By Nila Kartika Wati 
The editorial staff at Bon Appétit, renowned for their culinary expertise and constant immersion in the world of food, have once again offered a glimpse into their kitchens, both professional and personal. In a recent compilation, the magazine’s editors have shared the recipes they are enthusiastically preparing throughout March. These selections span a wide spectrum of culinary needs, from weeknight dinners designed for efficiency to more elaborate dishes intended for entertaining, sweet indulgences, and resourceful ways to combat food waste. This internal sharing of culinary inspiration underscores the deeply ingrained passion for cooking that defines the Bon Appétit team. For an even broader collection of staff favorites, readers are encouraged to explore the "What We’re Cooking" section on the Bon Appétit website.
March’s Culinary Highlights: A Month of Diverse Creations
The editorial calendar for March has seen Bon Appétit editors drawing inspiration from a variety of sources, resulting in a dynamic and flavorful collection of dishes. The following recipes represent a snapshot of their recent culinary endeavors, showcasing both familiar favorites and innovative adaptations.
March 13: Simplicity, Sweetness, and Global Flavors
One-Pan Salmon With Burst Tomatoes: A Study in Effortless Elegance
Senior Test Kitchen editor Jesse Szewczyk’s "One-Pan Salmon With Burst Tomatoes" has emerged as a particular favorite for its remarkable simplicity and hands-off approach. Associate editor of cooking, Nina Moskowitz, highlighted its utility, particularly after testing a high volume of recipes for the magazine’s upcoming Summer issue, which features an abundance of corn, peaches, and tomatoes. Moskowitz explained that the recipe provided an ideal solution for utilizing a surplus of ripe Kumato tomatoes she had brought home.
The preparation process, as described by Moskowitz, involves minimal active cooking time. Ingredients, including aromatics, soy sauce, butter, mirin, and sugar, are combined in a cold skillet. The tomatoes are then added, followed by the salmon fillets. The skillet is heated, covered, and allowed to simmer, resulting in a fully cooked and flavorful meal. This method not only simplifies weeknight dinners but also minimizes cleanup, a crucial factor for busy individuals. The dish’s success lies in its ability to transform simple ingredients into a cohesive and satisfying meal with minimal intervention, a hallmark of effective recipe development.
Chocolate Cake with Soy Sauce Frosting: An Unexpected Umami Twist
In a testament to the unexpected yet harmonious pairing of sweet and savory, senior editor of cooking and SEO, Joe Sevier, shared his experience with a "Chocolate Cake with Soy Sauce Frosting." This recipe, originally developed seven years prior, was revisited due to a sudden craving from his partner. Sevier emphasized that the soy sauce in the frosting does not impart a savory flavor but rather enhances the inherent fruity notes of high-quality chocolate.
The foundation of this dessert is Sevier’s "easy cocoa cake," a recipe he describes as a reliable go-to. The accompanying frosting is a testament to culinary innovation, where the umami-rich soy sauce acts as a flavor enhancer, deepening the chocolate experience without introducing a salty or savory profile. This approach to flavor building highlights a sophisticated understanding of how different ingredients can interact to create nuanced and complex tastes. The addition of "unicorn sprinkles" as an optional flourish adds a playful element, suggesting that even adventurous flavor combinations can be presented with a sense of lightheartedness.
Vegetarian-Style Peking Duck: A Plant-Based Innovation
Director of cooking, Emma Laperruque, has championed the versatility of "Soy Curls," a plant-based protein made from a single ingredient: soybeans. Laperruque notes that Soy Curls possess a meaty and chewy texture, drawing a comparison to chicken. She consistently keeps a supply of them in her pantry, ready for various culinary applications.
This particular week, Laperruque drew inspiration from the iconic Peking duck. By crisping and frizzling the rehydrated Soy Curls, she created a delightful textural element. These were then served with warm flour tortillas, a departure from traditional Chinese crepes (jianbing). The accompaniments included a store-bought hoisin sauce, enhanced with peanut butter, alongside thinly sliced cucumber and scallions. This adaptation demonstrates a creative approach to reinterpreting a classic dish through a vegetarian lens, offering a flavorful and satisfying alternative. The recipe’s success lies in its ability to mimic the textural and flavor profiles of the original dish while utilizing a plant-based protein, making it accessible to a wider audience.
