Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca “What the heck should I cook?” is a question Bon Appétit staffers think about a lot—for work, yes, but when we get home too. In this weekly digest, we’re sharing the recipes we make […]
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“What the heck should I cook?” is a question Bon Appétit staffers think about a lot—for work, yes, but when we get home too. In this weekly digest, we're sharing the recipes we make off-the-clock (and can't wait to make again). Check back every Friday for more July favorites.
July 8
I’m such a fan of the classic Chipwich, friends have stocked my freezer with them as a birthday present. Nothing says summertime to me quite like spending the day in the sun, then hurriedly eating an ice cream sandwich as it melts down your arms. Shilpa Uskokovic’s recipe nails the chewy texture of the cookie down to a T (thanks to agave nectar). And as a bonus: Unlike some chocolate chip cookie recipes, this one doesn’t require creaming butter or a lengthy chill time. —Antara Sinha, associate cooking editor
I am the grocery shopper in my household, but this weekend, I sent my spouse to the farmers market in my stead. The good news: She came home with everything on my list and proclaimed the experience “fun.” The not-so-good news: She doesn’t quite have a handle on portion size when it comes to shopping for veg. Thankfully we were having guests over for brunch, so I consulted this absolutely clutch frittata ratio guide and threw together 16 eggs with some sour cream, all of those veggies, and plenty of blue cheese. Now if anyone knows what to do with 17 garlic scapes, please let me know. —MacKenzie Chung Fegan, senior commerce editor
I just moved back to New York from San Francisco, and frankly, my local Brooklyn farmers market is no match for the glory that is the Ferry Building. I was ready to be sad about it until I bought some sugar snap peas that turned out to be as crunchy, bright, and sweet as their name suggests. I turned to this Claire Saffitz salad, where the sweetness of the peas shined, while the tangy, creamy dressing kept it from that dreaded salad sensation where you feel like you’re a rabbit. —Serena Dai, editorial director
When I go to Win Son Bakery in East Williamsburg, the essentials on my little metal tray are the mochi donut, the scallion pancake BEC, and the fan tuan. For balance, I recently decided to add their white sesame caesar to the mix, and wow. Andy Baraghani’s sesame caesar salad is the closest I can get without hopping on the L train. Especially good with a cast-iron ribeye and crispy potatoes, the dressing doesn’t require eggs or mayonnaise. All I need is my trusted jar of tahini for the earthiest, creamiest of dressings. —Kate Kassin, editorial operations associate
How many times have I pulled Bread Toast Crumbs by Alexandra Stafford off my bookshelf? I've lost count. Come cookout season, her hamburger buns are my back-pocket trick: suspiciously simple, and everyone freaks out about them. If I'm lucky, I'll have one or two leftover, to toast in the morning and slather with salted butter. —Emma Laperruque, senior cooking editor
When I don’t feel like calling my mom (sorry), I look to Woks of Life for simple Chinese recipes that I remember eating as a kid. For a small dinner party with some pescatarian friends, I went for a simple Cantonese steamed fish. I bought good farmers market sea bass for it, and it was ideal: impressive, easy, and light enough for us to gorge on dessert. —S.D.
I’m flying home to Australia tomorrow and I see it as my duty to eat every last morsel of fresh produce lurking in my fridge. This weekend, I made food editor Zaynab Issa's nutty, umami-packed noodles and threw in an assortment of knobbly mushrooms, half-wilted spinach, wrinkly bell peppers, and a random veggie sausage. “This is amazing,” my amazed boyfriend said. Chewy noodles tossed with a triumvirate of big flavors—brown butter, oyster sauce, and soy sauce—turns literally anything you’ve got into a comforting meal in about 20 minutes flat. —Ali Francis, staff writer and editor
Brown butter and savory oyster sauce make a flavor duo so beautiful we're wondering what took us so long to combine them.
