Smoky baba ganoush built on eggplant charred until collapsed, with tahini, lemon, and garlic. The char is the whole recipe.
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10 Ways to Use the Last of the Summer Eggplant
Late-August eggplant is at its cheapest and least bitter. Ten ways to cook it, from baba ganoush to Sichuan garlic sauce, plus whether to salt it.
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Crispy Chicken Cutlets with Lemon and Arugula
Thin, golden chicken cutlets with a crust that stays crisp, topped with lemon-dressed arugula. The most useful weeknight chicken there is.
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20-Minute Sesame Ground Beef Bowls
Ground beef caramelised in sesame, soy, and garlic over rice with quick cucumber. On the table in 20 minutes with one pan.
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The School-Night Dinner System: Plan a Week in One Hour
A repeatable weekly system for school-night dinners: one hour of planning and prep that removes the 5pm decision entirely, with a sample week.
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Chicken and Waffles with Hot Honey
Crisp fried chicken on a buttermilk waffle, finished with chilli-infused hot honey. The Southern classic, built to work as a weeknight dinner.
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Crispy Buttermilk Waffles from Scratch
Buttermilk waffles with a shatteringly crisp outside and a tender middle. The batter rests, the iron stays hot, and the waffles never go soggy.
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National Waffle Day: 10 Ways to Eat Waffles Beyond Syrup
National Waffle Day is August 24. Ten ways to use a waffle iron beyond breakfast, from chicken and waffles to savoury cheese waffles and hash brown waffles.
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Braised Short Ribs with Late-Summer Tomatoes
Beef short ribs braised low and slow with the last ripe tomatoes until fork-tender. The first proper Sunday braise of the season.
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End-of-Summer Minestrone
A late-August minestrone built on the last zucchini, green beans, corn, and tomatoes, with white beans and a parmesan rind for depth.
Recipe
The Late-August Kitchen Reset: How to Shift from Summer to Fall Cooking
Late August is the overlap month. How to use the last summer produce, restock the pantry, and ease your cooking toward fall without wasting a thing.
Recipe
Bourbon Peach BBQ Chicken Wings
Grilled chicken wings glazed in a bourbon peach barbecue sauce built from fresh late-summer peaches. Sticky, smoky, and finished on the grill.
