Salmon Ceviche with Avocado and Mango
TED CAVANAUGH
Recipes

Everything We’re Excited to Cook in August

Ceviche, tomato pie, and an excellent blueberry cocktail

By SAVEUR Editors


Published on August 1, 2018

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 »

Classic Margarita
Classic Margarita

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

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 »

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