Now that the September issues of Gourmet and Bon Appetit are sitting on my dining room table still wrapped in their cellophane until I'm prepared to admit the existence of fall (I'm happier about it now that the weather's cooled and my windows are open, and my A/C off, for the first time in weeks), I figure I'd better do a quick recap of some of the best August recipes -- the ones I'll cook again before all that lovely produce disappears (or would, anyway, if I weren't spending decent chunks of the next three weeks on the road):

It's all about tomatoes. This garlicky tomato sauce simmers on the stove almost effortlessly and makes a simple, lovely dinner over a bowl of noodles with a green salad on the side. This is one that I'll definitely make once more and freeze immediately for a reminder of juicy fresh tomatoes a month from now, when the farmers' market stands are filled with squash.

These vodka-spiked tomatoes are festive, colorful and easy; a perfect party hors d'ouevre. I have mixed feelings about the tomato-and-corn pie -- yes, its delicious, but wouldn't wouldn't be when it incorporates these ingredients? Bottom line, this would be a lovely dish for lunch for brunch with company, when just steaming corn on the cob, slathering it with butter and salt, and eating it over the sink while the salty butter drips down your chin is inappropriate. Even still, I'm more inclined to chop corn, tomatoes, maybe a pepper or two and some shallot into a quick succotash-type saute, and slather it with a fabulous basil vinaigrette.

On the fancier side, Bon Appetit's celebration of Julia Child's birthday (and the Nora Ephron flick) are a wonderful introduction to her cooking. The ratatouille is a fabulous use of the eggplant and zucchini that will still be plentiful for a few more weeks, and the poulet saute with its creamy, lemony, hollandaise-y sauce is simply exquisite. Mastering it will make you feel truly accomplished, and like you're sitting outside a bistro in Lyon. For more French inspiration, these halibut brochettes with their lavender-infused spice mixture make good use of those cute little multicolored peppers at the market.

What would summer be without ice cream? These lemony ice cream sandwiches, with their chewy, lightly sweet crust and their fresh blueberry compote, are shockingly easy for something that looks so slick. And this fresh strawberry ice cream is unctuously creamy, with just the right amount of fresh-fruit chunkiness and a pleasingly pink color.