All products featured on Bon App\u00e9tit are independently selected by our editors. However, we may receive compensation from retailers and\/or from purchases of products through these links.<\/p>\n<\/div>\n
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 Fritters to cherish summer<\/p>\n This was the summer I became a person who likes summer. I don’t know if it\u2019s because I spent a lot of it in air-conditioning, but for the first time summer didn\u2019t feel like a soupy slog I simply had to endure. I embraced the sweat running down my back, relished the late sunsets, and enjoyed every farmers market. I am fully in denial that it\u2019s over, and just this week bought four pounds of zucchini to make me feel better. I made zucchini keftedes<\/a> for dinner to use up my hopefully-not-last-of-the-season stash. Eyeballing almost everything, I definitely skipped the mint (because I hate it so) and used olive oil instead of canola for frying. The breadcrumbs are a genius touch\u2014the reason, I believe, these fritters are juicy and tender rather than gummy and soggy, the way fritters bound with flour tend to be. They were gone a little too soon, just like my first favorite summer. \u2014Shilpa Uskokovic, senior test kitchen editor<\/em><\/a><\/p>\n Tomato tart<\/p>\n I sliced my last bunch (perhaps for the year?) of tiny heirloom tomatoes thinly to layer onto mascarpone-slicked puff pastry, a nod to a late-summer classic from The New York Times<\/em><\/a>. My version had some tweaks, but I think the similarities are obvious. I layered in whisper-thin wedges from a quarter of a red onion, dusted it with ancho chile flakes, and drizzled the whole thing with olive oil that I\u2019d infused with a grated garlic clove. When the tart emerged from the oven, edges puffed, I dolloped on mounds of cottage cheese, doused with more olive oil, and sprinkled it with a shower of chopped cilantro. Ah, summer. We barely knew ye. \u2014Joe Sevier, senior editor, SEO and cooking<\/em><\/a><\/p>\n Branzino for Monday supper<\/p>\n When I cook fish at home, I usually default to salmon. It\u2019s not too pricey and widely available (plus there are enough salmon recipes<\/a> to fill up a whole year of meals). But I also love branzino. I\u2019ll always order it at a restaurant, and every time I make it I\u2019m reminded how delicious it can be with just salt, pepper, lemon, and some herbs. The branzino this week was extra special because it came from Seatopia<\/a>, a sustainable seafood subscription box, and was incredibly high-quality. I crisped up the skin<\/a> and served it simply with a salsa verde, the last of the season\u2019s farmers market tomatoes, and farfalle pasta. Most definitely the best Monday night supper I could dream up. \u2014Kate Kassin, editorial operations manager<\/a><\/em><\/p>\n You don\u2019t need a culinary school degree to cook fish with skin as crunchy as a potato chip.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Halloumi pasta salad<\/p>\n For the very first time in my life, I grew tomatoes. I watched a lot (I mean a lot)<\/em> of YouTube videos, spoke to anyone I could at the community garden for advice, and got my hands dirty. The reward: plump beefsteak tomatoes. This is the gift that keeps on giving\u2014even in the first week of October I\u2019m still getting the love apple straight from the vine. I\u2019ve eaten them straight up, on sandwiches, and the latest, in this Orechiette Salad With Halloumi Croutons<\/a> from Yossy Arefi. Buttery fried cubes of Halloumi cheese get mixed with cooked pasta, Persian cucumbers, red onion, tender greens, and, of course, juicy tomato chunks. When tossed with a simple vinegary dressing, all of the flavors sing. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/a><\/p>\n Cookies for any and all cravings<\/p>\n The best cookie hack? Make a double batch of dough, portion it out into balls on a sheet pan, freeze for about 10 minutes so they won\u2019t stick together, then store in a resealable plastic bag in the freezer. This way they\u2019re ready to be baked off whenever I get a hankering for sweets. I\u2019ve been making a different cookie recipe each week in my quest to be a more confident baker. I\u2019ve learned about dough hydration, melted butter versus softened, and so much more. This recipe<\/a> has been on my want-to-make list for a while now\u2014I\u2019m toffee\u2019s biggest fan. After making these, I\u2019m not sure I\u2019ll want to try another recipe. Skor bars<\/a> are a nonnegotiable addition; the cookies have the perfect toffee-to-chocolate ratio and wonderful texture. \u2014Urmila Ramakrishnan, associate director of social media<\/em><\/a><\/p>\n Prepare for these toffee-and-chocolate-laced brown butter cookies to ruin you for all others.<\/p>\nRecipes October 3<\/h2>\n
![\"recipes](\"https:\/\/assets.bonappetit.com\/photos\/57afd02453e63daf11a4e74b\/16:9\/w_775%2Cc_limit\/mare_zucchini_keftedes_with_feta_and_dill_h.jpg\" "\\"recipes\\"")
<\/picture><\/span><\/p>\n<\/div>\n![\"recipes](\"https:\/\/assets.bonappetit.com\/photos\/5ab521a6275dc52331d91cb1\/16:9\/w_775%2Cc_limit\/crispy-skinned-fish.jpg\" "\\"recipes\\"")
<\/picture><\/span><\/p>\n![\"recipes](\"https:\/\/assets.bonappetit.com\/photos\/58e2844b65366d7ba90812ea\/16:9\/w_775%2Cc_limit\/0417-Brown-Butter-Toffee-ChocolateChip%2520Cookie-group.jpg\" "\\"recipes\\"")
<\/picture><\/span><\/p>\n