It\u2019s no secret that Bon App\u00e9tit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too.<\/em> Here are the recipes<\/a> we\u2019re 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,<\/em> click here<\/a>.<\/em><\/p>\n Freezer-friendly breakfast burritos<\/p>\n I\u2019ve been on a freezer-friendly meal prep journey lately. Once or twice a month, I batch cook recipes that I know will freeze well and will make for comforting meals down the road. This week\u2019s experiment was sheet-pan breakfast burritos. I took this concept<\/a> that I saw on TikTok, but made the recipe my own by swapping ground beef for pork, adding some additional veggies\u2014poblano peppers, lion\u2019s mane mushrooms, and kale\u2014plus some black beans. I also made my own paprika blend (inspired by Ali Slagle\u2019s here<\/a>) to replace the Italian seasoning. In my opinion, the hardest part of making burritos is not overfilling the tortilla. But cooking your egg and sausage on a sheet-pan allows you to cut out neat frittata-like bricks. Suddenly wrapping becomes way more manageable. \u2014Urmila Ramakrishnan, associate director of social media<\/em><\/p>\n Stuffed squash with everything good<\/p>\n New York weather has been on a journey this season. It\u2019s been 83\u00b0 one day, 32\u00b0 the next, and jumping between those two poles for weeks. During one of the colder spells, I grabbed the knobby kabocha I\u2019d set on my table as a wayward Halloween decoration and lobbed off the top to transform it into contributor Dorie Greenspan\u2019s Pumpkin Stuffed With Everything Good<\/a>. In place of the bacon, I used the last of a tub of premade pork barbecue, which paired stunningly with aged cheddar, hearty seeded bread, garlic, and thyme. I cut the baked squash into wedges and ate like I was preparing to hibernate for winter. The leftovers, chopped up and reheated in a saut\u00e9 pan the next day so that the flesh of the kabocha took on a little char, were even better. \u2014Joe Sevier, senior editor of cooking and SEO<\/em><\/p>\n When life gives you bananas<\/p>\n To call the bananas on my countertop ripe would be an understatement. They were practically pudding, so far gone that I almost tossed them in the trash. But then I remembered Samantha Seneviratne\u2019s Banana Bread Scones<\/a> from her beautiful cookbook The Joys of Baking<\/em><\/a>. They came together in a flash. I didn\u2019t need to go out for any additional ingredients, though I did cheat just a bit: In lieu of heavy cream, I swapped in my favorite soy milk<\/a>. The dough ended up a little looser than intended, but c\u2019est la vie. I just scooped drop scones instead of cutting triangles, and they still turned out great. \u2014Emma Laperruque, associate director of cooking<\/em><\/p>\n The Joys of Baking: Recipes and Stories for a Sweet Life<\/p>\n<\/div>\n Caramel monkey bread<\/p>\n The temps took a dip over the weekend, and like clockwork, my anxiety-addled brain wanted to lean into cozy vibes. My first thought was to make my colleague Jesse Szewczyk\u2019s Caramel Apple Monkey Bread<\/a>, the first iteration of his and fellow senior editor Shilpa Uskokovic\u2019s Bake Club<\/a>. For me, yeasted dough is always fun to work with, but this recipe upped the ante with a wonderful caramel sauce and seasoned apples. After a harried week, it was the sweet treat I didn\u2019t know I needed. And the Bake Club community on Instagram<\/a> has been so fun to dip into. Just nice people being nice to each other about their bakes! Like our very own Great British Bake Off<\/em>. \u2014Joseph Hernandez, associate director of drinks<\/em><\/p>\n This irresistible fall treat is studded with spiced apples and draped in cider caramel.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Speedy sheet-pan dinner<\/p>\n When it comes to getting dinner on the table on a weeknight, I struggle as much as any person\u2014and I love to cook! But life is busy, and there are only so many hours in the day. In need of something speedy and delicious, I gave test kitchen editor Kendra Vaculin\u2019s miso-mayo chicken bowl<\/a> a spin. As a big fan of her spicy salmon roll bowl<\/a>, I knew her mayo-coating technique<\/a> would work wonders when applied to juicy chicken thighs. I\u2014rather, she<\/em>\u2014was right. Everything bakes on one sheet pan before a quick turn under the broiler, which helps the chicken and brussels sprouts char to a delightful crisp. \u2014Carly Westerfield, associate manager of audience strategy<\/em><\/p>\n This sheet pan dinner taps savory miso mayo for richness and flavor\u2014as a coating for roast chicken and a finishing drizzle.