The culinary team at Bon Appétit, whose professional lives are deeply intertwined with food, also find immense joy and relaxation in cooking during their personal time. This July, a selection of these editors have opened their kitchens, sharing the recipes they’ve been whipping up for everything from weeknight dinners and casual gatherings to satisfying sweet cravings and cleverly repurposing leftovers. Their culinary explorations offer a glimpse into the seasonal flavors and practical approaches that define their home cooking.
A Culinary Calendar of Staff Favorites
The month of July proved to be a vibrant period for home cooking among the Bon Appétit editorial staff, with a diverse array of dishes gracing their tables. From quick and flavorful stir-fries to celebratory cakes and refreshing salads, these recipes highlight a commitment to both culinary enjoyment and efficient meal preparation.
July 24: Weeknight Wins and Summery Delights
The Enduring Appeal of Basil Chicken Stir-Fry
Jesse Szewczyk, a senior Test Kitchen editor, championed Shilpa Uskokovic’s Basil Chicken Stir-Fry, describing it as a "must-make" recipe that consistently delivers. Its efficiency, minimal ingredient list, and robust flavor profile make it an ideal weeknight meal. Szewczyk noted its versatility, having served it over rice, chilled noodles, and quinoa. The recipe’s reliance on abundant summer basil further solidifies its place as a seasonal favorite. "It’s the kind of weeknight dinner that I look forward to making, even on the most hurried nights," Szewczyk commented. This recipe, available for a quick preparation in under 30 minutes, has become a staple for its healthy-ish approach and significant flavor payoff.
A Refreshing Twist: Watermelon Som Tam
Emma Laperruque, the cooking director, shared her experience with Jesse Szewczyk’s Watermelon Som Tam, a dish that garnered significant enthusiasm among the staff even before its publication. The interactive preparation, involving whacking ingredients in a zip-top bag with a rolling pin, added a playful element, particularly when enjoyed with her baby. The resulting salad was lauded for its refreshing balance of citrus, fish sauce, and a hint of spice. Laperruque paired it with grilled chicken and corn for a quintessential summer Sunday meal. This recipe, which emphasizes fresh ingredients and vibrant flavors, has become a celebrated dish for its ability to transform simple produce into a complex and satisfying starter.
Nostalgia in a Bowl: PB&J Oatmeal
Abi Lieff, assistant to the editor in chief, found herself craving a sweet start to her day, leading her to Zaynab Issa’s Peanut Butter and Jelly Oatmeal. With a shortage of bread, oats became the perfect canvas for this nostalgic flavor combination. Lieff opted for PB2’s powdered peanut butter and her own homemade strawberry jam, creating a quick and comforting breakfast. This simple yet effective adaptation speaks to the power of familiar flavors in everyday meals, offering a sweet and speedy alternative to traditional breakfast fare.
Grilling for Efficiency and Flavor
Kate Kassin, editorial operations manager, highlighted the efficiency of grilling as a method for both immediate enjoyment and meal prep. She prepared a New York strip steak alongside Force of Nature beef sausages, purple sweet potatoes, and a medley of vegetables. The minimalist seasoning – salt, pepper, and oil – allowed the quality of the ingredients to shine. Kassin emphasized the role of a "punchy sauce," such as chimichurri, in elevating the grilled components. This approach underscores the practicality of grilling for busy individuals looking to maximize flavor with minimal effort, while also preparing meals for the following days.
A Celebratory Skillet Cake
Kelsey Jane Youngman, senior cooking editor, embraced the spirit of the annual Farmers Market Challenge by preparing Shilpa Uskokovic’s Raspberry Brown Butter Skillet Cake. This recipe, featuring tart raspberries and the rich depth of brown butter, offered a delightful end to a meal. Youngman opted to cook all the raspberries to minimize risk and served the cake warm from the skillet with vanilla ice cream, embodying a perfect summer dessert. The combination of fruit, nutty almond flour, and the complex notes of brown butter creates a dessert that is both comforting and sophisticated.
