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Recipes From Bon Appétit’s August 2024 Issue

In the August issue, we’re celebrating the Olympics, cooking all the summer produce, and tailgating like a pro.
Japanese eggplant with cashews and chiles on a serving platter.
Photograph by Alex Huang, Food Styling by Tiffany Schleigh, Prop Styling by Tim Ferro

In the August issue of Bon Appétit magazine, we’re celebrating sports season. If you’ve already booked your flight to Paris to watch the Olympics in person (or just added France to your travel wishlist), check out BA’s list of the ultimate eateries in the City of Light. Also learn all about the pro athletes who are skipping animal products and choosing instead to fuel up on plants.

Here in the test kitchen, you’ll find us handing out medals to the very best produce that August has to offer. The MVPs—that’s Most Valuable Produce, thank you very much—are holding court at our grills, on our tables, and in our picnic baskets this summer. Fresh corn gets dressed in alfredo sauce and topped with crisp Parmesan for a new take on creamed corn. Jammy figs are baked into a tall polenta cake, one that you’ll want to share with all your friends. And Italian long hots, a variety of heirloom pepper, char on the grill before collapsing in a puddle of tahini yogurt.

Chef Sam Fore developed a roster of recipes for all you tailgaters: spiced snacking nuts, shareable seeni sambol grilled cheese rolls, curried sweet chili ribs, and portable banana pudding jars. Before lighting up the charcoal, make sure to consult our expert grilling advice, guaranteed to help you get the most out of your cookout. And while that grill is heating up, you’d be wise to serve a batch of this cucumber electrolyte drink to keep your friends hydrated. Because even if you’re not a pro athlete, it’s hot out.

You can get these—and all of Bon Appétit’s recipes—on the Epicurious App for iOS. Sign up for a free trial so you can start saving (and eating) your way through this list. The August issue of Bon Appétit is on newsstands now.

  • Salmon shiitake mushrooms green onions and rice in a bowl.
    Photograph by Elizabeth Coetzee, Food Styling by Sean Dooley, Prop Styling by Christina Allen
    1/19

    One-Pot Salmon and Shiitake Rice

    It doesn’t get easier than this salmon and shiitake mushroom mixed rice dish that comes together in a single pot. Don't forget the scallion seasoning sauce.

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  • Photograph by Elizabeth Coetzee, Food Styling by Sean Dooley, Prop Styling by Christina Allen
    2/19

    Saucy Beef and Pepper Stir-Fry

    This easy recipe for stir-fried steak and peppers comes together with strips of ribeye and vibrant hot chiles—but you can swap in sweet peppers if you’d prefer.

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  • Photograph by Elizabeth Coetzee, Food Styling by Sean Dooley, Prop Styling by Christina Allen
    3/19

    Samosa-dillas With Cucumber Salad

    All the flavors of a samosa with none of the deep-frying. A cheesy, spiced potato filling folded into whole wheat tortillas is the best double-carb mashup.

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  • Photograph by Elizabeth Coetzee, Food Styling by Sean Dooley, Prop Styling by Christina Allen
    4/19

    Tofu Meatballs in Burst Tomato Sauce

    We paired these easy tofu meatballs with a simple, summery tomato sauce that cooks as they bake, but you can flavor them any way you like.

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  • Photograph by Elizabeth Coetzee, Food Styling by Sean Dooley, Prop Styling by Christina Allen
    5/19

    Creamy Tahini Chicken Salad

    A creamy tahini sauce (made with lemon juice and tangy dijon mustard) solves the problem of creating a rich and well-dressed chicken salad without the mayo.

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  • Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Catherine Campbell Pearson
    6/19

    Black Bean Smash Burger

    Our genius solution for a black bean burger that’s not at all gummy: Treat it like a smash burger, griddle until crispy, and devour with lots of chipotle mayo.

