It’s no secret that Bon Appétit 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.
January 16
Cozy miso butter soup
After a day of cooking in the Test Kitchen, I need something simple for dinner. I’m an admirer of Rosie Kellet’s recipes (her cookbook In for Dinner is a real winner), and loved making her miso butter soup. It starts with cooked rice, topped with a knob of butter. Then ladle over hot miso broth. I just mix white miso into chicken stock—absolutely not traditional, but it does the trick for those short on time. Finally, toppings! A jammy egg, which I happened to have from the other day (silken tofu straight from the package would be great too) and a scoop of kimchi. One could stop there, but since I had them, I added sliced radish and scallion, plus a shake of toasted sesame seeds. —Rebecca Firkser, Test Kitchen editor
In for Dinner: 101 Delicious, Affordable Recipes to Share
Baby cakes
I call them Baby Pancakes: one banana, one egg, a few spoonfuls of multigrain cereal, a pinch of baking powder, a sprinkle of ground cinnamon. Mix together with a fork, dollop in a hot, oil-slicked skillet, forming little cakes the size of a little fist. Adapted from 101 Before One, they are soft and mushy and extremely gobbleable, even if you have no teeth. My son loves them. —Emma Laperruque, director of cooking
Sunday morning bagels
While my colleague Jesse Szewczyk had an unlucky week (his social video shoot for Homemade Bagels had to be rescheduled), mine was lucky (he sent me home with the dough he’d already prepped). One man’s trash is another man’s treasure! And with his help, the process couldn’t have been easier for me to complete on a lazy Sunday. I cut the dough into 12 equal portions, shaped them on a work surface, let them, and poked holes in the center. Then I boiled the bagels in water mixed with baking soda and sugar (no lye here) and showered them with a few different seasonings: poppy seeds, za’taar, sea salt, and, my favorite, furikake. —Nina Moskowitz, associate editor, cooking
Crusty, chewy, and actually easy. No lye or barley syrup needed.
Pear galette on-the-go
For a last-minute dessert, for an easy breakfast pastry, or for 3 p.m., because you deserve it: These are the times to make my colleague Shilpa Uskokovic’s Easy-Fancy Pear Galette. The recipe features frozen puff pastry and canned pears (essentially poached pears without the work). Beneath the pears is a hidden layer of almond cream, made not from blitzing nuts in a machine, but just by whisking almond flour with eggs, sugar, and a few other pantry essentials. It’s equally delicious warm, topped with melting vanilla ice cream, as it is placed on a bed of honey-sweetened Greek yogurt. And a slice eaten out of hand as you head out the door? You may never buy a coffee shop almond croissant again. —Joe Sevier, senior editor, cooking and SEO
Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.
January 9
The crispiest latkes
I had some potatoes leftover from my holiday cooking, so I decided to make associate cooking editor Nina Moskowitz’s Classic Potato Latkes. I’ve tried many recipes, and these are the crispiest version imaginable. Potato starch is what ensures golden edges (with an audible crunch!) and a fluffy center. Sour cream and applesauce are traditional accompaniments but you can sub in Greek yogurt or your favorite chutney, add some chili crisp or hot sauce, or serve them alongside your morning eggs. —Jaia Clingham-David, former research fellow
Crispy. Golden. Fluffy. Bubbe would approve.
Ina’s brownie pudding
It seems like the internet is caught in an Ina Garten loop right now—her Brownie Pudding has reached true virality. After watching video after video with my sibling, we were peculiarly craving a dessert we’d never had before, so, naturally, we had to make it. Scribbling down adjustments on a sticky note, we corrected the yield to serve two. Instead of using an electric mixer to beat the egg and sugar together until pale (a step that guarantees a soufflé-like crackle), we whisked by hand, taking turns when one of us got a cramp. A little flour, cocoa powder, and butter later, and it was ready for the water bath and oven. Crisp, gooey, and molten, the recipe was absolutely worth the hype. —Nina Moskowitz, associate editor, cooking
A maximalist dinner party
We had some friends over for dinner and I made all sorts of dishes. Arguably too many. Crudités with romesco. Cheesy walnut gougères. Double-mushroom galette. A big salad with fresh horseradish grated on top (try this). An oversized crème brûlée. Excellent, each one! But the thing I keep thinking about is the app I added last-minute, when I became convinced there wasn’t enough food. (My husband thought I was joking. I was not.) Oeufs mayonnaise: Boil eggs (I like 10 minutes for a firmer yolk). Peel. Slice in half. Dollop with a mix of mayo and Dijon mustard. Plunk a cornichon on top. Voila! Utterly chic for a gathering, yet easy enough for a desk snack. —Emma Laperruque, director of cooking
Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
Waffles in the new year
