The editorial team at Bon Appétit, renowned for their professional prowess in the culinary arts, consistently demonstrates that their passion for food extends far beyond the test kitchen. Throughout August, editors engaged in a diverse array of home cooking, transforming daily meals, entertaining guests, and satisfying cravings with a blend of classic techniques, seasonal ingredients, and innovative approaches. These personal culinary endeavors not only reflect current food trends but also provide practical inspiration for home cooks seeking to elevate their own dining experiences. This report details the specific dishes and culinary insights shared by the Bon Appétit team across four distinct weeks in August, offering a chronological overview of their gastronomic pursuits and the underlying principles that guided their choices.
Week of August 28th: Seasonal Sensations and Savory Innovations
The final week of August saw editors embracing the lingering warmth of summer with refreshing cold soups and quick, flavorful dinner solutions. Joe Sevier, Senior Editor for SEO & Cooking, championed the Bloody Mary Salmorejo, a Spanish chilled tomato soup. Salmorejo, distinct from its more widely known cousin gazpacho, gains a richer, thicker consistency from the inclusion of bread blended directly into the tomato base. Sevier highlighted the versatility of Kendra Vaculin’s recipe, noting its potential for elaborate toppings or a minimalist presentation with fresh cherry tomatoes and olive oil. He also shared an inventive tip for leftovers: utilizing the soup as a flavorful poaching liquid for fish, underscoring its adaptability beyond a simple starter. This choice reflects a broader culinary trend of maximizing seasonal produce, particularly tomatoes, which are at their peak sweetness and juiciness during late summer. The pairing with a "Perfect Grilled Cheese" further exemplifies a classic comfort food combination, offering a textural and temperature contrast to the cold soup.
Assistant to the Editor-in-Chief Abi Lieff addressed the universal desire for quick, satisfying meals with her take on Cheeseburger Smashed Tacos. Inspired by the viral "Big Mac Smashed Tacos" trend and Test Kitchen editor Rebecca Firkser’s technique for Smashed Pork Tacos, Lieff innovated by spreading seasoned ground beef directly onto flour tortillas and baking them under a broiler for efficiency. This method eliminates the need for individual pan-frying, a significant time-saver for weeknight dinners. The addition of shredded cheddar during the final minute of baking and a homemade "special sauce" (Kewpie mayo, ketchup, yellow mustard, sweet pickles, and banana pepper juice) transformed a simple concept into a gourmet fast-food alternative. This dish exemplifies the growing interest in hybrid cuisine and efficient cooking methods, catering to busy lifestyles without compromising on flavor.
Nina Moskowitz, Associate Cooking Editor, showcased an appreciation for impactful side dishes with Powerhouse Greens. While her colleagues gravitated towards Chris Morocco’s "steak for one," Moskowitz focused on the collard greens cooked beneath the seared boneless short rib. These greens, prepared with a generous amount of garlic, instant dashi powder, and water, are lauded for their silky texture and profound umami flavor. Dashi, a fundamental Japanese broth base, provides a savory depth that elevates simple vegetables. Moskowitz’s adaptation of serving the greens as a standalone side or incorporating them into a vegetarian Reuben with melty provolone demonstrates a creative approach to maximizing ingredient utility and exploring versatile flavor profiles. The use of dashi also points to the increasing integration of global ingredients into everyday cooking.
Emma Laperruque, Cooking Director, made a compelling case for the inherent perfection of an Unadorned Tomato Sandwich. In an era where culinary creations often lean towards complex flavor combinations, Laperruque advocated for simplicity: quality bread, ripe tomatoes, mayonnaise, and salt – intentionally omitting even black pepper. Her choice underscores the belief that peak-season ingredients require minimal intervention to shine. This nostalgic and humble dish, enjoyed as a brown-bag lunch at a minor league baseball game, served as a reminder of summer’s fleeting pleasures and the profound satisfaction derived from simple, well-chosen components. It also implicitly highlights the importance of ingredient quality, especially for seasonal produce.
Editorial Operations Manager Kate Kassin shared her consistent return to Chia Seed Pudding for breakfast, particularly during warmer months. Utilizing a recipe base for Matcha Mango Chia Pudding, Kassin alternates matcha with cacao and adds unflavored protein powder for a sustained energy boost. Instead of mango, she opts for fresh, in-season blueberries and a sprinkling of grain-free granola for added texture and fiber. Her ritual of enjoying the pudding in a Noble Plateware cereal bowl, rather than a to-go container, transforms a quick breakfast into a "luxurious" morning experience. This emphasizes the growing trend of health-conscious, customizable breakfast options and the importance of mindful eating, even for simple preparations.
