It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re 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, click here.
February 6
Cookies from an ocean away
One of my favorite meals in Paris—years ago, I’m still thinking about it—was at Mokonuts. We had pulpy orange juice; za’atar-speckled bread; a fried egg with a trembling yolk, perched on toast, covered in salad. The only problem is, I messed up the timing of our visit, and their world-famous cookies weren’t available. I’d like to say I handled this gracefully! The truth is, I tried to rearrange our entire itinerary to make space for a second visit, to eat the little treats I’d heard so much about. This didn’t work (c’est la vie, etc!) and I wrote it off as another reason to go back to France. Which I will someday. But in the meantime, I have the recipes from the newly released Mokonuts cookbook. I was reminded of this thanks to author David Lebovitz’s newsletter, when he recently wrote about Mokonuts’ Multigrain Chocolate Chip Cookies. Crackly-edged, jam-packed with seeds, they called to me loudly. And even an ocean away, they were just as special as I imagined. —Emma Laperruque, director of cooking
Beans and greens with seared cheese
This is my plea for you to make Test Kitchen editor Rebecca Firkser’s Beans and Greens With Halloumi Cheese Crumbles. It mostly relies on non-perishable pantry goods, plus a bunch of greens (take your pick of the kale, chard, or collards on discount) and a block of salty cheese. It’s the kind of recipe that teaches you how to maximize the staples you have on hand for a quick-cooking dinner that tastes even better than the sum of its parts. Make it, like I did, when the weather is a bummer and you’re exhausted. You’ll be rewarded with dinner and a newfound habit of topping every soup, salad, and grain bowl in sight with crispy cheese. —Kelsey Jane Youngman, senior service editor
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
Snow day pot pie
I recently learned that my roommate had never had chicken pot pie, and a snowy Sunday seemed like the perfect excuse to remedy that. I grew up on Ina Garten’s recipe, so I had to make her version. My grocery store was out of skin-on chicken breasts (what I get for last-minute, night-before-snow-day shopping), so I took the opportunity to practice breaking down a whole chicken into parts. I made a half batch of the pot pie using the breasts and wings, and saved the legs for another day. It was as good as I remembered—rich, creamy, laden with veggies and big chunks of chicken, and crowned with a golden sheet of puff pastry. —Alaina Chou, commerce writer
Three-ingredient noodles
Inspired by this mesmerizing video of buttered noodles, I scrapped my original dinner plans (bean chili from the freezer) and decided to make pasta instead. Chef Mattia Moliterni’s version is made with just three ingredients: rigatoni, butter, and Parmigiano Reggiano. I had fusilli (a cute corkscrew version I love from Trader Joe’s), butter of course, and sharp cheddar instead of parm. Good enough! I mimicked the technique in the video and the result was cheesy, glossy, and incredibly comforting on a cold night. —E.L.
