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.
April 5
Simple saffron rice
This video of former Bon Appétit staffer Andy Baraghani popped up when I was working on a story earlier this week. I was immediately drawn in, as I watched him make this Persian saffron rice, and I realized how easy the recipe is: Mix par-boiled rice with yogurt and eggs. Layer it with some dried fruit that gets a quick sauté in butter (Andy uses barberries, but I had Turkish apricots and mango on hand, so I swapped them in). Bake. That’s it. Assembly takes all of 10 minutes. And, sure, it bakes for an hour, but in that time, I took my dog for a walk and sautéed some cabbage (in the same pan I cooked the fruit) to eat on the side. It was the most satisfying Monday night meal I’ve had in a long time. —Joe Sevier, senior SEO editor
Shrimp and charred green beans
When I see an Ali Slagle byline on a recipe, I’ll likely check it out. So I was delighted to see her name when my husband suggested that we make this Chile-Crisp Shrimp and Green Beans. Shrimp defrosts quickly, then requires only a short soak in the marinade for big flavor. I cooked the green beans at a higher heat to get some nice char like in a Sichuan dry-fried dish. If you’re a spice fiend, you may want to up the spice level on the marinade, but I was pleased with it in this combo of crunchy beans and bulbous shrimp. I’ve already made it a second time. —Serena Dai, editorial director
Chili crisp salmon
To the salmon I bought on sale, then forgot in the freezer for months, I am sorry. It wasn’t on purpose. When this icy package made itself known, I knew I needed to act fast. And this salmon bowl from test kitchen editor Kendra Vaculin came through. I played around with the ingredients—brown rice instead of white, frilly greens instead of avocado—based on what I had. But two components I wouldn’t dare touch: the quick-broiled salmon cubes and the chili crisp mayo. Wild salmon cooks differently than farmed, but it still worked great in this simple recipe. —Emma Laperruque, senior cooking editor
This weeknight meal hits all the high notes of the beloved sushi roll.
Extra-chocolaty cake
If you don’t love chocolate, scroll on by. Still reading? Good. Because the Double-Chocolate Layer Cake from the Gourmet archives (available on Epicurious) is so cocoa-licious, it may ruin you for all other chocolate cakes. I made it for our Easter dessert; as my brother-in-law, an avowed cake fanatic, sat eating his slice, he kept muttering “wow” under his breath with every bite. The frosting is a souped-up ganache made with a full pound of semisweet bars, cream, and corn syrup, which gives it a stunning sheen. The mixture melts together on the stove, then rests at room temperature until thick enough to spread. Try not to eat it as you periodically stir—there’s only just enough to cover the two layers. —J.S.
Not-grilled carrots with avocado
My curious little six-month-old recently began the journey into real human food and I’ve been scouring the Bon Appétit archives for recipes that work for adults and babies alike. Andy Baraghani’s Grilled Carrots With Avocado and Mint is one I whipped up this past week. It was perfect for me and perfect for my little one. Since we’re far from grilling season, I roasted the carrots in the oven, sans the salt to make it baby friendly. For her, she had roasted carrots and sliced avocado for dinner; for my husband and me, we finished the carrots and avocado in Andy’s spicy cumin dressing and served it alongside some lamb meatballs. —June Kim, head of video
You actually don’t have to bother with peeling the carrots for this recipe—not only do the thin skins pack lots nutrients, but you’ll also get a better char with them on.
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