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Autumnal pumpkin muffins<\/p>\n Every fall I bake Alison Roman\u2019s pumpkin muffins<\/a>. Nutty from brown butter, cozy from maple syrup, they are absurdly good. My only adjustment is to add a heavy pour of poppy seeds to the batter, then sprinkle more poppy seeds on top before they head into the oven. (Which reminds me: Never buy that little jar of poppy seeds in the supermarket spice aisle! Overpriced! Buying them in bulk from a site like nuts.com<\/a> is a better deal.) I made my annual batch a few weeks ago for my in-laws, then baked another one this past weekend for a friend\u2019s book party. Both times, instead of the cinnamon, ginger, and nutmeg, I swapped in an equal quantity of Burlap & Barrel\u2019s new Pumpkin Spice 2.0<\/a> by flavor scientist Arielle Johnson\u2014delicious. And the second time, instead of scooping the batter into a standard size tin, I used a mini muffin pan for two-bite cupcakes. Topped with senior test kitchen editor Shilpa Uskokovic\u2019s ethereal whipped cream cheese frosting<\/a> and nuggets of candied ginger, they were a hit. \u2014Emma Laperruque, associate director of cooking<\/em><\/p>\n Put-it-on-everything sauce<\/p>\n To start off my week, I made senior test kitchen editor Shilpa Uskokovic\u2019s unimaginably flavorful Gochujang-Butter-Braised Tofu<\/a>. The sticky, scarlet-hued sauce is so delicious, I\u2019d like to braise everything in it. Chicken thighs, rice cakes, cauliflower, the list goes on. Funky gochujang mixed with a savory soy sauce creates a punchy base. The generous amount of butter rounds everything out and softens the tofu ever so slightly. In the final minutes of cooking, I threw in some chewy enoki mushrooms, then spooned it all over a bed of rice that took more time to cook than the tofu. \u2014Nina Moskowitz, associate editor of cooking<\/em><\/p>\n This deeply savory main is so easy and lightning fast, it gets dinner on the table in less than the time it takes to make rice.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n A Friendsgiving stuffing<\/p>\n This week I happily kicked off a long season of holiday gatherings with my first Friendsgiving of the year. My contribution was a batch of the vegetarian mushroom stuffing<\/a> I\u2019ve been making every year since I can remember, with a few tweaks. I swap in mixed wild mushrooms for the sliced criminis, toss in minced shallots along with the yellow onion, and use homemade veggie stock with a spoonful of miso. The challah dries out beautifully just sitting on the countertop for two days, but it\u2019s still a thirsty bread and I find that a richer stock with more body makes all the difference in the final texture and flavor of the stuffing. (If you\u2019re a meat eater, you can definitely use chicken or turkey stock too.) I always cook the aromatics and \u2019shrooms longer than suggested, letting them develop some color before tossing them with the bread. It\u2019s a pretty simple recipe, perfect for making just the way you (or I) like. \u2014Kelsey Jane Youngman, senior service editor<\/em><\/p>\n Brussels sprouts stir-fry<\/p>\n For a weeknight side dish, I made my colleague Shilpa Uskokovic\u2019s Brussels Sprouts Stir-Fry With Cheddar and Golden Raisins<\/a>. I started by thinly slicing the little cabbages and cooking them quickly over a high heat until they got a wonderful char. I then mixed the brussels with a sweet and sour agrodolce<\/a>, and topped them with tart dried fruit and nutty aged cheddar. It\u2019s a stir-fry that meets a warm winter salad: the best of both worlds. \u2014Hana Asbrink, deputy food editor<\/em><\/p>\n Instead of roasting, toss your brassicas in a skillet for a quick side dish.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Lemony mushroom pilaf<\/p>\n I\u2019ve returned to recipe developer Asha Loupy\u2019s lemony pilaf with brown butter mushrooms<\/a> more times than I can count. I\u2019ll be honest, if I had just come across it on the site, I\u2019m not sure I would have made it. But because I got to edit the recipe in the test kitchen, I got to see first hand just how simple, cozy, and bright it is\u2014and I haven\u2019t stopped making it since. Sometimes I follow the instructions exactly as written, but more often I treat it as a template to use up whatever I have in the fridge. This week I cooked my basmati rice with frizzled red onion and chopped roasted red peppers, and finished each bowl with a showering of herbs and crispy garlic. \u2014Kendra Vaculin, test kitchen editor<\/em><\/p>\n Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Comforting fish curry<\/p>\n I\u2019ve been on a mission to cook with whole fish to be more sustainable and to challenge myself. After bringing home a large blue fish from the local fishery at Tompkins Square Greenmarket, I had to figure out what to do with it. I decided to make a coastal Indian curry to complement the fall weather and remind me of home. Food blogger Nagi Maehashi\u2019s Goan Fish Curry<\/a> was a comforting recipe. The familiar blend of Indian spices paired with nutty coconut, tangy tomato, and meaty fish made for the perfect pick-me-up on a cloudy day. \u2014Ketaki