July 17: Birthdays, Summer Produce, and Classic Cocktails
A Chocolatey Birthday Tribute
Emma Laperruque celebrated her father’s birthday with Jesse Szewczyk’s Chocolate Olive Oil Cake. She adapted the recipe by creating a mascarpone cream filling, transforming the cake into a layered confection. The cake’s fudgy texture and fragrant notes, combined with the creamy filling, made for a memorable birthday treat. Laperruque noted her father’s tradition of enjoying leftovers over an extended period, highlighting the cake’s excellent keeping qualities. This personal touch demonstrates how beloved recipes can be adapted to suit special occasions and individual preferences.
No-Cook Zucchini Pasta: A Summer Staple
Joe Sevier, senior cooking & SEO editor, turned to Jesse Szewczyk’s no-cook zucchini pasta sauce as a solution for the abundance of summer squash. The recipe involves salting, squeezing, and draining zucchini, then combining it with herbs, cream cheese (or ricotta), lemon zest and juice, and red pepper flakes. The vibrant, fresh sauce is then tossed with hot pasta and a splash of pasta water. Sevier’s adaptation, including a note on moderating garlic for sensitive palates, showcases the recipe’s flexibility and its success in capturing the essence of fresh summer produce in a quick and flavorful dish.
The Effortless Elegance of a Negroni
Sam Stone, a staff writer, finds solace in the simplicity of a Negroni during the sweltering heat of summer. The classic 1:1:1 ratio of gin, vermouth, and Campari requires no complex preparation, making it an ideal choice for those seeking refreshment without the fuss. Stone’s admission of using available ingredients and sometimes adding sparkling water for effervescence underscores the approachable nature of this iconic cocktail. The Negroni, with its balanced bittersweet profile, stands as a testament to the power of well-balanced proportions in creating a satisfying drink.
Revisiting a Beloved Stir-Fry
Nina Moskowitz, associate editor for cooking, highlighted the consistent popularity of Shilpa Uskokovic’s Basil Chicken Stir-Fry within the Bon Appétit team. Multiple editors have adopted this recipe, attesting to its adaptability and deliciousness. The recipe’s key innovation lies in the use of baking soda to tenderize the ground chicken, ensuring a juicy and tender result. The accompanying sauce, a blend of sambal oelek, brown sugar, oyster sauce, and fish sauce, combined with a generous amount of fresh basil, creates a dish that is both quick to prepare and rich in flavor.
July 10: Market Finds and Comforting Classics
Farmers Market Muffins
Lillian Syme, a research fellow, found inspiration at the farmers market, purchasing black currants and stone-ground rye flour. She adapted a Blueberry Spelt Muffin recipe, substituting the blueberries with currants and incorporating rye flour. The resulting muffins were hearty and jammy, with a satisfying streusel topping, offering a delightful breakfast option for the week. This creative adaptation demonstrates how seasonal ingredients and unexpected pairings can lead to delicious and unique baked goods.
A Birthday Toast with Linguine alle Vongole
Rebecca Firkser, a Test Kitchen editor, celebrated deputy food editor Hana Asbrink’s birthday with a classic Linguine alle Vongole. The dish, characterized by its briny, buttery, and garlicky flavors, is a summer favorite. Firkser’s adaptation of Bon Appétit’s Best Linguine and Clams recipe involved using toasted panko breadcrumbs instead of homemade. Her practical tip for serving large groups—removing most clams from their shells before tossing with pasta—ensures an elegant and accessible dining experience.
Deconstructed BLTs for Summer Heat
Carly Westerfield, associate manager of audience strategy, expressed her adoration for the BLT sandwich, particularly during tomato season. To combat the heaviness of bread in the summer heat, she turned to Molly Baz’s BLT Wraps with Horseradish Mayonnaise. By swapping bread for toasted breadcrumbs and using Little Gem lettuce leaves as vessels, the essence of the BLT is captured in a lighter, more refreshing format. Westerfield also noted the versatility of the recipe, suggesting additions like rotisserie chicken and the non-negotiable inclusion of basil.
