Our July favorites from Food & Wine are sure to become regulars in your culinary repertoire, always bringing a fresh dimension to your meals. Whether you're throwing a casual barbeque or planning an elaborate dinner, our selection of recipes, which range from colorful salads to frozen twists on classic cocktails, will not disappoint.

Take for instance the Vietnamese noodle bowls created by Red Boat Fish Sauce founder Cường Phạm. They are loaded with charred pork chops, accompanied by cool rice noodles, fresh herbs, pickled vegetables and a tangy nước chấm dressing to capture the essence of Vietnamese cuisine. Breana Killeen, the magazine's senior food editor, presents another highlight - a delightful summer dish of wild salmon, corn, and cherry tomatoes immersed in a rich, turmeric-infused coconut sauce.

If salads are your thing, chef Clay Conley's summer plate featuring creamy burrata, spiced almonds, and juicy plums will be a delightful addition to your table. For a refreshing drink with a twist, try the frozen, handheld version of the classic cocktail, a creation by F&W special projects editor Lucy Simon, combining cold brew, coffee liqueur, simple syrup, and vodka.

One recipe that astounded us was the crispy salmon cakes by Breana Killeen, packed with the aromatic flavors of ginger, garlic, lemongrass, and coriander. F&W recipe developer Nicole Hopper brings an alluring Asian touch to the grill with soy-marinated chicken skewers combined with deliciously fresh, in-season vegetables.

A most fittingly summer choice is the Kabobs recipe from F&W contributor Justin Chapple; a mix of citrus-marinated cantaloupe and creamy mozzarella, finished with a crunch from sesame seeds and crushed pistachios. To really cool off, try the boozy, citrusy popsicles from Lucy Simon, thoughtfully made with Aperol, Prosecco, club soda and a touch of orange juice.

We can't forget to mention the remarkable steak sandwich from Nicole Hopper, stacked high with picanha, ripe tomatoes, avocado, mayo, and a chimichurri that adds a flavorful zing. Cường Phạm also brings a light, delicious summer main with zucchinis stuffed with a flavorful pork and mushroom filling.

For dessert, cookbook author and Top Chef judge Gail Simmons delivers an elegant and balanced dessert of luscious lemon curd, tangy crème fraîche, and jammy cherries. Truly, a perfect ending to any summer meal.

These are just a few examples from our long list of favorites from the July issue of Food & Wine. Every recipe we've picked out promises an adventurous and delectable culinary experience. Be sure to mark your favorites and get cooking, you won't want to miss out on these summer treats!