Recipes

Cool Off at Your Next Pool Party with Boozy Ice Pops, Shrimp Salad, and More

Everyone in the pool—but not without one of these refreshing, retro-modern snacks.
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Juco

It's hot outside, but the food is cooler than ever with this retro-modern menu. From daiquiri ice pops to a D.I.Y. Tom Collins bar, here's how to pull off the coolest pool party in town.

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    Juco
    1/10

    Tom Collins Bar

    Setting out batched cocktails is fine, but creating a D.I.Y. cocktail station is truly next level. Simply put a gin-based Collins mix in a pitcher and let guests customize their drinks with berries, mango, cucumber, ginger, mint, club soda, and ice. Refresh ice as needed—which should be often.

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    Juco
    2/10

    Whipped Gorgonzola

    Give guests a reason to get out of the water. Starting with crudités, bring out the food in waves to encourage all-day grazing and mingling.

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  • Image may contain Food Meal Dish Animal Bird Seafood Lobster and Sea Life
    Juco
    5/10

    Grilled Oregano Chicken

    The key to grilling large pieces of chicken is patience. Starting with the skin side up reduces flare-ups, and medium heat gives you browned (not blackened) skin and juicy flesh.

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  • Image may contain Food Meal Dish Animal Bird Seafood Lobster and Sea Life
    Juco
    6/10

    Tomatoes in Chile-Fennel Oil

    Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.

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Alison Roman is a former senior food editor for Bon Appétit and columnist for the New York Times cooking section. She is the author of bestselling cookbooks Nothing Fancy, Dining In, and Sweet Enough and the host and producer of CNN’s (More Than) A Cooking Show with Alison Roman, the creator of a bi-weekly ... Read More
Senior food editor, emeritus
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