It’s no secret that Bon Appétit editors, by the very nature of their profession, spend a significant amount of time immersed in the culinary world. This passion, however, extends far beyond the Test Kitchen. In their personal lives, these food enthusiasts continue to explore, create, and refine their gastronomic skills. This month, Bon Appétit’s editorial team has opened their home kitchens to share the recipes they’ve been enthusiastically preparing, from weeknight dinners designed for efficiency to elaborate dishes crafted for entertaining. These culinary insights also highlight their recent discoveries from the inaugural Bon Appétit Pantry Awards, showcasing how award-winning ingredients are being integrated into everyday cooking. For a deeper dive into staff favorites, an extensive collection is available at bonappetit.com/misc/what-were-cooking.
The Inaugural Bon Appétit Pantry Awards: A Culinary Deep Dive
The month of August saw Bon Appétit editors engaging in a rigorous and delicious task: the tasting and evaluation of hundreds of pantry products for the magazine’s first-ever Pantry Awards. This extensive process, conducted within the controlled environment of the Test Kitchen, involved sampling a diverse array of new snacks, sauces, beverages, and more. The editors approached this challenge with a blend of professional discernment and genuine culinary curiosity, aiming to identify products that not only tasted exceptional but also offered versatility and quality for home cooks.
Following the intensive judging period, the winning pantry items have transitioned from the professional realm of the Test Kitchen to the personal kitchens of the Bon Appétit staff. The editors are now actively incorporating these celebrated ingredients into their own meal preparations, demonstrating their practical application in a variety of culinary contexts. This article offers a glimpse into how these award-winning products are enhancing weeknight dinners, elevating casual gatherings, and inspiring creative uses, from satisfying sweet cravings to repurposing leftovers.
August 21: Culinary Highlights and Pantry Award Integrations
A Hoagie Reimagined: The Chip Tower Phenomenon
Senior shopping editor Olivia Tarantino shared her inventive creation: a "hoagie chip tower." Inspired by a popular Epicurious recipe, Tarantino decided to flip the conventional idea of adding chips to a hoagie by constructing a layered masterpiece atop chips. Her annual summer pilgrimage to the Jersey Shore, and specifically her fondness for Wawa’s iconic sandwiches, served as the muse for this dish.
Tarantino utilized Graza’s extra virgin olive oil-fried potato chips in a sea salt and red wine vinegar flavor as the foundation for her creation. She meticulously crisped salami in a pan until caramelized, then layered it with traditional hoagie accompaniments such as banana peppers and hot cherry peppers. Torn provolone cheese and olives were added, with a generous dusting of Parmesan cheese providing a flavorful finish. This dish exemplifies how award-winning products can inspire innovative culinary approaches, blending familiar flavors with unexpected textures.
Graza Extra Virgin Olive Oil Sea Salt and Vinegar Potato Chips
- Brand: Graza
- Product: Extra Virgin Olive Oil Sea Salt and Vinegar Potato Chips
- Retailer: Target
- Price: $5 (estimated)
- Analysis: The inclusion of high-quality olive oil in the frying process likely contributes to a superior crispness and flavor profile in these chips, setting them apart from standard offerings. The sea salt and red wine vinegar combination offers a sophisticated tang that pairs well with savory ingredients.
Leftover Transformation: The Spicy Chicken Stir-Fry Revelation
Associate editor of cooking, Nina Moskowitz, showcased a practical approach to minimizing food waste with her use of leftover celery. Seeking guidance on how to utilize these surplus ingredients, she turned to her colleague Olivia Tarantino, who promptly recommended Shilpa Uskokovic’s "Spicy Chicken Stir-Fry With Celery and Peanuts" recipe. This dish proved to be an ideal vehicle for the leftover celery, transforming it into a flavorful component of a dynamic stir-fry.
The recipe features chicken thighs cooked with ginger, scallions, and peanuts. A unique element is the inclusion of dates, which, upon cooking, melt into the sauce, creating pockets of sweetness that beautifully contrast the dish’s inherent spiciness. Moskowitz highlighted the surprising success of the dates, noting that they almost disappear into the mixture, imparting a caramel-like depth. The recipe also incorporates WA-CHAA’s Salt & Sichuan Peppercorn Peanuts, a winner from the Pantry Awards, adding an extra layer of texture and a unique spicy-savory kick.
