It’s a well-established truth within the culinary world that those immersed in food professionally often find their passion extending far beyond the office kitchen. For the editorial team at Bon Appétit, this rings especially true. As the crisp air of September settled in, marking a transition into a new season, the magazine’s editors have been actively engaging in a diverse array of cooking projects, from everyday meal preparation to elaborate entertaining and the resourceful utilization of ingredients. This compilation offers a glimpse into the recipes that have graced their tables, fueled their creativity, and satisfied their diverse culinary needs throughout the month. For an even deeper dive into their personal recipe collections, readers are encouraged to explore the magazine’s dedicated "What We’re Cooking" section.
September 18: A Celebration of Eggs, Heritage, and Unexpected Delights
The week of September 18th was marked by a series of culinary explorations, beginning with a discovery at a local alpaca farm. Sangita Vasikaran, a research fellow at Bon Appétit, recounted a memorable visit to Shalimar Alpacas in Warwick, NY. Beyond the charm of the woolly animals and the intricate art of weaving, it was the farm’s heirloom chickens and their uniquely colored eggs that captured her attention. The "wintry-blue and pretzel-brown shells" inspired a culinary endeavor that extended beyond mere appreciation.
Vasikaran prepared Bon Appétit’s Soy-Marinated Eggs, a recipe known for its ability to transform humble eggs into something extraordinary. The marinade, rich with soy sauce, imbues the eggs with a complex umami flavor, while the soft-boiled yolks achieve a captivating, sunset-like hue. This was further complemented by a batch of Maggie Zhu’s Chinese Tea Eggs, a popular blogger’s rendition that adds another layer of aromatic depth. The resulting marinated eggs, with their visually stunning yolks and savory depth, served as a delightful and convenient protein source during Vasikaran’s busy inaugural week with the magazine. The image accompanying this entry showcases the glistening, halved marinated eggs, hinting at the rich, soy-infused yolk within, a testament to the dish’s appeal.
The theme of celebratory and non-traditional fare continued with Rachel Tepper Paley, the site director, marking her 40th birthday. Eschewing conventional cake, her family opted for a sophisticated and memorable "Caviar Pie," sourced from a New York Times Cooking recipe. Paley’s personal preference for briny flavors over sweets made this unconventional choice a deeply personal and cherished experience. The inclusion of "plenty of extra Osetra" alongside the pie underscored the celebratory nature of the occasion and her well-known culinary inclinations. This choice highlights a growing trend in personal celebrations, where unique and personalized culinary experiences often take precedence over traditional offerings.
In a delightful turn, Kate Kassin, editorial operations manager, shared her success with stuffed sweet potatoes, specifically the Gochujang Turkey Sweet Potatoes recipe from Bon Appétit. Her colleague Nina Moskowitz astutely identified Kassin’s signature ingredient: ground bison, a departure from the recipe’s suggested turkey. This anecdote speaks to the strong culinary identity Kassin has cultivated within the office. The recipe’s flavor profile, characterized by the savory depth of tomato paste, the spicy-sweet kick of gochujang, and the umami notes of soy sauce and sesame oil, balanced by a touch of honey, creates a rich and saucy filling. The inclusion of water ensures the mixture remains moist and appealing. Kassin noted the recipe’s versatility, suggesting that any leftover meat mixture can be enjoyed over rice the following day, showcasing its practical appeal for meal preparation. The accompanying visual of the finished Gochujang Sweet Potatoes, plump and inviting, underscores the dish’s hearty and flavorful nature.
The culinary calendar then shifted to a beloved communal activity: pizza night. Nina Moskowitz, an associate editor in the cooking department, detailed her recent hosting of a pizza night, made all the more exciting by her acquisition of a new pizza oven. This endeavor involved crafting four distinct pies for her guests. The evening commenced with a classic Margherita, adorned with fresh basil. This was followed by an inventive lemon pizza, a creation that balanced olive oil, mozzarella, and garlic with a bright finish of lemon zest and juice, further elevated by a drizzle of habanero maple syrup. The grand finale featured two "green pies," generously slathered with Bon Appétit’s reliable pesto recipe. Moskowitz highlighted a specific technique within the pesto recipe: blending the Parmesan, garlic, and pine nuts before incorporating the basil. This method, she explained, is crucial for maintaining the herb’s vibrant green hue and fresh flavor, effectively dispelling any notion that the pesto was vegan due to its striking color. The image of the bright green pesto, thick and alluring, serves as a visual promise of its herbaceous freshness.
