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.
March 1
Easiest-ever salad
Is it weird to say I made my own recipe? I made my own recipe. This Three-Minute Red Wine Vinaigrette from our Thanksgiving issue. There’s no slicing or dicing, just pouring and shaking. I like to use a mason jar that has measurements etched into its glass, making the whole thing even easier. Pair with pre-washed greens (my guilty pleasure of the grocery store) and you get the quickest side dish I know. —Emma Laperruque, senior cooking editor
Farmers market stew
Summer farmers markets get a lot of hype, but I am a winter farmers market evangelist. I came back from the Union Square Greenmarket this weekend with a certifiable bounty: a boule of sourdough, a frilly head of cabbage, some sweet onions—and a few knobs of garlic that I grabbed last-minute to meet the credit card minimum. I had everything I needed to make this Dilly Bean Stew With Cabbage and Frizzled Onions. It was soothing, hearty, and especially delicious sopped up with slices of bread that I fried in an extremely generous amount of olive oil. —Antara Sinha, associate cooking editor
Sweet-and-sour brussels sprouts
Sometimes my husband optimistically buys random vegetables from the grocery, and I’ll forget about them until they deteriorate. This week, I was determined to not let a cup of brussels sprouts suffer the same fate. After a quick search, I decided on these Charred Brussels Sprouts With Warm Honey Glaze. They take minimal prep, and throwing a sheet pan in with the oven as it preheats achieves the beautiful char that makes roasted brussels so enjoyable. A crispy, sweet, and sour delight, this recipe may just enter the regular rotation of weeknight sides. As they cooked, I seared a skin-on salmon fillet with salt and pepper and called it a night. — Serena Dai, editorial director
Sick day hot toddy
I consider myself something of a home bartender. I like making drinks for friends when they come over, slowly growing my collection of bottles and bitters. Surprisingly though, it took getting a mild sore throat on a chilly weekend for me to whip up a couldn’t-be-easier Hot Toddy. I’m sorry it took me so long. This drink is a delight when you’re feeling under the weather, but don’t wait to catch a cold to try it yourself. I muddled a few slices of ginger in my mug before adding the other ingredients—an addition I highly recommend. —Carly Westerfield, recipe copy and production assistant
Lemony mushroom pasta
A lot of people get excited about the return of asparagus and rhubarb when spring’s on the horizon. Me? I’m amped for mushrooms. I’ve been told that fall is the time when the zeitgeist wants to hear about mushrooms, but spring mushrooms are just as lovely. I suggest picking up no less than three varieties for this pasta (I used a mix of black trumpets, blue oysters, and portobellos) for robust flavor and texture. Crucially, there is a big hit of both lemon juice and zest here (Meyer lemons are also in season right now if you want to swap one in). The result is rich but light; earthy yet bright. All in all, it’s a winner winner almost spring dinner. —Joe Sevier, senior SEO editor
#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.
March 1
Easiest-ever salad
Is it weird to say I made my own recipe? I made my own recipe. This Three-Minute Red Wine Vinaigrette from our Thanksgiving issue. There’s no slicing or dicing, just pouring and shaking. I like to use a mason jar that has measurements etched into its glass, making the whole thing even easier. Pair with pre-washed greens (my guilty pleasure of the grocery store) and you get the quickest side dish I know. —Emma Laperruque, senior cooking editor
Farmers market stew
Summer farmers markets get a lot of hype, but I am a winter farmers market evangelist. I came back from the Union Square Greenmarket this weekend with a certifiable bounty: a boule of sourdough, a frilly head of cabbage, some sweet onions—and a few knobs of garlic that I grabbed last-minute to meet the credit card minimum. I had everything I needed to make this Dilly Bean Stew With Cabbage and Frizzled Onions. It was soothing, hearty, and especially delicious sopped up with slices of bread that I fried in an extremely generous amount of olive oil. —Antara Sinha, associate cooking editor
Sweet-and-sour brussels sprouts
Sometimes my husband optimistically buys random vegetables from the grocery, and I’ll forget about them until they deteriorate. This week, I was determined to not let a cup of brussels sprouts suffer the same fate. After a quick search, I decided on these Charred Brussels Sprouts With Warm Honey Glaze. They take minimal prep, and throwing a sheet pan in with the oven as it preheats achieves the beautiful char that makes roasted brussels so enjoyable. A crispy, sweet, and sour delight, this recipe may just enter the regular rotation of weeknight sides. As they cooked, I seared a skin-on salmon fillet with salt and pepper and called it a night. — Serena Dai, editorial director
Sick day hot toddy
I consider myself something of a home bartender. I like making drinks for friends when they come over, slowly growing my collection of bottles and bitters. Surprisingly though, it took getting a mild sore throat on a chilly weekend for me to whip up a couldn’t-be-easier Hot Toddy. I’m sorry it took me so long. This drink is a delight when you’re feeling under the weather, but don’t wait to catch a cold to try it yourself. I muddled a few slices of ginger in my mug before adding the other ingredients—an addition I highly recommend. —Carly Westerfield, recipe copy and production assistant
Lemony mushroom pasta
A lot of people get excited about the return of asparagus and rhubarb when spring’s on the horizon. Me? I’m amped for mushrooms. I’ve been told that fall is the time when the zeitgeist wants to hear about mushrooms, but spring mushrooms are just as lovely. I suggest picking up no less than three varieties for this pasta (I used a mix of black trumpets, blue oysters, and portobellos) for robust flavor and texture. Crucially, there is a big hit of both lemon juice and zest here (Meyer lemons are also in season right now if you want to swap one in). The result is rich but light; earthy yet bright. All in all, it’s a winner winner almost spring dinner. —Joe Sevier, senior SEO editor
, The Best Dishes Bon Appétit Staffers Cooked This Week