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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Associate cooking editor Nina Moskowitz was tasked this week with making a dinner for a friend who’s both gluten-free and dairy-free. She remembered this recipe from former test kitchen editor Kendra Vaculin.
“The whole thing comes together in one-pot; you start by browning chicken pieces (I used thighs), and take them out when the surface forms a golden craggy crust,” she writes. “You then add in aromatics along with smoked paprika, cumin, and rice—in this moment, the grains become ladened with precious schmaltz. The icing on the cake? A zingy and buttery olive gremolata I snuck many spoonfuls of before dinner was ready.”
Editors also made lemon cake, cheesy enchiladas, and more. |
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