Week of August 21st: Pantry Powerhouses and Creative Combinations
The middle of August featured an emphasis on integrating products from Bon Appétit’s inaugural Pantry Awards into daily cooking. This initiative, where the team tasted hundreds of new snacks, sauces, and drinks, provided a rich source of inspiration for editors to incorporate high-quality, innovative pantry items into their home kitchens.
Olivia Tarantino, Senior Shopping Editor, crafted a unique Hoagie Chip Tower. Drawing inspiration from both her beloved Jersey Shore Wawa hoagies and an Epicurious potato chip tower recipe, Tarantino ingeniously layered Graza’s olive-oil-fried potato chips with red wine vinegar flavor. This was combined with crisped salami, banana peppers, hot cherry peppers, torn provolone, olives, and a dusting of Parmesan. This dish exemplifies creative snack and appetizer preparation, transforming pantry staples into an elevated, shareable experience. The use of specific, award-winning chips highlights how curated pantry items can inspire novel culinary applications and fuse regional flavors (like the Wawa hoagie) with innovative presentation.
Nina Moskowitz, Associate Editor, Cooking, demonstrated resourcefulness with a Leftover Celery Stir-Fry, inspired by a colleague’s recommendation. Faced with surplus celery from a peperoncini tuna salad, Moskowitz turned to the Spicy Chicken Stir-Fry With Celery and Peanuts recipe. This dish combines chicken thighs with ginger, scallions, celery, and notably, dates, which melt into "caramelly puddles" to balance the spicy sauce. The use of Wa-Chaa Salt & Sichuan Peppercorn Peanuts, a Pantry Awards winner, further enhanced the flavor profile, adding a complex spicy and aromatic crunch. This illustrates practical solutions for reducing food waste and the exciting potential of unexpected ingredient combinations (like dates in a savory stir-fry) when guided by expert advice.
Joseph Hernandez, Director of Culture, simplified his cocktail routine with a 2-Ingredient Cocktail, a nod to his past as a bartender and his current preference for simplicity. He championed the highball, a basic yet elegant combination of fizz and spirit. Following the Pantry Awards, Hernandez discovered Yuzuco’s canned blend of cold-pressed yuzu juice, sparkling water, and minerals. Paired with white Port, mezcal, or gin, this sparkling yuzu drink creates a light, refreshing, and thirst-quenching cocktail. This highlights the growing market for high-quality, pre-mixed beverage components that enable sophisticated yet easy drink preparation at home, catering to both the experienced mixologist and the casual drinker.
Emma Laperruque, Cooking Director, found an ideal application for another Pantry Awards winner in her Spicy Tuna Melts. She used Fishwife’s Soy Ginger Tuna, which is pre-seasoned and flavorful enough to be eaten directly from the tin. Adapting Rebecca Firkser’s Kimchi Tuna Melts recipe, Laperruque skipped additional soy sauce and kimchi brine due to the tuna’s built-in sauce, resulting in an "understatement" of deliciousness. This demonstrates how premium canned seafood can streamline meal preparation and elevate classic dishes, reflecting the increasing popularity of tinned fish as a convenient and gourmet pantry item.
Alaina Chou, Shopping Writer, prioritized speed and flavor with a Speedy Gochujang Stir-Fry. Racing against time to get dinner on the table, Chou relied on Nina Moskowitz’s Gochujang Chicken Stir-Fry recipe, finding it quicker than ordering takeout. The recipe utilizes Potluck’s Gochujang, a Pantry Awards winner celebrated for its balanced sweet and heat. Mixed with mirin, rice vinegar, and soy sauce, it forms a deeply flavorful sauce that coats chicken and vegetables (such as haricots verts or sugar snap peas). This illustrates the growing demand for quick, flavorful weeknight meals and the impact of high-quality, artisanal condiments in transforming simple dishes into exciting culinary experiences.
Rebecca Firkser, Test Kitchen Editor, created a customizable Sardine and Bean Chop, an evolution of her own chopped salad recipe. While developing a chopped salad with sardines and preserved lemon, she had initially tested it with chickpeas, which were later nixed. However, in her home kitchen, Firkser reintegrated beans by using Patagonia Provisions’ Sardines & Beans, a Pantry Award-winning product that combines white beans, lemon, garlic, and leeks with sardines. This pantry item seamlessly complements the salty-tart preserved lemon dressing, fresh vegetables, and crunchy pita chips of her original salad. This demonstrates the creative freedom home cooks have to adapt recipes and the utility of high-quality, pre-combined pantry ingredients for adding complexity and nutrition to meals.
