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.
October 30
The best cereal treats
Call me a kindergartener, but lately my favorite sweet is a big crunchy-chewy cereal treat. Thank goodness my fellow Test Kitchen editor Jesse Szewczyk developed BA’s Best Rice Krispies Treats, complete with browned butter and unmelted mini marshmallows stirred in along with the melty sugar glue. I sometimes like to play and add a little drizzle of tahini or toasted nuts into the mix; but honestly nothing hits quite like a classic RKT. —Rebecca Firkser, Test Kitchen editor
A few clever changes take classic Rice Krispies Treats to soaring new heights.
Viral cucumbers
Remember the TikTok cucumber guy? He’s doing a collaboration with Chipotle now. What a time to be alive! To celebrate, I mandolined my stash of Persians, drizzled them with toasted sesame oil, seasoned them with salt and MSG and sriracha, dolloped them with mayo, then shook the hell out of them. The easiest, most satisfying way to eat a side salad. —Joe Sevier, senior editor, SEO and cooking
Desk-lunch gochujang chicken
The thing I miss most about living in a house instead of my city apartment is the ability to grill. I would grill at every meal if I could! But this week I made deputy food editor Hana Asbrink’s Gochujang Yogurt Chicken, and my craving for char was sated. She calls on you to broil, not bake, your chicken thighs which allow for the sugars in the gochujang to caramelize then burn to crispy perfection. Plus, this made enough for my household of two to enjoy the leftovers for two desk lunches. A definite win in my book. —Carly Westerfield, manager audience strategy
Spicy, tangy, and a little sweet, it’s our deputy food editor’s go-to marinade.
Unexpected apple pie
I did not plan to make an apple pie this week. I had plans to make salmon bowls, breakfast burritos, but no apple pie. Nevertheless, by some strange confluence of events that I still don’t quite understand, I found myself standing in front of an egg-washed, double-crusted, towering apple pie, crimping the edges of the dough. I followed the recipe for BA’s Best Apple Pie which has a rather long list of ingredients, and some steps that might seem unfamiliar to pie-heads, but in the end it’s worth the fuss. —Sam Stone, senior editor
Claire Saffitz’s cardamom-and-cider-spiked apple pie will rival any bakery version.
Mucho meatballs
My coworkers have jumped on the cottage cheese bandwagon and are sneaking the ingredient into everything: smoothies, lasagna, meatballs! I have fallen for every iteration. Keep ’em coming. But the meatballs? Now those are very special. Mixing the ground beef with cottage cheese seasons them with salty tang from the inside out. It also stretches the recipe, which means more meatballs (yay!). I ate them throughout the week with tangles of noodles, tucked into a sub for lunch, and mixed into a bracing salad. —Nina Moskowitz, associate editor, cooking
Protein on protein on protein. Great on their own or stirred into tomato sauce.
