FEATURES
A Long Lazy Summer
When chef Ruth Rogers swaps her River Café kitchen for the Italian countryside in August, simplicity rules.
The Gold Standard
Chef Andrea Reusing's Midas touch transforms peak-season corn into pickles, ice cream, pudding, and more.
We just want to say one word to you about summer tableware: melamine.
Cherries, Peaches & Plums
Coax sweet (and savory) notes from stone fruit.
-By Susan Spungen
Like many people we know, fresh fruit doesn't need much more than booze and ice to stay happy in hot weather.
-By Damon Boelte
The Restaurant at the End of the World
Find Zen and the art of grill management at a world-class restaurant in a tiny Uruguayan town.
STARTERS
The BA Arsenal
Tomato love, eight ways.
The BA Takeaway
Soda fountains are bubbling up again.
Turns out the key to Miami rapper Rick Ross's heart is...cheese. Lots of cheese.
-By Ben Detrick
Can we recommend a stylish shopping bag? Totes!
Andrew Knowlton navigates farmers' market madness.
THE BA KITCHEN
Turn your neighbor's zucchini and other seasonal bounty into weeknight dinners.
-By Soa Davies
Follow the rainbow to brilliantly balanced nutrition.
The Party
At this pie potluck, good bakers make good friends. Recipes from
The Bon Appétit Test Kitchen.
COLUMNS
Reader recipe requests and editor favorites.
Oslo, Norway, has an eye-opening coffee scene, and much more.
-By Oliver Strand
Smart techniques to save (and savor) summer flavors.
Steve Carell's last meal on earth will definitely not be gummy worms.
-By Mickey Rapkin
IN EVERY ISSUE
bonappetit.com
editor's letter
recipe index
sourcebook
<a name="recipes"></a>
Tomato-Feta Open-Face Sandwich
Roasted Peppers with Herbed Breadcrumbs
Nectarine and Blue Cheese Salad with Plum Vinaigrette
Pasta Salad with Melon, Pancetta, and Ricotta Salata
Summer Squash and Red Quinoa Salad with Walnuts
Chicken and Corn Soup with Chile-Mint Salsa
fish, seafood
Rosemary Swordfish Skewers with Sweet Pepper Salad
meats
Pork Tenderloin with Plum Chutney
poultry
Chicken with Herb-Roasted Tomatoes and Pan Sauce
vegetarian
pasta
Pasta Salad with Melon, Pancetta, and Ricotta Salata
Borlotti Beans with Garlic and Olive Oil
Corn Pudding with Mushrooms and Ham
Creamed Corn with Garam Masala Butter
Zucchini with Potatoes and Thyme
Tomato, Corn, and Avocado Salsa
Blueberry-Drop Biscuit Cobbler
Peach Dutch Baby Pancake with Cherry Compote
Peach Melba with Burnt Caramel Sauce
pies
frozen