Miso-Mayo Chicken Bowls 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 February 6

Cookies from an ocean away

One of my favorite meals in Paris—years ago, I’m still thinking about it—was at Mokonuts. We had pulpy orange juice; za’atar-speckled bread; a fried egg with a trembling yolk, perched on toast, covered in salad. The only problem is, I messed up the timing of our visit, and their world-famous cookies weren’t available. I’d like to say I handled this gracefully! The truth is, I tried to rearrange our entire itinerary to make space for a second visit, to eat the little treats I’d heard so much about. This didn’t work (c’est la vie, etc!) and I wrote it off as another reason to go back to France. Which I will someday. But in the meantime, I have the recipes from the newly released Mokonuts cookbook. I was reminded of this thanks to author David Lebovitz’s newsletter, when he recently wrote about Mokonuts’ Multigrain Chocolate Chip Cookies. Crackly edges, jam-packed with seeds, they called to me loudly. And even an ocean away, they were just as special as I imagined. —Emma Laperruque, director of cooking

Beans and greens with seared cheese

This is my plea for you to make Test Kitchen editor Rebecca Firkser’s Beans and Greens With Halloumi Cheese Crumbles. It mostly relies on nonperishable pantry goods, plus a bunch of greens (take your pick of the kale, chard, or collards on discount) and a block of salty cheese. It’s the kind of recipe that teaches you how to maximize the staples you have on hand for a quick-cooking dinner that tastes even better than the sum of its parts. Make it, like I did, when the weather is a bummer and you’re exhausted. You’ll be rewarded with dinner and a newfound habit of topping every soup, salad, and grain bowl in sight with crispy cheese. —Kelsey Jane Youngman, senior service editor

Snow day pot pie

I recently learned that my roommate had never had chicken pot pie, and a snowy Sunday seemed like the perfect excuse to remedy that. I grew up on Ina Garten’s recipe, so I had to make her version. My grocery store was out of skin-on chicken breasts (what I get for last-minute, night-before-snow-day shopping), so I took the opportunity to practice breaking down a whole chicken into parts. I made a half batch of the pot pie using the breasts and wings and saved the legs for another day. It was as good as I remembered—rich, creamy, laden with veggies and big chunks of chicken and crowned with a golden sheet of puff pastry. —Alaina Chou, commerce writer

Three-ingredient noodles

Inspired by this mesmerizing video of buttered noodles, I scrapped my original dinner plans (bean chili from the freezer) and decided to make pasta instead. Chef Mattia Moliterni’s version is made with just three ingredients: rigatoni, butter, and Parmigiano Reggiano. I had fusilli (a cute corkscrew version I love from Trader Joe’s), butter, of course, and sharp cheddar instead of parm. Good enough! I mimicked the technique in the video and the result was cheesy, glossy, and incredibly comforting on a cold night. —E.L.

A miso-mayo super sauce

My kids love anything miso. Umami-packed with a sweet edge, it instantly adds oomph to any dish. Because of this, I’m always looking for ways to incorporate the pantry staple into dinners. Last week I made former BA staffer Kendra Vaculin’s recipe for Miso-Mayo Chicken Bowls, which shook my world. The sauce—made with miso, soy sauce, rice vinegar, and a dollop of mayo—doubles as both a marinade for the chicken and finishing drizzle. And under the broiler, it becomes burnished on the bird, almost candied in taste. Since making it, I’ve used that super sauce on salmon, sandwiches, and plan to dip crudités into it on Super Bowl Sunday. —Andrea Strong, contributing writer and editor