Bon Appétit editors are no strangers to the kitchen, crafting both for work and during leisure. This week, we share a handful of our favorite recipes, perfect for weeknight dinners, entertaining guests, and making the most of summer produce.
September 4 Highlights
One recipe that’s a personal favorite is the tofu meatballs by BA alum Kendra Vaculin. For a quick and satisfying dinner, I paired them with spaghetti, jarred marinara sauce, and a generous sprinkling of parmesan. The mix comes together in one bowl using only your hands, simplifying the process, and they bake up instead of frying, making cleanup a breeze. The simplicity of the preparation is appealing, especially for those busy weeknights when time is of the essence. Leftovers make for a delightful sandwich the next day, offering a sustainable approach to cooking. —Emma Laperruque, cooking director
The Art of Watermelon Salad
When late summer brings watermelon at its peak, there's no need for a recipe. Sometimes the best meals are the simplest ones. I simply sliced into a massive melon, sprinkled it with salt, drizzled olive oil, and added torn basil with its delicate pink flowers. I enjoyed the juicy batons straight from the plate intended for sharing. The flavor of ripe watermelon combined with salt and olive oil creates a dish that's refreshing and satisfying. If someone misses out, that’s their loss. —Joe Sevier, senior editor, SEO & cooking
Zucchini on the Menu
Zucchini is in abundance during this season, and at such a low cost, you'll often find I grate copious amounts into my pasta dishes. A standout is my zucchini spaghetti, created for the 2026 Farmers Market Challenge. This dish challenges conventional pasta while delivering a delightful taste. Think of it as a version of Amatriciana, spotlighting savory guanciale and garlic, but with an impressive three pounds of shredded zucchini substituting for tomatoes. The contrast of textures dazzles the palate. Plus, this dish is best enjoyed al fresco through the last warm days of the year, making it a lovely way to stretch summer into autumn. —Rebecca Firkser, Test Kitchen editor
A Flavorful Green Sauce
Years ago, I dated someone who whipped up cilantro-mint chutney in bulk and froze it in blocks for convenience. This experience inspired me, nonetheless. This week, I felt a nostalgic urge for that similar spicy concoction and found a suitable recipe to inspire me. I settled on this one but tweaked it by dialing back the spice, omitting sugar, and enhancing the salt. The flexibility of this kind of recipe speaks volumes about home cooking; you can easily adapt it to suit your palate. A spoonful of Greek yogurt added a creamy texture. It’s been my go-to this week, serving as a dip for quesadillas, a drizzle over scrambled eggs, and a flavor booster for rotisserie chicken tacos. This adaptability makes it a versatile addition to any meal. —Sam Stone, senior editor
A Remarkable Sandwich
Cooking lunch isn’t my usual routine; I often prefer to graze on whatever's in the fridge. That said, when Test Kitchen editor Rebecca Firkser shared her Veggie Club Sandwich, I found it too tempting to resist. This sandwich boasts a generous filling of vegetables between three slices of bread, ensuring plenty of nutrients. It's a step up from the classic sandwich. While a sandwich can often be assembled without a strict recipe, following her guidance is worth it for achieving the perfect structure. Do not overlook this part: a well-positioned toothpick helps maintain the integrity of each layer. Carly Westerfield, manager, audience strategy
Looking Ahead: Cooking with Seasonal Ingredients
If you're working in this space, you'll likely agree that the importance of seasonal eating can't be overstated. This selection not only highlights delightful summer produce but also showcases the potential for versatility within a home kitchen. Each recipe reflects an appreciation for fresh ingredients while offering practical tips that anyone can apply. Besides, the choices are simple, allowing home chefs to unleash creativity while cooking on a budget with seasonal fruits and vegetables. Think about what that means for you. Repurposing ingredients reduces waste and promotes a more sustainable approach to cooking. Having recipes like these at your fingertips might just inspire you to experiment and reach for that zucchini or watermelon instead of staple options. As we transition into autumn, these dishes pave the way for seasonal adaptations, making it a vital aspect of home cooking to keep at the forefront. With fresh flavors setting the tone, the journey from summer to fall can be a delicious experience.