September brings a beautiful transition—linger-soft days, fading summer fruits, and the first whispers of autumn spices. Think juicy cantaloupe draped in prosciutto, vibrant South Indian bean-and-yogurt soup, chaat-spiced cauliflower tacos, and punchy carrot raita with tempering of spices. In this month’s roundup, I’m sharing dishes that celebrate seasonal contrasts—from chilled tomato–basil summer pasta to bold, tangy tacos and light, fragrant lettuces layered with yogurt. Dive into and discover what’s brightening my kitchen this September.
Prosciutto e Melone (Prosciutto and Melon)
In every Provençal restaurant I visited this summer, a simple yet stunning dish of fresh cantaloupe and ham graced the menu—an ode to the region’s famous Cavaillon melon. This sweet, honey-scented fruit pairs effortlessly with the salty, savory notes of prosciutto or thinly sliced ham, creating a perfect harmony of flavors. The beauty of this dish lies in its simplicity; nothing else is needed. Just be sure to use the ripest cantaloupe and the finest prosciutto you can find. It’s a refreshing and elegant bite that captures the essence of summer in Provence. You will also see this dish in Italy during summer.
No-Cook Summer Tomato Sauce Spaghetti
This easy summer pasta recipe is savory with a hint of sweetness, and it makes the most of ripe, juicy tomatoes—no long simmering required. It’s the perfect way to enjoy bold tomato flavor without having to stir a pot of sauce over a hot stove. You’ll still need to boil the pasta, but the rest
South Indian White Bean Coconut Milk and Yogurt Soup
Indulge in this South Indian Herb White Bean Soup, a comforting bowl of creamy yogurt and luscious coconut milk, perfectly lifted by the bright, aromatic zest of curry leaves and cilantro. Using the signature “Reverse Tadka” method, I’ve layered bold, dynamic flavors that make it a welcome addition to the table at any time of
Özlem Warren’s Garlicky Zucchini and Carrots with Walnuts in Yogurt
This gorgeous dish is perfect on a hot summer day and I’ve eaten it with eggs for breakfast, directly slapped onto toast, or with flatbread. It’s also a great side for lunch or dinner as Turkish cookbook author and instructor, Özlem Warren writes in her book, Sebze (Hardie Grant, 2024). (Recipe printed with permission)
Carrot Raita with Tadka
Raita, the yogurt-based condiment that’s often seasoned with spices and herbs and served with rice or meat dishes in a variety of Indian cuisines, is refreshing and incredibly simple to make. For this carrot version, almost all of the spices are added as part of the tadka, an infused oil, which gives the raita an
Iceberg Salad with Tomatoes, Pancetta, Pork Floss, and Yogurt Dressing
While I’m usually a fan of bold greens like arugula and kale, there’s something about the crisp, refreshing crunch of iceberg lettuce that hits just right—especially in the heat of summer. This salad delivers precisely what you want when craving something light but still satisfying, with its juicy, crunchy texture that feels like a cool
Kachumber Salad
One of the most iconic salads served at Indian restaurants and made in homes; this salad is served as an accompaniment to a large meal. When in season, I toss in diced chunks of crisp pink radishes. If you don’t like cilantro, fresh dill or mint is delicious here. In addition to eating it as a side, I also love it with fried or roasted discs of papad/poppadum, just like tortilla chips and salsa.
Chaat Masala Cauliflower Tacos
Tossed and roasted with chaat masala and served with a cool herby yogurt sauce, these tacos pack a lot of flavor with minimum effort. Add your favorite garnishes to add your signature to these tacos. Use my special Chaat Masala Blend made with Oaktown Spice Shop to amp up the flavor.
Steak Sandwich with Chipotle Preserved Lemon Mayo
Michael loves steak in any form or shape. He’s also biased toward steaks in salads, sandwiches, burritos, and tacos. When we have leftover or extra steak (a rare occasion), I pair it with this chipotle preserved lemon mayo, briny pickled artichokes, and sweet peppers to bring out the flavors of the steak. The bring flavors add a spot of tangy brightness to the savory taste of the grilled steak. BTW, this mayo also goes great in roast beef sandwiches.
The Best Strawberry Basil Lemonade
It’s fascinating how something as simple as making a beverage like this drink involves plenty of science.
Always buy fresh produce in season to maximize and get the best flavors. When making drinks like this, I dice the fruit up, toss it with sugar, and let it sit for a bit. The sugar will dissolve and, via osmosis, draw out the flavors from the strawberries. If using herbs like I am with this bright and gorgeous basil, steep it in hot simple syrup to extract all those aromatics like you would a tea. Once you mix everything with the lemon juice and water, let it chill in the refrigerator and then strain and pour it out into bottles before carbonating.
No-Bake Mango Lime Cheesecake (NYT)
This creamy mango cheesecake has the unmistakable scent and taste of fresh limes and cardamom — and, best of all, it doesn’t require you to turn on the oven. Avoid using fresh mango pulp here: An enzyme in raw mango can prevent the gelatin from setting. (Canned mangoes don’t have that enzyme; it’s destroyed when