“Flawless” Tomato Galette and More Recipes We Made This Week

Introduction: Recipes We Made This Week

It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the dishes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. This week’s batch was published on August 7, 2026, and it’s packed with summer flavor.

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk.

This Week’s Staff Favorites

Old Bay Potato Chips

I was on vacation in Idaho with my favorite Baltimoreans, and it was my night to make dinner. I wanted the menu to have a little Maryland in it, so I made a batch of Kendra Vaculin’s recipe for a playful mashup of Idaho’s famous potato and the iconic seafood seasoning. The process could not be easier: Toss a bag of kettle chips in the oven, then coat them with a mix of Old Bay and powdered sugar (do not skip it!) plus a hit of lemon zest. The sugar rounds out the salty spice in a way that makes the chips even more addictive than they’d be otherwise. Guests polished off the sunset-hued bowl before the burgers and dogs came off the grill, so I’d say the taste of home traveled well.

Gussied up store-bought potato chips and mayonnaise brings your average chips and dip to the next level—and with very little effort.

Pasta With No-Cook Sauce

I spent this past weekend on Martha’s Vineyard where adorable farm stands are selling plump cherry tomatoes at college-tuition-sized prices. I surrendered to the charm and bought a pint which I used to make a no-cook sauce. I squished the halved tomatoes into some olive oil with garlic and basil before stirring the mixture into buttery, cheesy pasta. The best part is the leftovers which, after resting, are somehow more tomatoey.

Soup for a Rainy Summer Evening

Late summer thunderstorms call for late summer soup nights. They’re the perfect chance to turn on my stove (for just a little while), listen to rain tip-tap on the A/C unit jutting out of my window, and gently cook my market haul in a big pot of stock. My blueprint is recipe editor Liesel Davis’s recipe. This time, I followed her instructions nearly to a T (roasting the tomatoes and corn is such a game changer for a hands-off infusion of depth), and made the fresh pistou while the soup bubbled. I did swap collards for spinach (personal preference), so I added the greens to the pot a bit early to ensure they had time to get wilty and tender.

Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.

Birthday Menu

For my birthday this year, I wanted clams, clams, and more clams. The recipe was obvious: deputy food editor Hana Asbrink’s clam recipe. Sun Golds are finally in full swing at the farmers market, and my sweet neighbors have given me carte-blanche access to their backyard basil (thank you, Susie and Aron!). What I love about Hana’s recipe is it’s a white sauce with tomatoes, not a red sauce from tomatoes. IYKYK. It was bright and briny and buttery—a hit! For dessert, I made Smitten Kitchen’s blondie sandwich recipe, a concept I’ve been thinking about for a full year: two round blondies sandwiched with a filling and bejeweled with chocolate. (I used chopped chocolate instead of chips because that’s what was around.) Also a hit.

Juicy Sungold tomatoes add a pop of acidity to these saucy noodles and fresh clams. Don’t be shy with the basil—it makes the dish taste like summer in a bowl.

French Toast to Cure All

I woke up after a night out feeling, candidly, hungover. A few too many drinks. I had bought Japanese milk bread the day before for an otherworldly dish, so I decided to use the rest to make French toast. Not a bad food weekend if you ask me. I doused the bread in a combination of eggs, milk, sugar, and cinnamon, then sizzled the pieces in butter until the chubby bread had webs of brown on both sides. A pat of extra butter plus a dribble of maple syrup? Just what the doctor ordered.

A long soak is the secret to this French toast’s supremely custardy interior.

Yearly “Flawless” Tomato Galette

It’s not summer until I’ve eaten a few hot dogs, some juicy watermelon, and Andy Baraghani’s tomato galette. I have made it every summer since the recipe was published in 2019—it’s that good. The flaky, buttery dough comes together easily, and is rolled out and crimped into a free-form round. Shingled with peak-season heirloom tomatoes, it’s the perfect excuse to buy every color, shape, and size you can find.

Peak season tomatoes, garlic, and cheese, wrapped in a buttery, flaky crust.