Culinary Creations: A Week of Delectable Recipes from Bon Appétit Editors
This compilation presents a delightful journey through the recent culinary adventures of Bon Appétit's dedicated editorial staff. Beyond their professional commitment to the culinary arts, these passionate food enthusiasts regularly explore diverse recipes in their own kitchens. The collection showcases an exciting range of dishes, encompassing everything from innovative no-bake desserts and quick, flavorful weeknight dinners to special occasion treats and ingenious ways to utilize pantry staples. Each entry provides a unique glimpse into the personal cooking styles and preferences of the editors, offering practical inspiration and demonstrating the sheer joy found in creating and sharing exceptional food.
Culinary Delights from the Editors' Kitchens
In the final week of June, as temperatures soared, editorial intern Arietta Hallock opted for a refreshing, oven-free dessert: a Frozen Margarita Pie. Its simplicity and delightful balance of lime and tequila, preventing over-solidification in the freezer, made it an instant hit. Hallock paired it with Shilpa's spicy mango margarita for a complementary frosty treat.
Senior test kitchen editor Jesse Szewczyk shared his continuous reliance on Kendra Vaculin’s Spicy Salmon Roll Bowl. Praising the broiled salmon's crispy skin and the dish's overall harmony of flaky fish, fluffy rice, and tangy cucumbers, he highlighted its perfect blend of flavors and textures, topped with a fiery chili crisp and a hint of rice vinegar.
Urmila Ramakrishnan, associate director of social media, embarked on a new baking journey, creating Saffron Madeleines from Hetal Vasavada’s cookbook, Desi Bakes. Acquired from an estate sale, her specialized madeleine pan yielded tender, saffron-infused cakes with a satisfying white chocolate shell, much to her sister-in-law's birthday delight.
With a move on the horizon, Alma Avalle, editorial operations associate, ingeniously cleared her pantry by preparing Priya Krishna’s Saag Paneer with Feta. This one-pot marvel, requiring minimal kitchen organization, skillfully transformed ginger purée and frozen spinach into a comforting Sunday dinner, substituting paneer with briny feta.
Commerce writer Alaina Chou expressed her newfound obsession with Kendra Vaculin’s Cold Soy Milk Noodles with Chili Crisp. Having prepared this dish thrice in a single week, she lauded its quick preparation (under 10 minutes), refreshing quality, and savory, nutty depth, achieved with tahini and miso. Its versatility with available vegetables, like julienned cucumbers mirroring soba noodles, solidified its place as a go-to meal.
Moving into the third week of June, Arietta Hallock indulged in an impulse purchase of Ataulfo mangoes by crafting a Mango Salsa for a picnic. Swapping tomatoes for peaches, she balanced the increased sweetness with fiery jalapeño, sharp red onion, and tangy citrus, creating a vibrant, quickly devoured condiment perfect for tortilla chips or grilled fish.
Kelsey Jane Youngman, senior service editor, prepared Zaynab Issa’s Roasted Carrot Soup with Crispy Shallots as a hearty return-home meal before a trip. This lusciously creamy, ginger-infused soup, boasting complex cumin-seasoned roasted vegetables, proved equally delicious fresh or reheated, making it an excellent freezer staple.
Editorial operations manager Kate Kassin ventured into gourmet smoothies with Mikaela Reuben’s Mint Chocolate Smoothie from Eat to Love. In New York's rising temperatures, this recipe stood out, achieving a refined taste and silky texture through spinach, cacao, mint extract, and pre-soaked dates, elevating it beyond her usual spontaneous concoctions.
Jesse Szewczyk also rediscovered his fondness for bok choy, often preparing Stir-Fried Bok Choy with Garlic. This simple, 10-minute side dish, featuring sautéed bok choy with garlic and shallots, steamed in a splash of water and soy sauce, offered a crisp, tender, and universally complementary accompaniment to any dinner.
