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 Camera-ready fattoush<\/p>\n I was filming a social video about my favorite air fryer<\/a> and needed a side to serve with crispy chicken thighs. This fattoush salad<\/a> was an obvious choice\u2014colorful enough to look great on camera and easy enough to throw together while the chicken cooked. I used a mandoline<\/a> for the vegetables and whisked together the dressing, a sweet-tart mix of pomegranate molasses, lemon juice, and sumac. We recommend making your own pita chips, but I bought a bag of Stacy\u2019s<\/a> and had the whole thing done by the time the chicken came out of the air fryer. \u2014Olivia Tarantino, senior shopping editor<\/em><\/a><\/p>\n Every salad should have pita chips.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Blissful skillet cherry cake<\/p>\n I don\u2019t often feel meditative when I\u2019m cooking. I wish I did, but something in my core is too neurotic to feel calm as I\u2019m chopping or dicing or watching for proper browning. At least, that\u2019s what I\u2019ve always thought. But this week, I discovered the zen of pitting cherries by hand<\/a>, as I prepared to bake a skillet cherry cake<\/a>. Sitting at my kitchen table, I found myself blissfully blank-brained and in a rhythm: slice, rotate, pit, toss. For what might be the first time in my life I wasn\u2019t thinking of\u2026anything. I plopped the cherries on top of the buttery batter and everything was ready to go in the oven\u2014wait\u2026why isn\u2019t this batter sweet? Ah, I forgot to add sugar. Cherries back in the bowl, mix sugar into batter, re-plop cherries. In the end, this mercifully forgiving recipe still turned out great. \u2014Sam Stone, staff writer<\/em><\/a><\/p>\n Heat-wave spring rolls<\/p>\n The erratic heat waves of spring have made me want summer rolls for dinner on a weekly basis. Velvety lettuce and crunchy vegetables, sweet-spicy dipping sauce, and hardly any cooking are compelling reasons to heed the call of my hyperfixation. I only turn on the stove for a little bit of steak that appears, finely chopped up, inside the rolls. My colleague and station-mate Jesse Szewczyk\u2019s soda-marinated skirt steak<\/a> is excellent for this, caramelizing quickly in a hot cast-iron pan<\/a>, after its overnight slumber in miso and soy. \u2014Shilpa Uskokovic, senior Test Kitchen editor.<\/em><\/a><\/p>\n Upgrade your grilled skirt steak with this Coca-Cola-spiked marinade, which both tenderizes and caramelizes the meat.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n One-and-done pork shoulder<\/p>\n When I\u2019m hosting friends for dinner, I have a rule for myself: Whatever I\u2019m serving has to be 80% done before my guests arrive. I\u2019ll happily slip away to do small tasks before the meal, but I don\u2019t want to spend any time actively cooking<\/em> dinner. To abide by this self-imposed standard, one of my go-to meals has become Alison Roman\u2019s Harissa-Rubbed Pork Shoulder With White Beans and Chard from her cookbook, Nothing Fancy<\/em><\/a>. (Roman made a video with Bon App\u00e9tit<\/em><\/a> featuring a very similar dish, though this version omits the chard and preserved lemon.) After putting it in the oven, it\u2019s basically done. And with creamy beans and wilted chard (I sometimes use kale), this is a one-pot dinner that feels fancy, at least to me. \u2014Carly Westerfield, associate manager, audience strategy<\/em><\/a><\/p>\n<\/div>\n Peruvian-style tofu<\/p>\n I just returned from days of backcountry camping in Maine. The trip had a musk of intensity: We forded rivers, hiked 10 miles every day, saw a moose\u2014quite the adventure. With a 30 pound backpack, food was purely fuel and had to weigh close to nothing. That means meat sticks<\/a> galore. But by the time we returned to civilization, I couldn\u2019t bear the sight of beef anything. Vegetarian it was (for now). Scouring the Epicurious app<\/a> for dinner inspiration that could make food feel exciting again, I landed on this Peruvian-Style Tofu With Creamy Cilantro Sauce<\/a> from senior Test Kitchen editor Shilpa Uskokovic. Charred planks of custardy tofu plunge into a tangy green sauce with a whisper of heat. I ate them alongside a crisp peach kombucha, because health. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/a><\/p>\n The high-impact flavors traditionally used in the marinade for Peruvian chicken\u2014soy sauce, cumin, and paprika\u2014are applied to grilled tofu with resounding success.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Birthday cake and pancakes<\/p>\n A celebratory weekend away called for making birthday cake and<\/em> pancakes. With no fancy kitchen equipment in sight, this two-tier no-mixer vanilla cake<\/a> was the move. For the filling, I turned to this smooth and buttery lemon curd<\/a> (a request from the birthday girl) and topped the whole cake with the lightest whipped-cream-turned-frosting<\/a> that came together with just a whisk and a bowl. Morning meant one thing: fluffy pancakes<\/a> that I could whip up quickly and throw on a griddle, while still being able to reminisce with friends around the breakfast table. \u2014Marisa Alia Malanga, research fellow<\/em><\/p>\n Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake\u2014and you mix it entirely by hand.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Three-ingredient noodle sauce<\/p>\n True to form, New York City has experienced nearly all four seasons in the span of a single spring week (yes, the meme is real<\/a>). The first time we hit an 85-degree day, cold watermelon<\/a> and even colder soba were on the menu at my place. My Zaru Soba (Cold Buckwheat Noodles)<\/a> are a delightful throw-together meal. The refreshing savory dipping sauce is made with just three ingredients: mirin, soy sauce, and instant dashi powder, but I sometimes pick up a bottle of store-bought tsuyu dipping sauce<\/a> on the way home from work to make things even quicker. I always throw in an extra bundle of soba; any leftover noodles work surprisingly well the following day for a not-sad desk lunch<\/a>. \u2014Hana Asbrink, deputy food editor<\/a><\/em><\/p>\n Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n Instant chocolate mousse<\/p>\n A chocolate craving<\/a> struck. But after an absurdly long week, I had no interest in baking cookies or a cake or the like. (Too many dishes.) Instead, I turned to a recipe from my friend Ella Quittner\u2019s Obsessed With the Best<\/a>,<\/em> one of our favorite cookbooks from this winter<\/a>. From the chapter entitled \u201cWhipped Cream Should Be the Whole Dessert,\u201d the dish is called Depression Pudding. I stirred together a few spoonfuls each of cocoa powder and maple syrup, plus a pinch of salt. Poured in a lot of heavy cream. Whisked by hand\u2014Ella\u2019s rec and my personal pref (it\u2019s fun)\u2014until billowy as mousse. And, most important, devoured on the couch with a Yankees game. \u2014Emma Laperruque, cooking director<\/a><\/em><\/p>\n A rainbow salad<\/p>\n Around this time every year, I issue one very clear directive to my boyfriend: Anytime you see Champagne mangoes at the store, cradle home as many of the chubby crescent moons as you can carry. They\u2019re a coveted treasure, tasting like they\u2019ve been lacquered in honey. Once ripe, I stash them in the fridge (cold fruit simply tastes better), then I slice off the two cheeks, score a grid pattern, and eat them straight from the skin. But on the rare occasion I save some for a recipe, they go into my Crispy Rice Salad With Spicy Tahini Dressing<\/a>. Loaded with nearly every color in the rainbow and golden pucks of pan-fried rice, it\u2019s as fun to look at as it is to eat. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/a><\/p>\n With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.<\/p>\n View Recipe<\/span><\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\nRecipes June 12<\/h2>\n
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\nRecipes June 5<\/h2>\n
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