Bon Appétit's August issue embraces the essence of summer with various culinary highlights. Container-friendly crops can be planted now, and readers can enjoy engaging interviews, including with Jenni's ice cream empire. The Test Kitchen showcases easy recipes to enjoy late summer produce, starting with a Spicy Eggplant Frittata. Fresh peak season tomatoes are featured in exciting dishes, including Tomato Auguachile and Gingery Pork-Stuffed Tomatoes. A refreshing Matcha Berry Frozen Yogurt inspires cool treats to savor throughout the season. Subscribers gain full access to the recipes in print and the Epicurious app.
In Bon Appétit's August issue, summer is celebrated with container-friendly crops, new recipes featuring seasonal produce, and a journey to Hawai'i to connect with local chefs.
The Test Kitchen presents a Spicy Eggplant Frittata made with Japanese eggplants and highlights quick recipes like Soy-Glazed Salmon Bowls with crunchy salad.
Peak season tomatoes are showcased in various recipes, such as zippy Tomato Auguachile on crisp tostadas and delicious Gingery Pork-Stuffed Tomatoes for gatherings.
To cool down, Matcha Berry Frozen Yogurt inspired by iced matcha lattes is introduced as a perfect summer treat.
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