Recipes & Menus

All the Recipes From Bon Appétit’s Sports Issue

We’ve got chocolate-date bran muffins, sheet-pan chicken souvlaki, and salmon with sizzle nut salsa.
Boneless skinless chicken thighs tossed in oregano cumin sugar black pepper and salt and roasted on skewers on a sheet...
Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Kelsi Windmiller

The September magazine issue of Bon Appétit is all about sports. We’ve got suggestions for how to fill your gym bag with nutrition aids—think electrolyte drinks, and protein bars. We’re also exploring the rise in women’s sports bars and restaurant workers trading shift drinks for run club. But, of course, food is fuel, and we’re sharing a lineup of new, nourishing recipes.

Our Test Kitchen collaborated with nutritionists to create nutrient-dense recipes for breakfast, lunch, and dinner. Start with these fiber-loaded Chocolate-Date Bran Muffins. Though the recipe leans on Medjool dates and almonds, you can use any combination of dried fruit and nuts. Then make this salmon with a spicy sizzled nut salsa. It’s a showstopping main fit for celebration. And for an after-dinner treat, we’ve got a stovetop crisp, made with a medley of ripe summer berries and topped with a brown sugar streusel.

If you need fresh weeknight meals, your search ends here. Make this Sheet-Pan Chicken Souvlaki served with fresh tomatoes and tangy feta. And add this Salt-and-Pepper Shrimp With Crispy Polenta to your list. The frizzled polenta cubes even converted food director Chris Morocco, the biggest store-bought polenta skeptic out there. Keep reading for all the recipes from our September issue.

Not a subscriber yet? Subscribe here for Bon Appétit’s gorgeous print issues and access to our Epicurious app with its thousands of easy and reliable recipes.

  • Shrimp sauted cubes of polenta sliced scallions and diced fresno chilies tossed in salt pepper and sugar.
    Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Kelsi Windmiller
    1/15

    Salt-and-Pepper Shrimp With Crispy Polenta

    Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.

    Get This Recipe
  • Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Kelsi Windmiller
    2/15

    Crispy Salmon With Avocado Sauce

    You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

    Get This Recipe
  • Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Kelsi Windmiller
    3/15

    Marinated Artichoke and Pancetta Pasta

    Salty pancetta and briny marinated artichokes are a perfect match in this luscious pasta featuring pantry-friendly ingredients.

    Get This Recipe
  • Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Kelsi Windmiller
    4/15

    Sheet-Pan Chicken Souvlaki

    Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

    Get This Recipe
  • Photo by Travis Rainey, Food Styling by Liberty Fennell, Prop Styling by Gerri Williams
    5/15

    Beergarita

    The beergarita perfectly encapsulates laid-back summer sipping in a single pitcher, combining the familiarity of a margarita with the effervescence of beer.

    Get This Recipe
  • Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Kelsi Windmiller
    6/15

    Zaru Soba (Cold Buckwheat Noodles)

    Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.

    Get This Recipe
  • Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling Christine Keely
    7/15

    Chicken Breakfast Sausages

    Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.

    Get This Recipe
  • Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling Christine Keely
    8/15

    Chocolate-Date Bran Muffins

    Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.

    Get This Recipe
  • Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling Christine Keely
    9/15

    Salmon With Sizzled Nut Salsa

    A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

    Get This Recipe
  • Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling Christine Keely
    10/15

    Summer Berry Stovetop Crisp

    This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.

    Get This Recipe
  • Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling Christine Keely
    11/15

    Green Pasta e Fagioli

    This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.

    Get This Recipe
  • Photograph by Elliott Jerome Brown Jr. , Prop Styling by Emma Ringness, Food Styling by Mieko Takahashi
    12/15

    Green Curry Coconut Cod

    Curry paste, coconut milk, and fresh spinach yield a vibrant sauce for tender fish.

    Get This Recipe
  • Prop styling by Tim Ferro, Food styling by Taneka Morris, Photo by Isa Zapata
    13/15

    Easiest Meatballs

    We stripped these Italian-style meatballs down to the most essential elements for weeknight realness.

    Get This Recipe
  • Photo by Travis Rainey, Food Styling by Liberty Fennell, Prop Styling by Gerri Williams
    14/15

    Blueberry Muffin Baked Oatmeal

    A nourishing, cozy breakfast you can throw together with fresh or frozen berries.

    Get This Recipe
  • Photograph by Isa Zapata, Food Styling by Eliza Mozer
    15/15

    Mango and Greens Smoothie

    This green smoothie gets its kick of nutrients from a heap of spinach or kale and its energizing tropical vibes from coconut water.

    Get This Recipe
Read More
Our Favorite Gregory Gourdet Recipes
From curried chickpeas and baked eggs to a watermelon berry salad.
29 Fresh Cilantro Recipes That Prove It’s More Than a Garnish
Cilantro-lime rice, fresh spring rolls, herb-infused margaritas, and more.
29 Yogurt Desserts That Are Tangy, Sweet, and Delicious
Like peach yogurt semifreddo, apple pie smoothies, golden yogurt cake, and more.
37 Fruit Pies to Bake Year-Round, From Summer Peach to Winter Citrus
Crumb-topped strawberry-rhubarb, sheet-pan pineapple curd, cheddar-crusted apple, and more perfect pies for every gathering.
The Most-Saved Recipes in the Epicurious App This Week
Like blueberry muffins and cold brew plum iced tea.
The Most-Saved Recipes in the Epicurious App in July
Like herby chicken kofta meatballs and grilled Peruvian chicken.
The Best Omelet You’ll Ever Make (Restaurant-Quality)
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best French omelet at home. From a perfectly whisked yolk to cooking it before it colors, follow Frank’s guide to get creamy, fluffy French omelets at home.
Pro Chefs Blind Taste Test Every Veggie Burger
Chefs Alexandra Shytsman, Priyanka Naik, and Lourdes Castro are used to thinking outside the box when it comes to cooking; however, today on Epicurious, we’ve asked them to give us their unfiltered, honest reviews of some prominent veggie burgers found on supermarket shelves. Which veggie burgers pack the most bang for your budget, and which should you avoid at all costs?
10 Chefs From 10 Countries Make Toast
Ever wondered how toast is enjoyed around the world? Epicurious brings together 10 chefs from 10 different countries to showcase their unique interpretations of this classic dish. From sweet French Toast to Italian Bruschetta, discover how cultures around the world transform a simple slice of bread into something mouthwatering.
Cheese Expert Tastes the World’s Stinkiest Cheeses
Join cheese expert Liz Thorpe as she dives nose-first into some of the world’s stinkiest cheeses. From pungent blue varieties like Roquefort and Cabrales to aromatic washed-rind cheeses like Taleggio and Emmentaler, these intensely flavored selections are not for the faint of heart. Discover the science behind the stink, what makes these cheeses so unique, and why cheese lovers can’t get enough of them.
4 Levels of Fajitas: Amateur to Food Scientist
We challenged chefs of three different skill levels–amateur Desi, home cook Lorenzo, and professional chef Saúl Montiel–to make us their take on fajitas. We then asked expert food scientist Rose to explain each chef's choices along the way. Which fajitas do you want to tuck into first?
All the Recipes From Bon Appétit’s Sports Issue
We’ve got chocolate-date bran muffins, sheet-pan chicken souvlaki, and salmon with sizzle nut salsa.