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 Harissa salmon<\/p>\n I found myself with an almost finished jar of harissa<\/a> this week, and decided to put it to work as a marinade for a fillet of salmon I had tucked away in my freezer (similar in vibes to this recipe<\/a>). I thinned out the flavorful paste with splashes of vinegar, olive oil, and a pinch of sugar, and slathered it over the fish before popping it in a hot oven. It caramelized beautifully, complementing the buttery fish with its complex flavor\u2014spicy, garlicky, and peppery. \u2014Li Goldstein, associate newsletter editor<\/em><\/a><\/p>\n The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You\u2019ll forget there\u2019s any other way to cook fish.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Brownie pudding heaven<\/p>\n Okay fine, I\u2019ll succumb to temptation. Over winter, I, like the rest of the world, have been served numerous videos of the Ina Garten brownie pudding<\/a>, which is essentially a large format version of 90\u2019s-era molten lava cake. Last week my husband and I were settling in to watch episode three of How to Get to Heaven from Belfast<\/em> when we decided it was finally time to make the brownie pudding. But since I work with the smartest colleagues in the business, I decided instead on this Sticky Chocolate Cake<\/a> from deputy food editor Hana Asbrink. I used Hana\u2019s recipe as the base but baked it like Ina\u2019s brownie pudding (in a water bath) so it was still liquid in the center. Crackling top, chewy edges, gooey middle, a lashing of cr\u00e8me fra\u00eeche, and my god! Heaven is a brownie pudding eaten warm from the oven. \u2014Shilpa Uskokovic, senior Test Kitchen editor<\/a><\/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>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n A quick bolognese<\/p>\n Another cold spell hit this week, which means I wanted something rich, savory, and made in a big ol\u2019 pot. Food director Chris Morocco\u2019s umami-forward Black Bean Bolognese<\/a> was just the ticket. Usually you have to simmer meat sauces for at least<\/em> a few hours to get a nice depth of flavor, but Chris\u2019s idea to add Chinese black bean garlic sauce<\/a>, a hard-hitting pantry staple, speeds things along. After just an hour of cooking, you\u2019re left with bolognese that tastes like its been simmering for hours. As I write this, snow is threatening to start falling again (March in the Northeast, who needs it?), so it may be time for a reprise this coming weekend. \u2014Noah Kaufman, senior commerce editor<\/em><\/a><\/p>\n Rich and funky black bean garlic sauce, a pantry favorite in Chinese cuisine, provides depth and flavor to this weeknight riff on rag\u00f9 Bolognese.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Baking with rye<\/p>\n Last week, I picked up a bag of freshly-ground Abruzzi rye from Brooklyn Granary & Mill and knew I needed to use it fast. I turned to two BA recipes: Rye Shortbread Cookies<\/a> and Buckwheat Banana Cake.<\/a> I slightly overbaked the first batch of cookies\u2014from the rookie mistake of not calibrating my oven\u2014so I decided to crush them into a crumble instead. For the cake, I substituted one ancient grain (buckwheat) for another (Abruzzi rye) at a 1:1 ratio. With no espresso powder on hand for the yogurt frosting, I added other seasonings: cardamom and cinnamon. After spreading the frosting, I topped the cake with the granola-like bits of cookie. Just like that, one mishap turned into a delightful touch. \u2014Marisa Alia Malanga, research fellow<\/em><\/p>\n For these shortbread cookies, the flavor deepens and the texture improves with time.