It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, click here.
October 31
I do most of the cooking at home, but whenever a print issue of Bon Appétit arrives, my wife immediately starts tagging pages with assignments for me to fit into our schedule. The first one she dog-eared in our recent restaurant issue was Komal’s is-it-or-isn’t-it cake, pan de elote. As someone who tends to shun desserts that are too sweet, this is an almost perfect item. The cornbread (or some may say cake) itself has no sugar beyond the can of condensed milk, which allows for the puréed sweet corn kernels to shine through. And the corn-sweetened whipped cream is a spot-on rich addition. —Noah Kaufman, senior commerce editor
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This week, I busted out my tortilla press to make my go-to labor of love meal: enchiladas. You can taste the creativity and work in the final result. Start with charred chiles, kneaded and pressed corn tortillas (but no shame if you buy premade ones), and incorporate fillings from beans in your pantry to any veggies in your fridge. I like the aromatic, spicy salsa verde from these Vegetarian Enchiladas to compliment the bubbling melty cheese on top and tender greens and beans within. Two things I always do with enchiladas: choose an end-piece to get an extra-crispy bite, and make enough for leftovers. —Jaia Clingham-David, research fellow
A former editor once wondered if he could have a homemade cake on hand at all times. And while it’s a dream I’ve yet to fulfill, former BA staffer Claire Saffitz’s Lemon Cake With Fruit would be a good place to start. For one, it’s adaptable: It’s based on Marian Burro’s famed plum torte that ran for so many years in The New York Times, so you could certainly use plums as the titular “fruit.” But you could also fold in a handful of raspberries, chunks of mango, pitted cherries, or grapes. I recently made a version with quartered baby Asian pears and jewel-toned plums as fall offers us both of these beauties—and because when I’m left with ambiguity, I tend to do too much. It sure was delicious though. —Joe Sevier, senior editor, cooking & SEO
I have a dear friend who’s both gluten-free and dairy-free—alas, a challenge for a cook like myself who would eat a wedge of funky cheese for breakfast, lunch, and dinner, if it was socially acceptable (and didn’t destroy my sensitive tummy). This week, I was faced with the task of cooking her dinner. After scanning the Bon Appétit archives, I remembered this gem from former test kitchen editor Kendra Vaculin. The whole thing comes together in one-pot (thank you, Kendra); you start by browning chicken pieces (I used thighs), and take them out when the surface forms a golden craggy crust. You then add in aromatics along with smoked paprika, cumin, and rice—in this moment, the grains become ladened with precious schmaltz. A hit of vinegar, some broth, and the chicken returns to the lidded pot to finish cooking with the rice. The icing on the cake? A zingy and buttery olive gremolata that I snuck many spoonfuls of before dinner was ready. —Nina Moskowitz, associate editor, cooking
October 24
Former test kitchen editor Kendra Vaculin’s very verdant riff on pasta e fagioli, Green Pasta e Fagioli, is the kind of hearty, satiating dinner I crave when the weather turns chilly. I honestly don’t really enjoy kale unless it’s cooked or very well-massaged in a salad, but this recipe transforms the famously fibrous leaves into silky and tender ribbons I’ll eagerly ladle into my bowl. And the striking green broth is cleverly made with boiling water and raw kale blitzed in a blender, saving you time and dishes. Packed with nutty whole wheat pasta and creamy canned white beans, it’s on regular rotation in my kitchen from now til the (eventual) snow thaws. —Kelsey Jane Youngman, senior service editor
I recently came into an unexpected wealth of Medjool dates by way of food director Chris Morocco, who, after receiving a large shipment of them from Rancho Meladuco, generously bestowed the boxes on the Bon Appétit staff. The same day, I put 10 of them to use in an easy dessert I’d been keen to try: chocolate covered dates filled with almond butter. I bisected the dates, removed the seed, filled them with a spoonful of nut butter, and, after a quick chill in the freezer, dipped them in chocolate and showered the lot with Maldon sea salt. The process was both easy and meditative, and the results were delicious. My roommates depleted the stash nearly immediately and enthusiastically requested more. Though I’d planned to direct some of my date stash to this chicken recipe, every last one ended up cloaked in chocolate and filled with almond butter. —Li Goldstein, associate newsletter editor
I must be reaching an advanced age because last week I was unreasonably excited by chicken soup for dinner. To say the thought of it got me through the last two hours of my workday is, sadly, not a lie. I made Eden Greenspan’s version because the addition of dried fenugreek makes it particularly fragrant. The potatoes were so soft they were fuzzy around the edges, and I disassociated as I ate a bowlful alongside another senior citizen food: cigar length breadsticks. —Shilpa Uskokovic, senior test kitchen editor
