All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.
It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, click here.
August 30
The loom of Labor Day means that I’m finally forced (blessed?) to host all those parties I’ve been promising my friends all summer. Top of my list for easy desserts is senior test kitchen editor Shilpa Uskokovic’s Lush Vanilla Berry Pudding. My most recent version was meant to have raspberries, but when they were absent on my run to the farmers market, I grabbed yellow-and-ruby-fleshed plums instead and tossed them with blackberries and blueberries (in Bonne Maman’s impeccable Apricot-Raspberry Preserves). Shilpa approved. My guests raved. I ate seconds for breakfast. —Joe Sevier, senior SEO editor
The best part of living in the suburbs is being able to have a deep freezer. Obviously this is home to a lot of ice cream sandwiches, but it’s mostly soup, soup, and more soup. My latest batch was test kitchen editor Kendra Vaculin’s Lentil Soup With Greens and Rice. With a plant-based protein, lots of spinach, and a filling starch, it’s my dream lunch with some thick yogurt plopped on top. My only regret is not making a double batch. —Emma Laperruque, associate director of cooking
Sometimes you just want something that’s gentle—like Hainanese chicken rice. It’s a dish I’ve ordered so many times at restaurants when visiting relatives in Malaysia and Singapore, but I’ve never made it at home before. I modified this version from Marion’s Kitchen by using bone-in chicken thighs instead of a whole chicken to make prep for the week easier, and I used chicken powder as the base for the stock. And the best part: It’s a one-pot situation in which the rice and chicken cook together in broth augmented with ginger, scallions, and garlic. —Urmila Ramakrishnan, associate director of social media
I caught wind of the “dense bean salad” trend that has been on the upward tick since I first saw it on social media creator Violet Witchel’s Substack newsletter back in March. Her concept—a seeming no-brainer but genius in its accessibility—has since taken off on TikTok, where people are getting hip to the wonders of beans. Dense bean salads are nothing new, but they’re a staple, especially in summer when turning on the stove feels hellish at best. Incidentally, my colleague, senior commerce writer Emily Farris, recently wrote a poignant personal piece about her divorce (a must-read). At its heart was, lo and behold, a salad of marinated beans—simple, unfussy—that isn’t as dense as Witchel’s version, but no less nourishing. The longer they sit, the more flavor they absorb. Embrace patience! —Joseph Hernandez, associate director of drinks
My boyfriend lugged a ripe, spiky pineapple home and knew exactly what he wanted to do with it: tacos. He chopped up the fruit and broiled it on a baking sheet until its sticky juices seeped out and it took on color. We threw sriracha-coated shrimp into the pineapple-filled pan and let them cook until just tender and pearly pink. All the while charring corn tortillas and setting up a toppings bar of pickled onions, mashed avocado, and heaps of cilantro. The smells of his kitchen were unparalleled—sweet, tangy, smoky. —Nina Moskowitz, editorial assistant
August 23
In my house, having a summer celebration means we’re serving a fruit dessert. With that in mind, and having just come off a trip to Maine, my partner requested this wild blueberry pie to celebrate his birthday. Blueberries and lemon are a well-loved pairing, but the almond crumble sent this dessert over the edge to make a truly standout pie. My topping took on a little too much color, so I dusted the whole thing with powdered sugar and no one was the wiser. —Carly Westerfield, associate manager of audience strategy
Deputy food editor Hana Asbrink’s Silken Tofu Stew With Clams and Zucchini—from August’s Feel-Good Food Plan—sung to me from its first appearance in the test kitchen. A clear umami broth. Juicy zucchini. Soft tofu. Tiny mushrooms. Lots of clams! Come summer, when my favorite farmers market is in full swing, I’ll take any excuse I can find to buy a bag of bivalves from the Jersey Shore. Usually I put them toward noodles, but this recipe taught me a new approach: Because the soup is chock-full of other filling ingredients, you need less of the pricy seafood per serving. A win-win-win. —Emma Laperruque, associate director of cooking
I can happily say that, for the third time in my life, I’ve developed a custom spice blend for Burlap and Barrel. It’s inspired by Tajín and called Spicy Salty Sour Sprinkle, and, well, it tastes like all those things. I used sumac and hibiscus along with amchur (dried mango powder) for the sort of pucker you get from sucking on a sour candy. And a little chile, sugar, and salt balance out the tartness. I’ve been using it in this fruit salad and on these cheese-slathered sweet potatoes. I’ve also used the spice mix to rim glasses of mezcal sours, palomas, and margaritas. —Shilpa Uskokovic, senior test kitchen editor
A weekend at my mom’s house means one thing: The grill will be fired up the whole time I’m visiting. After harvesting tomatoes, Sugar Rush Peach peppers, thyme, and chives from her garden, we knew we’d be making this endlessly adaptable parchment-wrapped grilled fish recipe. To start, we layered delicate haddock fillets with those herbs, veggies, oil, and aromatics, tossed in some quartered olives (we omitted the zucchini), and added a glug of the wine we were drinking before sealing the parchment packet. It’s so simple to pull together and takes minutes (only about 6 actually) to grill. —Kelsey Jane Youngman, senior service editor
