#vegetable-dishes

#vegetable-dishes

In our August magazine issue of Bon Appétit, we focus on summer's last moments with container-friendly crops, recipes, and highlights from local chefs and writers.

Barbecuing doesn't always have to mean burgers and bangers. On hot days, I fancy zingy flavours and crunchy veg.

"Perhaps I'll use those tiny orbs in Ali Slagle's one-pot tortellini with prosciutto, where they'll add pops of velvety sweetness next to the bits of salty cured pork in the creamy sauce."