It\u2019s no secret that Bon App\u00e9tit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too.<\/em> Here are the recipes we\u2019re 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,<\/em> click here.<\/em><\/p>\n Cookies from an ocean away<\/p>\n One of my favorite meals in Paris\u2014years ago, I\u2019m still thinking about it\u2014was at Mokonuts. We had pulpy orange juice; za\u2019atar-speckled bread; a fried egg with a trembling yolk, perched on toast, covered in salad. The only problem is, I messed up the timing of our visit, and their world-famous cookies weren\u2019t available. I\u2019d like to say I handled this gracefully! The truth is, I tried to rearrange our entire itinerary to make space for a second visit, to eat the little treats I\u2019d heard so much about. This didn\u2019t work (c\u2019est la vie, etc!) and I wrote it off as another reason to go back to France. Which I will someday. But in the meantime, I have the recipes from the newly released Mokonuts cookbook. I was reminded of this thanks to author David Lebovitz\u2019s newsletter, when he recently wrote about Mokonuts\u2019 Multigrain Chocolate Chip Cookies. Crackly-edged, jam-packed with seeds, they called to me loudly. And even an ocean away, they were just as special as I imagined. \u2014Emma Laperruque, director of cooking<\/em><\/p>\n Beans and greens with seared cheese<\/p>\n This is my plea for you to make Test Kitchen editor Rebecca Firkser\u2019s Beans and Greens With Halloumi Cheese Crumbles. It mostly relies on non-perishable pantry goods, plus a bunch of greens (take your pick of the kale, chard, or collards on discount) and a block of salty cheese. It\u2019s the kind of recipe that teaches you how to maximize the staples you have on hand for a quick-cooking dinner that tastes even better than the sum of its parts. Make it, like I did, when the weather is a bummer and you\u2019re exhausted. You\u2019ll be rewarded with dinner and a newfound habit of topping every soup, salad, and grain bowl in sight with crispy cheese. \u2014Kelsey Jane Youngman, senior service editor<\/em><\/p>\n Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.<\/p>\n View Recipe<\/span><\/div>\n<\/div>\n Snow day pot pie<\/p>\n I recently learned that my roommate had never had chicken pot pie, and a snowy Sunday seemed like the perfect excuse to remedy that. I grew up on Ina Garten\u2019s recipe, so I had to make her version. My grocery store was out of skin-on chicken breasts (what I get for last-minute, night-before-snow-day shopping), so I took the opportunity to practice breaking down a whole chicken into parts. I made a half batch of the pot pie using the breasts and wings, and saved the legs for another day. It was as good as I remembered\u2014rich, creamy, laden with veggies and big chunks of chicken, and crowned with a golden sheet of puff pastry. \u2014Alaina Chou, commerce writer<\/em><\/p>\n Three-ingredient noodles<\/p>\n Inspired by this mesmerizing video of buttered noodles, I scrapped my original dinner plans (bean chili from the freezer) and decided to make pasta instead. Chef Mattia Moliterni\u2019s version is made with just three ingredients: rigatoni, butter, and Parmigiano Reggiano. I had fusilli (a cute corkscrew version I love from Trader Joe\u2019s), butter of course, and sharp cheddar instead of parm. Good enough! I mimicked the technique in the video and the result was cheesy, glossy, and incredibly comforting on a cold night. \u2014E.L.<\/em><\/p>\n<\/div>\nFebruary 6<\/h2>\n
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