Bone Broth Soup 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 April 10

A repeat-worthy party app

I’m incredibly predictable when it comes to parties. Ask me to bring an app and I will bring crudités: usually endive cups, cucumber spears, and radish halves (unpopular, but I love them). The dip is typically the same too: a romesco I make in a personal blender in minutes. Never once have I measured this, but it goes something like: Drain a jar of roasted peppers and pat them dry. Add to the blender with a giant scoop of almond butter, few forkfuls of sun-dried tomatoes, spoonful of smoked paprika, couple pinches of salt, and long pour each of olive oil and sherry vinegar. Blitz until smooth as hummus. Taste and adjust. Refrigerate if you can; no worries if you can’t. Oh, and throw in a bag of potato chips alongside. That’s a must. —Emma Laperruque, cooking director

Galette for Easter

This past weekend, I was invited to my boyfriend’s coworker’s Easter with precise instructions for “some kind of appetizer, run with that to your heart’s content.” Ushering through oodles of ideas—Spring Panzanella, Extra-Creamy Deviled Eggs, Easter Salad—I decided to play it simple and make this ever-impressive Jammy Brie Galette. People taste molten cheese and are immediately like, “This is the best thing I’ve ever tasted.” And they’re right! Paired with buttery puff pastry that shatters in your mouth and sticky apricot jam, this galette is otherworldly. —Nina Moskowitz, associate editor, cooking

Citrus upside-down cake

I couldn’t stop thinking about the warm upside-down Meyer lemon olive oil cake that closed a recent trip to Gramercy Tavern in New York. I was so inspired by the bright cake drizzling with sparkly brown sugar, and a dollop of Cara Cara orange sorbet I emailed pastry chef Briana Ruiz about how much I enjoyed it. Later, I searched the Bon Appétit/Epicurious archive and found a recipe for Backyard Citrus Upside-Down Cake by cookbook author Nicole Rucker. I made some small tweaks to the recipe, including adding brown sugar for a darker caramel glaze, and a tablespoon of vanilla extract to balance the macerating lemons. I baked the cake in a deep, 9-inch fluted dish to give it more visual character. The result was an ultra moist crumb, best served warm. —Jamila Robinson, editor in chief

Nourishing bone broth soup

Not to sound like an infomercial, but this 10-Minute Bone Broth Soup from my colleague Rebecca Firkser’s new column Good for You brought my appetite back. After a few weeks of too many meals out instead of in (scouting for our Best New Restaurants coverage), I didn’t feel much like eating at all. I obviously still needed to eat! So when this soup promised fast nourishment, I was sold. Color me surprised when the bubbling pot of broth, swirled with tender ribbons of egg and silky leaves of spinach, actually made me hungry. I’ve been making cups of it for breakfast to have alongside my tea every morning since. —Kelsey Jane Youngman, senior service editor

Recipes April 3

Lemony broccoli pasta

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’s far more exciting than the pared-back version I’m used to. —Jesse Szewczyk, senior Test Kitchen editor

Comforting boy kibble

This time of year, I’m 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’t 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’d like! The meat is seasoned with earthy turmeric and hard-seared over high heat. It’s easy to make and endlessly adaptable. I’ve used ground beef, lamb, bison (one of my favorites)—they all work. Served with a bed of fluffy rice, it made a delightful welcome back dinner. —Kate Kassin, editorial operations manager

A strong salad craving

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’t have tiny potatoes or 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. —Abi Lieff, assistant to the editor in chief

Loaded salad pizza

I am not a Trader Joe’s regular; I go maybe three or four times a year. When I do make the trip, it’s for snacks and treats and meal starters I can’t get anywhere else (like Super Sour Scandinavian Swimmers). This time around, I couldn’t leave without a frozen Pizza Bianca after being struck by a particularly strong hankering for a salad pizza—that is, a hot and cheesy slice topped with a mountain of crunchy greens. As promised by our intrepid TJ’s 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’s bracing Three-Minute Red Wine Vinaigrette? Each bite was so good, I might have to return to the store before fall. —Kelsey Jane Youngman, senior service editor