Everything We're Excited to Cook in August

Ceviche, tomato pie, and an excellent blueberry cocktail

We have no idea where summer went, but we're cooking like it's going to last forever. This August, we're keeping it fresh with lots of oyster recipes and the best grilled fish kabobs ever. Then there are our new favorite noodles swimming in coconut curry, and an absolutely perfect tomato pie. Scroll down to check out the rest of the recipes we're making this month.

Panko and Herb-Crusted Cod Fillets

Panko and Herb-Crusted Cod Fillets
Though you'll often see cod fillets fried on American menus, cooking it under a broiler allows you to add layers of toppings, and the fish's delicate flavor is brought out and brightened by the tang and aroma of citrus. This large-format recipe uses the full captain's cut (the meaty top two-thirds of the fillet located near the head). It is relatively even in thickness, making it ideal for roasting and broiling, and can serve a crowd. Get the recipe for Panko and Herb-Crusted Cod Fillets »Ted Cavanaugh

Galilee-Style Grilled Fish Kebabs

Galilee-Style Grilled Fish Kebabs
The ground spice and garlic marinade that adds layers of flavor to these fish kebabs also works well on cubed chicken or lamb. Get the recipe for Galilee-Style Grilled Fish Kebabs »Ted Cavanaugh

Carolina Blues Blueberry Cocktail

Vivian Howard Blueberry Sauce Cocktail
A long, cooling cocktail, the Carolina Blues follows the classic Tom Collins blueprint, swapping simple syrup for shrub, soda for prosecco, and lemon juice for lime. The blueberry shrub in this recipe is actually North Carolina chef Vivian Howard's blueberry barbecue sauce, which she uses to glaze chicken, but its makeup is similar enough to a shrub that it can pull double duty. Get the recipe for Carolina Blues Blueberry Cocktail »Matt Taylor-Gross

Broiled Oysters with Parmigiano and 'Nduja

Broiled Oysters with Parmigiano and 'Nduja
Whoever said fish and cheese don't belong together has never had a broiled oyster. Fatty ingredients, such as crispy melted cheese or the garlic butter drizzled over oysters Rocke­feller, bring richness to oysters' otherwise watery liquor. This recipe uses both, as well as an oily, spicy sausage from Calabria known as 'nduja. Get the recipe for Broiled Oysters with Parmigiano and 'Nduja »Ted Cavanaugh

Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero)

Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero)
Versions of this dish, Lima's iconic ceviche, are served around the city at beaches, parks, and markets. Chef John Evans Ravenna of Barra Lima sprinkles his with fried quinoa—long grown in Peru—and whimsical foraged garnishes such as edible flowers and seaweeds. For ease, you can leave off the glazed sweet potato, though it provides welcome relief from the spicy ají limo chile. Get the recipe for Peruvian Street Cart Ceviche with Sweet Potato and Toasted Corn (Ceviche Carretillero) »Nicholas Gill

Coconut Curry with Fish and Noodles

Coconut Curry with Fish and Noodles
This thin curry is often served with fresh vegetables and toppings such as preserved cucumbers, radishes, eggs, and dried fish. Khanom jeen noodles might be hard to find; substitute thin dried bún, Vietnamese rice noodles, prepared according to the package directions. Get the recipe for Coconut Curry with Fish and Noodles »Austin Bush

Saffron Orange Ice Cream

Saffron Orange Ice Cream
Here, saffron and orange bitters join forces for an ambrosial, can't-put-your-finger-on-it deliciousness. Get the recipe for Saffron Orange Ice Cream »Matt Taylor-Gross

Roasted and Fresh Tomato Pie

Roasted and Fresh Tomato Pie
As soon as the first tomato blossom turns into a tiny green orb, people start calling Kinston restaurant Chef & the Farmer to find out if tomato pie is on the menu. If you have access to two different colors of tomatoes, combine them here—one for the roasted portion and another for the fresh. It's a nice visual touch. Get the recipe for Roasted and Fresh Tomato Pie »Tim Robison

Raw Oysters with Lemon Oil and Urfa Biber

raw oyster
You can do more with ​these mollusks than eat them raw. From broiling to frying, here are four ways to sharpen your shell game. Get the recipe Raw Oysters with Lemon Oil and Urfa Biber »Ted Cavanaugh

Braised and Caramelized Vietnamese Coco Pork Belly (Thit Kho)

thit kho
Coco Rico is a mild, coconut-flavored soda from Puerto Rico that is also used as an ingredient in Vietnamese cooking. If you can't find it, substitute the same amount of Sprite mixed with ¼ teaspoon of coconut extract. Get the recipe for Braised and Caramelized Vietnamese Coco Pork Belly (Thit Kho) »Allie Wist

Classic Margarita

Classic Margarita
This recipe proves that simple can be delicious. We recommend using Herradura Silver Tequila. Get the recipe for Classic Margarita »Matt Taylor-Gross

Salmon Ceviche with Avocado and Mango

Salmon Ceviche with Avocado and Mango
The combination of salmon and avocado, which Peruvians call palta, is still more common as a maki roll in Lima's sushi bars than it is in the city's cevicherías, but it's growing in popularity. Ravenna adds firm-ripe mango for its sweetness and acidity to harmonize with the rich, fatty avocado. Get the recipe for Salmon Ceviche with Avocado and Mango »Ted Cavanaugh