And more recipes we made this week |
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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 to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. |
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Contributing writer and editor Andrea Strong’s kids love all things miso, so she’s always looking to incorporate it into weeknight meals. This sheet-pan dinner met the criteria and then some.
“The sauce—made with miso, soy sauce, rice vinegar, and a dollop of mayo—doubles as both a marinade for the chicken and finishing drizzle,” she writes. “And under the broiler, it becomes burnished on the bird, almost candied in taste. Since making it, I’ve used that super sauce on salmon, sandwiches, and plan to dip crudités into it on Super Bowl Sunday.”
Editors also made brothy beans with Halloumi crumbles, buttered noodles, and more. |
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Beans and Greens With Halloumi Cheese Crumbles |
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