Concluding the week’s culinary highlights was Emma Jacobson, the social media manager, who found a heartwarming way to support a friend in need. She prepared a batch of Bon Appétit’s "BA’s Best Chocolate Chip Cookies," a recipe developed by food director Chris Morocco. Jacobson emphasized the recipe’s accessibility, noting its elimination of time-consuming steps like creaming butter and sugar, and the necessity of chilling the dough. Despite its ease of preparation, the cookies deliver exceptional results: a perfectly crinkled appearance, crispy edges, and a gooey, molten interior. Jacobson’s personal touch included an abundance of dark chocolate and a sprinkle of flaky sea salt, enhancing the classic cookie experience. This act of baking, a gesture of care and comfort, underscores the power of food to connect and uplift. The image of a single, perfectly baked chocolate chip cookie, studded with chocolate, evokes a sense of indulgence and homemade warmth.
September 11: Embracing Simplicity and Seasonal Bounty
The week of September 11th saw Bon Appétit editors focusing on dishes that offered both ease of preparation and the celebration of seasonal ingredients. Kelsey Jane Youngman, a senior cooking editor, attributed a new staple in her weeknight dinner rotation to her colleague Rebecca Firkser: mussels. Youngman was particularly impressed by the efficiency with which Firkser handled the cleaning and cooking of mussels in the Test Kitchen, a stark contrast to the more labor-intensive preparation often associated with other bivalves.
This inspiration led Youngman to prepare "Mussels Dijonnaise," a recipe featured in a Bon Appétit story on what chefs cook at home. She highlighted the expediency with which an aromatic compound butter was created using a mini food processor. The combination of fennel, shallots, and a generous amount of Dijon mustard infused the cooking liquid with a depth of flavor that belied its quick preparation time. The image associated with this dish showcases a steaming bowl of mussels, their shells artfully arranged, hinting at the rich, flavorful broth that awaits. The recipe is presented as an ideal option for "all kinds of dinner dates," suggesting its versatility for both casual weeknights and more formal gatherings.
Transitioning to a sweet finale for the week, Jesse Szewczyk, a senior Test Kitchen editor, revisited the "Peaches Foster" recipe. Having previously worked with out-of-season peaches to develop the recipe, Szewczyk was eager to recreate it with the peak-season bounty of late summer. This dessert, described as warm, boozy, and enhanced by a hint of black pepper, is best served over vanilla ice cream. Szewczyk felt that preparing it with fresh, in-season peaches was a way of truly honoring the fleeting nature of peach season. The visual of "Peaches Foster in a skillet" evokes a sense of rustic indulgence, with the caramelized peaches promising a delightful dessert experience. The accompanying text emphasizes its "speedy one-pan summer dessert" nature, channeling "peaches and cream with a twist."
Emma Laperruque, the cooking director, found an inspired use for a new product: Trader Joe’s shredded rotisserie chicken. She incorporated it into her colleague Shilpa Uskokovic’s "Mango Chicken Summer Rolls." This no-cook recipe proved to be an excellent vehicle for showcasing the vibrant, crunchy vegetables Laperruque had procured from the farmers market. She particularly praised the accompanying peanut sauce, admitting to enjoying it directly from the bowl. The image of the "Mango Chicken Summer Rolls" depicts a colorful and fresh assemblage of ingredients, neatly wrapped and ready to be dipped, highlighting the dish’s appeal as a light and flavorful meal. The description notes its suitability for "quick work" thanks to the rotisserie chicken and its pairing with a "spicy peanut sauce."
The theme of seasonal abundance continued with Nina Moskowitz, associate editor, cooking, who drew inspiration from her recent travels. After a pilgrimage along a portion of the Camino de Santiago in Spain’s Basque region, where she encountered abundant fig trees, Moskowitz was inspired to recreate Shilpa Uskokovic’s "Vinegar Chicken With Figs." This dish utilizes two types of vinegar—red wine and balsamic—to create a complex, tangy sauce that magically transforms into a sticky sweetness when cooked down with the figs, shallots, and butter. Moskowitz’s experience underscores how travel and its sensory encounters can directly influence culinary choices. The image of the "Vinegar Chicken With Figs" depicts a rich, saucy chicken dish studded with figs, promising a deeply satisfying flavor profile. The recipe is lauded as a "weeknight-friendly chicken dinner" that delivers "restaurant-quality food in just 30 minutes."
