In recent posts, we’ve talked about creating your delicious diet and eating what you love — while maintaining your health and your weight. The secret lies in your lifestyle around food, which helps explain well-known phenomena like longevity in the Blue Zones and the French Paradox.
The right diet isn’t about restriction. It’s about creating a delicious way of life.
When you’ve found your rhythm in the kitchen and a relaxed routine around how you eat, it becomes a way of living — one that follows you wherever you go. Even to your summer cookouts.
So let’s plan the perfect cookout!
These ideas will help you serve a meal that not only feels effortless but is also truly memorable for your guests. It’s not just about what’s on the table — it’s about how you bring it all together.
We’ll start with fresh dinner ideas, then move on to how you serve it — because that’s the key to a great gathering.
The tips I’ll share are simple and subtle, but they’ll ensure everyone remembers your cookout as something special.
Of course, great food is the beginning of any great meal. You might already have plenty of ideas, but I’ll share a few that may introduce a new recipe idea — or a simple tip that makes your party prep easier.
If you’ve been following my work for a while, you know I love bread (I’m married to a Frenchman, after all). But it has to be great bread. The problem is, good bread is hard to find in the U.S. Either it’s made with wheat grown using glyphosate (Roundup), or the ingredients include chemical preservatives and mediocre contents. When I’ve had some, I don’t need to see the label to know — I can feel it. That bread sits in my stomach like a brick — hard to digest, and I never feel good afterward.
So, instead of the typical burger and bun at your cookout, I’ll offer a few alternatives ... French-style.
In France, our go-to cookout is a grillade — just an assortment of grilled meats. It's so simple, so good. We grill sausages, lamb chops, and often small steaks too.
There’s really nothing to it — just buy good quality meat, grill it, and serve it with a sprinkle of sea salt, freshly ground pepper, and perhaps a pinch of herbes de Provence for a simple, gourmet touch. A grillade is easy, and divine.
Just a quick tip about cooking temperatures: many meats dry out as they cook, although lamb is a little more forgiving. Still, grilling to medium-rare or medium will give you the juiciest, most flavorful result.
If you want to stick with burgers, try a French-style version: steak haché. Start with thawed meat — never frozen. (Frozen burgers never turn out as tasty.)
Season the meat simply with sea salt and pepper. Sometimes I'll add a touch of Dijon mustard or minced shallots to the mix, maybe melt a slice of Comté cheese, but often I keep it simple and let the quality of the meat shine.
Form the patties, then sear them on the grill until they’re browned on the outside and slightly pink in the middle.
To serve, lay one on a slice of crusty sourdough or toasted country bread. Add a little Dijon, maybe a few cornichons or a sprinkle of herbes de Provence, and you have a chic little French burger. You’ll need your fork and knife to enjoy this dish — à la française.
Now that the main dish is settled, let’s go back to the beginning — like a proper meal — and choose the first course. Whip up your favorite salad, or if you need an idea, remember that spring and summer offer so many fresh, easy options, thanks to the abundance of seasonal produce.
In France, we alternate between melon and tomatoes when they're in season. They're at their peak for just a few weeks, and it's hard to tire of them when they’re so delicious!
Melon is perfect on its own, but tomatoes need a little something — just a drizzle of good olive oil, a pinch of sea salt, and some freshly ground pepper is scrumptious. Maybe a sprinkle of fresh basil or chives. A bit of mozzarella or feta is always a welcome addition.
In the U.S., tomato salads are often served with balsamic vinegar, but I find that unnecessary. Balsamic can be too sweet and heavy, overpowering the fresh taste of those beautiful summer tomatoes.
If you’re short on time or energy, just place a few tomatoes on the table with some olive oil, basil, and (optionally) cheese. Everyone can prepare their own, just how they like it, and your first course is done. When the tomatoes are good, that simple dish will be remarkable!
Now, let’s talk sides. If you usually grab a store-bought salad, I understand — it’s easy. But these ideas are just as simple, and the difference in taste is dramatic.
