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.
July 4
A special vegetarian dinner
I’m not strictly vegetarian, but I tend to cook that way at home. While salads and grain bowls do the trick for a quick dinner, I’m always looking for dynamic, flavorful meals that feel a little more special. I came across Creamy Spinach and Chickpeas from senior test kitchen editor Shilpa Uskokovic and knew I had to make it myself. Creamy greens tame the fiery heat from the harissa-dressed beans, and the bright acid and snap from the giardiniera plays well with the richness of the spinach. Topped with what has the be the best garnish out there—store-bought fried shallots—this bowl feels like a reward for a job well done. Don’t forget the naan. —Carly Westerfield, associate manager, audience strategy
Pantry MVPs—canned chickpeas, mixed giardiniera, and pickled cherry peppers—mix and mingle with the freezer VIP—frozen spinach—for a satisfyingly spicy weeknight dish.
Anything-goes French toast
I’ve been buying a half loaf of pullman brioche every few weeks for a while now, anticipating the day I would wake up with enough bread and energy left from the week to make French toast. The hitch is that my partner doesn’t like a sweet breakfast. The solution emerged with Anna Stockwell’s genius method for anything-goes French toast. I cut two thick slices of bread and dried them slightly in the oven while I prepped. I whipped together the egg, oat milk, and salt, and fried my partner’s toast, dusting it with fresh pepper and MSG while it seared. I then doctored the egg solution with maple syrup, vanilla, and cinnamon and soaked my own slice. I fried another egg to top the savory toast. All the while, I unearthed my cherry pitter to make quick work of my own topping, and whipped some cream because I’m worth it. —Joe Sevier, senior editor, SEO & cooking
Pickled carrots in a pinch
If you store carrots properly, they’ll last. This sometimes means I’ll neglect them for time-sensitive produce until I remember they’re in the crisper drawer. I rediscovered a bag of carrots needing attention this week, and transformed them using this simple Quick-Pickled Vegetables recipe. Shaved into ribbons, they absorbed the simple, tangy-sweet brine, and maintained a delicate crunch. The carrots tasted even better the next day, coming so far from the disregarded bag in the back of my fridge. —Arietta Hallock, editorial intern
We love quick pickles on sandwiches because they add acidity and crunch—and you don’t have to be someone who’s “into canning” to make your own.
Pasta that tastes like a summer garden
There are many minimally fussy tomato recipes I keep on rotation during the summer, but Alexis deBoschnek’s Crispy Gnocchi Caprese has just been bumped to the top. It’s my ideal weeknight dinner, asking very little of me while overdelivering on flavor and looks. Store-bought gnocchi gets crispy and chewy in a hot skillet. While that’s going, smoky roasted peppers and raw cherry tomatoes are dressed in sherry vinegar to balance their natural sweetness and acidity. Top it all off with creamy mozzarella (or burrata if you’re feeling it), some tender herbs, and you’re done. One pan, no hot kitchen, and a bowl of pasta that tastes like a summer garden. —Kelsey Jane Youngman, Senior Service Editor
The summer salad stalwart gets a makeover.
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