Recipes

14 Recipes from the July Issue That We're PSYCHED About

From BBQ ribs with Gochujang to boozy frozen cocktails, see what brand new recipes we're most excited about this month.

It's a tough to admit it, but like having a favorite child, sometimes there's a new recipe that we love more than the others. Here are the recipes from the brand spanking new July issue that the Bon Appétit staff bookmarked, pinned, taped to the fridge, copied onto those cute little recipe cards—whatever mode you use to save a recipe for later.

  • Aperol Slushy recipe
    Alex Lau
    1/14

    Aperol Slushy

    "Do you have any idea how long I’ve been campaigning to get frozen cocktails in the magazine? I plan to enjoy the fruits of my labor with this Aperol slushy. I’m also interested in the slushy-adjacent Campari affogato with lemon sorbet." —Meryl Rothstein, senior editor

    View Recipe
  • Image may contain Plant Vegetable Food Dish Meal Produce and Nut
    Christopher Testani
    2/14

    Mushrooms with Béarnaise Yogurt

    "The grilled mushrooms with Béarnaise yogurt is what I HAVE been making and WILL be making for eternity. It's like eating meat but without the worry of cross-contamination. Also, that spice mix on the shrooms should be packaged and sold as thebestmostdeliciouspowderofalltime." —Sue Li, food stylist

    View Recipe
  • Image may contain Human Person Food Sandwich Burger and Hot Dog
    Christopher Testani
    5/14

    Ultimate BLT

    "My birthday is in July, and growing up I got to pick the meals we had that day. I always wanted BLTs. Never ate them any other day." —Danylo Berko, senior software engineer

    View Recipe
  • Image may contain Food Jam and Produce
    Alex Lau
    6/14

    Salted Honey Cantaloupe Jam

    "I’m no jam maker but I look forward to my first purchase (maybe ever?) of pectin for this salted honey cantaloupe jam. Cantaloupe deserves more than just being draped in prosciutto or scooped into a ball and thrown nonchalantly in a fruit salad. It’s time for front-runner status!" —Carey Polis, BonAppetit.com editor

    View Recipe
  • Image may contain Animal Seafood Food Lobster Sea Life Meal Dish and Plant
    Christopher Testani
    7/14

    Red Curry–Marinated Japanese Eggplant

    "The red curry–marinated eggplant. Eggplant is an oft-maligned summer vegetable, and when it’s grilled it usually turns out really sad. But this bright and spicy marinade is very good for convincing haters not to hate." —Belle Cushing, assistant editor

    View Recipe
  • Image may contain Bowl Food Custard and Plant
    Alex Lau
    8/14

    Matcha Affogato with Green Tea Ice Cream

    "Matcha Affogato. Because try to think of something more fun to say than Matcha Affogato. You can’t." —Nate Erickson, associate director of public relations

    View Recipe
  • Image may contain Human and Person
    Ted Cavanaugh
    11/14

    Grated Tomato Sauce

    "Salty, garlicky, lip-smackingly oily tomato sauce: I love you so much. I’ll put you on pasta (duh), spoon you over bruschetta, slap you on some mozzarella cheese and call you a salad." —Carla Lalli Music, food director

    View Recipe
  • Image may contain Food
    Alex Lau
    12/14

    Blueberry–Chia Seed Jam

    "Alex stole mine (the blueberry icebox cake), HOWEVER I guess I am also very excited for that blueberry-chia seed jam. I shouldn’t even be telling you this, but I just bought a set of jars just to make those to-go fruit on the bottom yogurt cups." —Christina Chaey, associate web editor

    View Recipe
  • Image may contain Human Person and Ice Pop
    Jeff Luker
    13/14

    Avocado-Lime Ice Pops

    "Because all I want to eat when it’s hot outside are popsicles and ice cream and the lime, mint, and avocado combo in these pops is just the right balance of bright, creamy, and not too sweet." —Liesel Davis, recipe editor

    View Recipe
  • Image may contain Food and Ribs
    Alex Lau
    14/14

    Barbecue Ribs with Gochujang Sauce

    Contributing tablet associate Ben Vina is so enamored with these ribs he didn't even have the words to describe them.

    View Recipe