Malaviya, research fellow<\/em><\/p>\n Squash soup with so much garlic<\/p>\n The weather in the Northeast may still be warm, but I\u2019ve been craving soup. I agree with content creator Catherine Perez<\/a>\u2019s philosophy: Soup should always have garlic and plenty of texture. So when I saw her recipe for vegan butternut squash soup<\/a>, I saved it to make for the week. Her soup starts with roasting a whole head of garlic\u2014I doubled it. Then, I crisped up sage in olive oil, removed the leaves, and used that infused oil to saut\u00e9 my other aromatics before adding in cubed butternut squash, and Baba\u2019s Meat Curry Powder<\/a> (which I used instead of coriander). Perez\u2019s tip to blend some of the soup with miso paste layered the soup with umami and made it creamy without having to add any dairy. The rest of the soup stays chunky\u2014so you get sweet bites of butternut squash with an occasional crumble of crispy sage. Best served with some toasted sourdough. \u2014Urmila Ramakrishnan, associate director of social media<\/em><\/p>\n Iconic miso-glazed cod<\/p>\n One of the first cookbooks I ever owned was Nobu: The Cookbook<\/em><\/a> and 10-year-old me couldn\u2019t get enough of the Miso-Glazed Black Cod<\/a>. It\u2019s deceptively simple to make for such an iconic dish. I always serve mine with a heaping portion of rice and baby bok choy. The bok choy gets tossed with a spoonful of extra marinade and oil before thrown on a sheet pan. For an indulgent election week feast, I made mine with the black cod from Seremoni<\/a>, and it was among the most buttery and flavorful fish I\u2019ve ever tasted. If you\u2019re in the New York area (it\u2019s available at Happier Grocery<\/a> on Canal Street), it\u2019s a very worthy splurge (and act of self-care) to buy some. \u2014Kate Kassin, editorial operations manager<\/em><\/p>\n Trust-the-process chili crisp pasta<\/p>\n I had the joy of food editing this Creamy Chili Crisp Pasta<\/a> and haven\u2019t stopped thinking about it since. At first glance, the recipe is wild: You mix Greek yogurt<\/a> with spaghetti, pasta water, and a little bit of salt. After a bit of tossing, the trio comes together to create a perfectly emulsified sauce, almost like mac and cheese. Truly magic. Then you just dish it up and top with heaps of chili crisp<\/a> for the easiest dinner ever. I\u2019ve riffed on the recipe a few times now, sticking to the yogurt base but swapping up the toppings. I\u2019ve tried a sprinkling of Parmesan, and za\u2019atar mixed with olive oil. You really can\u2019t go wrong. \u2014Jesse Szewczyk, senior test kitchen editor<\/em><\/p>\n Greek yogurt, chili crisp, and spaghetti\u2014that’s the ingredient list.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Leftover noodle salad<\/p>\n In the past two weeks, the test kitchen has been cooking salmon for a very good forthcoming recipe. Lucky for me, that means I\u2019ve been taking leftovers home. Last week, I turned my salmon scraps into a riff on this Hot-Smoked Salmon Noodle Salad<\/a>. I love any salad where the base is soba (yes, there\u2019s lettuce too), and the vinaigrette is made of toasted sesame oil and soy sauce. Since I had leftover roast salmon instead of the hot-smoked variety, I flaked it up and tossed it in for an easy swap. If you\u2019re cooking for one, like me, you can easily halve or quarter the recipe, or make extras for lunch the next day. \u2014Kate Kassin, editorial operations manager<\/em><\/p>\n This cold soba noodle salad features green beans, radishes, soft baby lettuces, and a zesty vinaigrette punctuated with karashi, or hot Japanese mustard.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n A week of pancakes<\/p>\n The best weekday breakfasts are those I can prep on Sunday and take to work and heat up in the microwave easily. This past week I went down the rabbit hole that is pancake bowls. You prep a pancake batter in ovensafe bowls, add in toppings like berries or chocolate chips, pop them in the oven, and voil\u00e0, they\u2019re ready to go for the week. The version I made this time was from social media creator Selma<\/a>, but I swapped some of the all-purpose flour with a mix of millet and hazelnut flours. While I normally get tired of eating the same breakfast four days in a row, I found myself eagerly grabbing my container each morning. The bowls come out light and airy, even after a couple days in the fridge, and the berries offer bright sweetness. Add some whipped cream<\/a> if you can make it ahead of time. \u2014Urmila Ramakrishnan, associate director of social media<\/em><\/p>\n<\/div>\nRecipes November 22<\/h2>\n
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\nRecipes November 15<\/h2>\n
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\nRecipes November 8<\/h2>\n
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\nRecipes November 1<\/h2>\n
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