Summer Isn’t Over Until the Backpack Says So
Not to alarm anyone, but Chris Morocco just looked at his calendar: his kids go back to school in 19 days. While that isn’t the official end of summer, for parents like him, it might as well be. The return to school is the parental solstice, marking the transition from camp’s sunscreen-slicked mornings to what he calls the “regular lunacy” of the school year.
That means no time to waste in checking off must-cook summer dishes. Melons and stonefruit are still plentiful, and the sun still hangs around late. For Chris, it’s a time to make every day count—whether that’s clearing last year’s detritus and fossilized gum from kids’ backpacks, or banking new recipe ideas for the tightly scheduled weeknights ahead. This is his late-summer recipe box saved on Bon Appétit. How many can you make before the season’s end?
Originally published August 6, 2026.
The Late-Summer Lineup
Here are the 10 dishes Chris is saving right now—and cooking before summer wraps.
1/10: A Savory Fruit Salad That Counts as Dinner
A savory fruit salad with enough heft to count as dinner, and plenty of zip from pickled cherry peppers.
2/10: Creamy Green Pesto From Blanched Greens
Blanching greens turns them supple enough to disappear into a smooth and creamy pesto that is plenty easy for weeknights. It beats picking basil leaves after a day of meetings.
3/10: A Punchy, Umami-Rich Pound
Chris can’t think of a more flavorful treatment for a pound of your favorite protein—it stays gloriously juicy and completely suffused with punch and umami.
4/10: Bright, Spicy, or Sweet Starter
As bright, spicy, or sweet as you want it to be, this can be an elevated starter when entertaining, or a stand-at-the-sink affair. It’s also a great way to use up fistfuls of tender herbs like basil, mint, or dill.
5/10: Chintan Pandya’s Flavor-Packed Burgers
Chris isn’t sure any more flavor could be packed into these burgers from renowned chef Chintan Pandya, who also includes a genius addition of mild cheese that helps them brown and take on incredible richness.
6/10: Yogurt-Marinated Grilled Chicken
Giving chicken a chance to tenderize and pick up flavors from an overnight soak in yogurt is Chris’s grilling cheat code. A tangle of herbs and radishes and a sweet-tart finishing brush of lime honey takes it to the next level.
7/10: Bulgogi-Inspired Grilled Short Ribs
Grilled boneless short ribs are one of Chris’s favorite things to prepare. They are sold nearly everywhere and are an excellent value cut. This bulgogi-inspired marinade penetrates through the scored meat to create incredible flame-kissed flavor.
8/10: Jammy Squash Pasta
If you want to reduce your squash inventory by a couple of pounds, this jammy pasta is your answer. It turns creamy and lush amidst plenty of garlic and Parmesan.
9/10: Choose-Your-Own-Adventure Rice Wrappers
Some of Chris’s most successful family dinners are the ones in which everyone gets to choose their own adventure, and thin rice wrappers make short work of whatever fillings he has on hand. It’s also a great way to take advantage of the tail end of mango season.
10/10: Rotisserie Chicken, Reimagined
This is one of Chris’s go-to ways to turn rotisserie chicken into something unrecognizable—in a good way! It captures the spirit of late summer, with peak-season produce, toasted spices, and salty pita chips.
About Chris Morocco
Chris is the food director of Bon Appétit and Epicurious, overseeing the Test Kitchen team and the recipes they develop. With a career that spans nearly 20 years in publishing, Chris has worked for brands such as Vogue, Real Simple, Food & Wine, and most notably BA.
For more behind-the-scenes stories and well-seasoned opinions from Chris, explore more from Bon Appétit.