Peanut Butter Cookies with a Surprise Center: A Nostalgic Reinvention
A surplus of peanut butter jars prompted J.S. (Joe Sevier, as indicated by the abbreviation) to delve into his baking repertoire. While initially intending to make a traditional criss-cross peanut butter cookie, he found inspiration in "King Arthur’s Cookie Companion." This led him to prepare "Magic in the Middles," a recipe that features a chewy-firm peanut butter and cocoa cookie with a molten peanut butter cup-like filling.
Sevier shared a practical tip for simplifying the stuffing process: freezing the peanut butter balls before incorporating them into the cookie dough. He also advocates for establishing an assembly line, involving the peanut butter, dough balls, and sanding sugar, to streamline the formation of the cookies. This approach not only enhances efficiency but also ensures consistent results. The recipe’s appeal lies in its comforting familiarity, elevated by a decadent surprise center, offering a delightful twist on a beloved classic.
Extra Flavorful Vegan Chili: A Depth of Taste Without Meat
Director of cooking, Emma Laperruque, has lauded coworker Jesse Szewczyk’s "Vegan Chili" for its exceptional flavor profile, describing it as a significant upgrade from her previous chili-making experiences. Laperruque recounted making numerous batches of bean chili over the years, varying the beans and flavor profiles, but found them to be merely "fine." Szewczyk’s recipe, however, stood out due to its inclusion of smoky chipotles and cocoa powder, which contribute a depth of flavor that rivals traditional meat-based chili.
Laperruque further enhanced the chili by incorporating two cans of lentils, a strategic move to extend the mixture and utilize ingredients that were readily available. This resulted in a "nourishing meal" that she anticipates enjoying for months to come, particularly as a convenient lunch option from the freezer. The recipe’s success is attributed to its ability to deliver robust, satisfying flavors through plant-based ingredients, demonstrating that vegan chili can be as hearty and flavorful as its meat-inclusive counterparts.
March 6: Seasonal Flavors and Culinary Adaptations
Miso-Brown-Butter Rice Cakes with Corn: A Taste of Sunshine in Winter
Senior service editor Kelsey Jane Youngman highlights the enduring appeal of "Miso-Brown-Butter Rice Cakes With Corn," a dish that brings a burst of brightness even during the winter months. Youngman’s approach involves utilizing frozen corn, demonstrating the recipe’s adaptability to out-of-season ingredients. This dish, originally designed to showcase fresh summer corn, proves equally satisfying when prepared with frozen kernels.
The recipe combines Korean rice cakes with a rich sauce composed of miso, rice wine vinegar, soy sauce, and toasted sesame oil, all brought together with a generous amount of butter. The resulting dish is described as tasting like "a ray of sunshine," a testament to its comforting and uplifting qualities. The combination of textures, with the chewy rice cakes and the sweet corn, along with the savory and slightly tangy sauce, creates a harmonious and deeply satisfying experience. The recipe’s flexibility in accommodating frozen ingredients makes it a valuable addition to any cook’s repertoire, especially for those seeking to enjoy seasonal flavors year-round.
One-Pan Garlicky Chicken Couscous: A Comforting Classic with a Twist
Assistant to the editor in chief, Abi Lieff, has identified "One-Pan Garlicky Chicken Couscous" by Carolina Gelen as her weekly comfort meal. However, a recent oven malfunction necessitated an adaptation of the recipe. Lieff prepared the chicken in an air fryer, which she found yielded an "unlocked level of crispy goodness," while the grains were cooked on the stovetop, substituting rice for couscous.
The dish is typically finished with a tangy dill sauce, which Lieff doubles and uses as a salad dressing the following day. Despite the absence of the traditional oven-baked "schmaltzy edge," Lieff deemed the adapted meal "chef’s kiss," underscoring its inherent deliciousness and adaptability. This culinary improvisation highlights the resilience and creativity of home cooks when faced with unexpected challenges, proving that beloved recipes can be successfully reimagined with different cooking methods.
Radicchio, Bean, and Feta Salad: Embracing Bitter Greens
Research fellow Marisa Alia Malanga is embracing the end of the "peak bitter vegetable season," specifically highlighting radicchio. Malanga opted to prepare a "hearty salad" using Castelfranco leaves, a variety known for its sweeter and milder flavor profile. To further enhance the dish, she substituted Brussels sprouts with red endive for added crunch.