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n An extra-seedy kale salad<\/p>\n Last weekend, I I needed to make use of a huge head of lacinato kale. Typically I\u2019d just wilt it into soup, but honestly, I\u2019m over that after this very long winter. Instead, I made senior Test Kitchen editor Shilpa Uskokovic\u2019s Super Seedy Kale Salad<\/a>, which is wonderfully fresh. Even raisin haters should follow the recipe as written. When tossed with toasted seeds, they\u2019re a subtly sweet revelation, and an ideal foil to the bitter greens and rich almond butter dressing. I ate it alongside one of my favorite proteins: IKEA frozen meatballs<\/a>! \u2014Rebecca Firkser, Test Kitchen editor<\/em><\/p>\n A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Hands-off salmon<\/p>\n We have been testing recipes for the Summer issue (corn, peaches, and tomatoes galore!), so last week I brought home a pound of leftover Kumatos. What to do with so many ripe tomatoes? Make senior Test Kitchen editor Jesse Szewczyk\u2019s One-Pan Salmon With Burst Tomatoes<\/a>, of course. It\u2019s totally hands-off: All you have to do is add aromatics, soy, butter, mirin, and sugar to a cold skillet before dumping in the love apples and nestling in the fish. You\u2019ll turn on the heat, cover the skillet, and\u2026poof, it\u2019s ready. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/a><\/p>\n Throw everything in the skillet, bring it to a simmer, and dinner is done.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Chocolate cake with soy sauce frosting<\/p>\n My partner doesn\u2019t often crave sweets, so when he suddenly asked, \u201cYou remember that soy sauce frosting<\/a> you made?\u201d The one from (checks notes) seven years ago? \u201cYes,\u201d I said. \u201cThat was good…\u201d When obligation calls, I don\u2019t back down. So I made my go-to easy cocoa cake<\/a> and topped it with the aforementioned frosting: a creamy chocolate wonder that\u2019s seasoned with, well, soy sauce. The flavoring doesn\u2019t come through as savory in this sweet application. Instead, it highlights the fruity flavors inherent in good chocolate. Unicorn sprinkles optional, but not really. \u2014Joe Sevier, senior editor, cooking and SEO<\/a><\/em><\/p>\n<\/div>\n Vegetarian-style peking duck<\/p>\n My love for Soy Curls<\/a> has been shouted far and wide. They\u2019re made with one ingredient (soybeans) and boast a meaty-chewy texture (honestly a lot like chicken). I always have a bag or three in the pantry, ready to be rehydrated and stir-fried into dinner. My longtime favorite use is tacos<\/a> or fajitas. But this week, I took inspiration from Peking duck. I sizzled the Soy Curls until crisp and frizzled and served them with warm flour tortillas (in lieu of jianbing, Chinese crepes), store-bought hoisin sauce (which I bolstered with peanut butter), and thinly sliced cucumber and scallion. Quick and satisfying! \u2014Emma Laperruque, director of cooking<\/a><\/em><\/p>\n All thanks to a cult-favorite plant-based protein our editors buy in bulk.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n When life gives you peanut butter<\/p>\n I have three jars of peanut butter<\/a> in my house\u2014well, four if you count the dog\u2019s\u2014because I kept mistakenly thinking we were out. Two of Santa Cruz Dark-Roasted Crunchy (No-Stir) and one of Teddy\u2019s SuperChunk because the store was out of Santa Cruz that day. So, I had no choice but to make peanut butter cookies. Though I had planned on making a traditional criss-cross PB cookie<\/a>, thumbing through the peanut butter chapter in King Arthur\u2019s Cookie Companion<\/em><\/a> inspired me to make Magic in the Middles<\/a>: a chewy-firm peanut-butter-and-cocoa cookie stuffed with a filling reminiscent of peanut butter cups. Pro tip: Freezing the peanut butter balls makes stuffing the cookies much<\/em> easier, and setting up an assembly line of the PB, dough balls, and sanding sugar makes forming them a breeze. One jar down, two to go. \u2014J.S.<\/a><\/em><\/p>\n Extra flavorful vegan chili<\/p>\n In my years on this earth, I have made a lot of bean chili. Sometimes black beans, sometimes pintos. Sometimes tomatoey, sometimes tomatillo-y. Sometimes a lot of veg, sometimes very little. They\u2019ve all been fine.<\/em> Good for the freezer but nothing to write home (here) about. Then I tasted my coworker Jesse Szewczyk\u2019s Vegan Chili<\/a> in the Test Kitchen. With smoky chipotles and cocoa powder, it\u2019s just as satisfying as a chili with meat. It\u2019s also just as easy as the vegetarian versions I\u2019ve been making, but approximately 17 times more flavorful. To stretch the mixture even further (and because they were languishing in the pantry), I threw in a couple cans of lentils. A nourishing meal I\u2019ll look forward to thawing for lunch for months to come. \u2014E.L.