WA-CHAA Salt & Sichuan Peppercorn Peanuts
- Brand: WA-CHAA
- Product: Salt & Sichuan Peppercorn Peanuts
- Retailer: WA-CHAA (4-pack) / Amazon
- Price: $20 (4-pack) / $50 (Amazon)
- Analysis: Sichuan peppercorns are known for their unique numbing sensation (mala), which, when paired with salt, can create a deeply addictive and complex flavor profile. This ingredient choice elevates simple peanuts into a gourmet snack or a sophisticated addition to dishes like stir-fries.
The Art of Simplicity: A Two-Ingredient Cocktail
Joseph Hernandez, director of culture, offered a testament to the elegance of simplicity with his embrace of the highball cocktail. Having previously honed his bartending skills, Hernandez now favors straightforward yet sophisticated drinks. He highlighted Yuzuco’s new canned beverage, a blend of cold-pressed yuzu juice, sparkling water, and minerals, as the perfect base for a two-ingredient cocktail.
The Yuzuco beverage, recognized for its refreshing citrus notes, serves as the effervescent component. Hernandez suggests pairing it with a spirit of choice, recommending white Port, mezcal, or gin. This minimalist approach to mixology, requiring only two components, makes it ideal for casual entertaining or for those seeking a sophisticated beverage with minimal effort. The drink’s light and thirst-quenching character makes it particularly suitable for warm weather.
Yuzuco Sparkling Yuzu + Minerals
- Brand: Yuzuco
- Product: Sparkling Yuzu + Minerals
- Retailer: Yuzuco (12-pack)
- Price: $45 (12-pack)
- Analysis: Yuzu, a Japanese citrus fruit, offers a complex floral and tart flavor profile that is distinct from lemon or lime. Its increasing popularity in the beverage industry reflects a consumer desire for unique and nuanced flavor experiences. The inclusion of minerals suggests an added layer of complexity and potential health benefits.
Spicy Tuna Melts: Elevating a Classic
Cooking director Emma Laperruque demonstrated how a pantry award-winning product can revolutionize a familiar dish. She utilized Fishwife’s Soy Ginger Albacore Tuna to create a "spicy tuna melt" that deviates from traditional preparations. The inherent flavor of the tuna, enhanced by its soy ginger infusion, allowed Laperruque to streamline the recipe, omitting the need for additional soy sauce and kimchi brine.
This approach makes the preparation of Rebecca Firkser’s "Kimchi Tuna Melts" recipe even more efficient. The tuna’s pre-existing seasoning provided a robust flavor base, resulting in a "delicious" outcome that Laperruque understated. This application highlights the value of high-quality, pre-seasoned ingredients in simplifying complex recipes without compromising on taste.
Fishwife Albacore Tuna With Soy Ginger
- Brand: Fishwife
- Product: Albacore Tuna With Soy Ginger
- Retailer: Fishwife (3-pack) / Target (1-pack)
- Price: $32 (3-pack) / $8 (1-pack)
- Analysis: Fishwife has gained recognition for its line of tinned seafood, focusing on sustainable sourcing and premium flavor. The soy ginger variety offers an Asian-inspired twist, providing a savory and slightly sweet profile that is versatile for various applications beyond traditional tuna salads.
Speedy Weeknight Wonders: Gochujang Stir-Fry and Sardine & Bean Chop
Shopping writer Alaina Chou championed efficiency in the kitchen with her adoption of Nina Moskowitz’s "Gochujang Chicken Stir-Fry." Chou emphasizes the recipe’s speed, positioning it as a quicker alternative to ordering takeout. She specifically praises Potluck’s Gochujang, a Pantry Award winner, for its balanced sweet and spicy notes. This gochujang, when combined with mirin, rice vinegar, and soy sauce, creates a deeply flavorful sauce that coats chicken and vegetables effectively. Chou’s choice of snap peas instead of haricot vert demonstrates the recipe’s adaptability.
