It’s no secret that BA 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.
February 2
Spicy-sweet fennel
It was a classic conundrum: two fennel bulbs and zero plans. Then I remembered this Crunchy Gochujang Fennel from Sohui Kim. You blanch fennel slices until they turn glassy, then toss them in a kicky gochujang dressing, enriched with sesame oil and sweetened with honey. The only thing I didn’t have on-hand was fresh ginger, but my freezer saved me with its supply of ginger cubes. It was so delicious, I’m going to use my other fennel bulb for the same thing. —Emma Laperruque, senior cooking editor
Glazed lemon cake
One of the best parts of my job is getting to dig through Gourmet archives to find gems like this. It’s a simple one-layer butter cake that’s bursting with the aroma of lemon zest. Once it’s out of the oven, you brush a lemon juice glaze all over the warm cake. As the cake cools, the glaze soaks in and forms a delicate shellac—almost like a glazed donut—on the surface. If you must, you can dust the cake with powdered sugar for a pretty finish, but I actually prefer it without that final flourish. The undusted cake has a wonderfully sharp tang and almost juicy bite that’ll brighten any winter morning or casual dinner party. —Joe Sevier, senior SEO editor
Cozy lentil soup
After running a series of errands on an especially chilly day, this soup was the obvious choice for dinner when I was craving something warm, hearty, and cozy. Instead of sweet potatoes I dropped in some cubed butternut squash that I snagged from the test kitchen earlier in the week. I didn’t have brown or green lentils, but had plenty of toor dal that I used instead. And nixing the fish sauce made this meal entirely plant-based. I know I’ll be looking forward to the leftovers this whole week. —Antara Sinha, associate cooking editor
Savory yogurt bowls
Yogurt parfaits are great, but nine times out of 10, I want a savory breakfast over sweet. That’s where savory yogurt bowls come in. I’ve been making different versions depending on the veggies I have in the fridge. The latest was inspired by Gathered Nutrition: piquant harissa, smoked paprika, and a kiss of sweetness from honey. I love these bowls because I can spice the yogurt with pantry staples, combine it with roasted vegetables from the night before, and add some crispy beans. A fried egg is always a welcome addition too. It’s a satisfying breakfast that keeps me full until lunch. —Urmila Ramakrishnan, associate director of social media
Tahini blueberry smoothie
I am a big fan of smoothies for breakfast, and it’s become an almost-daily treat. Usually it’s more spontaneous and I blend whatever I’m trying to use up in my kitchen—wilted kale, some back-of-the-freezer banana, the bottom of the bag of some dried fruits left over from a baking project. This time, I went with an actual recipe: this nutty, cinnamon-y one by associate food editor Kendra Vaculin. Vanilla extract in a smoothie is a game changer, giving it an almost milkshake vibe. —A.S.
#Dishes #Bon #Appétit #Staffers #Cooked #Week
It’s no secret that BA 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.
February 2
Spicy-sweet fennel
It was a classic conundrum: two fennel bulbs and zero plans. Then I remembered this Crunchy Gochujang Fennel from Sohui Kim. You blanch fennel slices until they turn glassy, then toss them in a kicky gochujang dressing, enriched with sesame oil and sweetened with honey. The only thing I didn’t have on-hand was fresh ginger, but my freezer saved me with its supply of ginger cubes. It was so delicious, I’m going to use my other fennel bulb for the same thing. —Emma Laperruque, senior cooking editor
Glazed lemon cake
One of the best parts of my job is getting to dig through Gourmet archives to find gems like this. It’s a simple one-layer butter cake that’s bursting with the aroma of lemon zest. Once it’s out of the oven, you brush a lemon juice glaze all over the warm cake. As the cake cools, the glaze soaks in and forms a delicate shellac—almost like a glazed donut—on the surface. If you must, you can dust the cake with powdered sugar for a pretty finish, but I actually prefer it without that final flourish. The undusted cake has a wonderfully sharp tang and almost juicy bite that’ll brighten any winter morning or casual dinner party. —Joe Sevier, senior SEO editor
Cozy lentil soup
After running a series of errands on an especially chilly day, this soup was the obvious choice for dinner when I was craving something warm, hearty, and cozy. Instead of sweet potatoes I dropped in some cubed butternut squash that I snagged from the test kitchen earlier in the week. I didn’t have brown or green lentils, but had plenty of toor dal that I used instead. And nixing the fish sauce made this meal entirely plant-based. I know I’ll be looking forward to the leftovers this whole week. —Antara Sinha, associate cooking editor
Savory yogurt bowls
Yogurt parfaits are great, but nine times out of 10, I want a savory breakfast over sweet. That’s where savory yogurt bowls come in. I’ve been making different versions depending on the veggies I have in the fridge. The latest was inspired by Gathered Nutrition: piquant harissa, smoked paprika, and a kiss of sweetness from honey. I love these bowls because I can spice the yogurt with pantry staples, combine it with roasted vegetables from the night before, and add some crispy beans. A fried egg is always a welcome addition too. It’s a satisfying breakfast that keeps me full until lunch. —Urmila Ramakrishnan, associate director of social media
Tahini blueberry smoothie
I am a big fan of smoothies for breakfast, and it’s become an almost-daily treat. Usually it’s more spontaneous and I blend whatever I’m trying to use up in my kitchen—wilted kale, some back-of-the-freezer banana, the bottom of the bag of some dried fruits left over from a baking project. This time, I went with an actual recipe: this nutty, cinnamon-y one by associate food editor Kendra Vaculin. Vanilla extract in a smoothie is a game changer, giving it an almost milkshake vibe. —A.S.
, The Best Dishes Bon Appétit Staffers Cooked This Week