake until dry and slightly darker around the edges, about 10 minutes. Let cool on a wire rack.

4. For the filling: Beat together the cream cheese, sour cream, brown sugar, lime zest, vanilla, and salt on low speed with an electric hand mixer or standing mixer.

5. When the crust is completely cool, spoon the filling into the crust and spread it evenly. Arrange the berries over the filling, pressing lightly so they set in. Chill for at least 30 minutes and up to 2 hours (see Cook’s Notes). Cut into wedges and serve.

Cook’s Notes

To toast the nuts, place on a small baking sheet and toast in a 325°F oven or toaster oven until fragrant and lightly browned, 8 to 10 minutes. Let cool completely before grinding.

If making your own graham cracker crumbs, you’ll need 8 full graham crackers.

To press the crust into the tart pan, use the bottom of a metal measuring cup to tamp it into an even layer.

When topping with the berries, you can either be conservative, letting the creamy filling show through or you can pile them on. It’s up to you.

Make ahead note: Any fresh berries will work here, and it’s fun to combine shapes and colors. If using larger berries, like strawberries, that need to be sliced, serve the tart within 2 hours of making, otherwise the berry juices may start to run. You can also fill the tart with the cream cheese filling ahead, and top with berries just before serving.

Nutrition (per serving, with strawberries): Calories: 330, Fat: 23g (Sat: 10g), Cholesterol: 45mg, Sodium: 250mg, Carb: 28g, Fiber: 2g, Sugar: 17g, Protein: 5g

Molly Stevens is a cooking instructor and author of several award-winning cookbooks, including “All About Dinner,” “All About Braising,” and “All About Roasting.” She has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared regularly in a number of national publications, and she is a co-host of the Everything Cookbooks podcast.

There’s always room for dessert: Showcase fresh summer berries atop a creamy filling and a crunchy, nutty crust in this pretty tart.