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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 green curry<\/p>\n I\u2019ve been making freezer-friendly meals that I can rely on when it\u2019s dark early and I have zero desire to cook. One of those is soup; another is a green curry. I sifted through some Bon App\u00e9tit recipes that use green curry paste and found two that piqued my interest: Shrimp and Coconut Curry With Rice Noodles<\/a> and this Green Curry Pork Tenderloin<\/a>. I ended up combining the two for a pork-and-shrimp green curry bolstered with sweet peppers from the farmers market, green beans, and carrots. If you haven\u2019t used Maesri curry paste before<\/a>, this is your sign to do so. With reliable big flavor, it\u2019s a gateway to so many meals. Next time, I\u2019ll be using the paste to make my coworker Shilpa Uskokovic\u2019s Green Curry Pot Pie<\/a> to stash in the freezer\u2014Marie Callender\u2019s, watch out. \u2014Urmila Ramakrishnan, associate director of social media<\/em><\/p>\n The secret’s in the (store-bought) sauce.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Prepared curry paste is a great shortcut ingredient for this pork tenderloin recipe; it carries a ton of flavor and has a very long shelf life.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Hands-off risotto<\/p>\n I am a Rice Cooker Evangelist<\/a> and will talk anyone\u2019s ear off if pressed on its merits. It is the kitchen appliance that gets as much (if not more) action as my coffee maker. When senior test kitchen editor Jesse Szewczyk suggested we make a Rice Cooker Risotto<\/a> in this trusty dinnertime helper, I was all in. (It\u2019s not the first time I\u2019d lean on the rice cooker for a full-fledged meal<\/a>, after all.) The end result is a hands-off riff on a classic that frees you up to do as you please while dinner is cooking. Don\u2019t skip the bright lemon and fresh mint\u2014they\u2019ll have you almost<\/em> believing spring is just around the corner. \u2014Hana Asbrink, deputy food editor<\/em><\/p>\n Cooking risotto in a rice cooker makes quick work of the famously fussy recipe. And this hands-off version is as creamy and comforting as any stovetop version.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n An easy meal for moving week<\/p>\n Moving means not immediately having the fully stocked pantry of your dreams. But with some lingering honey and Dijon mustard that survived the U-haul trip, I decided to make this Ali Slagle sheet-pan dinner<\/a>. Sausages, brussels sprouts (I subbed in broccoli), and baby potatoes mingle in a scorching oven. Halfway through the roast, they get coated in a sticky, honey-mustard glaze, then continue cooking until tender and caramelized. Eaten straight off the sheet pan (unpacking plates was tomorrow\u2019s issue), this dinner was just the nourishment I needed. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/p>\n Red curry tempeh and rice cakes<\/p>\n I should stop talking about former BA staffer Rachel Gurjar\u2019s Red Curry Pork and Rice Cakes<\/a>, but I can\u2019t. This dish is savory and fast, reliant on a number of pantry staples, and so delightful to eat (thanks to the pairing of crisped-up ground pork and bouncy Korean tteok<\/a>). This week I made the dish at home with a small tweak (the first time I\u2019d dared adjust the perfect recipe)\u2014vegetarian-ifying them with crumbled tempeh<\/a> instead of pork. The pork is better, but this absolutely worked in a pinch. \u2014Kendra Vaculin, test kitchen editor<\/em><\/p>\n Spice up your weeknight stir-fry game with tender ground meat, chewy rice cakes, and crunchy bell peppers in a bold red curry sauce.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Morale-boosting chocolate cake<\/p>\n My partner\u2019s team has been working late nights to get a show off the ground at the end of the week (if you\u2019re in New York, I highly rec Grangeville<\/em><\/a> at Signature Theatre). So, I made my coworker Shilpa Uskokovic\u2019s Chocolate Sheet Cake With Brown Butter Frosting<\/a> to boost their morale. Nothing says, \u201cPerk up, Buttercup!\u201d like unicorn sprinkles<\/a>. I knew Shilpa\u2019s recipe was unstoppable as is, but I couldn\u2019t help adding my own little twist. First, I replaced \u00bc cup of the water in the cake batter with coffee liqueur. Next, instead of the dry milk powder<\/a>, which Shilpa toasts in the brown butter to give it even bigger caramelized notes, I swapped in malted milk powder<\/a>, adding an extra layer of flavor. \u2014Joe Sevier, senior SEO editor, cooking<\/em><\/p>\n How do you make chocolate sheet cake better? Just add brown butter frosting, whose nuttiness is enhanced by an ingredient found in most grocery stores.<\/p>\nRecipes February 7<\/h2>\n
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