Make August favorites like Deep-Dish Blueberry Pie, Fresh Corn Cakes, Pressed Italian Sandwiches, and more kitchen-tested recipes
Shrimp and Chickpea Pasta
Karen Schmitt, Phoenix, AZ
Schmitt created this quick one-pan dinner with the colors of an Arizona desert sunset in mind.
Fresh Corn Cakes
Lynn Lloyd, Santa Cruz, CA
Dress up these cakes with salsa and sour cream and serve as an appetizer. They’re also delicious as a side dish, simply smeared with butter.
Pressed Italian Sandwiches
Catherine High, Bothell, WA
High’s hearty sandwiches pack beautifully for toting along on a picnic or to the beach.
Lime and Pepper Grilled Chicken Breasts
Lauren Novelli, College Station, TX
We threw a few sliced fresh vegetables on the grill with this chicken, added thick corn tortillas, and enjoyed a tasty summer dinner.
Grilled Fusion Chicken
Janet Hubbard, Santa Rosa, CA
Use garlic-infused olive oil or extra-virgin olive oil plus minced garlic for a great flavor.
Lavender-Blueberry Ice Cream
Jan Sousa, Mt. Shasta, CA
A trip to a lavender farm inspired Sousa to infuse blueberry syrup with the flowers and turn it into ice cream. For an elegant dessert, she spoons it into wineglasses, garnishes it with lavender blossoms, and sets lemon cookies on the side.
Jacob Gross, Lompoc, CA
You can’t taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture.
Roasted Salmon with Dill-Yogurt Sauce
Carolyn Larsen, Kennewick, WA
Garnish with dill sprigs, if you like.
Deep-Dish Blueberry Pie
Louise Galen, West Hollywood, CA
Honeydew Relish Salad
Lenore Klass, Koloa, HI
“A lovely, cool presentation for summer” is how Klass describes this salad of varying shades of green fruits and vegetables.
Gemma Sciabica, Modesto, CA
Semolina ― coarsely ground durum wheat ― gives Gemma Sciabica’s gnocchi a chewy texture. You can buy semolina in well-stocked supermarkets and groceries that sell specialty flours.
Zee’s Eggplant Salad
Zee Aborashid, Alameda, CA
Zee Aborashid, who grew up in Jordan, has fond memories of enjoying this salad with her family. It also makes a great appetizer for a party.
Asian Green Bean Salad
Trisha Kruse, Eagle, ID
Trisha Kruse serves this with roast pork or grilled seafood, or adds hard-cooked eggs or tuna to make a lunch.
Linda Tebben, Menlo Park, CA
Linda Tebben combined elements of several quick-bread recipes, then added banana chips. This version is excellent spread with cream cheese.