At a recent wedding, Joseph Hernandez, associate director of drinks & lifestyle, thoughtfully prepared Peach and Prosciutto Sandwiches. Adapting Rachel Gurjar’s recipe by substituting roast chicken and omitting chili crisp, these easy-to-assemble sandwiches proved to be the ideal solution for managing hunger and maintaining composure during the interim period between events at a minimally equipped Airbnb kitchen.
The second week of June brought a taste of home for Joe Sevier, senior editor, SEO and cooking, who savored his mother’s homemade Anzac Biscuits. Stored in the freezer for ideal texture, these treats, made with genuine golden syrup for the first time, showcased a rich butterscotch flavor, inspiring him to prolong their enjoyment.
Jesse Szewczyk continued his culinary explorations with Alaina Chou’s Green Curry Coconut Cod, transforming his perception of cod from a fussy dish to a simple weeknight option. The recipe’s ease, involving a quick blender sauce and no-fuss pan cooking, secured its place in his regular rotation.
Emma Laperruque, associate director of cooking, delightfully embraced her husband’s choice of Emily Farris’s Divorce Salad. This smart, make-ahead dish, featuring balsamic-marinated beans, crunchy lettuce, fried onions, and generous cheese, offered a convenient and satisfying meal or snack, perfect for busy schedules.
Nina Moskowitz, associate editor, cooking, found her dream "dump dinner" in Jesse Szewczyk’s Quick Butter-Braised Tomato and Dumplings. Layering flavorful ingredients like ginger, garlic, mirin, and butter with frozen dumplings and tomatoes, the one-skillet dish simmered to perfection, culminating in a deeply satisfying meal.
Ali Inglese, senior director of content production, discovered a new H-Mart inspired favorite in Shilpa Uskokovic’s Miso-Brown-Butter Rice Cakes with Corn. This dish provided a harmonious blend of savory miso, sweet browned butter and corn, and nutty sesame oil, creating a textural delight with crispy exteriors and chewy interiors, perfect for summer.
For an early riser like Jesse Szewczyk, Ines Anguiano’s Horchata Overnight Oats became a breakfast staple. Prepped on Sunday, this grab-and-go meal allowed him to discreetly fuel his mornings before hitting the gym, providing the warm, comforting flavors of horchata consistently throughout the workweek.
Lastly, Kelsey Jane Youngman, recovering from an illness, sought comfort in Hana Asbrink’s Egg Drop Dumpling Soup. This quick (20-minute) and flavorful soup, using convenient ingredients like boxed broth and frozen dumplings, delivered rich, umami notes with perfectly custardy egg swirls, offering an effortless and satisfying recovery meal.
As a culinary observer, it's inspiring to witness how these Bon Appétit editors, despite their demanding professional roles, maintain such a vibrant and experimental approach to cooking in their personal lives. Their willingness to embrace new recipes, adapt existing ones to fit their needs, and share their genuine enthusiasm for food offers a powerful reminder that cooking is not merely a task, but a deeply enriching and joyful part of daily living. It underscores the idea that truly great food often comes from a place of passion and personal connection, turning simple ingredients into memorable experiences. Their diverse choices also highlight the adaptability of modern cuisine, allowing for both elaborate creations and quick, comforting solutions, proving that deliciousness can always be within reach.
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Exploring the Heart of Korean American Culinary Identity
This vibrant and deeply personal culinary tribute captures the essence of Koreatowns across the nation. It was a groundbreaking work upon its release, offering a raw and authentic portrayal of these unique cultural hubs. Through striking visuals and narrative-driven content, the book invites readers into the daily lives and unvarnished beauty of Korean American communities, highlighting everything from bustling markets to unassuming strip malls. The recipes within skillfully balance approachability with the rich, authentic tastes of Koreatown, featuring both classic Korean American dishes, like bacon-infused kimchi fried rice, and inventive creations from diaspora chefs, such as Edward Lee's Southern-inspired cornmeal pajeon. It's a testament to the dynamic evolution of Korean food within America.
