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 shterringly 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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