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  • Photograph by Travis Rainey, food styling by Drew Aichele, prop styling by Christina Allen
    7/19

    Hash Brown Breakfast Casserole

    Frozen hash brown patties—trimmed to fit in the bottom of a large baking dish—form a crisp-but-fluffy crust for this ample, sausage-studded casserole.

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  • Photograph by Clay Williams, food styling by Taneka Morris, prop styling by Alexandra Massillon
    8/19

    Deviled Cashews

    Crunchy fried cashews seasoned with fresh curry leaves, chile powder, black pepper, and caramelized onions make the perfect party snack.

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  • Photograph by Clay Williams, food styling by Taneka Morris, prop styling by Alexandra Massillon
    9/19

    Seeni Sambol Grilled Cheese Rolls

    Fluffy, sweet Hawaiian rolls layered with melted cheese and spicy-sweet seeni sambol are the perfect crowd-pleasing snack.

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  • Photograph by Clay Williams, food styling by Taneka Morris, prop styling by Alexandra Massillon
    10/19

    Curried Sweet Chili Ribs

    In this hands-off recipe, spareribs seasoned in a blend of curry powder, ginger, garlic, and lime zest are slow cooked until falling-off-the-bone tender.

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  • Photograph by Clay Williams, food styling by Taneka Morris, prop styling by Alexandra Massillon
    11/19

    Banana Pudding Jars

    Stacked with chopped bananas, vanilla pudding, and crunchy Marie biscuits, these individual banana pudding jars are the perfect make-ahead summer dessert.

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  • Photograph by Travis Rainey, food styling by Micah Morton, prop styling by Tim Ferro
    12/19

    Cucumber-Lime Energy Drink

    Loosely based on the WHO’s rehydration formula, this DIY electrolyte drink with cucumber, lime, and mint is the perfect salve for hot summer days.

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  • Photograph by Alex Huang, Food Styling by Tiffany Schleigh, Prop Styling by Tim Ferro
    13/19

    Japanese Eggplant With Cashews and Chiles

    Creamy roasted Japanese eggplant meets its delightfully textured match in this riff on Mexican salsa macha, made with cashews, garlic, and fresh Fresno chiles.

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  • Photograph by Alex Huang, Food Styling by Tiffany Schleigh, Prop Styling by Tim Ferro
    14/19

    Zucchini With Crispy Rice and Lime

    Turn summer squash into a delightfully textural side dish inspired by Thai crispy rice salad—featuring a lime and fish sauce dressing and lots of fresh herbs.

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  • Photograph by Alex Huang, Food Styling by Tiffany Schleigh, Prop Styling by Tim Ferro
    15/19

    Italian Long Hots With Tahini Yogurt

    Nutty, cooling tahini yogurt makes the ideal condiment counterpart to tender, glazed long hot peppers—as a side dish, toast topper, or sandwich stuffer.

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  • Photograph by Alex Huang, Food Styling by Tiffany Schleigh, Prop Styling by Tim Ferro
    16/19

    Summer Bean Gribiche

    Gribiche, the classic French sauce made of hard-boiled eggs, mustard, and herbs, is tossed with snappy summer beans for a simple but substantial salad.

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  • Photograph by Alex Huang, Food Styling by Tiffany Schleigh, Prop Styling by Tim Ferro
    17/19

    Alfredo Corn

    Alfredo sauce is for more than just pasta. Fresh summer corn is given the pasta treatment with plenty of cheese in this lightning-fast side.

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  • Photograph by Alex Huang, Food Styling by Tiffany Schleigh, Prop Styling by Tim Ferro
    18/19

    Figgy Almond-Polenta Tea Cake

    This sturdy almond-polenta cake is a gentle landing spot for fresh figs, and also happens to be gluten-free. Swap figs for plums, raspberries, or blueberries.

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  • Photo by Joseph De Leo, Food Styling by Michelle Gatton
    19/19

    Frozen Moscow Mule

    This version of the classic vodka cocktail skips the ginger beer and heads to the blender for a spicy, frozen, highly slurpable drink that’s even more refreshing. 

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