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 A repeat-worthy party app<\/p>\n I\u2019m incredibly predictable when it comes to parties. Ask me to bring an app and I will bring crudit\u00e9s: usually endive cups, cucumber spears, and radish halves (unpopular, but I love them). The dip is typically the same too: a romesco<\/a> I make in a personal blender<\/a> in minutes. Never once have I measured this, but it goes something like: Drain a jar of roasted peppers<\/a> and pat them dry. Add to the blender with a giant scoop of almond butter, few forkfuls of sun-dried tomatoes, spoonful of smoked paprika, couple pinches of salt, and long pour each of olive oil and sherry vinegar. Blitz until smooth as hummus. Taste and adjust. Refrigerate if you can; no worries if you can\u2019t. Oh, and throw in a bag of potato chips<\/a> alongside. That\u2019s a must. \u2014Emma Laperruque, cooking director<\/a><\/em><\/p>\n Galette for Easter<\/p>\n This past weekend, I was invited to my boyfriend\u2019s coworker\u2019s Easter<\/a> with precise instructions for \u201csome kind of appetizer, run with that to your heart\u2019s content.\u201d Ushering through oodles of ideas\u2014Spring Panzanella<\/a>, Extra-Creamy Deviled Eggs<\/a>, Easter Salad<\/a>\u2014I decided to play it simple and make this ever-impressive Jammy Brie Galette<\/a>. People taste molten cheese and are immediately like, \u201cThis is the best thing I\u2019ve ever tasted.\u201d And they\u2019re right! Paired with buttery puff pastry<\/a> that shatters in your mouth and sticky apricot jam, this galette is otherworldly. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/a><\/p>\n This Brie galette is party food at its finest\u2014and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Citrus upside-down cake<\/p>\n I couldn\u2019t stop thinking about the warm upside-down Meyer lemon olive oil cake that closed a recent trip to Gramercy Tavern in New York<\/a>. I was so inspired by the bright cake drizzling with sparkly brown sugar, and a dollop of Cara Cara orange sorbet I emailed pastry chef Briana Ruiz about how much I enjoyed it. Later, I searched the Bon App\u00e9tit\/Epicurious archive and found a recipe for Backyard Citrus Upside-Down Cake<\/a> by cookbook author Nicole Rucker. I made some small tweaks to the recipe, including adding brown sugar for a darker caramel glaze, and a tablespoon of vanilla extract to balance the macerating lemons. I baked the cake in a deep, 9-inch fluted dish to give it more visual character. The result was an ultra moist crumb, best served warm. \u2014Jamila Robinson, editor in chief<\/em><\/a><\/p>\n Nourishing bone broth soup<\/p>\n Not to sound like an infomercial, but this 10-Minute Bone Broth Soup<\/a> from my colleague Rebecca Firkser\u2019s new column Good for You<\/a> brought my appetite back. After a few weeks of too many meals out instead of in (scouting for our Best New Restaurants<\/a> coverage), I didn\u2019t feel much like eating at all. I obviously still needed to eat! So when this soup promised fast nourishment, I was sold. Color me surprised when the bubbling pot of broth, swirled with tender ribbons of egg and silky leaves of spinach, actually made me hungry. I\u2019ve been making cups of it for breakfast to have alongside my tea every morning since. \u2014Kelsey Jane Youngman, senior service editor<\/em><\/a><\/p>\n With a gingery egg drop, lots of kale, and toast on the side.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Lemony broccoli pasta<\/p>\n One of my all-time favorite comfort foods is a bowl of buttered noodles bulked up with broccoli. Delicious in its most simple form, but now I have a new favorite version<\/a> from my coworker Rebecca Firkser. She jazzes it up with umami-packed anchovies<\/a>, loads of garlic, and bright lemon. The citrus here is used in its entirety, skin, pith, flesh, and all. It imbues the pasta with a wonderful freshness that\u2019s far more exciting than the pared-back version I\u2019m used to. \u2014Jesse Szewczyk, senior Test Kitchen editor<\/em><\/a><\/p>\n A feel-good dinner designed to cram a ton of veg in each serving.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Comforting boy kibble<\/p>\n This time of year, I\u2019m eating out a lot, zigzagging across the country to scout for our Best New Restaurants<\/a>. When I returned home from my most recent trip, I couldn\u2019t wait to eat a home-cooked meal. I love making a variation on this Smashed Beef Kebab with Cucumber Yogurt<\/a> from former BA staffer Zaynab Issa. Call it boy kibble<\/a> if you\u2019d like! The meat is seasoned with earthy turmeric and hard-seared over high heat. It\u2019s easy to make and endlessly adaptable. I\u2019ve used ground beef, lamb, bison (one of my favorites<\/a>)\u2014they all work. Served with a bed of fluffy rice, it made a delightful welcome back dinner. \u2014Kate Kassin, editorial operations manager<\/em><\/a><\/p>\n A strong salad craving<\/p>\n Like clockwork, as soon as the weather warms, I crave salads. Crispy Smashed Potatoes and Chickpeas With Greek Salad<\/a> always fit the bill. This week, I didn\u2019t have tiny potatoes or<\/em> chickpeas, so I opted for one big ole russet. After boiling potato chunks until tender, I spread them onto my air-fryer tray<\/a>, smashed them with the back of a cup, drizzled them with olive oil, a sprinkle of salt, and air-fried until golden brown. I swooshed an herby yogurt dressing (lactose-free for me) in a bowl, then piled on cherry tomatoes, Persian cucumbers, red onion, and finally, the shatteringly crisp potatoes. A scattering of toasted pine nuts and crumbled Bulgarian feta to finish. Perfection. \u2014Abi Lieff, assistant to the editor in chief<\/em><\/p>\n Crispy chickpeas and smashed potatoes share the plate with lemon-juiced onions, tomatoes, and olives, all balanced by a creamy spread of yogurt. Brought to life with Greek Seasoning, made with oregano, garlic, cinnamon, peppermint, dill, nutmeg, red pepper, and chives. It turns your favorite staples, like potatoes, into flavorful masterpieces.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Loaded salad pizza<\/p>\n I am not a Trader Joe\u2019s<\/a> regular; I go maybe three or four times a year. When I do make the trip, it\u2019s for snacks and treats and meal starters I can\u2019t get anywhere else (like Super Sour Scandinavian Swimmers<\/a>). This time around, I couldn\u2019t leave without a frozen Pizza Bianca after being struck by a particularly strong hankering for a salad pizza\u2014that is, a hot and cheesy slice topped with a mountain of crunchy greens. As promised by our intrepid TJ\u2019s correspondent Alex Beggs<\/a>, the crust was pleasantly puffy<\/a>, and the onion flavor was just funky enough. Then loaded with a tangled heap of arugula and radicchio tossed in my colleague Emma Laperruque\u2019s bracing Three-Minute Red Wine Vinaigrette<\/a>? Each bite was so good, I might have to return to the store before fall. \u2014Kelsey Jane Youngman, senior service editor<\/em><\/a><\/p>\n This easy recipe for tangy red wine vinegar dressing has a kiss of Dijon mustard and maple syrup for balance. Highly adaptable, it comes together in a flash.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipes April 10<\/h2>\n
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\n<\/div>\nRecipes April 3<\/h2>\n
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