{"id":915016,"date":"2026-06-23T21:17:04","date_gmt":"2026-06-24T02:17:04","guid":{"rendered":"https:\/\/newsycanuse.com\/index.php\/2026\/06\/23\/all-the-recipes-from-the-bon-appetit-summer-issue\/"},"modified":"2026-06-23T21:17:04","modified_gmt":"2026-06-24T02:17:04","slug":"all-the-recipes-from-the-bon-appetit-summer-issue","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2026\/06\/23\/all-the-recipes-from-the-bon-appetit-summer-issue\/","title":{"rendered":"All the Recipes From the ‘Bon App\u00e9tit’ Summer Issue"},"content":{"rendered":"

Recipes <\/p>\n

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In the latest issue of Bon App\u00e9tit<\/em> magazine, we\u2019re soaking up every drop of summer. That means maximizing time outside chasing the best hoagies in Philadelphia<\/a>, visiting Oklahoma\u2019s black rodeo and trail ride<\/a>, and setting up a backyard paella bash<\/a> with guest editor Jos\u00e9 Andr\u00e9s<\/a>\u2019s expertise. But the issue\u2019s also overflowing with delicious recipes for an easy-does-it season.<\/p>\n

Start with these 10-minute Spicy Tuna Tostadas<\/a> built with pantry ingredients like tinned fish and smoky chipotles. Then make this Stone Fruit and Salami Panzanella<\/a> with ragged croutons and a punchy pickled pepper dressing. The tostadas involve no cooking at all, while the panzanella uses a toaster<\/a> instead of the oven.<\/p>\n

But it wouldn\u2019t be summer without a scorching grill delivering picturesque hatch marks across mains. Think salmon with a dill chimichurri<\/a> awakened with vinegar and lemon, lemongrass chicken thighs<\/a> with a blended nuoc cham that doubles as a marinade and dressing, and planks of custardy tofu with a Peruvian-style sauce<\/a>.<\/p>\n

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To finish, we\u2019ve got two desserts that\u2019ll inspire oohs and aahs. Try this Peaches Foster<\/a> with melty pools of ice cream and a rum-spiked caramel that\u2019ll go up in flames (in a good way). And don\u2019t miss this king-size Berries and Cream Mille-Feuille<\/a>, with layers upon layers of buttery store-bought puff pastry<\/a>. Garnished with red, white, and blue it\u2019s the modern flag cake.<\/p>\n

Keep reading for all the recipes from our summer issue.<\/p>\n

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Not a subscriber yet? Subscribe now<\/a> for<\/em> Bon App\u00e9tit\u2019s gorgeous print issues, delivered right to your door, and digital access to our thousands of easy, reliable, and delicious recipes, all in our Epicurious app<\/a>.<\/em><\/p>\n<\/div>\n