Instead of the usual premade salads with commercially made sauces and preservatives, try making a quick vinaigrette to dress your slaw or potato salad. If you’re a fan of mayonnaise, swap it for a homemade aioli — it’s a touch that makes everything taste better.
Or, you can skip the sides altogether and keep it simple with a classic French summer menu:
• In-season tomatoes, melon, or other salad. Right now, asparagus and radishes are in season — ideas below.
• Grillade.
• A cheese course or fruit salad — or both!
• Dessert — we often serve ice cream on a stick. It’s such a fun summer treat, and there's nothing to prepare.
And don't forget the apéritif — a few nibbles to start your meal. Some olives, chips, mixed nuts, or something similar is all you need to whet everyone’s appetite.
Even a simple meal deserves respect, and it's a shame to eat standing up. In some cultures, it's unheard of to eat while standing; sharing a meal while seated together is seen as essential. Sitting down to eat also supports mindful eating and better digestion.
I know it can be tricky when hosting a group, especially outdoors, so here are a few tips — because this is truly the key to a great meal.
Your table setting doesn't need to be fancy. A few folding tables and chairs are all you need to bring everyone together. If you don't have enough, ask friends to bring what they can — it can be simple to gather everything.
Tablecloth or not (or mismatched) — it's all good!
How you serve the meal is what everyone will remember — because they'll connect, talk, eat together, and feel great afterward.
A backyard cookout is no different from a simple dinner at home, so let’s serve it in courses.
Start by putting out your apéritif.
Then bring everyone to the table and serve just the first course.
Then the main dish. And follow with dessert — because it’s a party, and of course we need dessert!
Your dessert can be a cheese course, fruit salad, or something sweet — serve them together and everyone can choose. When you skip the side dishes, there's room for two or more!
Serve each part of the meal with a little pause after it. Let people linger, chat, and relax. It doesn’t have to be formal — it’s simply time to eat slowly, savor, and enjoy one another’s company.
That simple rhythm changes everything. It turns a meal into a shared experience — and that’s what makes it memorable.
Let your guests know what to expect. Tell them you'll be serving lunch or dinner around a certain time, so they can come hungry and ready to enjoy a meal with you. It’s disappointing when a guest arrives and says, “Oh, I just ate lunch, I’m fine,” or needs to leave before dinner because they assumed it was an open house-style cookout.
I also like to share the menu once everyone has arrived and is settled with a drink. That way, if the main dish is on the heavier side, they’ll know to have just a few apps. If there’s a scrumptious dessert on the menu or cheese course, they’ll know to save room! Or if it’s something light like a fresh fruit salad, they’ll know there’s room for another serving of your delicious side dish!
If you normally do an open house-style cookout, try setting a time for a seated meal instead and see the effect — your guests will feel the difference. They'll eat slowly, be relaxed, enjoy their food, and leave feeling good — and they'll thank you for it!
Even if you’re too many to seat all at once, serve at a set time and in courses. I was at a party this past weekend — we were about 60 and too many to sit together — but my friend served, in courses, over the span of an hour.
After the aperitif, she served several salads as a starter. A bit later came the main dishes, then a simple French cheese course, and finally dessert. Each course was cleared before the next one came out — no reason to go back when you know what’s coming is just as good.
Even without all sitting at one table, we ate together. We shared the rhythm of the meal — and it was wonderful.
Remember, you don't have to stress over the food. Simple and fresh is always a winner. It's not about impressing anyone — it's about the experience. And that part is so easy to make.
And if you’re ever wondering what to serve …
If I could suggest just one dish, it would be grilled lamb chops. I make them often, and just as often, I hear: “Oh my gosh, this is so good — what did you put on it?” I always laugh because it’s really nothing — just sea salt, freshly ground pepper, and a sprinkle of herbes de Provence. That’s it! Simple, delicious, and, apparently, remarkable.
