12 Recipes Our Editors Are Excited to Cook in September

Tomatoes, corn, and eggplant, oh my!

By Jess Eng
Published August 31, 2025
Overhead view of peach crisp served with ice cream

Serious Eats / Amanda Suarez

I grew up in San Francisco, where the weather hovers around 70°F (21°C) year-round. Moving to New York introduced me to a different rhythm: summers defined by cookouts, beach days, and people who won't stop insisting that warm weather is better. Though I'm admittedly not a fan of the heat, I love summer and all the produce it brings. I'm still chasing the last of the season's fruits and vegetables—cucumbers, zucchini, peaches, and eggplant—and cooking with them whenever I can.

Similarly, our editors want to savor the last of summer's bounty. This September, we're looking forward to sheet-pan chicken with bell peppers and cherry tomatoes, loading up on Concord grapes, and blitzing sweet corn into a creamy soup. Below, you'll find 12 editor-approved recipes that will keep you inspired in the kitchen this month.

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  • One-Pan Chicken Dinner With Summer Vegetables

    Grilled chicken with sauted vegetables and garnish on a plate

    Serious Eats / Jen Causey

    "This recipe from our Birmingham-based colleague, Craig Ruff, makes the most of summer produce with melty peppers and tomatoes, and adds depth with a dash of nutty sherry. This has weeknight dinner all over it." —Grace Kelly, senior editor

  • Peanut Butter Jelly Pie

    Peanut Butter & Jelly Pie

    Serious Eats / Debbie Wee

    "Before apple season takes over my kitchen, I savor the fleeting joy of Concord grapes. In the first few weeks each September, I make my peanut butter and jelly pie—a once-a-year tradition that turns these candy-like gems into something my whole family actually devours (a rarity in our house of four)."—Leah Colins, senior culinary editor

  • Corn Soup

    A spoonful of creamy corn soup with garnishes including herbs and toasted corn

    Serious Eats / Lorena Masso

    "Like our contributor Octavio Peña, I love all things corn. I don't think I've eaten enough corn this season—luckily, it's an easy fix, and I'll be making a big batch of Octavio's soup this weekend." —Genevieve Yam, senior editor

  • Baba Ghanoush Pasta

    Bowl of pasta with roasted vegetables and grated cheese

    Serious Eats / Amanda Suarez

    "My absolute favorite mezze is baba ghanoush. I never thought about dumping it into pasta until I tried this genius recipe from Laila. The dip coats the pasta incredibly well, lending its silky, creamy, and delightfully charred flavors to the mix. Served hot or cold, this is what I'm bringing to any remaining picnics of the season." —Jess Eng, associate editor

    Continue to 5 of 12 below

  • Honey Mustard Sheet-Pan Chicken

    Plated honey mustard chicken thighs with roasted vegetables and greens

    Serious Eats / Qi Ai

    "After so many years of reading and writing about food, I can usually skim through a recipe without it making my stomach growl. Not this one! Even clicking on the link makes my mouth start to water. Next time I make it, I'm going to double the marinade and keep some in the fridge—that way, it'll be even easier to make over and over again." —Ashlee Redger, Writer

  • Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo)

    Tapioca in coconut milk with mangos and rice flour balls.

    Serious Eats / Marvin Gapultos

    "I'm obsessed with chewy textures: mochi, rice cakes, boba, you name it. Tapioca's no exception. This porridge is my ultimate summer dream; creamy coconut milk and sweet mango bring tropical vibes I'm chasing all summer long, even though I'm already sweating it out in NYC." —Laila Ibrahim, associate culinary editor

  • Papaya Milk

    Two glasses of fruit smoothie next to half a papaya on a table

    Serious Eats / Amanda Suarez

    "I have two kids who are possibly not my children at all, but fruit bats who invaded my home and consume any and all fruit with unmatched levels of enthusiasm. I have got to make this easy Taiwanese papaya milk for them—the (optional) condensed milk makes it a special treat of the ice-cream-and-cookies variety, not just the fruit variety." —Daniel Gritzer, Editorial Director

  • Pickle Lemonade

    Glass of lemonade with a pickle spear lemon slices and a mason jar with pickles nearby on a wooden surface

    Serious Eats / Amanda Suarez

    "My colleague Grace created this recipe and I am VERY INTRIGUED. I wouldn't think twice about putting cucumbers in lemonade (like spa water, but more fun), so I'm down to try this creative twist." —Rochelle Bilow, editor

    Continue to 9 of 12 below

  • Corn Fritters

    Plate of southern corn fritters nearby a tray of fritters and a glass of beverage

    Serious Eats / Fred Hardy Jr., Prop Stylist: Josh Hoggle, Food Stylist: Chelsea Zimmer

    "I am, once again, just looking for any reason to cook with corn before it's too late. These crispy corn fritters sound delightful." —Genevieve

  • Lemon Water Ice

    A hand scooping lemon sorbet from a glass bowl with a blue spoon placed on a red and white striped tablecloth

    Serious Eats / Qi Ai

    "Look, the Birds are about to be back, the Phillies are stressing everyone out, and I'm fighting against everyone else who keeps insisting on PREMATURELY ushering in fall. So I will be making my favorite Philadelphian food editor's (Leah, forever and always) lemon water ice in protest to protect my end-of-summer peace. Remember, it's pronounced wooder ice." —Amanda Suarez, senior visuals editor

  • Peach Crisp

    Overhead view of peach crisp served with ice cream

    Serious Eats / Amanda Suarez

    "Sure, apple crisp is a fall staple, but we're still in summer (I tell myself repeatedly) and this season belongs to peach crisp. I'm grabbing fresh, juicy peaches from the farmers market and making a batch this weekend. Sorry to all the other summer desserts, but nothing else compares, especially when it's served à la mode." —Jess

  • Princess Cake

    A sliced Princess cake garnished with raspberries on a plate showing its layered interior filling and marzipan cover

    Serious Eats / Robby Lozano

    "I won't lie: I'm probably not going to make this recipe this month. I want to, though! I pitched this recipe. I love this recipe. The layers, the colors—it makes me happy just to look at it. So why not just bake it myself? Because it's my birthday this month. And when you're surrounded by brilliant cooks, shouldn't someone else be the one to make it for you? Am I being too much of a princess? Maybe. But isn't that the whole point of this cake?" —Kelli Solomon, senior social media editor

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