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What the Bon Appétit Staff Cooked This Week

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What the Bon Appétit Staff Cooked This Week


November is all about the ramp-up to holiday season, and we’re excited for cozy, comforting autumnal favorites like cranberries, root veggies, and pumpkin. In this weekly digest, our team shares the recipes we cook for fun—outside of BA HQ—as we embrace the joys of fall cooking. Check back every Friday for more November favorites.

November 18

Crispy-Chewy Sheet-Pan Gnocchi

From our deputy food editor Hana Asbrink, this is one of the easiest, tastiest dinners I’ve made in a while. You chop up some vegetables while the oven preheats, then throw everyone onto a sheet pan with store-bought, shelf-stable gnocchi. While that roasts, shake up a tangy soy dressing—takes three minutes, if that—leaving you plenty of time to catch up on whatever chores you’ve fallen behind on (folding laundry for me, always folding laundry for me). —Emma Laperruque, senior cooking editor

A plate of SoyDressed Gnocchi and Mushrooms roasted on a sheetpan

Skip the boil on pantry-friendly, pre-packaged gnocchi. Roast them and you’ll be richly rewarded with a chewy-on-the-inside, crisp-on-the-outside texture.

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Hefty, Hearty Butternut Squash Lasagna Pie

This Yotam Ottolenghi recipe for butternut squash lasagna pie doesn’t seem like it should work. You put 10 cups of baby spinach, an entire sliced squash, half a box of broken lasagna noodles, basil, and cheese in the largest bowl you own, and toss it all in what seems like a paltry amount of sauce. (The sauce recipe calls for a jar of red peppers, but I swapped in a can of fire-roasted tomatoes instead.) It felt improbable that all this would fit in a 9-inch springform pan and that the raw noodles would emerge toothsome. But fit it did, with a little jamming, and underneath the lid of aluminum foil, the veggies gave off enough moisture to cook the noodles until perfectly al dente. The cap of garlicky béchamel on top looks like icing on a cake and serves the same function—a creamy contrast to the layers below. —MacKenzie Chung Fegan, senior commerce editor

Herby, Creamy, Lemony Chicken Dinner 

Okay, I’m going to lie a little bit for this feature: I didn’t make deputy food editor Hana Asbrink’s zhug-marinated chicken thighs, but I did eat them after my husband cooked them. A neighbor gifted us her homemade zhug, left over from a dinner party, and this seemed like an easy and fun way to use it. Ours took slightly longer to cook—our broiler is maybe not as hot!—but the result still had wonderful flecks of crispy char. We used leftovers for sandwiches slathered with yogurt sauce and lemon: a creamy, bright, and herbaceous second-day meal. —Serena Dai, editorial director

Platter of chicken on white tablecloth.

Store-bought zhug and your broiler are the shortcuts to juicy, charred chicken without a grill.

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Any-Weather Chicken Noodle Soup

Last Saturday, I was out early. It was so cold and, in my rush to get out the door, I forgot to check the weather. After playing a vigorous round of indoor tennis, still thinking it was cold out, I shopped for ingredients to make the chicken noodle soup from the pantry cookbook, Ottolenghi Test Kitchen: Shelf Love.  But even as I was making it, I could feel the humidity thicken as if mimicking the thickening going on in the simmering pot. As I was removing the skins from the tomatoes, I started to worry. Given the humidity, who is going to want soup—even soup that smells this good? When I woke up on Sunday morning and looked at the temperature, all concerns evaporated. The pendulum had swung in the other direction, with the weather dipping into the upper 30s. It was freezing. But I had my answer as to who would want soup: the whole household. —Dawn Davis, editor in chief

Ottolenghi Test Kitchen: Shelf Love

Classic, Comforting Red Sauce

After recovering from a bout of the flu this weekend, I reemerged with a ravenous craving for classic red sauce over pasta, at its pared down best. I turned to this simple recipe, and made it a step simpler by using the canned crushed tomatoes I had on hand. Rigatoni, slow-simmered marinara sauce, a drizzle of good olive oil, and a knob of parm grated over the bowl revived me after a weekend of sipping chicken broth from a deli container. I stashed the leftover sauce in the freezer for whenever the craving strikes next. —Antara Sinha, associate cooking editor

Image may contain Food Dish Meal Pasta and Bowl

The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.