Unveiling the Delights of Korean Side Dishes
For those new to Korean dining, the array of small, savory side dishes, known as banchan, presented at a traditional meal can be a truly captivating experience. A Korean meal is simply incomplete without several banchan gracing the table. Fortunately, many of these delectable sides are surprisingly straightforward to prepare, especially with Caroline Choe's engaging and visually appealing cookbook as your guide. This charming collection introduces various categories of banchan, including fermented foods, preserved items, fresh vegetable preparations, soups, and savory pancakes. Choe's American upbringing, as the child of Korean immigrants, infuses her recipes with delightful twists, like fresh strawberry kimchi and spring greens namul quiche. While some meat and seafood options are included, the book predominantly showcases vegetable-centric dishes, making it an excellent resource for those seeking to incorporate more plant-based foods into their diet.
A Personal Ode to Korean American Home Cooking
While my roots aren't in Atlanta, Eric Kim's evocative recipes and poignant prose somehow stir a sense of longing for that city, perhaps because despite the distinct variations among Korean American families and their culinary traditions, certain dishes universally evoke a feeling of "home." Think of the comforting familiarity of griddled Spam or the satisfying crunch of donkkaseu (breaded fried pork cutlets). Kim's debut is a deeply intimate work, part cookbook, part memoir, and a heartfelt tribute to his mother, Jean. It chronicles a complex yet ultimately triumphant journey of self-discovery, made possible through Kim's exploration of where and how one finds a sense of belonging. His recipes align perfectly with my own culinary preferences, featuring creations like pan-seared rib eye with gochujang butter or creamy bucatini with gim (roasted seasoned seaweed). This is the ideal book for anyone who cherishes cookbooks as much as they do novels.
A Definitive Gateway to Contemporary Korean Cuisine
Should a friend inquire about the quintessential cookbook for an introduction to modern Korean food, I would unhesitatingly recommend this timeless masterpiece. It is a meticulously crafted work of understated elegance, from its bold yet minimalist design to its stunning photography. (Indeed, I was so enamored with this book that I enlisted its photographer, Kristin Teig, for my own upcoming culinary publication.) The recipes offer a thoughtfully curated selection of Korea's most renowned dishes, spanning from yangnyeom-gejang (spicy marinated raw blue crab) to dolsot bibimbap (sizzling hot stone mixed rice) and doenjang jjigae (fermented soybean stew). As expected from a Michelin-starred chef, the book also includes more ambitious preparations, such as succulent pork and shrimp "dumplings" encased in perilla leaves instead of traditional dough, delicately battered and fried. Furthermore, it features an exceptionally comprehensive guide to sourcing Korean ingredients.
Mastering the Art of Korean Home Cooking with 'Sohn-mat'
Despite the unfortunate closure of Monica Lee's beloved Los Angeles establishment, Beverly Soon Tofu, in September 2020, culinary enthusiasts are fortunate to have her detailed guide, "Sohn-mat." This title, meaning "taste of the hands" in Korean, aptly describes the innate culinary intuition it seeks to impart. Lee's book serves as a meticulous blueprint for replicating her renowned soon tofu chigae, or soft tofu stew. A significant portion of the book is dedicated to an in-depth exploration of every component of her celebrated chigaes, offering comprehensive information and advice on selecting the right ingredients and the essential Korean earthenware vessels, ttukbaegi. It also includes recipes for various broths, a spicy seasoning paste, and the chigaes themselves. The remainder of the volume focuses on complementary dishes, such as diverse banchan, kimchi, appetizers, communal platters, and a variety of stews and soups, all designed to be enjoyed alongside your soon tofu chigae and a steaming bowl of rice.
