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 Coffee-enhanced cheesecake<\/p>\n Shilpa Uskokovic\u2019s Basque-style tiramisu cheesecake<\/a> looks like the most complex dessert. In reality, it\u2019s a simple batter that\u2019s split in two. One half is adulterated with instant espresso and cocoa, and then the halves are layered in a single pan so they swirl together, baking into a marbled m\u00e9lange of cream and coffee. A splash of Marsala wine drives home the tiramisu theme (I swapped in sweet vermouth, which I usually use for tiramisu too since I always have it for Manhattans<\/a>). Don\u2019t skip the mascarpone topping. It might seem excessive, but the contrast between dense, custardy cheesecake and ethereal mousse-like topping is kind of the whole point. \u2014Joe Sevier, senior editor, cooking and SEO<\/em><\/a><\/p>\n Two of our all-time favorite desserts, now in one new classic.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n A simple bean and tomato salad<\/p>\n It might be September, but I\u2019m still swimming in tomatoes and corn. I came across this recipe from Max Baroni<\/a> for a simple butter bean and tomato salad<\/a> that was super easy to make. I liked everything together, but the star of the show was the vinegar-marinated roasted tomatoes. The sherry vinegar brought out the tomatoes\u2019 natural sweetness, and I found myself grabbing my leftovers to put on toast with the yogurt sauce. I\u2019m making the salad again before the season is over for a savory-sweet breakfast that instantly sparks joy. \u2014Urmila Ramakrishnan, associate director of social media<\/a><\/em><\/p>\n Salty-sweet tomato martini<\/p>\n There\u2019s nothing like a summer tomato (we know them, we love them), but I raise you a summer tomato martini<\/a>. In the past I\u2019ve tossed together a version of my own with juices left over from tomatoes I\u2019ve salted and left to sit for use in another dish, but when Jesse Szewczyk\u2019s recipe went live, I almost immediately headed to the farmers market. His recipe calls for muddling sweet Sun Gold tomatoes and fresh basil, plus a smidge of salt and sugar until juicy; then stirring in gin, vermouth<\/a>, and ice until well-chilled. I strained the drink into a glass with a large ice cube\u2014I like martinis on the rocks, don\u2019t sue!\u2014and was delighted. Unlike the extra-dirty martini trend we can\u2019t seem to escape, a tomato martini hits an ideal balance of salty-sweet and savory without overpowering the gin or tasting like an olive jar. I know the \u201cperfect\u201d martini already exists as a concept, but this is a pretty flawless way to toast to the end of summer. \u2014Rebecca Firkser, contributing editor<\/a><\/em><\/p>\n Sweet, savory, and way too easy to drink.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Meaty grilled swordfish steaks<\/p>\n Now that it\u2019s officially September, I intend to grill as many nights as possible while the sun is still high in the sky at dinnertime and the weather is, at least this week, perfect. And when it comes to grilling fish, swordfish is one of my absolute favorites. It\u2019s meatier and less delicate than other fish, so it takes well to the grill without having to worry about the skin sticking or the fillet falling apart. I love this recipe for Grilled Marinated Swordfish Steaks<\/a>, which requires only 10 to 15 minutes of marinating in soy sauce, red wine vinegar, spices, and aromatics before throwing the fish on the grill (for just a few minutes per side). The recipe calls for serving with a string bean salad, but I paired it with a medley of grilled vegetables (peppers! eggplant! zucchini! onion!) and it was the perfect Labor Day dinner. \u2014Kate Kassin, editorial operations manager<\/a><\/em><\/p>\n Grinder salad<\/p>\n The dog days of summer are (hopefully, blissfully) behind us, so I may find myself cooking at the stove again soon. But for a while there it was so hot I could barely read a recipe, let alone make a thing to shovel into my face. I was a walking zombie, especially in the kitchen. Enter this salad<\/a>. It\u2019s basically an Italian hoagie that went on vacation for a week and came back changed. It carries itself with a certain je ne sais quoi: looser shoulders, slower steps, is that an accent? At the end of the day, it\u2019s an iceberg-lettuce-based salad with a glow-up, stuffed with tangy, bright good things. On those nights when I want to sink to the very bottom of my couch because I forgot to eat lunch again, it\u2019s been soul-sustaining. This recipe is so good and so easy to riff on, you\u2019ll wonder why you ever bothered with a sandwich in the first place\u2014it\u2019s a slop bowl, but, like, a cool slop bowl. Okay? \u2014Joseph Hernandez, associate director of drinks & lifestyle<\/em><\/a><\/p>\n The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.<\/p>\nRecipes September 5<\/h2>\n
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