August Eats: 14 Editor-Loved Summer Recipes and Fresh Cooking Ideas
Fresh flavors and easy preparations make seasonal meals both breezy and unforgettable.
August Eats: Editor-Picked Summer Recipes to Savor the Season
As the dog days of summer arrive, with rising temperatures and sun-soaked days, the Serious Eats editors have gathered a collection of vibrant, flavorful recipes perfect for the heat of August. Whether you’re seeking a chilled treat to cool off, crave smoky flavors from the grill, or want to put peak summer produce to its best use, our recommendations will keep your kitchen inspired and your table fresh.
Contents
- Why We Love Cooking in August
- Smoky Grills & Tangy Marinades
- Fresh Twists on Summer Classics
- No-Bake and Chilled Desserts
- Cold Salads for Hot Days
- Veggies at Their Peak
- Discoveries and Family Favorites
- Frequently Asked Questions
The Joys of August Cooking
Summer is in full swing. The farmers markets are overflowing with late-season tomatoes, sweet corn, ripe cherries, and vibrant herbs. As the temperatures soar, editors turn to recipes that highlight fresh produce while minimizing time spent sweating over a hot stove. Chilled noodle salads, grilled vegetables, and easy, no-churn desserts become staples.
Smoky Grills & Tangy Marinades
Grilling isn’t just for steaks—August is prime time to experiment with smoky, bright flavors that pair perfectly with seasonal vegetables and seafood. Here are some favorite grilling inspirations from the editors:
- Tamarind-Glazed Grilled Prawns: A briny, tangy marinade brings life to plump prawns and shrimp. Tamarind adds a memorable sour kick, making this a standout for summer barbecues.
- Sardines with Herbaceous Chermoula: Sardines are marinated in fragrant chermoula, a North African blend of herbs, garlic, lemon, and spices, then quickly grilled for a smoky, zesty finish.
- Elotes-Inspired Pasta Salad: Inspired by Mexican street corn, this salad centers bright grilled corn with classic coatings of chile powder, Cotija, crema, and lime. It’s portable, crowd-pleasing, and even more delicious after an hour in the fridge.
- Grilled Sweet Potato Salad with Lime Vinaigrette: Sweet potatoes are charred until caramelized, then tossed with a punchy lime dressing that doubles as an excellent marinade for chicken or tofu.
Fresh Twists on Summer Classics
August inspires creative riffs on beloved picnic and cookout staples. Our editors recommend trying these upgraded classics:
- Za’atar–Feta Caesar Salad: A crouton-free take on Caesar salad, with bold flavors from tangy labneh, sharp feta, and earthy za’atar. Breadcrumbs take the place of croutons, making this salad easier and even more satisfying.
- Heirloom Tomato and Basil Oil Salad: With heirlooms and cherry tomatoes at their peak, this salad combines a rainbow of tomatoes with basil oil drizzled over for aroma and freshness.
- Tomato and Mustard Tart (Tarte à Tomate Et à La Moutarde): Juicy tomatoes are spread atop a crisp pastry base slathered with Dijon, creating a satisfying dish for brunch, lunch, or a light dinner.
- Marinated Chicken with Fresh Tomato Salad: Instead of marinating before grilling, chicken is cooked then tossed in a bowl with ripe tomatoes, basil, red onion, red wine vinegar, and olive oil so tender meat soaks up every last drop of summery flavor.
No-Bake and Chilled Desserts
When the kitchen is stifling, editors swap the oven for easy, cool sweets:
- No-Churn Mango Ice Cream: Effortlessly creamy, this dessert gets its sunny flavor from sweet mangoes and a hint of lime. There’s no ice cream machine needed; whipped cream gives it amazing texture.
- Black Forest Icebox Cake: This indulgent dessert layers chocolate wafers or cookies with whipped cream, dark cherries, and a hint of Kirsch. The results? A fluffy, luscious summer treat that chills perfectly in the fridge.
- Sweet Corn Ice Cream: Celebrate corn’s fleeting peak with a surprisingly delicious ice cream that uses both cobs and kernels, simmered in cream, for maximum flavor extraction.
- Three Ice Cream Sandwiches: Editors’ picks include vanilla bean, chocolate-cherry, and peanut butter fudge—each sandwiched between soft cookies for a throwback frozen treat.
- Pro tip: Wrap each sandwich tightly in plastic before freezing for the perfect texture.
Cold Noodle and Veggie Salads for Hot Days
Craving something a little more substantial than lettuce? These noodle and vegetable salads are editor-endorsed for their cooling, deeply satisfying qualities:
- Yam Woon Sen (Thai Glass Noodle Salad with Shrimp): Clear noodles tossed with roasted peanuts, a sharp lime-based dressing, juicy shrimp, and fish sauce. It’s bright, deeply flavorful, and supremely refreshing.
