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 Sweet corn in winter<\/p>\n For those nights when the winter blues hit a little too hard, I turn to my freezer for some out-of-season brightness. Mine is mostly filled with fruit and veggies (crammed in alongside a tower of butter sticks) and, among the assorted bags, I always keep some charred corn. While senior Test Kitchen editor Shilpa Uskokovic\u2019s Miso-Brown-Butter Rice Cakes With Corn absolutely shines in late summer with fresh kernels, it\u2019s equally satisfying to pull together during a once-in-a-decade blizzard with the frozen stuff. Paired with Korean rice cakes, almost a stick of butter, and a pantry powerhouse sauce (miso, rice wine vinegar, soy sauce, and toasted sesame oil), each bowl tastes like a ray of sunshine. \u2014Kelsey Jane Youngman, senior service editor<\/em><\/p>\n Crispy-on-the-outside, chewy-on-the-inside rice cakes play well as a pasta substitute in this comforting vegetarian one-skillet meal.<\/p>\n View Recipe<\/span><\/div>\n<\/div>\n Repeat-worthy chicken and couscous<\/p>\n My weekly comfort meal is this One-Pan Garlicky Chicken Couscous by Carolina Gelen. I make it like clockwork. But this week, my oven broke, so I needed to split the dish up, making the chicken in the air fryer (which unlocked a new level of crispy goodness) and grains on the stove (I opted for rice since I was out of couscous). Both elements get topped with a tangy dill sauce, which I like to double and mix into salads the next day. Though the schmaltzy edge was missed, it was still chef\u2019s kiss. \u2014Abi Lieff, assistant to the editor in chief<\/em><\/p>\n Bitter veg season<\/p>\n There are only a few weeks left to enjoy peak bitter vegetable season, a joyous time of year! Wanting to take advantage of radicchio\u2019s vibrant offerings, I turned to this hearty salad. I used Castelfranco leaves since it\u2019s a sweeter and milder variety, and substituted the brussels sprouts with red endive for even more crunch. The subtle bitterness is complemented with creamy cheese and a mouth-puckering lemon dressing. Any white bean will do\u2014I opted for cannellini since it has a delicate bite. \u2014Marisa Alia Malanga, research fellow<\/em><\/p>\n The solution to legume doom: This citrusy marinated bean salad with crunchy greens and big chunks of salty feta.<\/p>\n View Recipe<\/span><\/div>\n<\/div>\n Choose-your-own-adventure challah<\/p>\n I was testing stand mixers for an article last week, which was essentially an excuse to bake many<\/em> batches of challah. Instead of making each loaf plain (boring!) I polled fellow staffers for topping ideas and scoured the Test Kitchen for spare ingredients. In the end, I wound up with six different varieties: furikake, a fairy-bread-inspired sprinkle number, sun-dried tomato and Parmesan, cinnamon sugar, butter-brushed dinner rolls, and my favorite, a scallion-pancake-esque loaf stuffed with scallions and toasted sesame oil, and rolled in black and white sesame seeds. It was the best kind of baking marathon, and I\u2019m already dreaming up new flavor combinations for the next update. \u2014Alaina Chou, commerce writer<\/em><\/p>\n Sheet-pan chicken and grapes<\/p>\n One of my go-to lazy-chic dinners is former BA staffer Kendra Vaculin\u2019s Sheet-Pan Chicken With Grapes and Fennel. Skin-on chicken thighs roast alongside grapes and fennel, dressed in paprika, vinegar, and Castelvetrano olives. The jammy, blistered fruit is undoubtedly the best part. It\u2019s great with crisped torn sourdough as written, but sometimes I like to sub in baby or fingerling potatoes. Otherwise, I wouldn\u2019t change a thing. \u2014Kate Kassin, editorial operations manager<\/em><\/p>\nMarch 6<\/h2>\n
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