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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.
July 4
A special vegetarian dinner
I’m not strictly vegetarian, but I tend to cook that way at home. While salads and grain bowls do the trick for a quick dinner, I’m always looking for dynamic, flavorful meals that feel a little more special. I came across Creamy Spinach and Chickpeas from senior test kitchen editor Shilpa Uskokovic and knew I had to make it myself. Creamy greens tame the fiery heat from the harissa-dressed beans, and the bright acid and snap from the giardiniera plays well with the richness of the spinach. Topped with what has the be the best garnish out there—store-bought fried shallots—this bowl feels like a reward for a job well done. Don’t forget the naan. —Carly Westerfield, associate manager, audience strategy
Pantry MVPs—canned chickpeas, mixed giardiniera, and pickled cherry peppers—mix and mingle with the freezer VIP—frozen spinach—for a satisfyingly spicy weeknight dish.
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Anything-goes French toast
I’ve been buying a half loaf of pullman brioche every few weeks for a while now, anticipating the day I would wake up with enough bread and energy left from the week to make French toast. The hitch is that my partner doesn’t like a sweet breakfast. The solution emerged with Anna Stockwell’s genius method for anything-goes French toast. I cut two thick slices of bread and dried them slightly in the oven while I prepped. I whipped together the egg, oat milk, and salt, and fried my partner’s toast, dusting it with fresh pepper and MSG while it seared. I then doctored the egg solution with maple syrup, vanilla, and cinnamon and soaked my own slice. I fried another egg to top the savory toast. All the while, I unearthed my cherry pitter to make quick work of my own topping, and whipped some cream because I’m worth it. —Joe Sevier, senior editor, SEO & cooking
Pickled carrots in a pinch
If you store carrots properly, they’ll last. This sometimes means I’ll neglect them for time-sensitive produce until I remember they’re in the crisper drawer. I rediscovered a bag of carrots needing attention this week, and transformed them using this simple Quick-Pickled Vegetables recipe. Shaved into ribbons, they absorbed the simple, tangy-sweet brine, and maintained a delicate crunch. The carrots tasted even better the next day,