Unbelievably Good Pizza and More Recipes We Made This Week

It’s no secret that Bon Appétit 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’re 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, click here.

Recipes January 10

Party-ready dip

Some friends had a New Year’s gathering last weekend, and because I can’t show up to even the most casual hang empty-handed, I made a few little snacks to bring along with me. Not to brag, but I do have a deep bench of bitsy, party-ready recipes to my name and often end up looking to my own back catalog in these instances. This time I blitzed together my favorite dip, a creamy, four-ingredient number featuring spicy giardiniera. Chicago-style, oil-based giardiniera is the key here, for a rich, totally delicious dip—but if you can only find the vinegar-based kind, drain it well and add a drizzle of olive oil to compensate. —Kendra Vaculin, test kitchen editor

Make-ahead egg bhurji strata

After traveling for a month, I was eager to get back into the kitchen and eat some homemade food—so I turned to cookbook author Hetal Vasavada’s Egg Bhurji Strata. The tray bake is inspired by eggs I grew up eating, seasoned with aromatic garam masala, cilantro, and onions. It’s a great thing to pop in the oven to have breakfast ready for the rest of the week. —Urmila Ramakrishnan, associate director of social media

Couch potato dinner

Lots of folks think of winter as soup season, but when the temperatures start to drop, I reach for potatoes. Specifically, I like rich, comforting potato recipes that leave me feeling full, cozy, and ready for a night on the couch. Monday night I put these Papas con Rajas on a few quesadillas Mexicanas—on corn tortillas, fried in butter—after a long day at the office. The brightness of the peppers creates a lovely contrast with the weight of the crema, and the smaller quesadillas make dipping in salsa or guac easier than a crumbly flour tortilla cut into wedges. —Alma Avalle, editorial operations associate

Game-changing homemade pizza

I am pretty sure the latest Bake Club recipe for Incredibly Good Homemade Pizza ranks up there as being one of my most beloved BA recipes. Trust me when I say this is the one-stop pizza dough recipe to have in your arsenal. No longer do I need to Frankenstein a few different recipes to create an easy pliable dough that will be ready for me tonight (or later this weekend). Senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic achieve a wood-fire-style crust by first crisping the dough on the stovetop, then finishing it under the broiler. This ingenious move imparts the smoky char flavor that we pay the big bucks for at fancy restaurants. That this recipe also happens to produce a chewy, lofty crust is an added bonus. I have made this pizza no fewer than five times already, and it doesn’t look like I’ll be stopping anytime soon. —Hana Asbrink, deputy food editor

Recipes January 3

Quick chili with slow-cooked flavor

When the weather gets below a certain temperature, soup becomes my entire personality. Gingery chicken noodle, creamy wild rice soup, and hearty chilis all feel like a warm hug on cold days. Test kitchen editor Kendra Vaculin’s White Chicken Chili falls into that last category, and I’ve made it at least six times since the recipe was published last year. This time I double-batched it and added an extra can of beans to bulk it up. I love how this recipe uses pantry ingredients like canned green chiles to build bold flavor. It tastes like it’s been simmering for hours, when in reality it only takes 40 minutes. A scatter of corn chips (Fritos, please) are nonnegotiable. —Urmila Ramakrishnan, associate director of social media

Frozen blueberry scones

Americans have a complicated relationship with scones, but living in Scotland for a few months taught me to love them. In Edinburgh they were oversized, craggy, and never ever dry—which is what I chase after whenever I try a new recipe. That said, after making Rebecca Firkser’s Blueberry Scones, I may never try another formula again. They were crisp-edged, with a layered and buttery crumb and just sweet enough. Rebecca calls for fresh blueberries; I swapped in frozen blueberries and raspberries because that’s what I had. No need to thaw—the chilled fruit keeps the grated butter (a genius trick) nice and cold. With a strong cup of coffee, this was a glorious breakfast. And lucky for me, there were extras for an afternoon snack with tea. —Emma Laperruque, associate director of cooking

A vegetarian showstopper

The assignment: Make a kitschy dish for a holiday celebration with friends. The result: this showstopping Carrot Wellington. I roasted ripely sweet carrots until fork-tender and blitzed half of them with jammy shallots, walnuts, and cheese. The other half were kept whole and doused in honey and curry powder. I slathered the filling onto a rectangle of puff pastry and placed the whole carrots in a zigzag pattern on top. Carefully maneuvering the dough, I rolled it up over the carrots, then placed the log in the oven. Once it was golden, I transferred the Wellington onto a bed of curly kale and served it alongside parsley yogurt dip. Naturally, oohs and ahhs commenced. —Nina Moskowitz, associate editor of cooking

Satisfying sesame noodles

Most nights I cobble together a meal using elements from a few of my favorite recipes. Recently, I paired Jessie YuChen’s warm creamy sesame noodles with roasted broccoli and red cabbage slicked in a sesame and olive oil combo. Jessie’s noodles are extremely versatile—I easily swapped soy milk for the oat milk I always keep on hand and skipped the yuba, instead stirring in cubes of silken tofu just before serving. When I found I was ¼ cup short on rice wine, I made up the difference with a bit of dry vermouth. To serve, I piled the charred togarashi-seasoned vegetables over the saucy tahini noodles for a dinner that was both wholesome and satisfying. —Joe Sevier, senior SEO editor, cooking