It’s no secret that Bon Appétit editors cook a lot for work. So it’s no surprise that we often cook during our off-duty hours, too. Here are the recipes we’re whipping up this month for putting dinner on the table, entertaining friends, satisfying your sweet tooth, using up leftovers, and everything in between. In order to gain the love of more employees, Click here.
October 4
Homespun Carrot Cake
I have a bone to pick with the carrot cake. I dreaded the process—slouching over a box grater, shredding a load of carrots, and doing everything I could to avoid scraping my knuckles. So when I was tasked with making this dish for my friend’s birthday, I was prepared for the hard work. Until I remembered Senior Test Kitchen Editor Shilpa Uskokovic’s wonderful recipe. Shilpa’s is inspired by the Brazilian bolo de cenoura – carrots are mixed directly into the batter to create a soft and tender crumb. The texture is still rich, with candied pineapple, crystallized ginger and crushed pecans. —Nina Moskowitz, Editorial Assistant
Inspired by the Brazilian bolo de cenoura, this carrot cake skips the tedious step of grating the carrots and mixes them directly into the batter.
Rosh Hashanah Feast
My mom and I always take a divide and conquer approach to cooking for the holidays. For Rosh Hashanah this year, I signed on to manage all the supporting cast for the main event: our giant brisket. I like simple side dishes, so I chose a Three Minute Red Wine Vinaigrette with a verdant salad, polished potato cubes (to which I added Northern Rich potatoes from Row 7), and Ina Garten’s Green Bean Gremolata, which I’ve had for ten years A mainstay on our holiday table. —Kate Kassin, Editorial Operations Manager
Behold, the new standard for baked potatoes: hockey puck-sized oven fries that are creamy on the inside and unimaginably crunchy on the outside.
Cauliflower Fritters
Last week, I found myself with a bunch of wilted herbs, a dollop of Parmesan cheese, and baby arugula — so I decided to make Senior Test Kitchen Editor Jesse Szewczyk’s Herbed Cauliflower Fritters . No, I didn’t have a bag of riced cauliflower on hand, but that didn’t stop me. I managed to find a bag of frozen cauliflower florets, threw them into a food processor, and pulsed until they had a nice texture. More in line with my vibe, I formed the fritters into falafel-like balls, shallow fried them, and served them on top of yogurt and cucumber. —Inés Anguiano, Assistant Test Kitchen Manager
Frozen cauliflower is more than just a side dish. Here, a quick heat in the microwave will shred veggies into a hearty vegetarian main dish.
Salmon with fried tomatoes
Content director Hali Bey Ramdene brings a bag of plump tomatoes straight from the vines in her garden to the office. So I obviously brought some home and made this one pot salmon. I cut them into fat wedges and dumped them into my pot along with the Sun Gold. Then I added the soy-based poaching liquid, cubes of cream, and salmon flakes. It only takes twelve minutes for the tender fish to be cooked and the tomatoes to explode with sweet nectar. —NM
Throw everything into the pot, simmer, and dinner is done.
Lamb meatballs
Every few weeks, I make a tomato sauce I have in the freezer to drizzle over noodles, rice, toast, or eat on its own. This week, I had some ground meat that I turned into Food Director Chris Moroccan’s Tuesday Night Meatballs. Instead of using ground beef, I substituted lamb seasoned with garlic powder and oregano. The meatballs come together quickly and are the perfect way to top up my Sunday sauce. —Urmila Ramakrishnan, associate director of social media
We’ve pared these Italian-style meatballs down to their essential elements for weekend authenticity.