Cristina Correa, Social Media Manager, utilized a Pantry Award winner to enhance a popular recipe: Silky Soy-Marinated Eggs. These savory, gently spiced eggs are a popular Bon Appétit recipe, ideal for quick breakfasts or an easy weeknight dinner over rice. Correa’s discovery of Heydoh’s silky, nutty soy sauce during the Pantry Awards taste test prompted her to make a fresh batch of these eggs at home. The choice of a premium soy sauce elevates a simple preparation, showcasing how even subtle changes in core ingredients can significantly impact the final dish. This reinforces the idea that quality pantry items are foundational to excellent home cooking.
Week of August 14th: Summer Staples and Sweet Indulgences
The third week of August saw editors celebrating quintessential summer flavors and comforting baked goods. Carly Westerfield, Manager of Audience Strategy, recreated Andy Baraghani’s Tomato Toast With Chives and Sesame Seeds. This elevated take on tomato toast involves seasoning mayonnaise with grated garlic and lemon juice to create a makeshift aioli, layering shingled tomato slices, and garnishing with fresh chives and sesame seeds. Westerfield noted that this preparation makes a "modest toast feel worthy of company," highlighting how simple additions can transform a basic dish into something special. This recipe underscores the importance of fresh, seasonal tomatoes and the elegance of thoughtful ingredient combinations.
Jesse Szewczyk, Senior Test Kitchen Editor, ventured into home baking with Shilpa Uskokovic’s Raspberry–Brown Butter Skillet Cake. As a professional baker, Szewczyk rarely bakes at home, making this recipe’s appeal particularly noteworthy. The cake, prepared entirely in a skillet (including mixing), is praised for its ease and its "fancy enough" quality for guests. Described as a financier-like cake dotted with juicy raspberries and topped with ice cream, it offers a quick yet impressive dessert. Szewczyk’s plans to experiment with other berries like blueberries, blackberries, or tiny strawberries further emphasize the recipe’s adaptability and the allure of convenient, single-pan baking.
Rebecca Firkser, Test Kitchen Editor, shared her pragmatic approach to feeding a crowd with an Anything-Goes Pasta Salad. When faced with limited grocery options and a house full of people, Firkser opts for a flexible recipe that involves tossing pasta with various oily, briny condiments and cheeses. This "Olive Bar Pasta Salad" encourages improvisation with ingredients like roasted red peppers, marinated beans or mushrooms, sun-dried tomatoes, and herb-infused olives. This approach champions adaptability and creativity in the kitchen, turning a potential challenge into an opportunity for a delicious, crowd-plepleasing meal, and showcasing the utility of a well-stocked pantry.
Nina Moskowitz, Associate Cooking Editor, brought a touch of flair to a friend’s bachelorette party with a Watermelon Salad for a Bachelorette. Her chosen dish was a Thai-style watermelon salad (Watermelon Som Tam), which she had previously lauded. This vibrant salad features watermelon triangles dressed in a zesty, lime-forward sauce with crushed peanuts and serrano chile. Moskowitz’s emphasis on tasting the chile before adding it highlights the importance of customizing spice levels. This choice demonstrates how fresh, unexpected flavor combinations can create memorable dishes for social gatherings.
Kelsey Jane Youngman, Senior Cooking Editor, found her go-to no-cook dinner in Customizable Summer Rolls. These Mango Chicken Summer Rolls have been a regular in her kitchen since July, praised for their speed and adaptability. Featuring shredded chicken (or other protein), mango, and crunchy vegetables wrapped in rice paper, they offer a light and healthy meal. Youngman’s advice on properly moistening rice paper wrappers ("coated in a film of water but not sodden") is a crucial technical detail for successful preparation. Her recommendation to make extra sauce underscores the importance of a flavorful condiment in Asian-inspired dishes. These rolls reflect the appeal of fresh, light, and highly customizable meals, especially during warm weather.
Week of August 7th: Regional Flavors and Comfort Classics
The month began with a mix of regional culinary homages and comforting, familiar preparations. Olivia Tarantino, Senior Shopping Editor, combined two distinct regional flavors with Old Bay Potato Chips. While on vacation in Idaho, she made Kendra Vaculin’s recipe to infuse her dinner menu with a taste of Maryland. The process involves baking kettle chips and then tossing them with a mixture of Old Bay, powdered sugar, and lemon zest. The powdered sugar is key, rounding out the salty spice and making the chips "even more addictive." This creative fusion of Idaho’s famed potatoes with Baltimore’s iconic seafood seasoning resulted in a highly popular appetizer, showcasing how regional flavors can travel and adapt.
