The August issue of Bon Appétit emphasizes maximizing summer's end with container-friendly crops and a variety of recipes. Featured recipes include a Spicy Eggplant Frittata made with Japanese eggplants, 30-minute Soy-Glazed Salmon Bowls with blanched green beans, and seasonal tomato dishes like Tomato Aguachile and Gingery Pork-Stuffed Tomatoes. A refreshing Matcha Berry Frozen Yogurt recipe captures the essence of summer desserts. The issue also highlights insights from local chefs and writers in Hawai'i while promoting access to their Epicurious app for reliable recipes.
In our August magazine issue of Bon Appétit, we focus on summer's last moments with container-friendly crops, recipes, and highlights from local chefs and writers.
Our test kitchen shared easy dinners featuring late summer produce, like a Spicy Eggplant Frittata with custardy Japanese eggplants and 30-minute Soy-Glazed Salmon Bowls.
Peak season tomatoes are showcased in the Tomato Aguachile, served on crispy tostadas, and delicious Gingery Pork-Stuffed Tomatoes, great for gatherings.
For a refreshing summer dessert, try the Matcha Berry Frozen Yogurt, inspired by an iced matcha latte, providing a cool treat all season.
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