September 4: Comfort, Simplicity, and Flavorful Foundations
The initial week of September set a tone of comforting, accessible, and flavorful cooking. Emma Laperruque, cooking director, reiterated her fondness for Kendra Vaculin’s "Tofu Meatballs," a recipe she previously championed. For a simple dinner, she paired them with spaghetti and jarred marinara sauce, finished with a generous dusting of Parmesan cheese. Laperruque highlighted the recipe’s convenience, noting that it’s a one-bowl, hands-on preparation that bakes in the oven, avoiding the mess of pan-frying. The versatility of leftovers was also emphasized, suggesting their potential for next-day sandwiches or snacks. The accompanying image of "Tofu meatballs in a bowl with tomato sauce" presents a classic comfort food scenario, reimagined with a plant-based protein. The description notes that the sauce cooks alongside the meatballs, and the recipe can be adapted with various flavorings.
Joe Sevier, senior editor, SEO & cooking, embraced the essence of late summer with a recipe-free watermelon salad. He emphasized that when watermelon is at its peak, minimal embellishment is required. Sevier’s simple preparation involved cutting the melon into large batons, lightly salting them, drizzling with olive oil, and topping with torn basil leaves, including their delicate pink flowers. He humorously recounted consuming the entire "shareable" portion himself, a testament to the irresistible simplicity of the dish. This approach aligns with a philosophy of celebrating ingredient quality, allowing the natural flavors to shine.
Rebecca Firkser, Test Kitchen editor, turned her attention to the abundant zucchini of the season. She shared her practice of grating large quantities of zucchini into her pasta dishes, specifically referencing her "Zucchini Spaghetti" recipe, developed for the 2026 Farmers Market Challenge. This dish, she explained, offers a playful take on Amatriciana, incorporating guanciale and garlic, but substituting the traditional tomatoes with three pounds of shredded zucchini. Firkser expressed her intention to enjoy this zucchini-laden pasta outdoors until the arrival of fall. The visual of the "Zucchini Amatriciana" showcases a beautifully twirled pasta dish, its vibrant green hue hinting at the generous amount of zucchini incorporated. The recipe is described as being "loosely inspired by pasta Amatriciana," with a significant portion of zucchini replacing tomatoes.
Sam Stone, senior editor, drew inspiration from a past culinary experience to create a versatile green sauce. Recalling a former boyfriend who made large batches of cilantro-mint chutney, Stone sought a similar recipe. She found a spicy mint-cilantro chutney recipe, which she adapted by reducing the spice, omitting sugar, and generously seasoning with salt. She also added Greek yogurt for creaminess. Stone has found numerous ways to incorporate this sauce throughout the week, using it as a dip for quesadillas, a drizzle for scrambled eggs, and a flavor enhancer for rotisserie chicken tacos. This demonstrates the power of a well-made sauce to elevate a variety of dishes.
Carly Westerfield, manager of audience strategy, highlighted a particularly noteworthy sandwich: Rebecca Firkser’s "Veggie Club Sandwich." Westerfield confessed to rarely cooking lunch, but Firkser’s "Good for You" recipe captured her attention. The sandwich, designed to be both filling and packed with vegetables, is presented as a marvel of edible construction, requiring strategic assembly to ensure structural integrity. Westerfield noted that while sandwiches typically don’t require recipes, this particular creation benefits from Firkser’s precise instructions for optimal layering and enjoyment. The image of the "Veggie Club Sandwich" depicts a towering, multi-layered creation, promising a satisfying and nutrient-rich meal. The accompanying description emphasizes its vegetarian nature and its construction as a "double-decker" sandwich.
The culinary narratives from Bon Appétit editors throughout September paint a picture of a team deeply connected to food, both professionally and personally. Their dishes range from sophisticated, celebratory meals to simple, weeknight solutions and inventive uses of seasonal ingredients. This consistent engagement with cooking not only fuels their professional endeavors but also offers a tangible connection to the joy and creativity that food brings to everyday life. The underlying theme across all these entries is the thoughtful application of culinary knowledge to create delicious, memorable, and often shareable experiences.
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