As we bask in the final days of summer, there’s no better way to commemorate the season than by revisiting some favorite recipes. Whether it’s a fresh, tangy salad, a smoky grilled dish, or a light, cooling dessert, these are the recipes that have adorned our summer tables this August.
big bang meals to savor
This month, we dialed up the flavors with dishes that make a splash. Nauzad Patel’s ten-minute mussels have been a revelation. Quickly steamed in a broth that’s zestily aromatic with fennel and Pernod, these mussels have the potential to turn even the most hectic weeknight into a special occasion. All it needs is a chunk of crisp bread on the side to mop up every last drop of that delicious broth.
Then, there’s Chris Morocco’s honey-mustard pork ribs. With a punchy marinade that’s equal parts sweet, savory, and tangy, these ribs make for a finger-licking main. Slow-cooked until tender, they are a guaranteed hit at any grill party. And let’s not forget about Sohla El-Waylly’s crispy okra salad. Lightly charred okra tossed with cherry tomatoes, corn, and red onion – this salad perfectly encapsulates the essence of a summer harvest.
Light and refreshing finishes
Of course, no meal would be complete without dessert. And this month, the spotlight was on sweet treats that provided a much-needed cool down from the summer heat. Molly Baz’s peach parfait has been a regular fixture. With layers of juicy peaches, velvety Greek yogurt, and crunchy granola, it’s both a refreshing palate cleanser and a nutritious breakfast option.
For a more indulgent treat, the buck stops at Gaby Melian’s brown butter blondies. With their gooey center and crispy edges, they’re the ultimate comfort dessert. But it’s the addition of ice cream that truly takes these blondies to new heights, transforming them into a delightful summer dessert.
Sarah Jampel’s no-bake key lime pie was also a hit. With its creamy filling, crumbly biscuit base, and zingy lime flavor, it offers a taste of the tropics without the need for an oven.
And who could resist a scoop or two of homemade ice cream? Priya Krishna’s no-churn blackberry ice cream has been a game-changer this summer. Bursting with the fresh, sweet-tart flavor of blackberries, this no-fuss ice cream comes together in minutes and requires no special equipment.
As we carried these much-loved summer dishes through August, we were reminded once again of the simple joys of seasonal cooking. Whether it’s the sun-ripened flavor of a tomato or the smoky char of a grilled rib, each of these dishes offers an inimitable snapshot of summer.
Kate Robinson is a culinary writer and food critic with a deep passion for gastronomy and a keen palate that appreciates flavors from around the world. At 31 years old, Kate’s background is as rich and diverse as her taste in food. Holding a Bachelor’s degree in Culinary Arts from the Culinary Institute of America, she has worked in various roles within the food industry, from a line cook in bustling New York City restaurants to a food stylist for culinary magazines.
Her transition into writing was driven by a desire to share her love for food and cooking with a wider audience. Now, as a prominent contributor to a leading online food and gastronomy news platform, Kate explores a wide array of topics, including restaurant reviews, recipe development, and the latest trends in food and dining.
Kate’s writing is distinguished by her ability to transport readers to the heart of the dining experience, whether she’s describing the subtle notes of a rare wine or the vibrant atmosphere of a street food market in Southeast Asia. Her reviews are honest and insightful, offering readers a comprehensive guide to the world’s culinary delights.
Beyond reviews, Kate is passionate about sustainable eating practices and often features articles on farm-to-table dining, organic farming, and ethical food sourcing. Her features on international cuisines and culinary traditions aim not only to educate her audience but also to inspire them to explore new flavors and cooking techniques.
Kate’s engaging writing style, combined with her extensive knowledge of the culinary world, has made her a favorite among food lovers. Whether her readers are experienced chefs or home cooks looking to broaden their culinary horizons, Kate provides valuable insights and inspiration to elevate their food experiences.
In addition to her writing, Kate regularly hosts online cooking classes and workshops, where she shares her expertise and enthusiasm for cooking with participants eager to learn. Her commitment to exploring and celebrating the world of food has established her as a respected voice in the gastronomy category, inspiring a deeper appreciation for the art and culture of food.