Delving into the Essence of Korean Fermented Pastes
It's remarkable that a dedicated volume to jangs, the cornerstone fermented soybean products that impart Korean food with its distinctive essence, has only recently emerged. For those familiar with Korean cuisine, jangs are recognizable from dishes like bibimbap or through the ubiquitous gochujang, the increasingly popular sweet fermented red pepper paste found in everything from glazed fried chicken to cookies. This book, authored by a distinguished chef from a Michelin-starred Seoul restaurant, masterfully bridges the gap between tradition and modernity. It delves deeply into the rich history of jangs within Korean culinary culture, accompanied by breathtaking photographs depicting traditional Korean artisans in the meticulous process of jang-making. Divided into three key sections—ganjang (Korean soy sauce), doenjang (fermented soybean paste), and gochujang (fermented red pepper paste)—the book presents a blend of traditional Korean recipes alongside innovative applications, demonstrating how jangs can seamlessly integrate into a global pantry. Imagine tagliatelle with ganjang ragù or Greek salad with doenjang vinaigrette. While perhaps not the ideal starting point for absolute novices to Korean cuisine, this book is a treasure for adventurous food lovers who delight in exploring specialty ingredients and crafting delectable creations.
A Comprehensive Culinary Encyclopedia of Korea
Phaidon's single-subject cookbooks, dedicated to the world's major cuisines, are undoubtedly visually stunning additions to any coffee table. Yet, time and again, I am consistently impressed by the invaluable depth of information these volumes contain, a richness rarely found in other English-language culinary texts. Spanning 496 pages, "The Korean Cookbook" is an imposing yet meticulously researched compendium. It meticulously covers Korea's history, geography, culinary evolution, indigenous ingredients, and much more, alongside an astounding 350 recipes, many of which I had never encountered in any other English publication. The chef-authors emphatically underscore the crucial role of vegetables and fermented and preserved foods in the development of hansik (Korean cuisine). Consequently, the recipes prominently feature the vast and varied Korean preparations of vegetables, kimchi, and preserved pickles. While designed for the home cook, some recipes, such as the one for 26 pounds of doenjang, are perhaps more aspirational than practical for daily use. Nevertheless, many can be easily prepared after a quick visit to a Korean supermarket. Other dishes might pose a greater challenge for those without access to Korea's specific native vegetables and animal proteins, though they remain fascinating to explore through reading.
The Beloved Guide to Authentic Korean Home Cooking
Much like the wider online community, I regard the immensely popular YouTuber Maangchi (also known as Emily Kim) as a definitive authority on Korean cooking (despite having a Korean mother myself). It's impossible not to be charmed by her delightful demeanor, her flamboyant attire, and her incredibly delicious food. "Maangchi's Real Korean Cooking," her inaugural cookbook published in 2015, reads like a compilation of the greatest hits from her website, featuring beloved recipes such as bulgogi, seafood-scallion pancake (haemul-pajeon), and sticky-sweet Korean fried chicken (yangnyeom-tongdak). Maangchi excels at translating the authentic flavors of her youth in Korea to an American and global audience, making this book both comprehensive and highly approachable. She provides particularly excellent explanations of the essential Korean pantry, making this book an indispensable guide for anyone embarking on a shopping trip to a Korean grocery store.
Connecting with Heritage Through Culinary Exploration
Chef Peter Serpico's recipes are profoundly shaped by his personal journey as a South Korean-born transracial adoptee who grew up in Laurel, Maryland. The recipes within this concise yet impactful book are distinctly unconventional, clearly reflecting Serpico's unique perspective as an individual who began connecting with his Korean heritage through the kitchen much later in life. He has thoughtfully crafted dishes that are accessible to home cooks of all skill levels, including those who may not have ready access to a Korean grocery or specialty store. While you wouldn't typically find recipes for curly parsley kimchi or pickled iceberg lettuce in a strictly traditional Korean cookbook, these innovative creations are precisely what makes Serpico's work so compelling. I particularly appreciate that, despite his acclaimed fine dining background, many of his recipes are streamlined and remarkably achievable, even for busy weeknights.
