NewsCreamy Chili Crisp Pasta and More Recipes We Made This Week

Creamy Chili Crisp Pasta and More Recipes We Made This Week

It’s 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 we’re 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 8

Lemony mushroom pilaf

I’ve returned to recipe developer Asha Loupy’s lemony pilaf with brown butter mushrooms more times than I can count. I’ll be honest, if I had just come across it on the site, I’m not sure I would have made it. But because I got to edit the recipe in the test kitchen, I got to see first hand just how simple, cozy, and bright it is—and I haven’t stopped making it since. Sometimes I follow the instructions exactly as written, but more often I treat it as a template to use up whatever I have in the fridge. This week I cooked my basmati rice with frizzled red onion and chopped roasted red peppers, and finished each bowl with a showering of herbs and crispy garlic. —Kendra Vaculin, test kitchen editor

RicePilafwithLemonyBrownButterMushrooms

Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.

View Recipe

Comforting fish curry

I’ve been on a mission to cook with whole fish to be more sustainable and to challenge myself. After bringing home a large blue fish from the local fishery at Tompkins Square Greenmarket, I had to figure out what to do with it. I decided to make a coastal Indian curry to complement the fall weather and remind me of home. Food blogger Nagi Maehashi’s Goan Fish Curry was a comforting recipe. The familiar blend of Indian spices paired with nutty coconut, tangy tomato, and meaty fish made for the perfect pick-me-up on a cloudy day. —Ketaki Malaviya, research fellow

Squash soup with so much garlic

The weather in the Northeast may still be warm, but I’ve been craving soup. I agree with content creator Catherine Perez’s philosophy: Soup should always have garlic and plenty of texture. So when I saw her recipe for vegan butternut squash soup, I saved it to make for the week. Her soup starts with roasting a whole head of garlic—I doubled it. Then, I crisped up sage in olive oil, removed the leaves, and used that infused oil to sauté my other aromatics before adding in cubed butternut squash, and Baba’s Meat Curry Powder (which I used instead of coriander). Perez’s tip to blend some of the soup with miso paste layered the soup with umami and made it creamy without having to add any dairy. The rest of the soup stays chunky—so you get sweet bites of butternut squash with an occasional crumble of crispy sage.

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