Bon Appetit August 2022

EARLIER THIS YEAR, I had the pleasure of talking to Dolly Parton for our Dream Dinner Party column. When asked what she’d serve at her ideal dinner, she answered, “Of course, we’d have to have some barbecue ribs.” That pretty much sums up how I felt about this year’s grilling issue: We had to have some ribs. This month we share not only five recipes developed by our test kitchen in “The Big Rib Primer” (page 50) but also information on how different cuts vary in taste, price, and texture. Whether you’re a rib aficionado or a newbie, you’ll find valuable information from our experts. If standing over a fire epitomizes summer, so too do frozen desserts, whether ice pops or ice cream pies. For those days when it’s just too…

Do all the folks who got COVID dogs know how much they restrict travel? It’s surprising how hard it can be to leave them behind. I’ve been dreaming of a cross-country road trip to Napa with my Weimaraner Kiki in tow—I nearly booked a stay at the luxurious Four Seasons until I learned my pup was more than three times the weight limit. (With its gorgeous vineyards and winery, I can’t count the number of times I’ve pulled up the website just to confirm she really can’t stay.) Luckily, the Holiday Inn Napa has no size limit, so perhaps I can take my trip after all.…

Herb Appeal I used to consider myself a great plant mom for only nine months of the year. When the hottest days of summer arrived, I could never seem to keep my pothos and herbs hydrated. The cilantro, mint, and basil in my window box would scream for water almost daily, but by the time I got around to tending to them I was always too late. Anthropologie’s enchanting Nadya Ribbed Watering Can, which doubles as home decor, has been my solution. In winter it acts as a dinner table centerpiece for holding bunches of dried flowers. But during the warmer months, it lives on my living room shelf, ready to be filled and put to work. Keeping it in plain view at all times isn’t just a nice look, it…

NOT UNLIKE THE perennial “is a hot dog a sandwich?” question, I have to ask: What is a salad, really? To me, any dish that requires minimal cooking and lets beautiful fresh produce play a starring role is a strong contender. August’s best fruits and vegetables practically beg for the salad treatment, and with the help of heavy-hitting additions like briney olives, hot chiles, nuts, and herbs, they absolutely feel like dinner. So get out your biggest salad bowl and favorite set of servers—tonight we’re making salad, whatever that means.…

4 SERVINGS 3 green Thai or serrano chiles4 garlic cloves1 cup (packed) coarsely chopped cilantro, divided, plus more8 Tbsp. fresh lime juice, divided4 Tbsp. plus ¼ cup extra-virgin olive oil, divided4 Tbsp. brown sugar, divided2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more1½ lb. skinless, boneless chicken thighs3 Tbsp. fish sauce12 oz. green beans, trimmed2 nectarines, cut into ¼"-thick wedges1 medium heirloom tomato, cut into¼"-thick wedges2 Tbsp. salted dry-roasted peanuts 1. Purée chiles, garlic, ½ cup cilantro, 3 Tbsp. lime juice, 2 Tbsp. oil, 1 Tbsp. brown sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a blender until smooth. Pour marinade into a large bowl. 2. Make 3 short shallow slits across smoother side of each chicken thigh and place in bowl with marinade; turn…

4 SERVINGS ¾ cup bulgur½ tsp. ground cuminKosher salt5 Tbsp. extra-virgin olive oil, divided12 scallions½ cup coarsely chopped raw pistachiosZest and juice of 1 lemon1–2 jalapeños, very thinly sliced½ cup coarsely chopped cilantro, plus more for servingFreshly ground black pepper2 large avocados, cut into large pieces3 cups baby or trimmed mature arugula 1. Bring ¾ cup water to a boil in a small saucepan. Stir in bulgur, cumin, and a pinch of salt, then immediately cover and remove from heat. Let sit 10 minutes. Fluff bulgur with a fork. 2. Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high. Cook scallions, turning occasionally, until well charred, about 5 minutes. Transfer to a cutting board, leaving excess oil behind in pan, and coarsely chop. 3. Reduce heat to medium; add pistachios to same…