Chris Morocco’s Favorite Bon Appétit Recipes Right Now

10 dishes to save (and cook!) before summer wraps.Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Adrian AbabovićNot to alarm anyone, but I just looked at my calendar and my kids go back to school in 19 days. While that isn’t the official end of summer, for parents like me, it might as well be. The return to school is the parental solstice, marking the transition from camp’s sunscreen-slicked mornings to the regular lunacy of the school year.This means there’s no time to waste in checking off must-cook summer dishes. Melons and stonefruit are still plentiful; the sun sets late enough to grill after work. For me, it is a time to make every day count, whether that is clearing last-year’s detritus and fossilized gum from kids’ backpacks, or banking new recipe ideas to call upon for the tightly scheduled weeknights ahead. Here is my late summer recipe box I’ve saved on Bon Appétit (our Epicurious app is also great for this). How many can you make before the season’s end?Photograph by Heami Lee Food Styling by Maggie Ruggiero Prop Styling by Emma RingnessStone Fruit and Salami PanzanellaA savory fruit salad with enough heft to count as dinner, and plenty of zip from pickled cherry peppers.Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie StrangioKale Pesto With Whole Wheat PastaBlanching greens turns them supple enough to disappear into a smooth and creamy pesto that is plenty easy for weeknights. Beats picking basil leaves after a day of meetings.Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Alexandra MassillonMiso Curry Beef and Green BeansI can’t think of a more flavorful treatment for a pound of ground beef that stays gloriously juicy and completely suffused with punch and umami.Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Alexandra MassillonWatermelon Som TamAs bright, spicy, or sweet as you want it to be, this can be an elevated starter when entertaining, or a stand-at-the-sink affair. It’s also a great way to use up fistfuls of tender herbs like basil, mint, or dill.Photograph by Maria Be, food styling by Thu Buser, prop styling by Marina BevilacquaSpiced Chicken BurgersI am not sure any more flavor could be packed into these burgers from renowned chef Chintan Pandya, who also includes a genius addition of mild cheese that helps them brown and take on incredible richness.Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina BevilacquaYogurt-Marinated Chicken With Hot Honey and HerbsGiving chicken a chance to tenderize and pick up flavors from an overnight soak in yogurt is my grilling cheat code. A tangle of herbs and radishes and sweet-tart finishing brush of lime honey takes it to the next level.Photographs by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta FlorczykKorean-Style Hasselback Short RibsGrilled boneless short ribs are one of my favorite things to prepare. They are sold nearly everywhere and are an excellent value cut. This bulgogi-inspired marinade penetrates through the scored meat to create incredible flame-kissed flavor.Photo by Emma Fishman, Food Styling by Judy ManciniSummer Squash and Basil PastaIf you want to reduce your squash inventory by a couple of pounds, this jammy pasta is your answer. It turns creamy and lush amidst plenty of garlic and Parmesan.Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Adrian AbabovićMango Chicken Summer RollsSome of our most successful family dinners are the ones in which everyone gets to choose their own adventure, and thin rice wrappers make short work of whatever fillings I have on hand. It’s also a great way to take advantage of the tail end of mango season.Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Gerri WilliamsHalal Cart Chicken SaladOne of my go-to ways to turn rotisserie chicken into something unrecognizable—in a good way! (More great ideas from my colleagues here.) It captures the spirit of late summer, with peak-season produce, toasted spices, and salty pita chips.Chris Morocco is the food director of Bon Appétit and Epicurious, overseeing the Test Kitchen team and the recipes they develop. With a career that spans nearly 20 years in publishing, Chris has worked for brands such as Vogue, Real Simple, Food & Wine, and most notably BA, where he ... Read More