I Tried Every Recipe in the New Bon Appétit Summer Issue

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Okay, so I finally got my hands on the June 2026 Bon Appétit summer issue. I’ve spent the last week sweating over my stove because I just had to know if these Bon Appétit summer issue recipes were actually worth the hype. Some of them? Total game-changers for my weekend cookouts. Others? Honestly, a bit of a headache for a Tuesday night. I’m going to break down exactly what you should be making, what you can skip, and where you’re going to waste your money at the grocery store.

The Grilling Recipes That Actually Work

The cover star this month is that charred skirt steak with the chimichurri-adjacent herb sauce. I grabbed my meat at Costco—because buying bulk is the only way I survive summer—and the marinade ratio is spot on. You need to use Diamond Crystal kosher salt here. If you use Morton’s, you’re going to ruin it because it’s way too salty. The char on the outside was perfect after about 4 minutes per side over high heat. It’s smoky, bright, and honestly, I ate half of it standing over the sink. Don’t skip the resting step, even if you’re starving. It makes a massive difference in the texture of the steak. It’s juicy perfection, trust me.

Is the skirt steak marinade too complicated?

Not at all. It’s mostly just chopping fresh herbs—parsley, cilantro, and mint—and whisking in a decent olive oil. I used the Kirkland Signature organic oil. You don’t need fancy stuff here. Just make sure you zest the lime properly because the acidity is what cuts through the fat of the beef. It takes about 15 minutes of prep and 10 minutes of cook time. Total cost was around $22 for a family-sized portion.

The Vegetable Sides You’ll Actually Finish

There’s a blistered snap pea recipe with toasted sesame seeds that I’m obsessed with. I picked up the peas at Trader Joe’s, and honestly, they were super fresh. The recipe says to sauté them for 3 minutes, but I found 2 minutes is plenty if you want that satisfying crunch. You have to watch the sesame seeds like a hawk, though. They go from perfectly toasted to burnt trash in about 10 seconds. I ruined the first batch because I got distracted by a text message. Don’t be me. Keep your eyes on the pan. It’s an easy win for a side dish.

Can I swap the snap peas?

You could probably use green beans, but the texture won’t be the same. The snap peas provide this sweet, fresh pop that works so well with the savory soy-ginger glaze. If you’re lazy, just steam them, but you’ll lose that lovely charred flavor that makes the dish interesting. It’s worth the extra effort of the high-heat sear.

The Dessert Situation: Skip or Keep?

Look, the stone fruit galette looked beautiful in the magazine, but the crust recipe is a nightmare. I’ve made dozens of pies, and this dough is just too hydrated. It turned into a sticky mess on my marble counter. If you make it, use 2 tablespoons less water than they suggest. I ended up adding nearly a cup of flour just to get it rollable. The peaches were great, though. I got a huge bag from the local farmers market for $8. Just keep the galette rustic—don’t try to make it look like a professional bakery item or you’ll just stress yourself out.

Is the galette worth the hassle?

If you love baking, sure. If you just want dessert, buy a premade crust from the store and focus on the fruit filling. The filling is 10/10 delicious with a bit of cardamom and brown sugar. It’s the perfect summer treat when it’s topped with a scoop of vanilla bean ice cream.

The Refreshing Drinks You Need Now

The cucumber-mint cooler is the only thing getting me through this heatwave. It’s essentially a fancy lemonade with a cucumber puree base. I used my Vitamix to get the cucumber really smooth, but a regular blender works fine if you strain it through a fine-mesh sieve. You don’t want chunks of cucumber in your drink. It’s refreshing, low-effort, and looks great in a glass. I made a batch for $5 total. It’s way better than buying those overpriced sparkling waters at the store. It’s honestly the best thing in the whole issue.

Should I add alcohol?

The recipe doesn’t call for it, but a splash of gin or vodka makes it a killer cocktail. I tried it with a bit of Hendrick’s gin, and it was perfect for a Saturday afternoon on the porch. Just keep it simple and don’t overthink the ratios.

⭐ Pro Tips

• Always measure your Diamond Crystal kosher salt by weight if you have a scale; it’s 3g per teaspoon.
• Save $4 by buying your herbs in the larger clamshells at Costco instead of those tiny $3 plastic containers at the supermarket.
• Don’t skip the ice bath for the snap peas if you aren’t serving them immediately; they’ll turn gray and sad if you don’t.

Frequently Asked Questions

Final Thoughts

The June 2026 issue is solid, even if the baking section needs a bit of a reality check. Stick to the savory stuff and the drinks, and you’ll have a great summer lineup of meals. Grab some fresh produce, fire up the grill, and don’t be afraid to tweak the recipes to fit what you actually have in your pantry. Now go get cooking and let me know how that steak turns out!