My talent booker friend told me a story where the food person du jour—the one who is painfully hot but questionable at cooking—waxed poetic about frozen grapes. For years I thought: Are hot people okay? A frozen grape can’t be that good! Well, these DIY sour frozen grapes, a snack that is truly as satisfying as Mr. Dreamy promised, proved me wrong. All I did was toss the grapes in a sweet-sour dusting (sugar and citric acid). The citric acid gives them a Warheads-like tartness that has me coming back for more. —Jesse Szewczyk, senior test kitchen editor
August 16
Inspired by director of culinary production Kelly Janke, who makes this gorgeous tomato galette every summer, I happily busted my grocery budget at the farmers market buying a colorful assortment of peak-season heirloom tomatoes. I know pastry can be intimidating (especially in a heatwave), but this dough recipe calls for a foolproof shortcut: your food processor. To ensure my crust didn’t end up with a soggy bottom, I sprinkled my tomatoes with salt, which released some of their juices before scattering them on the pastry. I let it bake until golden and, once out of the oven, immediately ushered it over to my nearest window to snap a picture. —Ali Inglese, director of video content production
My love for potato salad is well-known around these parts, and there’s no time that passion is more apparent than in the summer. I have been making editorial assistant Nina Moskowitz’s Herby Green Goddess Potato Salad, which is the potato salad to make for all of your gatherings. The cutie potatoes are mixed into a vibrant green blender sauce, which gets better the longer it sits in the fridge. The recipe yields more sauce than you might need, which is great because it makes for an excellent dressing on salad greens, cold chicken, or even as a sandwich spread in the ensuing days. —Hana Asbrink, deputy food editor
When I went to Japan in June, many people told me to seek out a knife. But I had my heart set on another kitchen item: a tamagoyaki pan. Tamagoyaki is a rolled omelet, as welcome at breakfast as it is tucked into lunch boxes, as wonderful hot as it is room temp or cold. Its signature rectangular shape hinges on a rectangular pan, so that became my mission. I found The One on Kappabashi street in Tokyo—or should I say it found me?—a copper pan with a wood handle, similar to this. It’s been a ton of fun to use at home, with the help of author Sonoko Sakai’s savory-sweet recipe from her cookbook Japanese Home Cooking. —Emma Laperruque, associate director of cooking
Instagram content
This content can also be viewed on the site it originates from.
Senior test kitchen editor Jesse Szewczyk’s Pasta With No-Cook Zucchini Sauce is famed at work as the most delicious way to use up a metric ton of zucchini—so much so that it won over food director (and noted zucchini hater) Chris Morocco. I have loved it since its first appearance in the test kitchen. Watching the last day of the Olympics (sob), I made a batch with orzo and the mascarpone I happened to have on hand—a great swap for the cream cheese called for. —Kendra Vaculin, food editor
For my dad’s birthday this year, we opted to take full advantage of summer and grill rather than hit the town. His one request? Skirt steak. I used the marinade from this recipe (don’t skip the grilled scallions!) and served the steak alongside fluffy baked potatoes and grilled vegetables. We made enough for us all to take home leftovers and I relished in night two of steak with a riff on this corn salad. —Kate Kassin, editorial operations manager
My mother-in-law makes her rendition of Filipino fruit salad with Cool Whip and canned fruit cocktail—I will not shade her because it is more delicious than it has any right to be. My colleague Tiffany Hopkins makes hers using the more common canned table cream plus sweetened condensed milk, but ups the ante with a higher portion of fruit. I recently made a version using Sarah Jampel’s no-churn ice cream ratios: 1 can of sweetened condensed milk to 2 cups heavy cream, whipped together and layered with plenty of bits and bobs. I used chopped pineapple, lychee-like longan, young coconut, plus pineapple jelly, candied coconut “sport,” and bright red palm fruit. It’s a cool, creamy, fruit-filled way to close out summer. —Joe Sevier, senior SEO editor of cooking
August 9
When I was home recently, my mom requested that I cook a dinner that would use up two ingredients in the fridge: a bundle of scallions and some cilantro on the precipice of wilt. How serendipitous that this (truly gorgeous) green shrimp recipe exists? With a quick whirl in the blender, those two staples plus some olive oil, lemon juice, and garlic cloves produced a stunning sauce that blanketed my pile of quick-cooking shrimp. The finishing yogurt drizzle tempered the sharper notes of the allium-forward sauce. It got two thumbs up from mom and fridge clear-out points for daughter. —Li Goldstein, associate newsletter editor
For a speedy snack in between work meetings, I made an open-faced Curried Tomato Sandwich. All I had to do was fry sliced sourdough in fragrant, curry-bloomed oil, slather some Duke’s on it, and plop slabs of ripe beefsteak tomato on top. I proceeded to face-plant into the drippy toast, and all of two minutes later, I made another one. —Nina Moskowitz, editorial assistant
