It's no secret that Bon Appétit editors do a lot of cooking for work. So it's no wonder we cook a lot in our free time. Here Recipes to have dinner on the table to entertain friends To satisfy the sweet tooth This month we're encouraging you to have leftovers and everything in between. For more staff preferences, Click here.
December 20
Pick up fried rice
Tuesday night I came home crying beyond belief and wondering how the broccoli and three grapes in the fridge could have been dinner. the ultimate I have resolved this claim. Ginger fried rice Contributor Hetty Lui McKinnon At first glance, as the recipe promises, “as a pick-me-up when I'm feeling down.” It looks like a regular fried rice—but the difference is the amount of ginger (a lot) and the cooking method (a little). My only omission from the recipe was the broccolini—I added chopped broccolini, sauteed in oil, and added back with the scrambled eggs. Add a bowl and stir. Hot sauceSufficiently soothed my battered feelings. Grapefruit? I had them for breakfast the next morning. —Shilpa Uskokovic Senior Test Kitchen Editor
Cookbook club ribs
Holiday party season is upon us! Cookbook The club was chosen. Dac Biet Knowing I'd be traveling with my chosen dish from Nini Nguyen for our end of the year meal, I waded through the many tempting vegetable stir-frys and soups that beckoned (read: might spill). Soups Noodles and Pork Ribs with Roasted Nuoc Mam Sauce. They are easy to make and easy to transport: salt; brown sugar and black pepper, cover a rack of pork ribs, wrap tightly in foil, and bake low and slow at 300°F for three hours. Better to do this step a day in advance. Even better, Nguyen notes, is that collagen and juice help the flesh shrink back. Before serving, brush the ribs with the Roasted Nuoc Mam Sauce, broil for a few minutes, and add to the dish. Tender and falling apart, just enough strength to fall off the bone, these ribs are really good. But the star of the show is that sauce. pepper powder rice vinegar mixed with fish sauce, Louisiana sugar cane for its horn of earth; complex; Spicy Sour. I want to pour everything. —Kelsey Jane Youngman, Senior Services Editor
Dreamy Pancakes!
I dream of pancakes. When I woke up, there was milk in the fridge. How often does this happen? I turned around. The Essential New York Times Cookbook Draw together Alison Roman's Perfect Buttermilk Pancakes within minutes. They want to go out without shoes and eat well. And lucky for me, There were extras. I popped the couple in the toaster oven for a quick breakfast before making coffee the next morning. – Associate Culinary Director Emma Laperruque
Fork-tender chicken
After a family member fell out of a glass of local apple cider and found some tarragon for sale at the market. Senior Experimental Kitchen Editor Shilpa Uskokovic decided to do a senior experiment. Creamy Cider-Braised Chicken and Leeks—A recipe I've had my eye on since we shared it. Our December issue. apple cider French fries Chicken legs (a cheap, tasty cut) simmered in a sauce that includes mustard and tarragon become fork-tender. Made for dinner after the kids have gone to sleep, it's served with sourdough and dry cider to make you feel like you're drinking champagne on a weeknight. — Hali Bey Ramdene, Content Director
December 13
Best birthday cake ever!
For me, the start of the holiday season is three birthday parties. First, my sister before Thanksgiving after my mother And my partner's three days later. It's been a week and a half filled with desserts. This year I decided on what would be my best pie ever. I was against Epicurious. Banana Cream Pie with Bourbon Whipped Cream (My husband's choice instead Birthday cake) Biscoff cookies for the crust; rum for bourbon; and some scrubbing malted milk powder into both the custard and the topping. That night we went home late for dinner and when it was full, he suggested we share a portion. He took a bite and stared at the other side of his plate. “You should get your own slice,” he said. —Joe Sevier, Senior Editor of SEO and Cooking
Thinly slice Yuzu chicken.