The salad’s flavor profile is a carefully balanced interplay of the subtle bitterness of the radicchio, the creaminess of the feta cheese, and a "mouth-puckering lemon dressing." Malanga suggests that any white bean can be used, with cannellini beans being her choice due to their delicate bite. This recipe exemplifies how to effectively incorporate bitter vegetables into a dish, transforming their characteristic bitterness into a complementary element that adds complexity and intrigue. The combination of textures and flavors makes this salad a refreshing and sophisticated option.
Challah: A Customizable Baking Adventure
Commerce writer Alaina Chou embarked on a "baking marathon" while testing stand mixers for an upcoming article, dedicating her efforts to creating multiple batches of challah. To avoid monotony, Chou engaged her colleagues for topping ideas and utilized available ingredients from the Test Kitchen. This collaborative approach resulted in six distinct challah variations.
The diverse creations included challah topped with furikake, a sprinkle-covered "fairy-bread-inspired" version, sun-dried tomato and Parmesan, cinnamon sugar, and butter-brushed dinner rolls. Chou’s personal favorite was a loaf inspired by scallion pancakes, featuring a filling of scallions and toasted sesame oil, finished with black and white sesame seeds. This creative exploration of challah demonstrates the versatility of the dough and the potential for endless flavor combinations, promising further innovation in future baking endeavors.
Sheet-Pan Chicken with Grapes and Fennel: A Lazy-Chic Dinner Staple
Editorial operations manager Kate Kassin identifies "Sheet-Pan Chicken With Grapes and Fennel" by former Bon Appétit staffer Kendra Vaculin as a go-to "lazy-chic dinner." The recipe involves roasting skin-on chicken thighs alongside grapes and fennel, seasoned with paprika, vinegar, and Castelvetrano olives. Kassin particularly praises the "jammy, blistered fruit" as the standout component of the dish.
While the recipe is excellent served with crisped torn sourdough as written, Kassin occasionally substitutes baby or fingerling potatoes for the bread, indicating the dish’s inherent flexibility. The overall appeal of this recipe lies in its minimal effort required for maximum flavor payoff. The combination of savory chicken, sweet roasted grapes, aromatic fennel, and briny olives creates a well-rounded and deeply satisfying meal. The inclusion of croutons, as highlighted in the recipe’s description, further enhances the textural appeal, providing a delightful crunch to complement the tender chicken and soft fruits.
Broader Implications and Culinary Trends
The collection of recipes shared by Bon Appétit editors offers a valuable insight into current culinary trends and the practical realities of home cooking. The recurring themes of simplicity, versatility, and the creative use of ingredients underscore a broader shift towards more accessible and adaptable cooking methods.
The emphasis on one-pan meals and hands-off techniques, as seen in the salmon and chicken couscous recipes, reflects a growing demand for efficiency without compromising on flavor. This aligns with data indicating that consumers are increasingly seeking time-saving meal solutions, particularly during busy weekdays. A 2023 report by the International Food Information Council (IFIC) found that convenience remains a top priority for consumers when choosing meals.
Furthermore, the editors’ embrace of plant-based alternatives and innovative flavor pairings, such as the soy sauce frosting and the vegetarian Peking duck, demonstrates a continued evolution in dietary preferences and culinary exploration. The success of recipes like the vegan chili highlights the increasing acceptance and popularity of meat-free options, driven by health, environmental, and ethical considerations. Market research consistently shows a significant upward trend in the plant-based food sector. For instance, the Plant Based Foods Association reported substantial growth in the plant-based food market in recent years.
The willingness of the editors to adapt recipes to overcome unexpected challenges, such as a broken oven, underscores the importance of flexibility and resourcefulness in the kitchen. This adaptability resonates with home cooks who often navigate ingredient substitutions and equipment limitations. The "choose-your-own-adventure" approach to challah, for example, encourages experimentation and personalization, empowering readers to make recipes their own.
The recurring mention of utilizing frozen or out-of-season ingredients also points to a growing awareness of food waste reduction and the desire for year-round access to a variety of produce. This practice not only promotes sustainability but also allows for enjoyment of favorite dishes irrespective of seasonal availability. The use of frozen corn in the miso-brown-butter rice cakes is a prime example of this resourceful approach.
In essence, the recipes shared by Bon Appétit editors are more than just a collection of dishes; they are a reflection of a dynamic culinary landscape where innovation, practicality, and a deep-seated love for food converge. These insights provide valuable guidance for home cooks seeking to elevate their everyday meals and explore new gastronomic horizons.