Recipes
In the latest issue of Bon Appétit magazine, we’re soaking up every drop of summer. That means maximizing time outside chasing the best hoagies in Philadelphia, visiting Oklahoma’s black rodeo and trail ride, and setting up a backyard paella bash with guest editor José Andrés’s expertise. But the issue’s also overflowing with delicious recipes for an easy-does-it season.
Start with these 10-minute Spicy Tuna Tostadas built with pantry ingredients like tinned fish and smoky chipotles. Then make this Stone Fruit and Salami Panzanella with ragged croutons and a punchy pickled pepper dressing. The tostadas involve no cooking at all, while the panzanella uses a toaster instead of the oven.
But it wouldn’t be summer without a scorching grill delivering picturesque hatch marks across mains. Think salmon with a dill chimichurri awakened with vinegar and lemon, lemongrass chicken thighs with a blended nuoc cham that doubles as a marinade and dressing, and planks of custardy tofu with a Peruvian-style sauce.
To finish, we’ve got two desserts that’ll inspire oohs and aahs. Try this Peaches Foster with melty pools of ice cream and a rum-spiked caramel that’ll go up in flames (in a good way). And don’t miss this king-size Berries and Cream Mille-Feuille, with layers upon layers of buttery store-bought puff pastry. Garnished with red, white, and blue it’s the modern flag cake.
Keep reading for all the recipes from our summer issue.
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