31 Recipes to Make in August
Salt-Cured Sea Bass Tostadas (Callo de Lobina)
Using a salt-and-ice brine here gives the sea bass a truly creamy texture reminiscent of scallops. It’s a technique that could work on all kinds of seafood.
Orecchiette with Summer Squash, Mint and Goat Cheese
Here, chef Jamie Bissonnette stirs pasta and thinly sliced squash with a rich sauce of fresh goat cheese and brown butter that comes together in under 10 minutes.
Peach Hand Pies
Freeze these hand pies up to a month in advance and pop in the oven for an impressive last-minute dessert.
Green Corn Soup
Summer Bean Salad with Potlikker Vinaigrette
Blueberry Pie with Rye Crust
This sensational blueberry pie has small circles cut out of the rye crust, which not only looks dramatic but also allows moisture to evaporate from the fruit filling as it cooks, deepening the flavor.
Vanilla-Almond Ice Cream with Cherries and Pistachios
Coconut Chicken with Pickled Pepper Collards
Plum Upside-Down Cake
Tomatoes with Herbs and Almond Vinaigrette
Yelapa-Style Banana Pie (Pay de Plátano de Yelapa)
Yelapa, a tiny beach community about 45 minutes away from Puerto Vallarta via water taxi, is known for its tropical pies. This version from Javier Cabral and Paola Briseño González features caramelized bananas and vanilla custard.
Watermelon Steaks with Warm Pickled Shrimp
Grilling watermelon gives it a pleasantly smoky flavor and a glistening surface that’s reminiscent of tuna steaks. Here, F&W’s Justin Chapple tops slabs of the sweet-smoky fruit with warm pickled shrimp, onion, and jalapeño. Fresh parsley finishes off this summery main dish.
Corn Husk–Grilled Goat Cheese with Corn Relish and Honey
Andrea Slonecker calls this dish “the perfect pre-dinner snack on a summer evening.” To serve, cut a slit in the top layer of the charred husks, top the goat cheese with a drizzle of honey and the corn relish, and enjoy with grilled crostini.
Cacio e Pepe Broccolini with Crispy White Beans and Burrata
This Cacio e Pepe Broccolini with Crispy White Beans and Burrata captures the rich, elegant, simple flavors of the classic Italian pasta and rounds them out with bitter charred broccolini and crispy, creamy, flash-fried white beans. It’s a hearty and healthy late-summer meal.
Bacony Fingerling Potato and Spring Onion Salad
Bacon fat is used to season the potatoes and dressing for a thoroughly rich and smoky salad. The small potatoes and onions char quickly while retaining their moisture, contributing a delicious texture to the dish. Cook the bacon and potatoes ahead of time for a salad that’s easy to assemble by the grill.
Roasted Curry Tomato Pie
Turmeric gives the rustic crust of this tomato pie a glorious golden glow, but the real star (other than the ripe summer tomatoes) are the sweet and tangy tamarind onions, which complement the spiced, cheesy filling beautifully.
Oven-roasted grapes develop a concentrated, caramelized flavor; paired with tequila, they give these deeply purple ice pops a grown-up twist. Use seedless grapes to prevent the juice from turning bitter when puréed.
Grilled Shrimp and Lettuces with Charred Green Goddess Dressing
Green goddess dressing—a retro favorite—gets a smoky upgrade from charred parsley and scallions. Barely grilled baby lettuces double down on the flavor while retaining their sweet crunch.
Achari Pimiento Cheese Spread
“I took this Southern staple and gave it the OG Spice Boy makeover by incorporating my mom’s classic Indian pickling spices,” Farhan Momin writes. “Serve this with some crackers, between two slices of white bread, or toasted naan.”
Mung Bean Vermicelli Salad with Spiced Coconut and Greens
Cookbook author Hetty McKinnon drew inspiration for this dish from the bright, lively flavors of urap sayur, an Indonesian salad made with steamed or boiled vegetables. Traditional recipes often call for finely grated fresh coconut, but McKinnon uses large flakes for added texture and crunch. Pan-frying the aromatic blend of chile, shallots, garlic, ginger, and lime leaves intensifies and blends their flavors for a complex and deeply flavored chilled pasta salad.
Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette
This summer blockbuster panzanella from Samin Nosrat, author of Salt, Fat, Acid, Heat, pairs oven-roasted sourdough croutons with juicy ripe tomatoes, raw red onion, and crisp cucumbers. Grated tomato adds a gentle acidity and chunky texture to the vinaigrette, helping it cling to every bite.
Summer Squash with Poblano, Queso Fresco, and Epazote
Epazote is a leafy herb with a pungent, bright flavor, with notes of citrus, mint, and oregano. It lends a savory depth to the summer squash, and pairs particularly well with dairy. Leaving the queso fresco in larger chunks allows it to soften slightly, but not completely melt into the dish.
Grilled Eggplant with Summer Marinara
A mix of canned whole peeled tomatoes and tomato purée creates the perfect silky, but still chunky, texture in the sauce.
Cold Crab Spaghetti
Late summer in Louisiana is boggy hot; this refreshing dish from Chef Isaac Toups comes to the rescue with sweet-tart segments of juicy tangerine and uses just a teaspoon of Dijon to create a creamy, balanced sauce. Thai chile brings a touch of heat, while a flurry of mint, basil, and parsley highlight the natural sweetness of fresh crab.
Super-Crispy Fried Chicken Sandwiches
Seasoning boneless, skinless chicken thighs with a classic, Southern fried chicken spice blend and dill pickle juice makes for the juiciest, crunchiest fried chicken sandwiches. Choose a dill pickle brine without much sugar, which can burn during cooking.
Grilled Boneless Short Ribs with Scallion-Sumac Gremolata
Typically cooked low and slow, these boneless short ribs get perfectly tender on the grill. A quick brush with fish sauce adds a layer of umami, while the brown sugar rub provides a shortcut to charred flavor. Thinly sliced and topped with a charred scallion gremolata, they’re right at home on your late-summer plate.
Achiote-Marinated Quail with Grilled Peaches
These demure birds get a punch of bold flavor and crimson color from the annatto seeds in the flavorful marinade; also known as achiote seeds, they’re available at most Latin markets. Choose firm peaches for this recipe; they’ll hold up best on the grill and soften nicely as they cook.
Grilled Rack of Lamb with Demi-Glace Butter
These hot dogs from Claudette Zepeda are an homage to the Sonoran hot dog—the cilantro crema and kimchi slaw can be made up to two days ahead of time.
St. Louis–Style Cheesecake with Blueberries
Hidden beneath a mound of juicy summer berries, a thin layer of sweetened sour cream crowns this luscious no-fuss cheesecake based on Andrae Bopp’s great-grandmother’s recipe. Dollop the fluffy batter into the pan gently for the best results.
Verbena-Infused Tequila and Tonic
This fresh cocktail balances light citrus and herbal notes from the infused syrup with bubbly club soda and smooth blanco tequila. Substitute gin for a more prominent botanical flavor.