With summer entertaining upon us, maybe you’ve grown a little weary of your regular rotation of grilled chicken, burgers, hot dogs and steak. It can be fun — and impressive — to shake things up. And serving bao can make for a fun array of appetizers or a meal in itself, especially if it’s accompanied by a refreshing crushed cucumber salad.

I asked Brian Redzikowski if he would share a couple of his bao recipes. Redzikowski is executive chef at Kettner Exchange in San Diego’s Little Italy and corporate executive chef and managing partner of the restaurant group SDCM. In my new story for The San Diego Union-Tribune’s Food section I have his recipes for two fillings: duck and pork belly, as well as a cooling, acidic—and a bit spicy—crushed cucumber salad. You’re going to love them—and just FYI, you can pick up the bao buns at places like 99 Ranch and other Asian markets. Enjoy! (And huge thanks to the talented Alejandro Tamayo for his beautiful photos!)