I won the food writer-lottery, by which I mean, I found a KitchenAid stand mixer for cheap at a garage sale. To celebrate our luck, my girlfriend and I broke in the new appliance by making a batch of yeasted cinnamon rolls following Claire Saffitz’s recipe. Her technique incorporates a tangzhong (a mix of milk and cooked flour similar to a roux) that helps the final product turn out light and pillowy. We let the dough rise overnight and baked the rolls in the morning ahead of breakfast, served with a generous layer of cream cheese icing. —Alma Avalle, editorial operations associate
With a definitive and unmistakable chill in the air this week, a steaming bowl of brothy goodness called out to me. About a year ago, commerce writer Alaina Chou developed what I consider to be the ideal dish to scratch this itch: Green Curry Coconut Cod. Her recipe, the result of her contribution to Bon Appétit’s Feel Good Food Plan, features a vibrant, punchy sauce which acts as the poaching liquid for tender cod filets. She would be the first to tell you that its richly developed flavor is largely thanks to store-bought Maesri curry paste, a staple in the Test Kitchen pantry. While the curry paste is non-negotiable, the recipe is otherwise riffable, so feel free to swap cod for haddock like I did, or omit the chile if you don’t want an additional kick. —Carly Westerfield, associate manager, audience strategy
October 17
With the very last in-season tomatoes, I made Claire Saffitz’s harissa-kissed sheet pan meatballs with feta and chickpeas, but instead of chicken, I used pork. This recipe uses the salty brine from feta cheese, which I would typically dump down the drain, to flavor the meatballs. Harissa also does some heavy lifting, adding a subtly sweet heat. For a hearty accompaniment, I made farro in my rice cooker. It turned out to be a relatively low-lift dinner, with extra servings for the week. —Urmila Ramakrishnan, associate director of social media
I dove into fall by returning to an old favorite, Paul Kahan’s marinated mixed roasted and charred vegetables. I had a random assortment of Hakurei turnips, red- and purple-skinned potatoes, and carrots, and even added in a fennel bulb, in an effort to do a fridge cleanout before leaving town for a few weeks. In the final 10 minutes of cooking, I threw some oiled mustard greens into the pan too. I piled it all on a platter, doused it with a lemony yogurt sauce, and topped the dish with store-bought pickled cauliflower. It was not only a great way to use up my bounty, but also a celebration of autumnal produce. —Joe Sevier, senior editor, SEO & Cooking
I had the joy of cooking through Camélia’s Sweet Potato Gratin in the Test Kitchen before Bon Appétit’s restaurant issue was published, and let me tell you: it’s good. So good that I made it once more at home when I had some friends over. Japanese sweet potatoes are creamier, sweeter, and far more exciting than your typical orange variety, and they’re what gives this gratin its silky texture without having to use any cream at all. I served mine alongside a roasted chicken and everyone raved about it. If you’re looking for a fun autumnal side to serve at the holidays (or any day of the week), I highly recommend it. —Jesse Szewczyk, senior test kitchen editor
If you want unsolicited advice about which chili recipes you should have in your back pocket, you’ve come to the right place. Former BA staffer Kendra Vaculin’s White Chicken Chili is one such gem, a workhorse of a recipe great for busy weeknights. White chicken is, of course, its own subset in the chili-category and my favorite of them all. Kendra’s version features bouncy ground chicken, tender white beans, and pantry-friendly green chiles. It’s dairy-free, but I welcome a dollop of sour cream. And with football season upon us, you might just want to double the recipe for the perfect game day watch party contribution (it makes enough to fit a standard-sized slow cooker). —Hana Asbrink, deputy food editor
October 10
I’ve banned the word authentic from my personal lexicon (emphasis on personal!). Plenty of ink has been spilled on the subject as it relates to recipes and cuisine—the discourse is out there for those who want to engage in it. I’m writing this to get ahead of anyone dropping into my inbox to cast aspersions about something I am authentically (ahem), genuinely excited to cook and share: Filipino spaghetti. October is Filipino American History Month (FAHM), marking the first recorded arrival of Filipino immigrants to what is now the US in 1587. This recipe for an iconic Filipino celebration dish, from food writer Amelia Rampe, is an excellent rendition for those unfamiliar with the sweet-tangy classic. You can find me in the kitchen tweaking my own recipe, as I prefer a bit more spice and heat to balance out the banana ketchup (yes, banana ketchup) in the tomato sauce, but this dish will always taste of home and family. —Joseph Hernandez, associate director of drinks and lifestyle
I don’t know anything about football, but I do know a thing or two about making a good game day snack. In honor of the season, I whipped up my Tater Tot Chaat. Rather than using boiled potatoes like the ones you’ll find in traditional chaat, I opt for crisped up, seasoned tots. What you get is a snack bursting with flavor and texture. The chutney can be altered to your pleasing—if cilantro tastes like soap to you, double the mint. I like using both which serve as a bright and vibrant counterpart to the creamy yogurt and tangy tamarind. —Urmila Ramakrishnan, associate director of social media
