All the Recipes From the 'Bon Appétit' Summer Issue

In the latest issue of Bon Appétit magazine, we’re soaking up every drop of summer. That means maximizing time outside chasing the best hoagies in Philadelphia, visiting Oklahoma’s black rodeo and trail ride, and setting up a backyard paella bash with guest editor José Andrés’s expertise. But the issue’s also overflowing with delicious recipes for an easy-does-it season.

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

But it wouldn’t be summer without a scorching grill delivering picturesque hatch marks across mains. Think salmon with a dill chimichurri awakened with vinegar and lemon, lemongrass chicken thighs with a blended nuoc cham that doubles as a marinade and dressing, and planks of custardy tofu with a Peruvian-style sauce.

To finish, we’ve got two desserts that’ll inspire oohs and aahs. Try this Peaches Foster with melty pools of ice cream and a rum-spiked caramel that’ll go up in flames (in a good way). And don’t miss this king-size Berries and Cream Mille-Feuille, with layers upon layers of buttery store-bought puff pastry. Garnished with red, white, and blue it’s the modern flag cake.

Keep reading for all the recipes from our summer issue.

Spicy Ranch Chicken

The kicky homemade ranch marinade tastes bright, creamy, and deeply familiar.

Grilled Kofta-Stuffed Peppers

The popular dish gets a summery upgrade.

Grilled Salmon With Dill Chimichurri

Grilling fish atop a bed of lemon slices is the key to not sticking.

Pasta Pomodoro a la Plancha

Pasta sauce tastes better on the grill.

Spicy Tuna Tostadas

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

Fresh Tomato Michelada

Use summer’s ripest offerings to make this Mexican party bev.

Berries and Cream Mille-Feuille

Think flag cake—but with crisp puff pastry, whipped cream, and layers of fresh berries.

Paella de Pollo con Verduras

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.

Peaches Foster

This speedy one-pan summer dessert channels peaches and cream with a twist.

Charred Guacamole

A kiss of heat makes an otherwise lovable dip simply irresistible.

Tomatoes With Curry Yogurt

Best served chilled.

Orecchiette With Fresh Corn Alfredo

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

Smashed Zucchini With Tahini-Ginger Dressing

Raw zucchini has never tasted better.

Stone Fruit and Salami Panzanella

Pickled chile vinaigrette, salami, and torn crispy bread help turn a bowl’s worth of stone fruit into a lightning fast summery dinner.

Grilled Italian Sausage With Pickle-y Peppers

A lightning-fast dinner inspired by an Italian classic.

Peruvian-Style Tofu With Creamy Cilantro Sauce

The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.

Grilled Steak With Spicy Peanut Dressing

A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.

Grilled Lemongrass Chicken Thighs

A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.

Siesta

Revive yourself for the night ahead with this vivid tequila, grapefruit, and Campari cocktail.