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 Sweet potatoes with lentils and feta<\/p>\n Looking at the publication date on food director Chris Morocco\u2019s Loaded Sweet Potatoes<\/a> made me realize I\u2019ve been making this recipe regularly for seven years.<\/em> If that isn\u2019t a ringing endorsement! For such a simple list of ingredients (sweet potatoes, lentils, citrus, nuts, feta, cilantro), there is truly outstanding earthy-sweet flavor. Chris uses peanuts, but I\u2019ve made the toasty dressing with walnuts, hazelnuts, pistachios, almonds, and even sunflower seeds\u2014all are wonderful. \u2014Rebecca Firkser, Test Kitchen editor<\/a><\/em><\/p>\n We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n An unexpected chicken stir-fry<\/p>\n Quick, veggie-heavy stir-fries are on constant rotation in my house. I usually improvise one for dinner at least three times a week. But I never thought to add leftover cranberry sauce until senior Test Kitchen editor Jesse Szewczyk, started developing this Sweet-and-Sour Cranberry Chicken Stir-Fry<\/a> for our Thanksgiving issue<\/a>. He uses the jellied variety to create a speedy, glossy glaze for green beans and chicken, along with garlic, ginger, and sesame oil to balance out all that tang with grounding savory flavor. Well folks, it\u2019s a winner. And it took me less than a half hour to make, like every good weeknight dinner should. \u2014Kelsey Jane Youngman, senior service editor<\/em><\/a><\/p>\n Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n A feel-good winter salad<\/p>\n Salad Freak<\/em><\/a> by Jess Damuck is one of my most used cookbooks by far. It is organized intuitively\u2014which is to say, by season. There is burrata with peas and preserved lemon in the spring; charred corn with halloumi and chili crisp in the summer; kabocha with purple cabbage and fish sauce in the fall; and, the one I fantasize about all year, chicories with citrus and turmeric-tahini in the winter. That\u2019s what I made last weekend, as a feel-good dinner to cap off a day spent eating raclette, raclette, and more raclette with friends. It\u2019s bitter from the crisp leaves (I used endive in lieu of radicchio), full of juicy citrus, and amenable to whatever nuts and seeds you have around (this time, I did toasted pecans and sunflower seeds). A total delight. And one of the rare things that makes me look forward to winter. \u2014Emma Laperruque, associate director of cooking<\/a><\/em><\/p>\n Salad Freak: Recipes to Feed a Healthy Obsession<\/p>\n<\/div>\n<\/div>\n Braising on a weeknight<\/p>\n Whenever somebody asks me what my favorite thing to cook is, my answer is always the same: anything braised<\/a>. Cozy and hands-off, it\u2019s the perfect technique to call on whenever the temperature drops below freezing. So on a frigid night this week, I made my colleague Shilpa Uskokovic\u2019s Creamy Cider-Braised Chicken and Leeks<\/a>. Chicken legs are not only a cheap cut of meat, but one that\u2019s prime for slow cooking\u2014after just 40 minutes in the oven, the meat becomes tender and shreddy. Cooked in a tangy-sweet apple cider sauce bolstered with cr\u00e8me fra\u00eeche, you\u2019ll want crusty bread for dipping. \u2014Jesse Szewczyk, senior Test Kitchen editor<\/em><\/a><\/p>\n A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Sticky chocolate cake<\/p>\n Looking for a crowd-pleasing dish to make for a holiday party, I turned to deputy food editor Hana Asbrink\u2019s Sticky Chocolate Cake<\/a>, an amazingly gooey decadence that reminds me of a molten lava cake<\/a>. The nutty brown butter complements rich cocoa and bittersweet chocolate, creating an impressively complex flavor. Paired with my friend\u2019s batch of coquito<\/a>, this cake made for a stunning holiday treat. \u2014Jaia Clingham-David, research fellow<\/em><\/p>\n In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate souffl\u00e9 meet.<\/p>\nRecipes January 2<\/h2>\n
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