All the Recipes From Bon Appétit’s Summer Issue
In the August magazine issue of Bon Appétit, we’re chasing every last bit of summer. That means planting container-friendly crops (it’s not too late!), chatting with the owner of ice cream empire Jenni’s, who has her sights set on fiber, and traveling to Hawai’i to speak with local writers, chefs, and poets. And of course, it wouldn’t be summer without a lineup of new recipes that taste like sunshine.
Our Test Kitchen shared easy dinners that make the most of late summer produce. Start with this Spicy Eggplant Frittata. It’s made with long Japanese eggplants that turn custardy when cooked. Then make these 30-minute Soy-Glazed Salmon Bowls, featuring a crunchy salad of blanched green beans.
It wouldn’t be summer without peak-season tomatoes. Yes, they’re delicious fanned on toast or popped straight into your mouth, but if you’re looking to give them special treatment, we’ve got you covered. Make this zippy Tomato Auguachile, best scooped onto shatteringly crisp tostadas. Or try these aromatic and tender Gingery Pork-Stuffed Tomatoes, perfect for a crowd.
And to instantly cool down, make this Matcha Berry Frozen Yogurt. Inspired by a fruity iced matcha latte, this icy treat is one you’ll reach for all summer long. Keep reading for all the recipes from our August issue.
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Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, and Prop Styling by Christina Allen1/23Jalapeño Popper Skillet Tacos
Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, and Prop Styling by Christina Allen2/23Spicy Eggplant Frittata
Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, and Prop Styling by Christina Allen3/23Soy-Glazed Salmon Bowls
Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, and Prop Styling by Christina Allen4/23Sausage With Charred Cabbage and Giardiniera
Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Christina Allen5/23Juicy Bison Burger With Cucumber–Red Onion Slaw
Photograph by Elliott Jerome Brown Jr., Food Styling by Emilie Fosnocht, Prop Styling by Christine Keely6/23Matcha-Berry Frozen Yogurt
Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Gerri Williams7/23Pork Dinakdakan
Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Gerri Williams8/23Mango Bread
Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Gerri Williams9/23Grilled Purple Sweet Potato Salad
Photograph by Scott Semler, Food Styling by Drew Aichele, Prop Styling by Maggie DiMarco10/23Gingery Pork Stuffed Tomatoes
Photograph by Scott Semler, Food Styling by Drew Aichele, Prop Styling by Maggie DiMarco12/23Tomato Aguachile
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Erica Lutz13/23Bicycle Bandit
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Erica Lutz14/23Marinated Grilled Peppers
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Erica Lutz15/23Chipotle-Citrus Ribs
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Erica Lutz16/23Grilled Pound Cake Sundae With Raspberries
Photograph by Elliott Jerome Brown Jr., Food Styling by Michelle Gatton, Prop Styling by Emma Ringness17/23Cilantro Pesto Pasta
Photograph by Elliott Jerome Brown Jr., Food Styling by Michelle Gatton, Prop Styling by Emma Ringness18/23Turmeric-Dill Shrimp Stir-Fry
Photograph by Elliott Jerome Brown Jr., Food Styling by Michelle Gatton, Prop Styling by Emma Ringness19/23Minty Chicken Meatballs
Photo by Travis Rainey, Food Styling by Stevie Stewart, Prop Styling by Gerri Williams21/23Saucy Mushroom Stir-Fry
