The Best Backyard Party We Ever Had
Plus more recipe ideas for an afternoon by the grill.
In case you don’t scroll all the way down, I wanted to make sure to highlight this discount code from today’s sponsor, East Fork Pottery: Click this link and enter code DINNERPLAN for 15% off. Maybe you need a platter or serving bowl for summer barbecues? Anything you buy helps to support The Dinner Plan—thank you!
There are a lotta recipes shared below. (If it gets cut off, you can see the full web version here.)
In the days leading up to the best backyard party we ever had, guests texted to ask what they should bring. The answer was always the same: bring good mustard.
Everyone showed up with jars from France, jars from Canada, jars hand-filled at the Polish butcher.
We grilled some sausages as a vehicle for the mustard, and everyone tasted the whole assortment: nubby whole grain, tarragon-tinted, horseradish mustard, spicy mustard.
In the end, the group pronounced a winner, but the winner was just…mustard. Mustard is great, it turns out! There were some jars I’d definitely make an effort to buy again (when the remnants from the party were finally used up) but in general, the conclusion was that every option was tasty and the whole thing was a really good time.
There are moments for high-effort hosting, but lately, I’ve been feeling like any fuss can distract from the fun of getting a group together to eat and hang out. So this summer, I’ll be here trying to channel the energy of that years-ago mustard party. I’m making low-key food, piled on a big platter to share.
Take these improvised shrimp, so good I’d definitely make them again:
That said, I’ll absolutely go out all out if you ask me to come to your barbecue.
I’ve been keeping a running list of backyard-dinner recipe inspiration—including easy options for hosting and special stuff to share—so I thought I’d paste it here too.
Prep-Ahead Starters
Michał Korkosz’s Chilled Tomato-Strawberry Soup (Saveur)
Sasha Marx’s Easy White Bean Dip With Puttanesca Cherry Tomatoes (Serious Eats)
Alton Brown’s Pickled Mushrooms
Andrew Zimmern’s Chilled Cucumber Yogurt Soup
Maggie Ruggiero’s Vodka-Spiked Cherry Tomatoes (Gourmet)
Martha Cheng’s Kimchi Salmon Poke (reprinted from The Poke Cookbook)
Get so many more snacks and starters here
Starters on the Grill
Chandra Ram’s Grilled Shrimp Cocktail (Food + Wine)
Hog Island’s Grilled Oysters With Chipotle Bourbon Butter
Marcia Kiesel’s Grilled Squash Ribbons and Prosciutto with Mint Dressing (Food & Wine)
Melina Hammer’s Grilled Shrimp With Herby Garlic Bread (Food52)
Salads and Sides
Reilly Meehan’s Spicy Tomato Caesar Salad Dressing
Peter Som’s Bibb and Avocado Salad with Pesto Green Goddess Dressing
Gill Meller’s Barbecued Courgettes with Dill, Goat’s Cheese, Mint and Yoghurt (reprinted from River Cottage Handbook No.17)
Casey Elsass’s Pickled Potato Salad (reprinted from What Can I Bring?)
Kris Yenbamroong’s Grilled Sweet Corn With Coconut Glaze (Food + Wine)
Claudia Roden’s Red Pepper and Tomato Salad With Boiled Lemon (The Guardian)
Jessica Battilana’s The Greenest Green Salad (reprinted from Repertoire)
Ashleigh Shanti’s Spicy and Tangy Slaw (Garden and Gun)
Paul Kahan’s Publican Barbecued Carrots (TASTE)
Justine Doiron’s Sun-Dried Tomato Panzanella (Justine Snacks)
Natalie Chassay’s Celery Salad Inspired by The Four Horsemen’s (A Way With Food)
Leah Cohen’s Yum Woon Sen (Cherry Bombe)
Ben Allen’s Grilled Hispi Cabbage With Gribiche (The Guardian)
Steven Satterfield’s Grilled Squash and Scallions with Chile-Honey Vinaigrette (Saveur)
Keep reading below for main dishes on the grill…
A MESSAGE FROM OUR SPONSOR
Heirlooms and basil? A pile of pork chops? Oysters and mignonette on ice? There’s a platter for that. East Fork’s Oval Platter is your summer hosting and dining staple—just the right size for serving, snacking or showing off your farmers market haul. Our pottery is made in Asheville, North Carolina in a range of core and rotating seasonal colors. Founded by potters, we are a Certified B Corporation, committed to bringing you beautiful and enduring objects for the kitchen and home while using our business to contribute to a more joyful and equitable world. Head to EastFork.com and enter code DINNERPLAN for 15% off qualifying orders.
Main Dishes on the Grill
Christian Reynoso’s Sausage Smash Burgers (NYT Cooking; gift link)
Katie Button’s Paella with White Beans, Chicken, and Artichokes (Rancho Gordo)
Jess and Jo Edun’s Lamb Suya (BBC Good Food)
Stacie Billis’s Peachy Sriracha Chicken Wings (reprinted from Winner! Winner! Chicken Dinner)
Lara Lee’s Tofu-Vegetable Satay (NYT Cooking, gift link)
Paige Grandjean’s Buffalo Chicken Burgers (Food & Wine)
Leela Punyaratabandhu’s Cedar-Plank Salmon Salad Bites (reprinted from Flavors of the Southeast Asian Grill)
Martin Philip’s Grilled Pizza (King Arthur Baking)
Andy Baraghani’s Green Goddess Chicken Thighs
Nicole Ponseca’s Banana Ketchup Ribs (I’d finish these on the grill.)
Gaby Dalkin’s Cheddar Jalapeno Chicken Burgers with Guacamole (What’s Gaby Cooking)
Ina Garten’s Grilled Salmon Sandwiches (Food Network)
Andi Oliver’s Tea-Brined Spiced Barbecue Chicken (reprinted from The Pepperpot Diaries)
James Syhabout’s Grilled Pork Chops (reprinted from Hawker Fare)
Lukas Volger’s Lemony Artichoke and White Bean Burger (Eater)
Andddd I’m hungry.
I am now craving a grainy horseradish mustard. This looks divine!