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November 11

Herby, Bright Stuffed Cabbage

I riff on this perfectly homey Andy Baraghani recipe whenever I have a pretty head of cabbage in my fridge and want to spend some contemplative time in my kitchen. Blanching each leaf, assembling the filling with whatever herbs and extras I have lying around (this week: dill, basil, feta, and pistachios), rolling everybody up and topping each with a little butter hat before steaming—it’s a meditative process I return to again and again, with a delicious reward. —Kendra Vaculin, associate food editor

Stuffed Cabbage With Lemony Rice and Sumac recipe

Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac. 

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Thanksgiving Trial Run Brussels Sprouts

Thinking through what sides will be a hit at the Thanksgiving table in a couple weeks and what veggies I could put on the table this week, vegetables that my son will actually eat, I decided upon Peter Som’s delicious Roasted Brussels Sprouts With Gochujang Brown Butter. Roasted brussels sprouts are tossed in a glaze made from gochujang and maple syrup, and finished with scallions and a handful of toasted walnuts (optional). Quick and autumnal, the dish’s dynamic combination of sweet and spicy notes satisfies the palette in multiple ways. —Dawn Davis, editor in chief

Election Night Grilled Chicken

I woke up on Election Day morning with two priorities in mind: to vote and to have a spatchcock chicken for dinner. But it couldn’t be just any chicken for my Tuesday night supper. It had to be the Gai Yang (Grilled Coriander and Garlic Chicken) from John Chantarasak’s new cookbook Kin Thai. Before heading to the polls, I placed the chicken, which I bought already spatchcocked, in its herby, fish-sauce-scented marinade. It married beautifully with some sticky rice, carrots, and baby bok choy that I roasted in the remaining marinade, and a sprinkle of chopped scallions and jalapeños. —Kate Kassin, editorial operations associate

Kin Thai: Modern Thai Recipes to Cook at Home

Creamy Butternut Squash Pasta With Sage and Walnuts

I riffed on this New York Times pasta to use up an acorn squash that had been neglected for far too long. It was creamy, comforting, and the process of roasting whole squash, sizzling sage, and toasting nuts (I used hazelnuts instead of walnuts because of an allergy) made my apartment smell like peak autumn. No overpriced, seasonal candle would compare. And, lucky me, I had plenty of leftovers for lunch the next day. —Antara Sinha, associate cooking editor

Toasty, Nutty Brown Butter Rice Crispy Treats

I am a loud and proud #ShilpaStan, and once again, she did not miss. I needed an easy dessert to bring to a dinner party and have always been a fan of rice crispy treats—but I also wanted to impress a new group of people as, ahem, a “food person.” This treat met all the expectations of my childhood self while adding a touch of sophistication for an adult gathering. They’re still plenty sweet with sticky melted marshmallows, and they still have the satisfying soft chew of crispy rice cereal. Yet they’re nutty and more savory, rooting you solely in the above-eight crowd. I’m already wishing I made more just for myself. —Serena Dai, editorial director

Peanut butter rice crispy treats as seen from overhead.

If you’ve ever wondered how to make the beloved snack even better, try this nutty, savory-sweet version powered by peanut butter and toasted dry milk powder.

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Breezy One-Pot Mac and Cheese

My spouse doesn’t really cook, but even she knows how to boil pasta. And so, when I poured a box of cavatappi into a pot full of onions, kimchi, squash, and veg stock, her face registered an expression of shocked confusion. While unconventional, the technique Hetty Lui McKinnon employs for her kimchi and squash mac and cheese is genius—the dried pasta cooks in an aromatic broth, absorbing flavor while releasing starch that thickens the sauce. There’s no need to stir a béchamel, no need for a second pot. I used whatever cheese I had on hand, which ended up being about 8 oz. of Comté and sharp cheddar. Even though that’s only half the amount called for, I found it to be plenty cheesy for a weeknight. —MacKenzie Chung Fegan, senior commerce editor

