August's Most Popular Recipes

You took full advantage of the glut of summer produce this month—our most popular recipes were mostly seasonal favorites like crunchy romaine on the grill, pesto-rubbed chicken, pasta primavera, and that ultimate summer classic, the tomato sandwich. From cucumber salad to Indian lime rice, here are our 15 most viewed and shared recipes from the month.

Tomato Sandwich

Tomato Sandwich

Our idea of the perfect summer sandwich? Two thin slices of good toast, mayo, and a couple juicy slices of tomato.Farideh Sadeghin
Turkish Poached Eggs in Yogurt (Cilbir)

Turkish Poached Eggs in Yogurt (Cilbir)

Looking for a March breakfast? This egg dish is perfect. Pair it with warm bread to mop up extra egg yolk and yogurt.André Baranowski
Thai Cucumber Relish (Ajad)

Thai Cucumber Relish (Ajad)

This quick, spicy-sweet relish makes a perfect picnic side.Todd Coleman
Peach Ice Cream

Peach Ice Cream

Sweet, pale orange ice cream flavored with ripe, juicy peaches simply screams summer.Laura Sant
Naan

Naan (Indian Leavened Flatbread)

Unlike some other staple Indian breads, which are unleavened and crafted from durum wheat flour, or atta, fluffy naan is made with all-purpose flour and yeast. Traditionally, the dough is slapped against the chimney wall of a clay tandoor oven and baked over wood fires, but many home cooks make it on the stovetop. It is best savored hot and slathered with ghee. See the recipe for Naan (Indian Leavened Flatbread) »Ingalls Photography
Pesto-Rubbed Chicken with Panzanella

Pesto-Rubbed Chicken with Panzanella

Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.Todd Coleman
Indian Curd Rice

Indian Lime Rice

In this zesty dish, fried chana dal adds an earthy crunch to the rice, which is delicious alongside rich vegetable curries.Ingalls Photography
egg, garlic, spinach, and ground beef

Joe's Special

Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's. See the recipe for Joe's Special »Todd Coleman
Grilled Romaine with Blue Cheese and Bacon

Grilled Romaine with Blue Cheese and Bacon

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.Penny De Los Santos
Cheesy Corn Casserole

Cheesy Corn Casserole

Though we especially love this cheesy corn casserole as a side dish for a summer barbecue, it works equally well with frozen corn in winter months. [See the recipe for Cheesy Corn Casserole » (/article/Recipes/Corn-Casserole-Recipe)Todd Coleman
Frijolles de Olla (Stewed "Pot" Beans)

Frijolles de Olla (Stewed "Pot" Beans)

These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many roasted or grilled meats.Penny de los Santos
Spaghetti alla Primavera

Spaghetti alla Primavera

Invented in 1975 by Sirio Maccioni of Le Cirque restaurant in New York City, this classic is a colorful combination of pasta, cream, parmesan, and lightly sautéed spring and summer vegetables. Get the recipe for Spaghetti alla Primavera »Todd Coleman
cheese shrimp grits, shrimp and grits

Shrimp and Grits

Coarse stone-ground grits lend texture and robust flavor to a classic, cheesy dish with sweet shrimp and smoky bacon. Get the recipe for Shrimp and Grits »André Baranowski
Classic Gravy Fries (Poutine)

Classic Gravy Fries (Poutine)

An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, poutine is perhaps the ultimate late-night snack.Maxime Iattoni
Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel

Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel

This recipe was shared with us by a New York City-based opera singer and creative home cook. We like to serve this pasta topped with a little shaved bottarga, the dried salted roe of tuna or gray mullet; a sprinkle adds a briny, salty note that beautifully offsets sweet, oven roasted plum tomatoes. See the recipe for Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel »Laura Sant
Chicken Marsala

Chicken Marsala

Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.Maxime Iattoni