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 Lemony broccoli pasta<\/p>\n One of my all-time favorite comfort foods is a bowl of buttered noodles bulked up with broccoli. Delicious in its most simple form, but now I have a new favorite version from my coworker Rebecca Firkser. She jazzes it up with umami-packed anchovies, loads of garlic, and bright lemon. The citrus here is used in its entirety, skin, pith, flesh, and all. It imbues the pasta with a wonderful freshness that\u2019s far more exciting than the pared-back version I’m used to. \u2014Jesse Szewczyk, senior Test Kitchen editor<\/em><\/p>\n A feel-good dinner designed to cram a ton of veg in each serving.<\/p>\n View Recipe<\/span><\/div>\n<\/div>\n Comforting boy kibble<\/p>\n This time of year, I\u2019m eating out a lot, zigzagging across the country to scout for our Best New Restaurants. When I returned home from my most recent trip, I couldn\u2019t wait to eat a home-cooked meal. I love making a variation on this Smashed Beef Kebab with Cucumber Yogurt from former BA staffer Zaynab Issa. Call it boy kibble if you\u2019d like! The meat is seasoned with earthy turmeric and hard-seared over high heat. It\u2019s easy to make and endlessly adaptable. I\u2019ve used ground beef, lamb, bison (one of my favorites)\u2014they all work. Served with a bed of fluffy rice, it made a delightful welcome back dinner. \u2014Kate Kassin, editorial operations manager<\/em><\/p>\n A strong salad craving<\/p>\n Like clockwork, as soon as the weather warms, I crave salads. Crispy Smashed Potatoes and Chickpeas With Greek Salad always fit the bill. This week, I didn\u2019t have tiny potatoes or<\/em> chickpeas, so I opted for one big ole russet. After boiling potato chunks until tender, I spread them onto my air-fryer tray, smashed them with the back of a cup, drizzled them with olive oil, a sprinkle of salt, and air-fried until golden brown. I swooshed an herby yogurt dressing (lactose-free for me) in a bowl, then piled on cherry tomatoes, Persian cucumbers, red onion, and finally, the shatteringly crisp potatoes. A scattering of toasted pine nuts and crumbled Bulgarian feta to finish. Perfection. \u2014Abi Lieff, assistant to the editor in chief<\/em><\/p>\n Crispy chickpeas and smashed potatoes share the plate with lemon-juiced onions, tomatoes, and olives, all balanced by a creamy spread of yogurt. Brought to life with Greek Seasoning, made with oregano, garlic, cinnamon, peppermint, dill, nutmeg, red pepper, and chives. It turns your favorite staples, like potatoes, into flavorful masterpieces.<\/p>\n View Recipe<\/span><\/div>\n<\/div>\n Loaded salad pizza<\/p>\n I am not a Trader Joe\u2019s regular; I go maybe three or four times a year. When I do make the trip, it\u2019s for snacks and treats and meal starters I can\u2019t get anywhere else (like Super Sour Scandinavian Swimmers). This time around, I couldn\u2019t leave without a frozen Pizza Bianca after being struck by a particularly strong hankering for a salad pizza\u2014that is, a hot and cheesy slice topped with a mountain of crunchy greens. As promised by our intrepid TJ\u2019s correspondent Alex Beggs, the crust was pleasantly puffy, and the onion flavor was just funky enough. Then loaded with a tangled heap of arugula and radicchio tossed in my colleague Emma Laperruque\u2019s bracing Three-Minute Red Wine Vinaigrette? Each bite was so good, I might have to return to the store before fall. \u2014Kelsey Jane Youngman, senior service editor<\/em><\/p>\nApril 3<\/h2>\n
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