Itâs 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 weâre 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.
November 7
Sausage and brussels sprout pasta
The other night, my boyfriend suggested roasting brussels sprouts to pair alongside a sausage pasta. I coolly informed him that they could (and should) be folded into the pasta, per former test kitchen editor Kendra Vaculinâs Brussels Sprout Pasta recipe. It brings together crispy-edged spicy sausage and caramelized brussels, with nutty browned butter-toasted pecans sprinkled on top. Instead of Pecorino, we tossed in smoked mozzarella, which turned out to be an unexpectedly perfect match. The result was hearty, savory, and exactly what we needed on a rainy weeknight. âOlivia Tarantino, senior commerce editor
A stir-fry to have on repeat
My go-to weeknight dinner format is a stir-fry. It has everything you need: protein, veggies, and just enough sauce to coat a pile of rice. But there are only so many veggie-protein combos in the world, so staying creative is imperative to prevent burnout. Luckily my colleague Kate Kassinâs brilliantly unexpected Black Vinegar Chicken With Radishes has shaken things up, showing me just how delicious cooked radishes can be. Unlike their raw counterparts, cooked radishes have only a whiff of peppery spice, with a creamy potato-like texture. Iâve made a version of this recipe at least five times over the past year and have no plans of stopping. âJesse Szewczyk, senior test kitchen editor
Venison and roasted squash
I spent the first half of the year cooking a lot of bisonâso much so, I developed a burger recipe. Recently Iâve been experimenting with venison as another alternative red meat. My favorite cut has been these loin fillets from Maui Nui Venison. I season them generously with salt and pepper, sear hot and fast (I tend to set off my fire alarm), and pair with roasted squash from the Greenmarket. Itâs a satiating meal that tastes even better the next day, served with rice for my work-from-home lunch. âKate Kassin, editorial operations manager
Pancakes on the brain
I had pancakes on the brain all of last week, and a punnet of out-of-season blueberries that needed eating. Come Sunday morning, it was time for a berry-studded short stack with plenty of butter and a glug of dark amber maple syrup. I had vanilla almond milk on hand for my morning coffee, but no buttermilk, so these Perfectly Fluffy Pancakes came to my rescue. Lucky for me, senior test kitchen editor Shilpa Uskokovicâs recipe works just as well with non-dairy milk as it does with the real stuff. It produces light, golden brown pancakes every time, relying on aluminum-free baking powder (it has to be aluminum-free if you donât want your breakfast to taste like a tin can) for its lofty, tender structure. Even the infamous first pancake was a winner. âKelsey Jane Youngman, senior service editor
Midnight short ribs
My friends and I took our annual trip up to the Berkshires, during which we make an effort to do as many fall-themed activities as possible. That means visiting the cows at a local farm, picking pumpkins, trying every cup of hot chocolate the surrounding towns have to offer, and a tradition weâve come to refer to as âmidnight short ribs.â Year after year we fail to start braising the meat until far too late in the evening for it to be done at a reasonable hour, but instead of trying to fix this weâve taken to buying enough cheese and wine to tide us over until dinner. I opted for this classic red wine-based recipe instead of the soy-infused one Iâve used in previous years. We served them over mashed potatoes and they were a certified hit. To everyoneâs surprise, this yearâs short ribs were done in record timeâ9:30 p.m.! âAlaina Chou, commerce writer