The Satisfying Smoothie Solution
Kelsey Jane Youngman, senior cooking editor, sought to elevate her smoothie routine, finding inspiration in her colleague Rebecca Firkser’s Berry Protein Cottage Cheese Smoothie. The addition of cottage cheese provided a creamy texture and a substantial protein boost, making the smoothie genuinely filling. Youngman has since experimented with variations, incorporating greens, nuts, and seeds, or swapping fruits, demonstrating the recipe’s adaptable framework for creating a nutritious and satisfying beverage.
Furikake Fried Rice with a Twist
Nina Moskowitz, associate editor for cooking, recounted an amusing incident involving a shaker of furikake with granola, which led to the creation of Shilpa Uskokovic’s Corn Furikake Fried Rice. This quick and easy weeknight meal utilizes a generous amount of corn, resulting in sweet, milky bursts of flavor that complement the rice. The unexpected textural element of the granola furikake added a unique dimension to this already beloved dish.
July 3: Grilling, Market Bounty, and Steak Perfection
Grilled Salmon with Dill Chimichurri
Kate Kassin, editorial operations manager, praised Jesse Szewczyk’s Grilled Salmon with Dill Chimichurri as her new seasonal go-to. The technique of grilling salmon on lemon slices prevents sticking and infuses the fish with a subtle citrus char. Kassin highlighted the recipe’s flexibility, noting that parsley can substitute for dill and jalapeño for serrano peppers. The essential elements remain the salmon and the lemons, underscoring the recipe’s emphasis on fresh, vibrant flavors.
A Versatile Broccoli Salad
Emma Laperruque, cooking director, revisited the popular Broccoli and Date Salad from Beverly Kim, a longtime staff favorite. Laperruque demonstrated the recipe’s adaptability by substituting ingredients like curry powder for ras-el-hanout and sherry vinegar for white balsamic. She paired the salad with broiled Halloumi cheese for a complete meal and enjoyed leftovers with burrata, emphasizing the salad’s versatility and her own affinity for cheese. The recipe’s ability to accommodate different flavors and ingredients makes it a reliable choice for any occasion.
Homemade Zucchini Blossom Pizza
Shilpa Uskokovic, senior Test Kitchen editor, shared her excitement about using a new pizza oven to create homemade pizzas. Her initial foray into pizza-making was successful, resulting in a white pie topped with zucchini blossoms and jalapeño. The recipe’s simplicity, combined with the visual appeal of fresh zucchini blossoms, offered a delightful culinary experience. Uskokovic plans to continue experimenting with different toppings, showcasing the versatility of homemade pizza.
The Art of the Perfect Steak
Nina Moskowitz, associate editor for cooking, detailed her meticulous approach to preparing a ribeye steak, loosely following Carla Lalli Music’s Butter-Basted Rib-Eye recipe. Her method involves a generous seasoning of salt and pepper, followed by frequent searing in a cast-iron skillet and basting with butter and garlic. The emphasis on resting the steak ensures optimal tenderness and flavor. This precise technique highlights the dedication to achieving culinary perfection, even in a seemingly simple dish.
A Reader-Favorite Hibachi Chicken
Emma Laperruque, cooking director, finally succumbed to the allure of Sheldon Simeon’s Miso-Peanut Hibachi Chicken, a recipe that has garnered significant attention from readers. The marinade, a blend of miso, peanut butter, soy sauce, brown sugar, and beer, creates a deeply flavorful and caramelized chicken when grilled. Laperruque served it with a simple cucumber-onion salad and steamed rice, underscoring the recipe’s ability to stand as a flavorful centerpiece for a meal. The recipe’s widespread appeal is a testament to its successful combination of umami-rich ingredients and grilling techniques.
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