Recipes
The September magazine issue of Bon Appétit is all about sports. We’ve got suggestions for how to fill your gym bag with nutrition aids—think electrolyte drinks, and protein bars. We’re also exploring the rise in women’s sports bars and restaurant workers trading shift drinks for run club. But, of course, food is fuel, and we’re sharing a lineup of new, nourishing recipes.
Our Test Kitchen collaborated with nutritionists to create nutrient-dense recipes for breakfast, lunch, and dinner. Start with these fiber-loaded Chocolate-Date Bran Muffins. Though the recipe leans on Medjool dates and almonds, you can use any combination of dried fruit and nuts. Then make this salmon with a spicy sizzled nut salsa. It’s a showstopping main fit for celebration. And for an after-dinner treat, we’ve got a stovetop crisp, made with a medley of ripe summer berries and topped with a brown sugar streusel.
If you need fresh weeknight meals, your search ends here. Make this Sheet-Pan Chicken Souvlaki served with fresh tomatoes and tangy feta. And add this Salt-and-Pepper Shrimp With Crispy Polenta to your list. The frizzled polenta cubes even converted food director Chris Morocco, the biggest store-bought polenta skeptic out there. Keep reading for all the recipes from our September issue.
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