Photo: Jennifer Causey

August is the perfect month for rejoicing in summer's last bounties. Tomatoes, berries, basil, corn—it's all at peak flavor right now. Take advantage of your farmers' market hauls with these delicious meals.

July 29, 2016

August is summer's swan song. We may still be amid the year's hottest days, but we're on the slope toward fall now. Thankfully, these long summer days still afford us plenty of opportunity to rejoice in the fresh flavors of summer. Tomatoes are still at their peak. Watermelon is as juicy and sweet as ever. Berries are bountiful and bursting with juice. Now is the time to embrace these delicious foods of summer before they're gone again. Here, the five dishes we can't wait to make this month.

Fresh Corn Cakes with Summer Salsa

 Photo: Jennifer Causey

We call this dish "summer on a plate." A dinner featuring fresh corn, yellow squash, and ripe tomatoes? Sign us up, please! This speedy vegetarian entrée is absolutely bursting with peak-season produce. Side suggestion: an herby white bean and arugula salad.

Sticky Asian Chicken Wings

 Photo: Hector Manuel Sanchez

Irresistible char comes from the oven, making these wings an all-year treat. Because the wings get a good bit of char, the type of honey you use isn't as important (it'll lose its subtler nuances). Though we remove the skin from the wings, you'd never know it—they pick up a crispy crunchy as the glaze cooks under the broiler.

Mushroom-Potato Salad with Miso "Mayo"

 Photo: Jennifer Causey

Potato salad gets way more interesting when you add mushrooms and miso. The salad holds up well and can be made up to a day ahead—but bring it to room temperature before serving for the biggest umami blast.

California Steak Salad

 Photo: Jennifer Causey

This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt. Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette.

Cashew Cream Pad Thai

 Photo: Jennifer Causey

What better way to slurp down the end of summer than with a saucy bowl of sweet and salty noodles? Our no-cook cashew-cream makeover of classic Pad Thai has half the calories of the classic. Thanks to the nifty spiralizer, raw vegetable "oodles" can be cranked out in a jiff.

You May Like