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.
March 20
Harissa salmon
I found myself with an almost finished jar of harissa this week, and decided to put it to work as a marinade for a fillet of salmon I had tucked away in my freezer (similar in vibes to this recipe). I thinned out the flavorful paste with splashes of vinegar, olive oil, and a pinch of sugar, and slathered it over the fish before popping it in a hot oven. It caramelized beautifully, complementing the buttery fish with its complex flavor—spicy, garlicky, and peppery. —Li Goldstein, associate newsletter editor
The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.
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Brownie pudding heaven
Okay fine, I’ll succumb to temptation. Over winter, I, like the rest of the world, have been served numerous videos of the Ina Garten brownie pudding, which is essentially a large format version of 90’s-era molten lava cake. Last week my husband and I were settling in to watch episode three of How to Get to Heaven from Belfast when we decided it was finally time to make the brownie pudding. But since I work with the smartest colleagues in the business, I decided instead on this Sticky Chocolate Cake from deputy food editor Hana Asbrink. I used Hana’s recipe as the base but baked it like Ina’s brownie pudding (in a water bath) so it was still liquid in the center. Crackling top, chewy edges, gooey middle, a lashing of crème fraîche, and my god! Heaven is a brownie pudding eaten warm from the oven. —Shilpa Uskokovic, senior Test Kitchen editor
In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate soufflé meet.
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A quick bolognese
Another cold spell hit this week, which means I wanted something rich, savory, and made in a big ol’ pot. Food director Chris Morocco’s umami-forward Black Bean Bolognese was just the ticket. Usually you have to simmer meat sauces for at least a few hours to get a nice depth of flavor, but Chris’s idea to add Chinese black bean garlic sauce, a hard-hitting pantry staple, speeds things along. After just an hour of cooking, you’re left with bolognese that tastes like its been simmering for hours. As I write this, snow is threatening to start falling again (March in the Northeast,