Potluck Jang Trio
- Brand: Potluck
- Product: Jang Trio (likely includes gochujang)
- Retailer: Potluck (3-pack)
- Price: $52 (3-pack)
- Analysis: The "Jang Trio" likely refers to a collection of Korean fermented pastes, such as gochujang (chili paste), doenjang (soybean paste), and ganjang (soy sauce). These are foundational ingredients in Korean cuisine, and a high-quality trio offers a convenient way for home cooks to access authentic flavors.
Test Kitchen editor Rebecca Firkser shared her adaptation of a recipe she developed: a "chopped salad with sardines." While the original recipe focused solely on sardines, Firkser found success incorporating beans, specifically Patagonia Provisions’ Sardines & Beans. This product, a winner from the Pantry Awards, features white beans, lemon, garlic, and leeks, which Firkser found to be an excellent complement to the preserved lemon dressing, fresh vegetables, and crunchy pita chips. This demonstrates how award-winning, pre-prepared components can be seamlessly integrated into existing recipes to create new and exciting flavor combinations.
Patagonia Provisions Sardines & Beans
- Brand: Patagonia Provisions
- Product: Sardines & Beans (White Beans, Lemon, Garlic, and Leeks)
- Retailer: Patagonia (5-pack)
- Price: $40 (5-pack)
- Analysis: Patagonia Provisions is known for its commitment to sustainable sourcing and environmentally conscious food products. This particular item combines two protein-rich and nutrient-dense ingredients in a ready-to-eat format, appealing to consumers seeking convenient and healthy meal solutions with an ethical backstory.
Reimagined Classics and Birthday Celebrations
Cooking director Emma Laperruque continued her exploration of elevated classics with Hana Asbrink’s "Shrimp Scampi Udon with Doenjang Butter Sauce." Laperruque found Asbrink’s twist on the traditional shrimp scampi, incorporating chewy udon noodles and a rich, umami-packed doenjang butter sauce, to be a superior rendition. She utilized Potluck’s Doenjang, a Pantry Award winner, in the sauce, highlighting its intense flavor and thoughtful production. The leftover sauce was creatively used to dress steamed broccoli, showcasing a resourceful approach to enjoying the dish’s complex flavors.
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Potluck Doenjang
- Brand: Potluck
- Product: Doenjang (Korean fermented soybean paste)
- Retailer: Potluck
- Analysis: Doenjang is a staple in Korean cuisine, offering a deep, savory, and slightly funky flavor. Its fermented nature makes it rich in probiotics and complex amino acids. Its inclusion in a butter sauce for shrimp scampi is an innovative fusion, blending Western and Eastern culinary traditions.
Social media manager Cristina Correa found a new favorite in HEYDOH’s Classic Soy Sauce, a Pantry Award winner, which she used to make a batch of "Soy-Marinated Eggs." Correa describes these eggs as savory, gently spiced, and a convenient option for both breakfast and weeknight dinners served over rice. The silky, nutty profile of the HEYDOH soy sauce, as noted by Correa, elevates this simple yet satisfying dish.
Heydoh Classic Soy Sauce
- Brand: Heydoh
- Product: Classic Soy Sauce
- Retailer: Heydoh (16.9 fl oz bottle)
- Price: $23 (estimated)
- Analysis: The emphasis on "silky" and "nutty" suggests a premium soy sauce with a well-balanced fermentation process. Such characteristics are often associated with traditionally brewed soy sauces, which offer a more nuanced flavor compared to mass-produced varieties.
August 14: Summer Flavors and Baking Delights
Elevated Toast and Effortless Baking
Carly Westerfield presented an elevated take on a simple meal with Andy Baraghani’s "Tomato Toast With Chives and Sesame Seeds." Westerfield’s preparation involved seasoning mayonnaise with garlic and lemon juice to create a makeshift aioli, a technique she plans to employ for future BLTs. The dish features layered tomato slices, a generous scattering of chives, and a nutty finish from sesame seeds. This recipe transforms humble toast into a dish suitable for entertaining.
Jesse Szewczyk, a senior Test Kitchen editor, championed Shilpa Uskokovic’s "Raspberry Brown Butter Skillet Cake" as a recipe that can entice even a professional baker to turn on their oven at home. The skillet cake is lauded for its ease of preparation, requiring minimal cleanup as the batter is mixed directly in the skillet. Its resemblance to a financier in cake form, enhanced by juicy raspberries and served with ice cream, makes it a sophisticated yet approachable dessert. Szewczyk expressed an interest in experimenting with other berries in future iterations.