- Okra with Tamarind and Jaggery: Okra, usually divisive, becomes a star in this lively, sweet-sour dish. Tamarind provides tang, jaggery brings a molasses depth, and a quick pan-fry keeps the okra’s texture perfect.
Peak-Season Vegetables, Elevated
From corn and tomatoes to okra and sweet potatoes, August’s produce shines in dishes that are as vibrant as they are tasty. Seek out the freshest ingredients at your local market for best results. Here are a few editor-loved options:
- Buttery Melted Cherry Tomato Sauce: Simmer ripe cherry tomatoes until they break down into a silky, concentrated sauce. The addition of sun-dried tomatoes and Parmesan gives extra umami.
- Nilagang Baka (Filipino Beef Stew): While summer isn’t traditionally stew season, this Filipino favorite uses plenty of fresh vegetables and beef for a comforting dish that can be enjoyed over rice even on warmer days.
- Paprika Chicken with Chickpeas: An easy one-pan dinner that highlights smoky paprika, hearty chickpeas, and a tangle of quick-sautéed summer greens.
What others are reading
Discoveries & Family Favorites
Summer meals aren’t only about the farmers market. Family classics, simple homey bakes, and special chef tips round out the August table:
- Nana’s Tea Cakes: Tender sugar cookies, baked until just golden, carry memories of summer afternoons spent baking and sharing stories with family. Try Nana’s version—or her granddaughter’s go-to adaptation.
- Austin Leslie’s New Orleans Fried Chicken: Legendary chef Austin Leslie’s crispy, juicy fried chicken recipe is a Southern classic, and well worth the effort on a leisurely summer weekend.
- Homemade Basil Oil: Infuse olive oil with fresh basil for a multipurpose drizzle that adds beautiful fragrance to pizza, salads, and bruschetta. Editors love swirling it atop heirloom tomato salads for an extra pop of green.
Editors’ August Recipe Table
| Recipe | Type | Key Ingredients | Seasonal Highlight |
|---|---|---|---|
| Za’atar–Feta Caesar Salad | Salad | Za’atar, Feta, Labneh | Heirloom Tomatoes, Peak Greens |
| Okra with Tamarind and Jaggery | Side/Main | Okra, Tamarind, Jaggery | Mid-Season Okra |
| No-Churn Mango Ice Cream | Dessert | Mango, Lime, Cream | Peak Mangoes |
| Black Forest Icebox Cake | Dessert | Cherries, Chocolate Cookies, Cream | Ripe Cherries |
| Thai Glass Noodle Salad | Salad/Main | Glass Noodles, Shrimp, Peanuts | Summer Herbs |
| Tamarind-Glazed Grilled Prawns | Entrée | Prawns, Tamarind, Chili | Seafood Season |
| Tomato and Mustard Tart | Brunch/Dinner | Tomatoes, Dijon, Puff Pastry | Heirloom Tomatoes |
Frequently Asked Questions (FAQs)
Q: What are the best ways to use up excess summer produce?
A: Embrace recipes that showcase large quantities of vegetables, like tomato salads, corn ice cream, or grilling platters. Many of the editors’ August recipes are designed for using up extra tomatoes, corn, or fruit with minimal prep.
Q: How can I make summer meals with minimal heat?
A: Choose no-cook or no-bake options: think chilled noodle salads, icebox cakes, or ice cream. For mains, use the grill or cook in early morning, then serve dishes chilled or at room temperature.
Q: What if I don’t have a grill?
A: Substitute by using a cast iron skillet or grill pan on the stovetop for charred flavor, or roast in a very hot oven with the broiler for a similar smoky effect.
Q: Are there vegetarian and vegan options among these editor picks?
A: Absolutely. Many salads, tarts, and grilled vegetable recipes are easy to adapt for plant-based diets. Try the tomato tart, grilled corn salad, or okra with tamarind for vegetarian ideas; use vegan cheese or swaps as needed.
Q: Which dessert keeps best in hot weather?
A: Icebox cakes and no-churn ice creams are ideal because they require no baking, stay cold for hours, and can be made ahead in large batches for entertaining.
Celebrate August: Cook, Share, Savor
This month’s selection is a reminder that simple, peak-produce recipes can transform summer meals and inspire both cooks and guests. Whether you’re grilling seafood, tossing together the punchiest salad, or layering a no-bake dessert, let the season’s ingredients and editor-curated tips guide your cooking adventures through August’s radiant days.
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