I always thought enchiladas were something you make when you have hours of free time. Then I cooked associate test kitchen manager Inés Anguiano’s version. Thanks to a handful of clever shortcuts, this dish comes together in less than an hour without sacrificing any flavor. Inés opts for store-bought enchilada sauce, which eliminates the laundry list of spices typically needed. And instead of individually dipping each tortilla into sauce before filling them, this recipe does it in reverse—filling and wrapping first, then bathing them in ready-made sauce before baking. I freestyled my toppings—some guacamole, a showering of cilantro, and a dollop of Greek yogurt. —Jesse Szewczyk, senior test kitchen editor
To ensure my dinner cooled me off more than my decade-old AC unit ever could, I turned to my summertime savior: gazpacho. After quickly blending fruity tomatillos and cucumbers with earthy poblanos, garlic, and a good glug of rice vinegar, I left the bright green soup to chill in the fridge. To ensure the meal would actually fill me up, I cut some thick slices of whole-wheat sourdough and tossed together these live-saving marinated mixed beans. I know that’s a dramatic description for a recipe, but let me tell you: A huge batch of these smartly seasoned legumes provides a delicious and truly easy source of protein. And they’re just as good on day one as they are several days later. —Kelsey Youngman, senior service editor
I’ve had two lobster tails sitting in my freezer for months and I promised that I’d turn them into a lobster Cobb salad. I decided that Monday (a very Monday Monday) was the perfect occasion. Following a Google image more than a recipe, I chopped up the dregs of romaine I had left in my fridge and tossed it on a platter with this bright, no-fail red-wine vinaigrette. I cut up the usual suspects: an ear of corn, avocado, cherry tomatoes, hard-boiled eggs, bacon, and of course, the meaty tails. Eating my Pinterest-inspired salad as my first dinner of the week reminded me that no dinner is too lavish for a Monday. —Kate Kassin, editorial operations manager
August 2
Come summer, cold noodles are, give or take, 37% of my diet. They’re filling and refreshing—and easy to throw together after a sweaty commute home from work. Lately, my two go-tos have been: test kitchen editor Kendra Vaculin’s Soy Milk Noodles With Chili Crisp (heed her advice to buy Edensoy milk—so good) and cookbook author Hetty Lui McKinnon’s Easy Peanut Noodles (sometimes I throw some tofu or tempeh on top). If you have tomatoes to use up, try senior test kitchen editor Shilpa Uskokovic’s tomato-meets-peanut sauce. Life-changing, or at least, summer-changing. —Emma Laperruque, associate director of cooking
Controversial take: I’m not a summer person. Give me the crispness of fall or the cold, quiet calm of winter. Seasonal affective disorder hits everyone differently, and for me, that means summertime sadness. What keeps me going is the seasonal bounty of fruit—farmers market berries, mangoes of all stripes, ripe-to-bursting watermelon. For an extra dopamine kick, I find myself returning to author and social media creator Frankie Gaw’s genius hack he popularized online: freezing fruit and grating it into fluffy clouds of shaved ice. You can do it with literally any fruit. Topped with condensed milk and items that might already be in your pantry (sesame seeds, your favorite cereal, nuts, etc.), you have a dreamy dessert within minutes. —Joseph Hernandez, associate director of drinks
Instagram content
This content can also be viewed on the site it originates from.
This week, I found myself over a skillet of butter that had been browning for scrambled eggs. Somewhere in the excitement of watching the butter bubble, it went slightly over, into a land that was not suitable for eggs (unless little burnt bits are your thing). As a quick solve, I decided to make yours truly’s Baklava Cookies. I browned another stick of butter, and threw in the nuts I had on hand (some pistachios, mostly walnuts). The result: a wonderful cookie. —Inés Anguiano, associate test kitchen manager
Did I peel and dice a fresh mango for these Frozen Mango Margaritas? Absolutely not. Did I pick up a bag of my favorite Wyman’s frozen mango chunks, blend them up with tequila, dry curaçao, and plenty of lime juice? I surely did. And then I stuck the boozy mix in my freezer before blending it once more—cookbook author Brad Leone’s trick to getting the sought-after slushy texture. The fresh mangoes? I saved those for a mango icebox cake. —Joe Sevier, senior cooking and SEO editor
I am not used to cooking for one. But when it happens, I like recipes that have staying power in the fridge—like marinated bean salads. There are no leafy greens that will wilt and get slimy through the week; instead, beans just get better and better. The latest recipe I tried was this spicy chipotle chicken dense bean salad from social media creator Violet Witchel. I used chipotle peppers in adobo (a pantry ingredient I always have on hand) for the marinade, which gave it a smoky heat. I also made her marinated feta salad that I bolstered with over-sized croutons for quick lunches in between Zooms. —Urmila Ramakrishnan, associate director of social media
TikTok content
This content can also be viewed on the site it originates from.