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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 Veggie frito pie<\/p>\n One of my goals for the year has been to save my meat eating for restaurants and cook vegetarian at home. It\u2019s going well so far, but every now and then a craving hits. This week it was Southern barbecue. I considered ordering some burnt ends and pulled pork, but in the end I decided to cook through it. Frito pie<\/a>, for the uninitiated, is a staple side dish at smokehouses, featuring baked beans, chili, and cheddar cheese<\/a> poured over a bag of corn chips and usually topped with your meat of choice. Our veggie version opts instead for shiitake mushrooms for heft and a pour of soy sauce for depth. Rest assured, I stuck to my goal and felt nice and full doing it. \u2014Alma Avalle, editorial operations associate<\/em><\/p>\n This bean and mushroom chili would be great on its own. It\u2019s even better with corn chips and cheese.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Delightful mushroom pasta<\/p>\n My husband and I could eat mushrooms every week and often do. So when I stumbled upon this mushroom pasta<\/a> from deputy food editor Hana Asbrink, I knew I had to make it immediately. This wafu (Japanese-style) dish has a simple sauce\u2014butter, soy sauce, and pasta water\u2014with loads of earthy umami. I used Sfoglini\u2019s new bigoli<\/a>, a shape that dubs itself \u201cbigger and better than spaghetti,\u201d and an utter delight to twirl around a fork. Hana has you top the bowls with sliced nori and scallion. We ended up grating some parm on top too. \u2014Emma Laperruque, associate director of cooking<\/em><\/p>\n Salsa for taco night<\/p>\n I took this tomatillo salsa<\/a> to a taco night at a friend\u2019s house last week because I needed something extremely easy and fast to contribute. My one tweak: roasting all the vegetables together first, then blitzing them in a food processor with a ton of lime and cilantro. \u2014Kendra Vaculin, test kitchen editor<\/em><\/p>\n Remove the tomatillo\u2019s papery husk and rinse off any sticky coating before using.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Pork belly noodles<\/p>\n I bought a slab of pork belly online a few weeks back, not realizing it would be barely bigger than my palm. (I was not paying attention; food writers, they\u2019re just like the rest of us!) Far too small for its intended purpose, I stuck the belly in my freezer and made something else for my dinner party<\/a>. Cut to the present, when I excavated that pork from my freezer to make the pancit canton recipe from Alvin Cailan\u2019s Amboy<\/em><\/a>. A stir-fry of egg noodles in a sweet-savory sauce made of oyster sauce, soy sauce, and chicken stock (store-bought is fine), Cailan\u2019s recipe is ripe for interpretation. I usually add a splash of patis (fish sauce) plus something for heat (like sambal oelek), and I use the freeze-dried noodles<\/a> my partner is partial to, which don\u2019t need to be boiled separately. If I use anything but cabbage, carrots, onion, and garlic, I would be run out of my kitchen, but you should feel free to raid your crisper. Just don\u2019t forgo the citrus finish\u2014these noodles need their tang. \u2014Joe Sevier, senior editor, cooking & SEO<\/em><\/p>\n Craveable chocolate cake<\/p>\n It\u2019s silly to think that a craving for chocolate cake can be solved by anything other other than chocolate cake. I turned to my pantry and discovered that, thankfully, I had all the ingredients for a recipe I\u2019ve been wanting to make: Jesse Szewczyk\u2019s Chocolate Olive Oil Cake<\/a>, part of his brilliant Bon App\u00e9tit Bake Club<\/a> with fellow senior test kitchen editor Shilpa Uskokovic. I cheated\u2014I\u2019m sorry\u2014and skipped the frosting out of laziness. It\u2019s still spectacular plain or, as I did, topped with whipped cream. And it lasts for days. I gave some to my parents, who forgot the slices in their car. By the time they remembered, the cake was still perfectly moist. \u2014E.L.<\/em><\/p>\n Fruity olive oil means this fudgy cake will stay moist for days.<\/p>\nRecipes April 4<\/h2>\n
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