When Assistant Food Editor Hana Asbrink found out the recipe was being developed Chopped Yuzu ChickenMy first thought was: Why didn't I think of that? A lover of both classic chicken piccata versus The yuzu (floral, tart, citrus) was sold immediately. I A bottle of yuzu juice I was trying to figure out what to do with it, so I decided to use it. The butter and zika sauce is green and energizing; After eating the chicken, I cooked it raw with a piece of crusty bread. —Jesse Szewczyk, Senior Test Kitchen Editor
Supermarket style corn muffins
The thought of a supermarket cornbread followed me. You know those little yellow sparkles that are so shiny and soft and fragrant? less cornbread; More cakes. After flipping through countless cookbooks; Many people perished; Sally's Baking Recipes. A ratio of half flour and half corn; butter mixture for moisture; Brown sugar and a drizzle of honey are promising. I couldn't help myself, so I made a tweak:Add a spoonful of milk powder, A baking technique I learned from my colleague Shilpa Uskokovic.. The result was that I was behind. My baking yielded 12 servings and 11 servings. Next time I'll try for 10 for that supermarket-supermarket effect. – Associate Culinary Director Emma Laperruque
Saag feta, Hold the feta.
Between trips past Thanksgiving. We had one night to cook at home before returning to the airport the next morning. I always did in these situations; Raid the fridge for a box of spinach or kale, and take out as much of the onion and garlic stashed next to the fridge as you can. Priya Krishna's saag fetaHold the feta. You don't even need cheese (which I don't have a useful reason for), and if you heat up the spices, you can do without the green chilies. However, the rice base is not negotiable. – Kendra Vaculin, Test Kitchen Editor
December 6
Double pancake cake
I tried these last week. Sour-Cream Pancakes with Sour-Cream Maple Syrup. They are tall and soft and have just the right amount of tonnage. Creamy juice is the perfect accompaniment, and the rest is in my fridge right now waiting to be poured. Apple galette. For the pancakes, I made two batches to freeze. I like to put them inside. Kitchen Like store-bought frozen waffles for pancakes on busy mornings. —Carly Westerfield, Associate Manager of Audience Strategy
Very green cod
After my dollar general Thanksgiving (we ate tater tots and soda bags); I need quick nutrition for the week. Enter business writer Alaina Chou's. Green Curry Coconut Cod. I started by frying it with spices. Curry paste. In my haste to eat, I accidentally dropped the whole can, so I scooped out as much as I could until I had a generous (generous) spoonful of it in the pan and let it cook for a few more minutes. From there, it's smooth, like spinach. coconut milk Mix it with sugar until it becomes a delicious sauce. I put the sauce back in the oven, I cooked my fish until tender. The green bowl is just what the doctor ordered. – Nina Moskowitz Associate Editor Cooking.
Cast iron chicken drumsticks
This is done. Pumpkin Meringue Pie For Thanksgiving (I used coconut milk instead of regular evaporated milk) and I had a deli carton of coconut milk left in the fridge. A quick search yielded a recipe. Spicy Coconut Grilled Chicken DrumsticksInstead of grilling, I chose to make it indoors with a cast iron skillet. Marinate the chicken with coconut milk. sambalAfter that, brown sugar is boiled on the stove and placed on the thigh. lemonade, rice Box Served with green onions. It missed the grill marks, but tasted pretty good. —Kate Kassin Editorial Operations Manager
Broccoli Cheddar Soup
Facing an elegant drawer full of broccoli, I turned to Sarah Jampel's recipe. Broccoli Cheddar Soup with Cheesy Croutons. cream It's bright and filling without being heavy without the use of vegetables. I am in love. First, You have spices, Potatoes and broccoli stalks must be cooked until tender before adding them to the pile. Some are blended into a soft puree that adds body to the soup, while others are crisped intact. While it's all simmering, I'll top the broiler with grated cheese and some thick slices of cornbread to give each bowl of soup a crunchy crust. Crumbled cheddar and a final dollop of Greek yogurt (I actually used sour cream and it was great) transforms the soup into something delightful. —Kelsey Jane Youngman, Senior Services Editor
