It’s no secret that BA 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.
February 9
Make-ahead broccoli salad
If you make this Broccoli Spoon Salad, you might as well double it. That’s what I did. The leftovers are a stellar lunch with some yogurt and bread. Part of our Bon Appétit 56, this recipe is meant to be messed with: I swapped in raisins instead of dates and NY Shuk’s shawarma spice instead of ras-el-hanout. It was great the next day, and the day after that too. —Emma Laperruque, senior cooking editor
This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.
Brown butter brownies
As much as I love boxed brownie mix—plain and doctored-up—homemade brownies scratch a different itch entirely. I whipped up this recipe from Snacking Bakes by Yossy Arefi to bring to a friend’s and it was a hit. Brown butter sizzled and popped and perfumed my whole apartment. After I spooned the batter into the pan, I added chocolate fèves to the top for polka-dot pools of chocolate. It was a win, all around. —Antara Sinha, associate cooking editor
Chocolate chip cookies
If you haven’t made these perfect chocolate chip cookies yet, consider this your call to action. The recipe uses many of the same ingredients you’d find in a standard CCC, but what you don’t see are the countless attempts Chris Morocco made to get the balance of each flavor just right, striking harmony between nutty, chocolaty, caramelized, and yes, salty. It’s no wonder this recipe has over 1,400 reviews and a near-perfect 5 stars. —Carly Westerfield, recipe copy and production assistant
Crunchy coleslaw
It came out of nowhere—a craving for coleslaw. Crunchy, creamy, no bells-and-whistles coleslaw. The sort that my mom and I used to buy by the pint at the supermarket, throw in our bike baskets, and wheel home with the sun in our eyes. Call it the winter blues. I turned to this classic recipe from Gourmet. My fridge had no sour cream, but full-fat Greek yogurt was a great swap. Served with veggie cheeseburgers and a can of apricot baked beans, it tasted like peak July. Even as my space heater blasted my calves. —E.L.
Buttery pav bhaji
My husband and I recently committed to eating more vegetables and cooking more Indian food, and this Pav Bhaji With So Much Butter hit both goals. It’s got peas, carrot, cauliflower, potato, and bell pepper—and lots of flavor. A take on the Indian street food, it works well as leftovers because the base is soft and mushy, but that does mean you need the raw onion on top for some textural contrast. The recipe, which is part of the Bon Appétit 56, makes a strong argument for always having frozen vegetables. —Serena Dai, editorial director
February 2
Spicy-sweet fennel
It was a classic conundrum: two fennel bulbs and zero plans. Then I remembered this Crunchy Gochujang Fennel from Sohui Kim. You blanch fennel slices until they turn glassy, then toss them in a kicky gochujang dressing, enriched with sesame oil and sweetened with honey. The only thing I didn’t have on hand was fresh ginger, but my freezer saved me with its supply of ginger cubes. It was so delicious, I’m going to use my other fennel bulb for the same thing. —Emma Laperruque, senior cooking editor
Glazed lemon cake
One of the best parts of my job is getting to dig through Gourmet archives to find gems like this. It’s a simple one-layer butter cake that’s bursting with the aroma of lemon zest. Once it’s out of the oven, you brush a lemon juice glaze all over the warm cake. As the cake cools, the glaze soaks in and forms a delicate shellac—almost like a glazed doughnut—on the surface. If you must, you can dust the cake with powdered sugar for a pretty finish, but I actually prefer it without that final flourish. The undusted cake has a wonderfully sharp tang and almost juicy bite that’ll brighten any winter morning or casual dinner party. —Joe Sevier, senior SEO editor
Cozy lentil soup
After running a series of errands on an especially chilly day, this soup was the obvious choice for dinner when I was craving something warm, hearty, and cozy. Instead of sweet potatoes I dropped in some cubed butternut squash that I snagged from the test kitchen earlier in the week. I didn’t have brown or green lentils, but had plenty of toor dal that I used instead. And nixing the fish sauce made this meal entirely plant-based. I know I’ll be looking forward to the leftovers this whole week. —Antara Sinha, associate cooking editor
Savory yogurt bowls
Yogurt parfaits are great, but nine times out of 10, I want a savory breakfast over sweet. That’s where savory yogurt bowls come in. I've been making different versions depending on the veggies I have in the fridge. The latest was inspired by Gathered Nutrition: piquant harissa, smoked paprika, and a kiss of sweetness from honey. I love these bowls because I can spice the yogurt with pantry staples, combine it with roasted vegetables from the night before, and add some crispy beans. A fried egg is always a welcome addition too. It’s a satisfying breakfast that keeps me full until lunch. —Urmila Ramakrishnan, associate director of social media
Tahini blueberry smoothie
I am a big fan of smoothies for breakfast, and it’s become an almost daily treat. Usually it’s more spontaneous and I blend whatever I’m trying to use up in my kitchen—wilted kale, some back-of-the-freezer banana, the bottom of the bag of some dried fruits left over from a baking project. This time, I went with an actual recipe: this nutty, cinnamony one by associate food editor Kendra Vaculin. Vanilla extract in a smoothie is a game changer, giving it an almost milkshake vibe. —A.S.
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