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 We've been behind this month on using up leftovers and everything in between. For more staff preferences, Click here.
January 10
The party is ready!
Some friends had a New Year's get-together this past weekend, and I made some snacks to bring along because I couldn't even show it off because I was casually hanging around with bare hands. Not to brag, But I have a deep bench of tragically prepared party recipes to my name, and I tend to search my own catalog in these situations. This time, I am writing about my favorite soup. A four-ingredient creamy number with spicy giardiniera. Chicago style Oil-based giardiniera is the key here for a rich and absolutely delicious dip—but if you can only find the vinegar-based variety, drain well and add a little olive oil to compensate. – Kendra Vaculin, Test Kitchen Editor
Make egg bhurji strata ahead.
After traveling for a month, I wanted to get back into the kitchen and eat home-cooked meals—so I turned to cookbook author Hetal Vasavada's book. Egg Bhurji Strata. Garam masala with a strong smell, onion, It's inspired by the eggs I grew up eating mixed with onions. It was so good that I popped it on the stove to have breakfast ready for the rest of the week. – Urmila Ramakrishnan, Associate Director of Social Media
Couch potatoes
Many people think of winter. Soup seasonBut when the temperature started to drop, I looked up. Potatoes. in particular, I'm in bed feeling full and ready for the night. I love comforting, rich potato recipes. I posted these on Monday night. Potatoes with slits Over a few Quesadillas Mexicanas on buttered fried corn tortillas after a long day at the office. The brightness of the chili creates a lovely contrast to the weight of the crema, and the tiny quesadillas make a great salsa or dip. Guac Easier than a neat flour tortilla. —Alma Avalle, Associate Editor
Game changing homemade pizza.
It's definitely the latest. Masonry Club Paper Unbelievably good homemade pizza It ranks up there as one of my favorite BA recipes. Trust me when I say this. The A one-stop pizza dough recipe to have in your arsenal. I no longer need a few different Frankenstein recipes to create an easy, flexible dough that will be ready for me tonight (or later this week). Senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic achieve the wood-fire-style crust by first crisping the dough on the stovetop and finishing it under the broiler. This ingenious move gives us the smoky flavor that we pay so much for in fancy restaurants. The fact that this recipe yields a chewy, high crust is an added bonus. I've made this pizza at least five times already and it doesn't look like I'm going to stop anytime soon. — Hana Asbrink, Assistant Food Editor
January 3
Quick chili with slow cooking flavor
When the weather drops below a certain temperature, soup becomes my whole personality. Ginger Chicken Noodles Creamy Brown Rice SoupAnd all those lovely peppers feel like a warm hug on cold days. Kitchen editor Kendra Vaculin's experiment Chicken white pepper It falls into that last category; And I've made the recipe at least six times since it was published last year. This time I doubled it and added an extra can of beans. I love how this recipe uses cooking ingredients like canned green chilies to build a bold flavor. It tastes like it's been simmering for hours, but in reality it only takes 40 minutes. Corn chips (Fritos, please) are non-negotiable. – Urmila Ramakrishnan, Associate Director of Social Media
Frozen Blueberry Scones
Americans have a complicated relationship with scones, but a few months in Scotland taught me to love them. In Edinburgh they are of large size; Crunchy and never dry—it follows through every time I try a new recipe. After creating Rebecca Firser's; Blueberry SconesI will never try another formula again. They're layered with crispy edges and just sweetened with a dollop of butter. Rebecca asks for fresh blueberries. I swapped frozen blueberries for raspberries so that's what I had on hand. No need for juicing – chilled fruit preserves the grated butter (A genius trick) is cool and cute. With a strong cup of coffee, this is a glorious breakfast. Lucky for me there were extras for tea and lunch. – Associate Culinary Director Emma Laperruque
A vegetarian
Assignment: Make a kitschy dish for a holiday celebration with friends. Result: This is obvious. Carrot Wellington. I roasted sweet carrots until they were fork-tender. Half of them are toasted with walnuts and cheese. Mix the other half with honey and curry powder. The pastry is placed on a rectangle and the whole carrot is placed on top in a zigzag pattern. Carefully managing the dough, I rolled it over the carrots and placed the log on the stove. When it turns golden, The Wellington is served on a bed of kale leaves and served with parsley yogurt. As usual, The oohs and ahhs began. —Cooking Associate Editor Nina Moskowitz
Sesame noodles to make you feel good
Most nights I put together using elements from some of my favorite recipes. Recently attached the warmth of Jessie YuChen. Creamy sesame noodles together Roasted Broccoli Then mix the red cabbage with sesame and olive oil. Jessie's noodles are super versatile—I easily swap out the soy milk for the oat milk I always have on hand, and skip the yuba instead of stirring in the silken tofu cubes before serving. I found I was about ¼ cup short in the rice wine, so I made up the difference with a little dry vermouth. to feed For a hearty and satisfying dinner, I layer charred togarashi herbs over sour tahini noodles. —Joe Sevier, Senior SEO Editor; Cooking.
