{"id":2243,"date":"2026-01-16T13:09:36","date_gmt":"2026-01-16T13:09:36","guid":{"rendered":"https:\/\/diyhaven858.wasmer.app\/index.php\/easy-fancy-pear-galette-and-more-recipes-we-made-this-week\/"},"modified":"2026-01-16T13:09:36","modified_gmt":"2026-01-16T13:09:36","slug":"easy-fancy-pear-galette-and-more-recipes-we-made-this-week","status":"publish","type":"post","link":"https:\/\/diyhaven858.wasmer.app\/index.php\/easy-fancy-pear-galette-and-more-recipes-we-made-this-week\/","title":{"rendered":"Easy-Fancy Pear Galette and More Recipes We Made This Week"},"content":{"rendered":"


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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

January 16<\/h2>\n

Cozy miso butter soup<\/p>\n

After a day of cooking in the Test Kitchen, I need something simple for dinner. I\u2019m an admirer of Rosie Kellet\u2019s recipes (her cookbook In for Dinner<\/em> 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\u2014absolutely 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. \u2014Rebecca Firkser, Test Kitchen editor<\/em><\/p>\n

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In for Dinner: 101 Delicious, Affordable Recipes to Share<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Baby cakes<\/p>\n

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. \u2014Emma Laperruque, director of cooking<\/em><\/p>\n

Sunday morning bagels<\/p>\n

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\u2019d already prepped). One man\u2019s trash is another man\u2019s treasure! And with his help, the process couldn\u2019t 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\u2019taar, sea salt, and, my favorite, furikake. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/p>\n

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Crusty, chewy, and actually easy. No lye or barley syrup needed.<\/p>\n

View Recipe<\/span><\/div>\n<\/div>\n

Pear galette on-the-go<\/p>\n

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\u2019s 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\u2019s 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. \u2014Joe Sevier, senior editor, cooking and SEO<\/em><\/p>\n

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Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.<\/p>\n

View Recipe<\/span><\/div>\n<\/div>\n\n

January 9<\/h2>\n

The crispiest latkes<\/p>\n

I had some potatoes leftover from my holiday cooking, so I decided to make associate cooking editor Nina Moskowitz\u2019s Classic Potato Latkes. I\u2019ve 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. \u2014Jaia Clingham-David, former research fellow<\/em><\/p>\n

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Crispy. Golden. Fluffy. Bubbe would approve.<\/p>\n

View Recipe<\/span><\/div>\n<\/div>\n

Ina\u2019s brownie pudding<\/p>\n

It seems like the internet is caught in an Ina Garten loop right now\u2014her Brownie Pudding has reached true virality. After watching video after video with my sibling, we were peculiarly craving a dessert we\u2019d 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 souffl\u00e9-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. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/p>\n

A maximalist dinner party<\/p>\n

We had some friends over for dinner and I made all sorts of dishes. Arguably too many. Crudit\u00e9s with romesco. Cheesy walnut goug\u00e8res. Double-mushroom galette. A big salad with fresh horseradish grated on top (try this). An oversized cr\u00e8me br\u00fbl\u00e9e. Excellent, each one! But the thing I keep thinking about is the app I added last-minute, when I became convinced there wasn\u2019t 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. \u2014Emma Laperruque, director of cooking<\/em><\/p>\n

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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.<\/p>\n

View Recipe<\/span><\/div>\n<\/div>\n

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This oversized cr\u00e8me br\u00fbl\u00e9e is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.<\/p>\n

View Recipe<\/span><\/div>\n<\/div>\n

Waffles in the new year<\/p>\n

New year, new waffle maker! Finally equipped to make my breakfast dreams come true, I set about mixing up food director Chris Morocco\u2019s 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\u2019s 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. \u2014Kelsey Jane Youngman, senior service editor<\/em><\/p>\n

Thai roast chicken thighs<\/p>\n

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\u2019s 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\u2014this time around, we used a mixture of baby bok choy and kale to empty out the fridge. Delicious at its core, you\u2019ll want to spoon up every last drop of the sauce with rice. But taste aside, it\u2019s worth making alone for the coconutty, aromatic smell that\u2019ll perfume your entire kitchen. \u2014Kate Kassin, editorial operations manager<\/em><\/p>\n

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Thai Roast Chicken Thighs With Coconut Rice<\/div>\n

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.<\/p>\n

View Recipe<\/span><\/div>\n<\/div>\n\n

January 2<\/h2>\n

Sweet potatoes with lentils and feta<\/p>\n

Looking at the publication date on food director Chris Morocco\u2019s Loaded Sweet Potatoes made me realize I\u2019ve been making this recipe regularly for seven years.<\/em> If that isn\u2019t 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\u2019ve made the toasty dressing with walnuts, hazelnuts, pistachios, almonds, and even sunflower seeds\u2014all are wonderful. \u2014Rebecca Firkser, Test Kitchen editor<\/em><\/p>\n

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We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.<\/p>\n

View Recipe<\/span><\/div>\n<\/div>\n

An unexpected chicken stir-fry<\/p>\n

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\u2019s a winner. And it took me less than a half hour to make, like every good weeknight dinner should. \u2014Kelsey Jane Youngman, senior service editor<\/em><\/p>\n

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Sweet-and-Sour Cranberry Chicken Stir-Fry<\/div>\n

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.<\/p>\n

View Recipe<\/span><\/div>\n<\/div>\n

A feel-good winter salad<\/p>\n

Salad Freak<\/em> by Jess Damuck is one of my most used cookbooks by far. It is organized intuitively\u2014which 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\u2019s 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\u2019s 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. \u2014Emma Laperruque, associate director of cooking<\/em><\/p>\n

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Salad Freak: Recipes to Feed a Healthy Obsession<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Braising on a weeknight<\/p>\n

Whenever somebody asks me what my favorite thing to cook is, my answer is always the same: anything braised. Cozy and hands-off, it\u2019s 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\u2019s Creamy Cider-Braised Chicken and Leeks. Chicken legs are not only a cheap cut of meat, but one that\u2019s prime for slow cooking\u2014after just 40 minutes in the oven, the meat becomes tender and shreddy. Cooked in a tangy-sweet apple cider sauce bolstered with cr\u00e8me fra\u00eeche, you\u2019ll want crusty bread for dipping. \u2014Jesse Szewczyk, senior Test Kitchen editor<\/em><\/p>\n

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Creamy Cider-Braised Chicken and Leeks<\/div>\n

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.<\/p>\n

View Recipe<\/span><\/div>\n<\/div>\n

Sticky chocolate cake<\/p>\n

Looking for a crowd-pleasing dish to make for a holiday party, I turned to deputy food editor Hana Asbrink\u2019s 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\u2019s batch of coquito, this cake made for a stunning holiday treat. \u2014Jaia Clingham-David, research fellow<\/em><\/p>\n

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In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate souffl\u00e9 meet.<\/p>\n

View Recipe<\/span><\/div>\n<\/div>\n<\/div>\n


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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. 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 […]<\/p>\n","protected":false},"author":1,"featured_media":2244,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[118,276],"class_list":["post-2243","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-cooking","tag-what-were-cooking"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/diyhaven858.wasmer.app\/wp-content\/uploads\/2026\/01\/1007-easy-fancy-pear-galette-lede.jpg","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/posts\/2243","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/comments?post=2243"}],"version-history":[{"count":0,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/posts\/2243\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/media\/2244"}],"wp:attachment":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/media?parent=2243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/categories?post=2243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/tags?post=2243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}