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.
After years of tasting many, many chicken recipes in the Test Kitchen, this recipe from Diana Yen remains editorial operation manager Kate Kassin’s uncontested favorite.
“The chicken thighs marinate in coconut milk, lime juice, and fish sauce and roast in the same pan with cabbage—this time around, we used a mixture of baby bok choy and kale to empty out the fridge,” she writes, after making it for her parents upon their request. “Delicious at its core, you’ll want to spoon up every last drop of the sauce with rice.”
Editors also made a mushroom galette, yeasted waffles, and more.
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