Home Cooking: Bon Appétit Editors Share Favorite Recipes
Bon Appétit editors, deeply immersed in the world of food professionally, extend their culinary passion into their personal lives, regularly experimenting with and enjoying a wide array of dishes. This month, their kitchens have been bustling with activity, yielding an eclectic mix of recipes designed for various occasions. From warming winter comfort foods that chase away the cold, to ingenious solutions for quick weeknight dinners, and even creative baking endeavors, these selections showcase their diverse tastes and practical approaches to meal preparation. The featured dishes are not just about feeding themselves but also about entertaining guests, satisfying sweet cravings, and making the most of leftover ingredients, truly embodying the spirit of home cooking.
Kelsey Jane Youngman, a senior service editor, finds solace in vibrant, off-season flavors, particularly during the colder months. Her freezer, a treasure trove of fruits and vegetables, often provides the base for her culinary adventures. A notable favorite is Shilpa Uskokovic’s Miso-Brown-Butter Rice Cakes With Corn. While traditionally a late-summer delight with fresh corn, Youngman adapts it for winter by using frozen charred corn. This dish, enriched with Korean rice cakes, a generous amount of butter, and a potent pantry sauce featuring miso, rice wine vinegar, soy sauce, and toasted sesame oil, transforms into a bowl of sunshine, offering a comforting brightness against the winter chill.
Abi Lieff, assistant to the editor in chief, relies on Carolina Gelen’s One-Pan Garlicky Chicken Couscous as her go-to comfort meal, preparing it with consistent regularity. This past week, a broken oven necessitated an innovative approach: she cooked the chicken in an air fryer, achieving an exceptionally crispy texture, and prepared rice on the stove as a substitute for couscous. Both components were generously topped with a tangy dill sauce, a recipe she often doubles to incorporate into salads the following day. Despite missing the rich schmaltzy undertones that an oven would provide, the improvised meal was still deemed highly satisfying.
Marisa Alia Malanga, a research fellow, celebrates the brief but joyous peak season of bitter vegetables. To fully appreciate radicchio’s vibrant offerings, she turned to a hearty salad. Opting for the milder Castelfranco leaves and substituting Brussels sprouts with red endive for added crunch, she crafted a dish where subtle bitterness harmonizes with creamy cheese and a zesty lemon dressing. She specifically chose cannellini beans for their delicate texture, highlighting her thoughtful approach to ingredient selection.
Alaina Chou, a commerce writer, transformed her task of testing stand mixers into an opportunity for a baking marathon, producing numerous batches of challah. Instead of making plain loaves, she engaged her colleagues for topping suggestions and explored the Test Kitchen for ingredients. This resulted in six unique varieties, including furikake, a sprinkle-adorned fairy-bread inspired challah, sun-dried tomato and Parmesan, cinnamon sugar, butter-brushed dinner rolls, and her favorite: a scallion-pancake-inspired loaf filled with scallions and toasted sesame oil, and coated in black and white sesame seeds. This creative baking session left her eagerly anticipating future flavor combinations.
Kate Kassin, editorial operations manager, frequently prepares Kendra Vaculin’s Sheet-Pan Chicken With Grapes and Fennel for a sophisticated yet effortless dinner. This recipe involves roasting skin-on chicken thighs alongside grapes and fennel, seasoned with paprika, vinegar, and Castelvetrano olives. The highlight of the dish for her is undoubtedly the sweet, blistered grapes. While the original recipe suggests serving with crisped torn sourdough, Kassin sometimes opts for baby or fingerling potatoes, otherwise maintaining the integrity of this cherished recipe.
From seasonal adaptations to inventive culinary experiments, the Bon Appétit team consistently demonstrates a deep love for the art of cooking. Their shared experiences and recipe highlights offer a glimpse into the diverse and dynamic world of home kitchens, providing inspiration for anyone looking to elevate their daily meals or embark on new gastronomic adventures. These stories underscore the joy and creativity found in preparing food, whether for personal comfort or shared enjoyment.