Effortless Pasta Salad and Refreshing Watermelon
Test Kitchen editor Rebecca Firkser advocated for the versatility of her "Olive Bar Pasta Salad" recipe. This dish is presented as an ideal solution for feeding a crowd with limited grocery options, encouraging the use of various briny and preserved ingredients such as roasted red peppers, marinated beans, sun-dried tomatoes, olives, and herbs. The recipe emphasizes adaptability and creative ingredient combinations.
Associate cooking editor Nina Moskowitz recounted her experience making a "Thai-style watermelon salad" for a friend’s bachelorette party. This recipe, previously detailed by Moskowitz, involves dousing watermelon triangles in a vibrant lime-forward dressing with crushed peanuts and serrano chile. She stressed the importance of tasting the chile to adjust the spice level accordingly, noting that her batch was particularly fiery.
Customizable Summer Rolls and Pantry Award Integration
Senior cooking editor Kelsey Jane Youngman highlighted the speed and customizability of "Mango Chicken Summer Rolls." This no-cook dinner option is praised for its efficiency, taking as little as five minutes to prepare when using leftover protein and pre-cut vegetables. Youngman also shared a practical tip regarding the handling of rice paper wrappers, emphasizing the need for them to be coated in water without becoming sodden, to ensure pliable wrappers and prevent tearing. She also advised making extra dipping sauce, a versatile accompaniment.
August 7: Comfort Food and Seasonal Delights
Chips, Pasta, and Soup for All Occasions
Senior shopping editor Olivia Tarantino brought a taste of Maryland to Idaho with her creation of "Old Bay potato chips." For a casual dinner, she tossed kettle chips with a mixture of Old Bay seasoning and powdered sugar, finished with lemon zest. The sweet and salty combination proved to be a hit, with guests devouring the chips before the main course.
Senior editor Sam Stone detailed his experience making "Pasta With No-Cook Cherry Tomato Sauce" using freshly purchased cherry tomatoes. The recipe involves macerating halved tomatoes with olive oil, garlic, and basil before tossing with pasta. Stone noted that the leftovers were even more flavorful, highlighting the dish’s capacity to develop deeper flavors over time.
Senior cooking editor Kelsey Jane Youngman found solace in "Summer Vegetable Soup With Pistou" during a late summer thunderstorm. She followed Liesel Davis’s recipe, roasting tomatoes and corn for an enhanced depth of flavor. Youngman made a slight modification by substituting spinach for collard greens, adjusting the cooking time to ensure tenderness.
Birthday Feasts and Hangover Cures
Cooking director Emma Laperruque celebrated her birthday with a clam-centric menu. She prepared "Spaghetti With Clams and Sun Gold Tomatoes," a dish that features a white sauce base with the addition of tomatoes, creating a bright and briny flavor profile. For dessert, she recreated Smitten Kitchen’s "Chipwich Ice Cream Cake," a confection consisting of blondies filled with vanilla ice cream and adorned with chocolate.
Associate editor of cooking Nina Moskowitz turned to "Classic French Toast" to alleviate a hangover. Utilizing Japanese milk bread, she created a rich and custardy French toast, drizzled with maple syrup and a pat of butter. The dish proved to be a comforting and effective remedy.
Executive producer Ali Inglese shared her annual summer tradition: Andy Baraghani’s "Tomato Galette." This recipe, featuring a flaky, buttery crust filled with heirloom tomatoes, garlic, and cheese, is a cherished summer indulgence. Inglese highlights the ease of the food processor dough and the visual appeal of the shingled heirloom tomatoes.
These culinary snapshots from the Bon Appétit editors reveal a shared passion for cooking that extends beyond their professional roles. Their willingness to share these personal recipes and highlight their discoveries from the Pantry Awards offers valuable insights and inspiration for home cooks seeking to elevate their everyday meals and explore new flavors. The integration of award-winning pantry staples into these diverse dishes underscores the magazine’s commitment to showcasing quality ingredients and practical, delicious cooking.
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