Food Holidays & Occasions Father's Day Our 27 Best Father's Day Recipes to Celebrate Dad Browse steaks, ribs, seafood, barbecue, and dessert for Father's Day menu ideas. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on June 7, 2024 Close Photo: Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen The United States' annual celebration of dads falls in June, making it the perfect time to bring on the festivities with a Father's Day menu of summer favorites on the grill. Think burgers, brisket, 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 next-level Butter-Basted Rib Eye Steaks or this irresistible Summer Crab Carbonara with Lemons and Capers. Whatever you're wanting to include in your celebratory spread, we've got you covered. These are our best Father's Day recipes. 01 of 27 Tavern Burgers with Drunken Mushrooms Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Dad will love these thick, pub-style burgers, topped with sautéed mushrooms, white cheddar cheese, and a smear of garlicky mayonnaise, served alongside a frosty beer. A hard sear followed by a quick braise in beer gives these mushrooms a caramelized exterior, lightly chewy texture, and malty finish. Get the Recipe 02 of 27 Beer Cheese Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans Salvage stale or flat beer or crack open a fresh one for this spicy, tangy spread that's ready in 10 minutes and can accompany pretzels, fresh veggies, and more. Get the Recipe 03 of 27 Summer Salmon Cobb Salad Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster This summer salmon salad pairs grilled corn and red onions with Cobb standbys like bacon, avocado, and hard-boiled eggs. Brush rendered bacon fat on salmon before grilling to keep the fish super moist and to add an extra dose of smoky flavor. Get the Recipe 04 of 27 Mac and Corn Cheese Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Brightened with snappy kernels of sweet corn, pungent onion, and zippy jalapeño, food writer Eric Kim's stovetop macaroni and cheese is table-ready in just 40 minutes and goes with a variety of mains. Get the Recipe 05 of 27 Burnt Ends with Bourbon Sauce Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis The crispy, caramelized "burnt" pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. Pitmaster Matt Horn's bourbon sauce works well with any type of barbecue. Get the Recipe 06 of 27 Cornflake-Crusted Fried Chicken Drumettes Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Crunchy on the outside and moist and juicy on the inside, this fried chicken is a classier eating affair than most. The bone of meaty chicken wing drumettes creates a playful, lollipop-like handheld appetizer that's drizzled in mildly spicy hot honey that works so well with the chicken. Get the Recipe 07 of 27 Butter-Basted Rib Eye Steaks Diana Chistruga Based on a recipe from chef Alain Ducasse, these bone-in rib eye steaks are simply basted with butter, garlic, rosemary, and thyme while they cook in a cast-iron skillet. Be sure to allow half an hour for the seasoned steaks to come to room temperature first. Get the Recipe 08 of 27 Pork Schnitzel with German Potato Salad Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox Crisp, golden thyme-scented cutlets and warm, meltingly tender potatoes tossed with bacon is an undeniably delicious meal combination. Thankfully, it's also easy to achieve at home in only about an hour. Get the Recipe 09 of 27 Chocolate Chess Pie Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by ydia Purcell Espresso powder, bourbon, and a heavy pinch of salt enhance the depth of flavor in this rich treat for chocolate lovers with a fudgy, brownie-like filling that crisps up in the oven for an irresistible crackly top. Get the Recipe 10 of 27 Beef Satay with Mushrooms and Coconut-Peanut Sauce Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen For Indonesian-style skewers, marinate meat and fresh mushrooms in a combination of kecap manis (sweet soy sauce), lemongrass, warm spices, and fish sauce. Then thread onto skewers and grill, brushing with coconut-peanut sauce and cooking until delightfully charred and caramelized. Get the Recipe 11 of 27 Honey-Pepper Coconut Shrimp Photo by Greg DuPree / Prop Styling by Christine Keely / Food Styling by Chelsea Zimmer Chef Rich Cundiff was kind enough to create this special riff on his coconut shrimp since the breading technique at Rocky's Hot Chicken Shack in Asheville, North Carolina, is top secret. A drizzle of syrupy honey glaze, infused with black pepper and lemon, adds a tart-sweet bite. Get the Recipe 12 of 27 Sheet-Pan Salmon with Gin-Soaked Tomatoes Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver If you're looking for a hands-off meal that's packed with flavor, this is your dish. The tender roasted tomatoes and shallots meld with the complex botanical flavors of gin, while briny capers add pops of bright acidity. Be sure to spoon the juices in the pan over the fish when serving. Get the Recipe 13 of 27 Grilled Picanha with Piri Piri Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen Chef Junior Borges grills Brazil’s most famous beef cut, the ultra-flavorful picanha (or top sirloin cap), for a steak that’s juicy and tender. He serves it with a piri piri sauce featuring malagueta chiles — small but mighty peppers with bracing sweet heat. Get the Recipe 14 of 27 Viet-Cajun Fried Catfish Po’boy Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle 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. Get the Recipe 15 of 27 Summer Berry Galette Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans Juicy, sweet-tart berries are tucked into a buttery, flaky crust for an unfussy dessert that sings the song of summer. Keep it classic and serve with scoops of vanilla ice cream. Get the Recipe 16 of 27 Perfect Smoked Pork Ribs Victor Protasio Smoking then baking yields meltingly tender, deeply flavored ribs that are incredibly satisfying to eat — moist and meaty but not falling off the bone. A dry rub of warm red spices and gochugaru (Korean red chile flakes) add peppery heat to partner with the natural sweetness of pork. Get the Recipe 17 of 27 Potato Salad with Fresh Corn and Basil Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen 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. Get the Recipe 18 of 27 Grilled Pineapples with Barbecue-Spiced Breadcrumbs and Country Ham Victor Protasio 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. Get the Recipe 19 of 27 Roasted Pork Tostadas with Citrusy Cabbage Salad Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis 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. Get the Recipe 20 of 27 Lobster BLTs on Potato Rolls Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer These upgraded BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns, lightly toasted in bacon drippings. Need we say more? Get the Recipe 21 of 27 Jerk Chicken Pizza Yekaterina Boytsova It's the Jamaican jerk marinade that does the heavy lifting for this fantastic pizza. A long list of ingredients is responsible for its complex flavor, but the marinade comes together quickly and easily in the blender. Plus, you'll have some left to use for another tasty meal. Get the Recipe 22 of 27 Skillet Brownies on the Grill Victor Protasio 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. Get the Recipe 23 of 27 Shaky Pete's Ginger Brew Matt Taylor-Gross / Food Styling by Lucy Simon 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 cocktail competition, and like many competing, Pete’s hands shook uncontrollably as he made the drink, giving the cocktail its memorable name.) Get the Recipe 24 of 27 Charred Chile–Marinated Grilled Chicken Tacos Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Nidia Cueva These deeply flavorful tacos from 2021 F&W Best New Chef Fermín Núñez begin with a marinade made 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. Get the Recipe 25 of 27 Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This amped-up version of the quick-cooking American classic is saucy, sweet, and salty thanks to the flavors of Korean barbecue. Top it with spicy, creamy slaw to offset the sandwich's sweet notes. Get the Recipe 26 of 27 Summer Crab Carbonara with Lemons and Capers Michael Piazza 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. Get the Recipe 27 of 27 Tamarind Chicken Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Lydia Pursell 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit