Bon Appétit magazine has released its annual restaurant issue this week, featuring a slate of recipes from chefs across the country. The September 2026 edition includes dishes such as a crunchy vegetable salad, cheeseburger fried rice, and apple fritters. These recipes are presented as accessible options for home cooks seeking to replicate restaurant flavors as autumn begins.
The issue comes at a time when many New Yorkers are shifting routines for fall. Grocery stores on the Upper West Side reported higher sales of apples and root vegetables on Wednesday, a trend some attribute to the changing season and the influence of new recipe features. At Essex Market on Thursday, shoppers picked through late-summer greens and early local apples, some carrying magazine tear-outs for reference.
Several of the highlighted recipes draw on familiar diner and comfort food themes. The cheeseburger fried rice, for example, merges classic American and Asian flavors, reflecting a broader trend seen on menus in the city’s casual spots. Meanwhile, apple fritters are already appearing at bakeries in Williamsburg and Astoria, ahead of the peak apple harvest later this month.
While the magazine’s recipes are designed for home kitchens, some local chefs note that the line between restaurant and home cooking has blurred. "People want to cook what they eat out," said Rafael Jimenez, chef-owner of a small bistro in Clinton Hill. "But they also come in asking for what they saw in magazines. It goes both ways."
The full collection of recipes can be accessed on the Bon Appétit website. Readers can expect instructions geared toward home cooks, with an emphasis on seasonal produce and familiar flavors for early autumn.