:max_bytes(150000):strip_icc()/Creamy-Tomato-Pasta-cover-new-FT-MAG-RECIPE-0825-7f411f004e634287afad777770639ee4.jpg "29 New August Recipes From Food & Wine")
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Our August issue is filled with a bounty of late-summer recipes: snappy pickles, two-ingredient cocktails, and countless ways to cook with watermelon and Sun Gold tomatoes. From grilled jerk chicken to luscious lemon bars, these appetizers, mains, and desserts will help you savor every last second of summer.
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Jamaican Jerk Chicken
Greg Dupree / Food Styling by Mariana Velasquez / Prop Styling by Thom Driver
Rubbed with a spicy and fragrant jerk seasoning, whole chicken pieces take on the smoky flavor of the grill in this traditional recipe from Paul Chung.
Skillet Corn Lasagna
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
This one-pan meal from F&W recipe developer Melissa Gray-Streett features layers of fresh corn, creamy ricotta, and tender lasagna noodles.
Charcoal-Grilled Chicken Wings
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
F&W editor-in-chief Hunter Lewis grills chicken wings over charcoal briquettes for a slightly smoky flavor and to slowly render the fat for ultra-crispy skin.
Creamy Tomato Pasta
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
This stunning pasta from F&W recipe developer Marianne Williams puts tomatoes front and center with a barely-cooked Sun Gold sauce. Creamy burrata and fresh basil round out the dish.
Half-Sour Dill Pickles
Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
These fermented pickles from food writer and preservation specialist April McGreger get vibrant flavor from herbs and spices including dill, black peppercorns, dried chiles, bay leaves, coriander, and mustard seeds.
Steak Pizzaiola
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Skirt steak is served “pizza-style” with a garlicky burst-tomato sauce for this dinner from Marianne Williams. Crispy garlic and capers elevate every bite.
Creamy Shrimp Salad
JENNIFER CAUSEY / FOOD STYLING by EMILY NABORS HALL / PROP STYLING by JULIA BAYLESS
Lemon, Old Bay seasoning, Dijon mustard, and a trio of herbs flavor this mayonnaise-based shrimp salad from food writer Amethyst Ganaway.
Jerk-Grilled Salmon
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Served over a bed of sliced avocado and mango, this 30-minute crispy-skinned salmon from food writer Brigid Ransome Washington is coated in a flavor-packed jerk dry spice blend.
Pickle Biscuits
Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
Chopped pickles and their brine give these biscuits from F&W recipe developer Tricia Manzanero Stuedeman a tangy flavor that makes them the perfect vehicle for breakfast sandwiches.
Bacon and Tomato Panzanella
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
This BLT-inspired bread salad from Marianne Williams includes hearty pumpernickel bread, crisp bacon, and juicy Sun Gold tomatoes.
Lillet and Tonic
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless
This effortless, spritzy two-ingredient cocktail combines the bittersweet French aromatized wine Lillet with tonic water.
Atlantic Beach Pie Bars
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Inspired by the classic North Carolina pie, these easy desserts from Breana Killeen contrast a crispy saltine crust with a luscious citrus custard and whipped meringue topping.
Grilled Jimmy Nardello Peppers
EVA KOLENKO / FOOD STYLING by NATALIE DROBNY / PROP STYLING by GENESIS VALLEJO
These sweet, fruity peppers from F&W senior food editor Breana Killeen don’t need much to shine. They are seasoned simply with olive oil, salt, and pepper, then grilled until blistered.
Dilly Beans
Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
These crisp, quick-pickled green beans from Tricia Manzanero Stuedeman are flavored with garlic, dill, and mustard seeds.
Watermelon and Tomato Salad with Sesame-Miso Dressing
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
F&W recipe developer Jasmine Smith upgrades peak-season watermelon and tomatoes with a sesame white miso dressing, puffed rice cereal, and ichimi togarashi.
Skirt Steak with Shiso-Shallot Butter
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
Chef Tyler Florence upgrades the classic combination of steak and compound butter with Korean pantry staples like gochujang, soy sauce, and chopped shiso. The result is a buttery, umami-packed steak dinner.
Tinto de Verano
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless
This two-ingredient cocktail of red wine and lemon-lime soda is a Spanish summer classic, and can be made with any bottle you have on hand.
Bread-and-Butter Pickles
Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
These sweet and tart pickles from Tricia Manzanero Stuedeman would make a welcome addition to any charcuterie plate or meat sandwich.
Tomato Flatbread
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Topped with a zesty zhoug, bresaola, Sun Gold tomatoes, and arugula, this summery appetizer or dinner is easy to prepare thanks to store-bought flatbread.
Summer Squash with Pepita-Sesame Salsa Macha
JENNIFER CAUSEY / FOOD STYLING by EMILY NABORS HALL / PROP STYLING by JULIA BAYLESS
Grilled summer squash is topped with queso fresco and a nutty, spicy salsa macha for this flavorful appetizer from chef Traci des Jardins.
Watermelon Gazpacho
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Chefs Gabriel Frasca and Amanda Lydon draw upon the natural sweetness of watermelon to balance the tangy flavors of this classic Spanish chilled soup.
Watermelon Rind Pickles
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
These crunchy-tangy pickles from Jasmine Smith are infused with warming, peppery notes from allspice, fresh ginger and black pepper.
Chicken Hash
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
Juicy chicken thighs, potatoes, peppers, and onions come together in this za’atar-seasoned skillet meal from 2002 F&W Best New Chef Hugh Acheson.
Jerk-Spiced Ribs
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Brigid Ransome Washington mimics the sweet and spiced aroma of traditional pimento wood by cooking these spare ribs in a foil packet with aromatics like cinnamon sticks, bay leaves, and ginger root.
Limoncello Spritz
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless
The bright Italian lemon liqueur and sparkling wine combine for this citrusy, effervescent summer drink from F&W special projects editor Lucy Simon.
Umami Meatloaf with Red Pepper–Tomato Sauce
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
This juicy meatloaf from Hugh Acheson gets its mouthwatering umami from ground beef, mushrooms, miso, soy and Worcestershire. A sweet, tangy glaze is the perfect foil.
Quick Dill Pickles
Greg DuPree / FOOD STYLING by JULIAN HENSARLING / PROP STYLING by CLAIRE SPOLLEN
Infused with dill and garlic, these bright and vinegar-forward pickles from Tricia Manzanero Stuedeman are ready in just a couple of hours.
Crispy Mushrooms with Charred Green Beans
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
Hugh Acheson uses high heat and umami-packed ingredients like nutritional yeast to transform shiitake mushrooms and green beans into a delightfully crispy, flavorful side dish.
Wheat Berry Salad with Shrimp
Victor Protasio / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by JULIA BAYLESS
Hugh Acheson combines whole-grain wheat berries, poached shrimp, salty feta, peppery radishes, and fresh scallions for this flavor and texture-rich salad.
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