These chewy, crispy, dare I say lightly savory Chocolate Chip Cookies With Olive Oil and Sea Salt have been calling my name since senior test kitchen editor Jesse Szewczyk started working on the recipe in the test kitchen several months ago. And since there are no more test batches of cookies for me to sneak home, I finally baked them for myself. (A quick note: I planned to share them with some vegan friends, so I made sure to use organic sugar and vegan dark chocolate, but they work equally well with standard sugar and bittersweet chocolate if desired.) They are so good. The cookies stay moist and tender for days without going greasy, are packed with grassy olive oil flavor that plays beautifully with fruity, rich dark chocolate, and the toasted flour lends each bite a warm, almost nutty taste. The best part? I didn’t even have to remember to soften butter the night before. —Kelsey Jane Youngman, senior service editor
This week’s mission: turn my circle of beet-hating friends into beet lovers. You have to start the skeptics with roasted beets––not canned, cold, or raw––so senior test kitchen editor Shilpa Uskokovic’s Sheet-Pan Pierogies and Beets felt like a great choice. The oven helps bring out the natural sugars of the veg, which downplays any woody notes some people may dislike. Shilpa skillfully pairs the beets with warm pierogies, because who can say no to those precious pockets of fluffy potato. As they cook, the pierogies take on a softly crisp exterior. A dollop of sour cream, wisps of dill, and a light sprinkle of Everything Bagel Seasoning (because I was out of standalone poppy seeds) all elevate the dish. The result: a warm, salty-sweet meal that successfully won over my group. —Jaia Clingham-David, research fellow
October 3
This was the summer I became a person who likes summer. I don't know if it’s because I spent a lot of it in air-conditioning, but for the first time summer didn’t feel like a soupy slog I simply had to endure. I embraced the sweat running down my back, relished the late sunsets, and enjoyed every farmers market. I am fully in denial that it’s over, and just this week bought four pounds of zucchini to make me feel better. I made zucchini keftedes for dinner to use up my hopefully-not-last-of-the-season stash. Eyeballing almost everything, I definitely skipped the mint (because I hate it so) and used olive oil instead of canola for frying. The breadcrumbs are a genius touch—the reason, I believe, these fritters are juicy and tender rather than gummy and soggy, the way fritters bound with flour tend to be. They were gone a little too soon, just like my first favorite summer. —Shilpa Uskokovic, senior test kitchen editor
I sliced my last bunch (perhaps for the year?) of tiny heirloom tomatoes thinly to layer onto mascarpone-slicked puff pastry, a nod to a late-summer classic from The New York Times. My version had some tweaks, but I think the similarities are obvious. I layered in whisper-thin wedges from a quarter of a red onion, dusted it with ancho chile flakes, and drizzled the whole thing with olive oil that I’d infused with a grated garlic clove. When the tart emerged from the oven, edges puffed, I dolloped on mounds of cottage cheese, doused with more olive oil, and sprinkled it with a shower of chopped cilantro. Ah, summer. We barely knew ye. —Joe Sevier, senior editor, SEO and cooking
When I cook fish at home, I usually default to salmon. It’s not too pricey and widely available (plus there are enough salmon recipes to fill up a whole year of meals). But I also love branzino. I’ll always order it at a restaurant, and every time I make it I’m reminded how delicious it can be with just salt, pepper, lemon, and some herbs. The branzino this week was extra special because it came from Seatopia, a sustainable seafood subscription box, and was incredibly high-quality. I crisped up the skin and served it simply with a salsa verde, the last of the season’s farmers market tomatoes, and farfalle pasta. Most definitely the best Monday night supper I could dream up. —Kate Kassin, editorial operations manager
For the very first time in my life, I grew tomatoes. I watched a lot (I mean a lot) of YouTube videos, spoke to anyone I could at the community garden for advice, and got my hands dirty. The reward: plump beefsteak tomatoes. This is the gift that keeps on giving—even in the first week of October I’m still getting the love apple straight from the vine. I’ve eaten them straight up, on sandwiches, and the latest, in this Orechiette Salad With Halloumi Croutons from Yossy Arefi. Buttery fried cubes of Halloumi cheese get mixed with cooked pasta, Persian cucumbers, red onion, tender greens, and, of course, juicy tomato chunks. When tossed with a simple vinegary dressing, all of the flavors sing. —Nina Moskowitz, associate editor, cooking
The best cookie hack? Make a double batch of dough, portion it out into balls on a sheet pan, freeze for about 10 minutes so they won’t stick together, then store in a resealable plastic bag in the freezer. This way they’re ready to be baked off whenever I get a hankering for sweets. I’ve been making a different cookie recipe each week in my quest to be a more confident baker. I’ve learned about dough hydration, melted butter versus softened, and so much more. This recipe has been on my want-to-make list for a while now—I’m toffee’s biggest fan. After making these, I’m not sure I’ll want to try another recipe. Skor bars are a nonnegotiable addition; the cookies have the perfect toffee-to-chocolate ratio and wonderful texture. —Urmila Ramakrishnan, associate director of social media
