Recipes

The 10 Recipes You Loved Most in August

From gazpacho to beach-ready sandwiches, these were the recipes you loved most in August.
A bowl of gazpacho topped with chopped tomatoes and chives.
Photo by Alex Lau

One foot in summer, one foot waiting for the world to cool the heck down so you can enjoy more than five minutes outside. August came and went, and these were the 10 recipes you loved most, from chilled stews to beach-ready sandwiches.

  • Overhead shot of Caprese salad on a white platter with various types of tomatoes torn mozzarella and small basil leaves.
    Laura Murray
    1/10

    Ultimate Caprese Salad

    Real talk: This is a dish to make when the tomatoes are peaking—at the farmers' market, you should be able to smell them before you see them. The moment only comes around once a year, so make the most of it (which is to say, do very little with them).

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  • Bowl of refried beans on blue tablecloth.
    Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman
    2/10

    Homemade Refried Beans

    Senior food editor Rick Martinez’s father contributed this recipe, which calls for both salt pork and bacon drippings. Yes, you can use lard, but now you have an excuse to eat more bacon.

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  • Image may contain Food and Hot Dog
    Alex Lau
    3/10

    Sea Dog

    The sea dog (a fried fish sandwich) is not really a thing but should definitely be a thing because it’s that good. The batter alone should become your go-to whenever you fry fish.

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  • Two bowls of corn chowder topped with caramelized corn kernels chopped parsley and oyster crackers.
    Photo by Alex Lau
    4/10

    Creamy Corn Chowder

    To make this vegetarian, omit the bacon and replace with more shiitake mushrooms; sauté them until they’re golden brown.

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  • A veggie sandwich stacked with avocado lettuce cucumber sprouts and carrots.
    Gentl & Hyers
    5/10

    California Veggie Sandwich

    We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce.

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  • A bowl of gazpacho topped with chopped tomatoes and chives.
    Photo by Alex Lau
    6/10

    Summer Gazpacho

    Great gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a sub-standard specimen. Go for gold! Er—red?

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  • Image may contain Burger Food and Sandwich
    Alex Lau
    7/10

    Salami and Pickle Grilled Cheese

    This sandwich can be lunch, a snack, or a late-night thing. Eat it with potato chips and lemonade; it's also great with a simple green salad for dinner.

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  • Image may contain Bowl Dish Food Meal Cutlery Spoon Bread Soup Bowl and Plant
    Alex Lau
    8/10

    Carla's Tomato Soup

    Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

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  • Image may contain Food Burger and Plant
    Gentl & Hyers
    9/10

    Best-of-Both-Worlds Lobster Roll

    Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out. Trust.

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  • Image may contain Plant Bowl Food Produce Curry Dish Meal and Vegetable
    Alex Lau
    10/10

    Yellow Chicken Adobo

    Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor, and those deep, dark notes are backed up by charred coconut.

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Associate Web Editor. When she’s not posted up at a café, reading and praying that sipping her cappuccino won’t mean sacrificing a night’s sleep, Elyssa writes about food culture and restaurant trends for bonappetit.com. The team’s unrelenting sweet tooth and beverage nerd, Elyssa can also be found refreshing the Wait-or-Buy ... Read More
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