Spice up your summer cookouts with these delicious recipes from Whisk!


Serves 6-8

Macaroni Salad Ingredients:
1 lb elbow macaroni
1 lb sharp cheddar cheese, coarsely shredded
4 scallions, thinly sliced

Pimento Dressing Ingredients:
4 oz. cream cheese, softened
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
3/4 cup diced pimentos (about a 4 oz jar)
1/2 cup diced pickled jalapeños
2 tablespoons grated onion
1 teaspoon paprika
2 teaspoons sugar
1/4 teaspoon cayenne
1/4 teaspoon dried mustard
1 teaspoon celery seed
1/4 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper

Boil the elbow macaroni until al dente, drain, rinse, and let the cooked pasta continue to drain and cool in a colander.

Meanwhile, prepare the pimento dressing. Combine the softened cream cheese, mayonnaise, vinegar, Worcestershire sauce, hot sauce, diced pimentos, diced pickled jalapeños, grated onion, and spices together.

Once the pasta has cooled completely to room temperature, stir in the pimento dressing tossing to combine. Add the shredded cheese and sliced scallions; mix until combined. Refrigerate until ready to serve.



Serves 4


1 baguette, cut into 1/2″ slices

3 tablespoons olive oil

2 nectarines, cut into quarters, grilled

2 apricots, cut into quarters, grilled

8 oz Mascarpone cheese

Handful of fresh mint leaves

Honey for drizzling

Maldon sea salt for finishing


Slice the baguette and brush with olive oil on both sides.Fire up the grill!

Grill the bread until barely charred on both sides. Then, carefully grill the nectarines and apricots.

Assemble the bruschetta by spreading the Mascarpone cheese on to the grilled bread, then layer with grilled stone fruit pieces, and fresh mint leaves. Drizzle with honey and a sprinkle of finishing sea salt.