Pork Spareribs With Jammy Barbecue Sauce

Last Saturday, I hosted eight people for dinner, and I wanted to celebrate with something impressive but easy enough to pull off. I tried these St. Louis–style spareribs I had been eyeing since the summer, and they’re now officially my new favorite dinner party trick. Why? You can make them ahead—in the Instant Pot, in 12 minutes—and finish them quickly under the broiler to tender, lacquered perfection just before sitting down to eat. It’s the ultimate hosting move. Do as Shilpa says and bring the extra sweet-and-spicy glaze to the table. No matter how many layers you add, you’ll want more. Don’t be afraid to scale up: You won’t be sad to have the leftovers. —Sasha Levine, digital director

saucy ribs on light blue linen with a beverage on the side

You’ll go crazy for these barbecue ribs, which are slow-baked before hitting the grill. Save time by tenderizing them in your Instant Pot.

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November 4

Festive, No-Bake Mithai

I am not a baker but I do love sweets. When it comes to mithai, I’ve been making Kaju Katli and these Salted-Coconut Ladoos on repeat. The latter can be decorated with festive sprinkles. They’re super cute and a great alternative to holiday cookies, as a dessert that doesn’t need the oven.  —Urmila Ramakrishnan, associate director of social media

Image may contain Food Creme Dessert Cake Cream Cupcake Icing Confectionery and Sweets

These coconutty fudgelike treats are are an easy (and gorgeous) addition to any celebration—and they require only four ingredients.

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Spicy, Tangy Honey Dressing

Come fall and winter, radicchio is always in my fridge. I find its unapologetic attitude admirable, like someone who knows what they want, and gets it. But admittedly, you need something to tame the bitterness. Like this spicy honey dressing from Chris Morocco. Throw in some toasted hazelnuts, fluffy quinoa, and crumbled Cotija, and you have a side dish to outshine the main. —Emma Laperruque, senior cooking editor

Reliably Delicious Guacamole

Everyone needs a guacamole recipe they can count on—like, for me, this one from Rick Martinez. It is limey, spicy, oniony, perfect. The toasted pepitas are marked as optional, but I say mandatory. So nutty, so crunchy, so good. Plus, who doesn’t want extra toasted pepitas around for 2:57 p.m. the next day when you are suddenly ravenous and have a meeting in three minutes? —EL

Best Guacamole Recipe

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

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Fish Pie With a Sourdough Crust

The requirements: Feed a crowd, use up an extra loaf of bread, don’t scare an 80-year-old British man with something too spicy or, worse, vegetarian. Ottolenghi’s fish pie checked all the boxes. Instead of the traditional mashed potato topping, the recipe calls for chunks of sourdough—an improvement on the original, I think, thanks to the textural contrast of the crispy-crusty bits. —MacKenzie Chung Fegan, senior commerce editor

Showstopping Lemon Meringue

Inspired and outraged by a GBBO technical challenge (the proper ratio of curd to meringue in a lemon meringue pie should be about 1:1, in my opinion), I turned to Chris Morocco’s recipe. I favor a crumbly, shortbread-like pâte sucrée instead of flaky pie crust on citrus pies, and I pressed the dough into an 11″ tart pan instead of a 9″ pie plate. The recipe made the exact right amount of lemony filling and pillowy meringue. It took mere seconds for the topping to toast (and almost burn) under the broiler, so I’m thinking of investing in a kitchen torch for future meringue shenanigans. —MF

Overhead view of a lemon meringue pie with individually piped dollops of toasted meringue on top.

A sky-high pie with sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust.

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Comforting Cumin-Lamb Noodles

There are few combinations I love more than lamb and cumin. Whether it’s coating the chewy noodles at NYC chain Xi’an Famous Foods or packed into the delightful dumplings at Sally’s in Brooklyn, it’s what I eat whenever I need some flavorful comfort. This week, I’ve been satisfying my cravings at home with associate food editor Zaynab Issa’s recipe for spicy lamb noodles, which gives a massive boost to store-bought pappardelle in a dish that’s weeknight-friendly, easy to scale, and will be keeping me cozy all winter long. —Nico Avalle, digital operations associate



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