Recipes <\/p>\n
Our team loves sharing recipes and ingredients as much as we love cooking, which is what led us to start Cook With Bon App\u00e9tit<\/a>,<\/em> a subscription box that fuses all those things together. Whether you want to expand your weeknight cooking repertoire or level up your culinary techniques (and kitchen pantry), this box has it all.<\/p>\n Just in time for the holidays, get your first box for 50% off! For a limited time, enjoy $17 off the monthly, $20 off the quarterly, or $40 off the annual price with code: YESCHEF<\/strong><\/p>\n PS: It makes a great gift!<\/strong><\/p>\n Here\u2019s what you get each month:<\/p>\n In this month\u2019s edition you\u2019ll find Fila Manila Kare-Kare Peanut Sauce & Marinade, Pasta Riscossa Spaghettoni, Heray Urfa Cured Sumac, and more products we always have on hand, along with recipes that make the most of them and are sure to get you inspired. Read on for more details, and visit Cook With Bon App\u00e9tit<\/em><\/a> to subscribe. Happy cooking!<\/p>\n The reddish-brown sumac berry, with its tart, citrusy bite, is often ground and dried to use as a brightening spice. But the sumac from Heray Spice is chopped, then preserved with salt to enhance and concentrate those flavors and highlight its mild smokiness. In former BA staffer Andy Baraghani\u2019s Za\u2019atar Chicken Cutlets With Cabbage Salad<\/a>, sumac is the shining star of the handmade spice blend. This recipe calls for an entire \u00bc cup of it to deliver a delightful lemony punch to the crispy fried chicken. \u2014Kate Kassin, editorial operations manager<\/em><\/p>\n Kare-kare is a cherished Filipino dish steeped in history, and contested origins, but it\u2019s all the more intriguing for it. A thick, savory-sweet peanut sauce is the foundation, featuring rich proteins and tender vegetables like oxtail and eggplant. Fila Manila\u2019s sauce is bright and balanced and aims to minimize cooking time\u2014perfect for chef Harold Villarosa\u2019s Seared Shrimp With Kare-Kare Butter<\/a> \u2014Joseph Hernandez, associate director of drinks<\/em><\/p>\n When I want a feel-good grain\u2014 that will keep me full and cook fast\u2014I reach for farro. It\u2019s heartier than rice and quicker than wheat berries, with a chewy texture and nutty flavor. Sourcing from Bob\u2019s Red Mill is a no-brainer. Founded in the \u201970s, this employee-owned brand is a pioneer in making specialty grains and flours more accessible for home cooks. Its farro is delightful in all sorts of dishes, from salads to soups, like this cozy Mushroom-Farro Soup<\/a> from cookbook author Ali Slagle. \u2014Emma Laperruque, associate director of cooking<\/em><\/p>\n I firmly believe that the Korean fermented red pepper paste, or gochujang, from Jayone, is magic. It\u2019s sweet, salty, and funky, and it has a building heat that\u2019s amazing in spicy rice cakes (tteokbokki) or as a marinade for your favorite proteins. I love swapping it in for things like Calabrian chile paste in pasta sauce since it does the job and so much more. The paste\u2019s unique sweetness almost reminds me of a barbecue sauce, which is probably why it works so well in recipes like deputy food editor Hana Asbrink\u2019s Gochujang Sloppy Joes<\/a>. \u2014Elise Portale, contributing social media manager<\/em><\/p>\n Francesco Ricci<\/span><\/p>\n<\/figure>\n Extruding pasta through bronze dies ensures that a bit of texture remains on its surface, ready to hungrily grab onto sauce. Which makes Pasta Riscossa Spaghettoni, made from Italian durum wheat semolina and slowly dried after the extrusion process, a prime partner for both meaty rag\u00f9s and silkier sauces like former BA staffer Zaynab Issa\u2019s Jammy Onion and Miso Pasta<\/a>. Spaghettoni refers to the thickest spaghetti out there, so it\u2019s extra fun for slurping too. \u2014Hana Asbrink, deputy food editor<\/em><\/p>\n This month\u2019s Cook with Bon App\u00e9tit Box also includes Seventh Generation\u2019s Foaming Dish Spray in the invigorating, citrusy Mandarin Orange scent! This powerful, EPA Safer Choice Certified dish spray takes on grease, grime, and stuck-on food and cleans dishes fast, no presoaking needed! Just spray, wipe, and rinse\u2014so you can spend more time doing the things you love. Like planning your next culinary masterpiece.<\/p>\n<\/div>\n\n
Recipes Heray Urfa Cured Sumac<\/a><\/h2>\n
\nRecipes Fila Manila Kare-Kare Peanut Sauce & Marinade<\/a><\/h2>\n
\nRecipes Bob\u2019s Red Mill Organic Farro<\/a><\/h2>\n
\nRecipes Jayone Gochujang<\/a><\/h2>\n
\nRecipes Pasta Riscossa Spaghettoni<\/a><\/h2>\n
\nRecipes Seventh Generation\u00a0Foaming Dish Spray<\/a><\/h2>\n