<\/a><\/em><\/p>\n All the smoky savoriness of chili con carne, without the meat.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Sweet corn in winter<\/p>\n For those nights when the winter blues hit a little too hard, I turn to my freezer for some out-of-season brightness. Mine is mostly filled with fruit and veggies (crammed in alongside a tower of butter sticks<\/a>) and, among the assorted bags, I always keep some charred corn. While senior Test Kitchen editor Shilpa Uskokovic\u2019s Miso-Brown-Butter Rice Cakes With Corn<\/a> absolutely shines in late summer with fresh kernels, it\u2019s equally satisfying to pull together during a once-in-a-decade blizzard with the frozen stuff. Paired with Korean rice cakes, almost a stick of butter, and a pantry powerhouse sauce (miso, rice wine vinegar, soy sauce, and toasted sesame oil), each bowl tastes like a ray of sunshine. \u2014Kelsey Jane Youngman, senior service editor<\/em><\/a><\/p>\n Crispy-on-the-outside, chewy-on-the-inside rice cakes play well as a pasta substitute in this comforting vegetarian one-skillet meal.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Repeat-worthy chicken and couscous<\/p>\n My weekly comfort meal is this One-Pan Garlicky Chicken Couscous<\/a> by Carolina Gelen. I make it like clockwork. But this week my oven broke, so I needed to split the dish up, making the chicken in the air fryer (which unlocked a new level of crispy goodness) and the grains on the stove (I opted for rice since I was out of couscous). Both elements get topped with a tangy dill sauce, which I like to double and mix into salads the next day. Though the schmaltzy edge was missed, it was still chef\u2019s kiss. \u2014Abi Lieff, assistant to the editor in chief<\/em><\/p>\n<\/div>\n Bitter veg season<\/p>\n There are only a few weeks left to enjoy peak bitter vegetable season, a joyous time of year! Wanting to take advantage of radicchio<\/a>\u2019s vibrant offerings, I turned to this hearty salad<\/a>. I used Castelfranco leaves since it\u2019s a sweeter and milder variety, and substituted the brussels sprouts<\/a> with red endive for even more crunch. The subtle bitterness is complemented with creamy cheese and a mouth-puckering lemon dressing. Any white bean will do\u2014I opted for cannellini since it has a delicate bite. \u2014Marisa Alia Malanga, research fellow<\/em><\/p>\n The solution to legume doom: This citrusy marinated bean salad with crunchy greens and big chunks of salty feta.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Choose-your-own-adventure challah<\/p>\n I was testing stand mixers<\/a> for an article last week, which was essentially an excuse to bake many<\/em> batches of challah<\/a>. Instead of making each loaf plain (boring!) I polled fellow staffers for topping ideas and scoured the Test Kitchen for spare ingredients. In the end, I wound up with six different varieties: furikake<\/a>, a fairy-bread-inspired sprinkle number, sun-dried tomato and Parmesan, cinnamon sugar, butter-brushed dinner rolls, and my favorite, a scallion-pancake-esque loaf stuffed with scallions and toasted sesame oil, and rolled in black and white sesame seeds. It was the best kind of baking marathon, and I\u2019m already dreaming up new flavor combinations for the next update. \u2014Alaina Chou, commerce writer<\/em><\/a><\/p>\n Sheet-pan chicken and grapes<\/p>\n One of my go-to lazy-chic dinners is former BA staffer Kendra Vaculin\u2019s Sheet-Pan Chicken With Grapes and Fennel<\/a>. Skin-on chicken thighs roast alongside grapes and fennel, dressed in paprika, vinegar, and Castelvetrano olives. The jammy, blistered fruit is undoubtedly the best part. It\u2019s great with crisped torn sourdough as written, but sometimes I like to sub in baby or fingerling potatoes. Otherwise, I wouldn\u2019t change a thing. \u2014Kate Kassin, editorial operations manager<\/em><\/a><\/p>\n Lots to love about this low-lift dinner, but the crispy croutons might be the best part.<\/p>\nRecipes March 20<\/h2>\n
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\nRecipes March 13<\/h2>\n
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\nRecipes March 6<\/h2>\n
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