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Sam Stone, Senior Editor, capitalized on peak-season produce with Pasta with No-Cook Sauce. Inspired by plump cherry tomatoes from Martha’s Vineyard farmstands, Stone prepared a no-cook cherry tomato sauce, squishing halved tomatoes into olive oil with garlic and basil, then stirring the mixture into buttery, cheesy pasta. He noted that the leftovers, after resting, were "somehow more tomatoey," highlighting the transformative power of time and fresh ingredients. This dish exemplifies the ideal summer meal: minimal cooking, maximum flavor, and a celebration of seasonal bounty.
Kelsey Jane Youngman, Senior Cooking Editor, found comfort in a Soup for a Rainy Summer Evening. Late summer thunderstorms provided the perfect excuse to turn on the stove for Liesel Davis’s Summer Vegetable Soup With Pistou. Youngman followed the recipe closely, praising the game-changing technique of roasting tomatoes and corn for depth. She customized the greens, swapping collards for spinach and adding them earlier for tenderness. The freshly made pistou added a vibrant, herbaceous finish. This demonstrates how seasonal transitions can inspire different culinary approaches, offering warmth and nourishment even as summer wanes, and the enduring appeal of hearty, vegetable-rich soups.
Emma Laperruque, Cooking Director, celebrated her birthday with a menu centered on Spaghetti With Clams and Sun Gold Tomatoes. Hana Asbrink’s recipe was chosen to highlight the abundance of Sun Gold tomatoes and backyard basil. Laperruque appreciated the recipe’s "white sauce with tomatoes, not a red sauce from tomatoes" approach, resulting in a bright, briny, and buttery dish. For dessert, she made Smitten Kitchen’s Chipwich Ice Cream Cake – blondies sandwiched with vanilla ice cream and adorned with chopped chocolate. Both dishes were hits, showcasing a celebratory menu that blends fresh, seasonal ingredients with indulgent, comforting treats. This highlights the role of food in personal celebrations and the joy of combining savory and sweet elements.
Nina Moskowitz, Associate Editor, Cooking, sought a culinary remedy for a hangover with French Toast to Cure All. After a night out, she utilized Japanese milk bread, leftover from making a BLT, to prepare classic French toast. Soaking the bread in a mixture of eggs, milk, sugar, and cinnamon before sizzling it in butter created "chubby bread" with caramelized edges. Served with extra butter and maple syrup, it was deemed "just what the doctor ordered." This reflects the universal appeal of comfort food and how simple, familiar dishes can provide profound solace and satisfaction.
Ali Inglese, Executive Producer, marked the arrival of summer with her annual tradition: Andy Baraghani’s Tomato Galette. Since its publication in 2019, this recipe has become a yearly ritual for Inglese. The galette features a flaky, buttery dough made easily in a food processor, then filled with peak-season heirloom tomatoes, garlic, and cheese. This dish is celebrated as the "perfect excuse to buy every color, shape, and size" of tomato. The Tomato Galette embodies the essence of summer baking, showcasing seasonal produce in a rustic yet elegant form, and highlighting the enduring appeal of well-loved recipes that become personal traditions.
Broader Implications and Culinary Insights
The August culinary diary of Bon Appétit editors provides a compelling snapshot of contemporary home cooking. It underscores several key trends: the unwavering commitment to seasonal ingredients, particularly summer fruits and vegetables; the increasing demand for quick, efficient, yet flavorful weeknight meals; the creative integration of global flavors and pantry staples; and the enduring appeal of both comforting classics and innovative culinary experiments.
The emphasis on utilizing award-winning pantry items from the inaugural Pantry Awards highlights a growing consumer interest in curated, high-quality products that can elevate everyday cooking. These selections demonstrate that gourmet experiences are accessible through thoughtful ingredient choices, even for simple preparations. Furthermore, the editors’ personal anecdotes and adaptations offer a practical guide for readers, showcasing how culinary expertise translates into approachable and inspiring home cooking.
Collectively, these culinary adventures reinforce Bon Appétit’s role not just as a recipe provider, but as a source of genuine passion and practical inspiration for a diverse audience of home cooks. The editorial team’s willingness to share their personal kitchen triumphs and clever shortcuts creates a relatable and aspirational model for engaging with food, proving that a deep love for cooking thrives both professionally and in the comfort of one’s own home.
