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 Party-ready dip<\/p>\n Some friends had a New Year\u2019s gathering last weekend, and because I can\u2019t 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<\/a>. Chicago-style, oil-based giardiniera is the key here, for a rich, totally delicious dip\u2014but if you can only find the vinegar-based kind, drain it well and add a drizzle of olive oil to compensate. \u2014Kendra Vaculin, test kitchen editor<\/em><\/p>\n Four simple ingredients, one party-ready dip that takes mere minutes to blitz together.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Make-ahead egg bhurji strata<\/p>\n After traveling for a month, I was eager to get back into the kitchen and eat some homemade food\u2014so I turned to cookbook author Hetal Vasavada\u2019s Egg Bhurji Strata<\/a>. The tray bake is inspired by eggs I grew up eating, seasoned with aromatic garam masala, cilantro, and onions. It\u2019s a great thing to pop in the oven to have breakfast ready for the rest of the week. \u2014Urmila Ramakrishnan, associate director of social media<\/em><\/p>\n Spice up your brunch plans with this custardy, fluffy, Indian-inspired strata that you can make ahead.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Couch potato dinner<\/p>\n Lots of folks think of winter as soup season<\/a>, but when the temperatures start to drop, I reach for potatoes<\/a>. 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<\/a> on a few quesadillas Mexicanas\u2014on corn tortillas, fried in butter\u2014after 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<\/a> easier than a crumbly flour tortilla cut into wedges. \u2014Alma Avalle, editorial operations associate<\/em><\/p>\n Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Game-changing homemade pizza<\/p>\n I am pretty sure the latest Bake Club<\/a> recipe for Incredibly Good Homemade Pizza<\/a> ranks up there as being one of my most beloved BA recipes. Trust me when I say this is the<\/em> 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\u2019ll be stopping anytime soon. \u2014Hana Asbrink, deputy food editor<\/em><\/p>\n You don\u2019t need a pizza oven (or even a baking stone) for our test kitchen\u2019s ultimate recipe.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Quick chili with slow-cooked flavor<\/p>\n When the weather gets below a certain temperature, soup becomes my entire personality. Gingery chicken noodle,<\/a> creamy wild rice soup<\/a>, and hearty chilis all feel like a warm hug on cold days. Test kitchen editor Kendra Vaculin\u2019s White Chicken Chili<\/a> falls into that last category, and I\u2019ve 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\u2019s been simmering for hours, when in reality it only takes 40 minutes. A scatter of corn chips (Fritos, please) are nonnegotiable. \u2014Urmila Ramakrishnan, associate director of social media<\/em><\/p>\n Lightly mash some of the white beans for a creamy, velvety texture without any added dairy.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Frozen blueberry scones<\/p>\n 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\u2014which is what I chase after whenever I try a new recipe. That said, after making Rebecca Firkser\u2019s Blueberry Scones<\/a>, 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\u2019s what I had. No need to thaw\u2014the chilled fruit keeps the grated butter (a genius trick<\/a>) 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. \u2014Emma Laperruque, associate director of cooking<\/em><\/p>\n A vegetarian showstopper<\/p>\n The assignment: Make a kitschy dish for a holiday celebration with friends. The result: this showstopping Carrot Wellington<\/a>. 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. \u2014Nina Moskowitz, associate editor of cooking<\/em><\/p>\n This vegetarian main highlights roasted carrots two ways: glazed as the center of the Wellington, and blended to form the tender filling.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Satisfying sesame noodles<\/p>\n Most nights I cobble together a meal using elements from a few of my favorite recipes. Recently, I paired Jessie YuChen\u2019s warm creamy sesame noodles<\/a> with roasted broccoli<\/a> and red cabbage slicked in a sesame and olive oil combo. Jessie\u2019s noodles are extremely versatile\u2014I 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 \u00bc 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. \u2014Joe Sevier, senior SEO editor, cooking<\/em><\/p>\n Ribbons of protein-packed fresh yuba, or tofu skin, add a delightfully bouncy texture and nutty flavor to these quick, creamy vegan noodles.<\/p>\nRecipes January 10<\/h2>\n
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\nRecipes January 3<\/h2>\n
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