Cooking

Our Most Popular Recipes of September

Like radicchio salad with blue cheese dressing and joojeh kebab.
Raddichio Salad on a white background
Photograph by Elliott Jerome Brown Jr., Prop Styling by Christina Allen, Food Styling by Thu Buser

September offers seasonal abundance—it’s just as common to see markets furnished with the final harvests of late-summer produce as it is to see pumpkin spice galore in cafés and bakeries. The most popular recipes of the month reflected this hodgepodge.

For a recipe that screams “summer’s not over!” make this grilled salad with creamy miso dressing. It comes from renowned cookbook author Samin Nosrat and is brimming with corn, shishito peppers, and cherry tomatoes. To keep making the most of your grill, try Nosrat’s Joojeh Kebab, where chicken thighs are marinated in yogurt, saffron, and a hit of citrus before being splayed on the barbecue.

Looking to welcome autumn with open arms? Make this sky-high fall salad. Boats of bitter radicchio are layered with funky blue cheese, hazelnuts, and creamy butternut squash. Or try this minimal-ingredient, big flavor Smoky Brown Butter Pasta. A handful of salted almonds and parsley elevate it to bistro-worthy fare.

Keep reading to explore the most popular recipes of September.

  • Grilled cabbage Caesar salad on a platter
    Photograph by Adam Milliron, Food Styling by Ana Kelly
    1/10

    Fet-Fisk’s Grilled Cabbage Caesar

    The contrast of serving a grilled vegetable ice-cold is thrilling, and the Caesar dressing is rich and thick enough to cling longingly to each leaf of cabbage.

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  • Candied pecans slice bananas and Diplomat Cream between two layers of choux pastry and dusted with confectioner's sugar.
    Photo by Travis Rainey, Food Styling by Jesse Szewczyk, Prop Styling by Alexandra Massillon
    2/10

    Banana Pudding Paris-Brest

    This modern riff on an old-school French classic is the ultimate fancy-pants dessert.

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  • Raddichio Salad on a white background
    Photograph by Elliott Jerome Brown Jr., Prop Styling by Christina Allen, Food Styling by Thu Buser
    3/10

    Radicchio Salad With Blue Cheese Dressing

    Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.

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  • A colorful summer salad of corn peppers onions and avocados alongside a cutting board with extra parsley and a small...
    Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Emma Ringness
    4/10

    Grilled Summer Salad With Creamy Miso Dressing

    A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.

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  • A skillet full of shelfstable gnocchi cooking in white wine chopped capers garlic lemon wheels and topped with chopped...
    Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Alexandra Massillon
    5/10

    Gnocchi Piccata

    All the flavors of chicken piccata, only instead of meat, the dish is built upon plump potato gnocchi (the shelf-stable kind) in this no-boil one-pan recipe.

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  • A white plate of winding spaghetti topped with chopped cilantro and nuts all against a white lace table setting.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Christina Allen
    6/10

    Smoky Brown-Butter Pasta

    Smoky brown-butter pasta is a pantry-friendly, grown-up version of beloved buttered noodles. Salted almonds and parsley elevate this to bistro-worthy fare.

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  • Image may contain Food Food Presentation Cutlery Fork Plate Blade Knife Weapon and Cup
    Elliott Jerome Brown Jr.
    7/10

    Joojeh Kebab

    A take on Persian joojeh kebabs, these grilled saffron yogurt chicken thighs with herby labneh are vibrant, flavorful, and perfect for your next cookout.

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  • Chicken rigatoni on a white bowl
    Photograph by Elliott Jerome Brown Jr., Prop Stying Gerri Williams, Food Styling by Mieko Takahashi
    8/10

    Chicken Riggies

    Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

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  • A red plate filled with a spread of green beans dressed in a creamy yellow tahini sbagliato amidst a larger dinner scene.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, Prop Styling by Emma Ringness
    9/10

    Green Beans With Tahini Sbagliato

    An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

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  • Knife cutting into pan de elote on an orange background
    Photograph by Michelle Groskopf
    10/10

    Komal’s Pan de Elote

    Try Komal’s pan de elote recipe with fresh corn and rice flour; a Mexican sweet corn cake topped with silky corn whipped cream.

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Nina works across Bon Appétit and Epicurious, solving mysteries like “Why do beans make us fart?” and “What is that white stuff oozing out of my chicken?” She also edits and produces recurring columns like It’s That Simple and has even developed a recipe or two. Before joining the editorial ... Read More
Associate Editor, Cooking
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