A Flavorful Journey Through Seoul's Street Food Culture
Korean-born, London-based author Su Scott's second culinary publication delves into the vibrant street food scene of Seoul, a book she says she longed to write even before her quietly elegant debut, "Rice Table." The term "pocha" serves as a shorthand for "pojangmacha," referring to the numerous street stalls and carts that offer affordable and comforting snacks and beverages across South Korea. The book's ingeniously structured chapters guide you through a full day of feasting: begin with pine nut porridge with oatmeal (jat juk) in the "All Day Dining" section, enjoy a smoked salmon bibimbap for "Market Lunch," grab a salted Nutella pancake for an energizing "4PM Slump," and conclude with anju (drinking snacks) accompanied by abundant soju in "Feasting Under the Stars." Scott's writing is truly poetic. Her depiction of Seoul, enhanced by captivating photography, is deeply alluring, dynamic, alive, and steeped in history. You can't help but feel compelled to follow her through the city's thoroughfares, rapturously indulging in 24 hours of delicious experiences in her beloved hometown.
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A Symphony of Summer Vegetables: Freshness on Your Plate
Step into the heart of summer with dishes that celebrate the season's finest produce. Imagine succulent zucchini, sweet corn, plump tomatoes, and tender eggplant coming together in harmony. Our popular One-Pot Summer Vegetable Pasta offers a convenient and flavorful solution for busy evenings, minimizing cleanup while maximizing taste. This dish perfectly encapsulates the ease and vibrancy of summer cooking, making it a staple for anyone looking to enjoy the freshest ingredients with minimal fuss.
Nourishing and Bright: The Essence of Seasonal Soups
For those seeking comfort and nourishment, the Summer Vegetable Soup with Pistou is an ideal choice. This bright and invigorating soup, brimming with spinach, corn, fennel, and farro, is designed to sustain you throughout the week. Its light yet fulfilling character makes it a perfect addition to your summer menu, providing a healthy and delicious option that highlights the natural flavors of seasonal vegetables. The accompanying pistou adds a fresh, herbaceous note, elevating the entire experience.
The Versatility of Pesto: A Culinary Essential
Unlock endless culinary possibilities with our top-rated pesto recipe. This vibrant green sauce transcends its traditional role, proving to be an incredibly versatile condiment. Imagine it generously spread beneath savory meatballs, or tossed with blanched green beans for a burst of flavor. It also pairs beautifully with scrambled eggs, transforming a simple breakfast into a gourmet experience. This pesto is a must-have in your summer kitchen, ready to enhance a multitude of dishes with its fresh, aromatic profile.
Sweet Endings: Indulgent Desserts for Every Palate
Conclude your culinary journey on a sweet note with our extraordinary desserts. The Cream Cheese Pound Cake, with its irresistibly velvety texture, offers a delightful canvas for ripe summer berries or a warm fruit compote, making it an elegant choice for any gathering. For a truly unique treat, the Hummingbird Cake, a harmonious blend of pineapple upside-down cake and classic banana bread, promises a tropical twist on familiar comforts. These desserts are perfect for satisfying your sweet cravings and sharing joy with loved ones.
Quick Delights and Classic Comforts: More June Favorites
June's culinary highlights extend to a range of quick and comforting options. The 5-Minute Chocolate Mug Cake offers an instant gratification for chocolate lovers, delivering a gooey, fudgy dessert with minimal effort. For a savory and satisfying meal, the Baltimore-Style Crab Cakes feature succulent crab meat with bold spices and minimal filler, showcasing a regional classic at its best. These diverse offerings ensure that there's a perfect dish for every mood and occasion, from spontaneous treats to carefully crafted meals.
Innovative Flavors and Homemade Essentials: Expanding Your Repertoire
Broaden your culinary horizons with creative and essential recipes. Cold Matcha Noodles present a refreshing and visually striking dish, with matcha infusing a unique grassy flavor and a beautiful green hue. This chilled noodle dish is perfect for a light summer lunch or a distinctive side. Additionally, our Always-Great Homemade Salsa, with its charred ingredients, provides an intense depth of flavor without the need for a grill, offering a fresh and zesty accompaniment to countless dishes. These recipes encourage exploration and highlight the joy of homemade goodness.
This comprehensive collection of June's most sought-after recipes invites you to explore a world of flavors, from light and fresh summer meals to rich and comforting desserts. Each dish is a testament to the beauty of seasonal ingredients and the art of home cooking, offering inspiration and delight for every occasion.