August’s Most Popular Recipes

Our idea of the perfect summer sandwich? Two thin slices of good toast, mayo, and a couple juicy slices of tomato.

Looking for a March breakfast? This egg dish is perfect. Pair it with warm bread to mop up extra egg yolk and yogurt.

Sweet, pale orange ice cream flavored with ripe, juicy peaches simply screams summer.

Unlike some other staple Indian breads, which are unleavened and crafted from durum wheat flour, or atta, fluffy naan is made with all-purpose flour and yeast. Traditionally, the dough is slapped against the chimney wall of a clay tandoor oven and baked over wood fires, but many home cooks make it on the stovetop. It is best savored hot and slathered with ghee. See the recipe for Naan (Indian Leavened Flatbread) »

Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.

Indian Lime Rice

Joe’s Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe’s. See the recipe for Joe’s Special »

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad. Get the recipe for Grilled Romaine with Blue Cheese and Bacon »

Though we especially love this cheesy corn casserole as a side dish for a summer barbecue, it works equally well with frozen corn in winter months. [See the recipe for Cheesy Corn Casserole » (/article/Recipes/Corn-Casserole-Recipe)

These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many roasted or grilled meats.

Coarse stone-ground grits lend texture and robust flavor to a classic, cheesy dish with sweet shrimp and smoky bacon. Get the recipe for Shrimp and Grits »

Eastern Townships, Quebec

This recipe was shared with us by a New York City-based opera singer and creative home cook. We like to serve this pasta topped with a little shaved bottarga, the dried salted roe of tuna or gray mullet; a sprinkle adds a briny, salty note that beautifully offsets sweet, oven roasted plum tomatoes. See the recipe for Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel »

Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.