New year, new waffle maker! Finally equipped to make my breakfast dreams come true, I set about mixing up food director Chris Morocco’s Yeasted Waffle batter. Tangy buttermilk and instant yeast give the recipe a complex, bready taste, and an overnight rise makes for both a simpler morning and perfectly crisp waffles. My family adds nutmeg to nearly every baked good we make, so I did add a few grates of the warming spice, along with a splash of vanilla extract, to my batter. We went in a butter, syrup, and berries direction (versus Chris’s savory eggs and chili crisp suggestion) and were delighted by the lightly crunchy shell and eggy interior of each waffle. A 10/10 rating for holding pools of salty butter and juicy blueberries without immediately going soggy. —Kelsey Jane Youngman, senior service editor
Thai roast chicken thighs
After over four years of tasting all sorts of chicken recipes in the Test Kitchen, this one from cookbook author Diana Yen is an uncontested favorite. It’s always highly requested by my parents, so we made it as our first home cooked dinner in the new year. The chicken thighs marinate in coconut milk, lime juice, and fish sauce and roast in the same pan with cabbage—this time around, we used a mixture of baby bok choy and kale to empty out the fridge. Delicious at its core, you’ll want to spoon up every last drop of the sauce with rice. But taste aside, it’s worth making alone for the coconutty, aromatic smell that’ll perfume your entire kitchen. —Kate Kassin, editorial operations manager
This single skillet, weeknight riff on Diana Yen’s favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.
January 2
Sweet potatoes with lentils and feta
Looking at the publication date on food director Chris Morocco’s Loaded Sweet Potatoes made me realize I’ve been making this recipe regularly for seven years. If that isn’t a ringing endorsement! For such a simple list of ingredients (sweet potatoes, lentils, citrus, nuts, feta, cilantro), there is truly outstanding earthy-sweet flavor. Chris uses peanuts, but I’ve made the toasty dressing with walnuts, hazelnuts, pistachios, almonds, and even sunflower seeds—all are wonderful. —Rebecca Firkser, Test Kitchen editor
We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.
An unexpected chicken stir-fry
Quick, veggie-heavy stir-fries are on constant rotation in my house. I usually improvise one for dinner at least three times a week. But I never thought to add leftover cranberry sauce until senior Test Kitchen editor Jesse Szewczyk, started developing this Sweet-and-Sour Cranberry Chicken Stir-Fry for our Thanksgiving issue. He uses the jellied variety to create a speedy, glossy glaze for green beans and chicken, along with garlic, ginger, and sesame oil to balance out all that tang with grounding savory flavor. Well, folks, it’s a winner. And it took me less than a half hour to make, like every good weeknight dinner should. —Kelsey Jane Youngman, senior service editor
Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.
A feel-good winter salad
Salad Freak by Jess Damuck is one of my most used cookbooks by far. It is organized intuitively—which is to say, by season. There is burrata with peas and preserved lemon in the spring; charred corn with Halloumi cheese and chili crisp in the summer; kabocha with purple cabbage and fish sauce in the fall; and, the one I fantasize about all year, chicories with citrus and turmeric-tahini in the winter. That’s what I made last weekend, as a feel-good dinner to cap off a day spent eating raclette, raclette, and more raclette with friends. It’s bitter from the crisp leaves (I used endive in lieu of radicchio), full of juicy citrus, and amenable to whatever nuts and seeds you have around (this time, I did toasted pecans and sunflower seeds). A total delight. And one of the rare things that makes me look forward to winter. —Emma Laperruque, associate director of cooking
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Braising on a weeknight
Whenever somebody asks me what my favorite thing to cook is, my answer is always the same: anything braised. Cozy and hands-off, it’s the perfect technique to call on whenever the temperature drops below freezing. So on a frigid night this week, I made my colleague Shilpa Uskokovic’s Creamy Cider-Braised Chicken and Leeks. Chicken legs are not only a cheap cut of meat, but one that’s prime for slow cooking—after just 40 minutes in the oven, the meat becomes tender and shreddy. Cooked in a tangy-sweet apple cider sauce bolstered with crème fraîche, you’ll want crusty bread for dipping. —Jesse Szewczyk, senior Test Kitchen editor
A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.
Sticky chocolate cake
Looking for a crowd-pleasing dish to make for a holiday party, I turned to deputy food editor Hana Asbrink’s Sticky Chocolate Cake, an amazingly gooey decadence that reminds me of a molten lava cake. The nutty brown butter complements rich cocoa and bittersweet chocolate, creating an impressively complex flavor. Paired with my friend’s batch of coquito, this cake made for a stunning holiday treat. —Jaia Clingham-David, research fellow
In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate soufflé meet.
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