Plus, a protein-packed smoothie and easy no-knead breads

Hi readers! Today in What We’re Cooking, our weekly recipe dispatch, we’re making the most of summer’s enchanting produce. My boyfriend came home with a fresh, glistening shaker bottle of furikake “with granola”. Hm! Not our usual, but I’m not mad about it. I opened it with ferocious strength and, boom, it erupted all over our kitchen floor. After a quick intermission of vacuuming (hey, we needed a clean anyway), I went forth making senior Test Kitchen editor Shilpa Uskokovic’s Corn Furikake Fried Rice with what was left of the jar. It’s a cinch to make on a weeknight, even with a delayed start: under 10 ingredients and 30 minutes tops. The dish uses a hefty amount of corn (almost double the rice) which means each bite has sweet, milky bursts of summery flavor. And the final flourish of the unscathed granola furikake was a textural marvel.

Read on to see what else my coworkers are making at home, plus check out no-knead breads that truly anyone can bake.

The fried rice has 5 stars for good reason. Here is a gift link on the house. For full access to all of our thousands of Test Kitchen–developed recipes, please consider subscribing.

NINA MOSKOWITZ
ASSOCIATE EDITOR, COOKING

tofu on a white plate with a bowl of sauce on the left side

Recipes Our Editors Cooked This Week

BY THE BON APPÉTIT STAFF

My colleagues are getting their protein fix. Senior cooking editor Kelsey Jane Youngman needed a break from her usual “quite sweet” smoothie routine. “Who knew all I needed to do was swap in some cottage cheese? My brilliant colleague Rebecca Firkser,” she writes. Rebecca’s Berry Protein Smoothie is “thick but sippable, actually filling, and boasts a hint of salt to balance the natural fruity sweetness.”

Editors also made linguine alle vongole and BLT wraps.

A sliced boule of cheddar jalapeño bread on a cutting board with butter and salt.

9 No-Knead Bread Recipes Anyone Can Bake

BY RACHEL TEPPER PALEY

There’s no denying that baking bread can be intimidating. We’ve watched enough episodes of The Great British Baking Show to know it’s painfully easy for a loaf to turn out stodgy or dry, to have a crumb structure too tight or too open, or to contain a multitude of other defects that would make Paul Hollywood weep. Luckily, no-knead bread recipes offer a much easier path to homemade bread. Instead of relying on vigorous kneading to develop gluten, they use time, hydration, and a few simple folds to create an airy crumb with remarkably little hands-on work.

Lest you think no-knead bread is any less delicious than its kneaded counterpart, we proffer the following recipes. They’re ideal for beginners, but the results are impressive enough for bakers of any skill level.