It’s no secret that Bon Appétit editors are immersed in the culinary world, not just professionally but also in their personal lives. This dedication to food extends beyond the office, as evidenced by the diverse array of dishes they’ve been whipping up at home throughout July. From celebratory cakes and weeknight dinners to sophisticated cocktails and satisfying breakfasts, the editorial team’s kitchen adventures offer a compelling glimpse into current food trends and personal culinary inspirations. This compilation highlights the recipes that have graced their tables, showcasing creativity, efficiency, and a shared passion for delicious food.
Culinary Highlights from July
The editorial team at Bon Appétit has a reputation for their deep engagement with food, a passion that permeates both their professional duties and their personal cooking endeavors. This commitment is vividly illustrated by the recipes they’ve embraced throughout July, a month that often calls for a blend of celebratory meals, convenient weeknight solutions, and refreshing summer fare. The following selections represent a snapshot of their culinary explorations, offering a diverse range of dishes designed to impress guests, simplify meal preparation, and indulge in sweet treats.
July 17: Celebrations and Summer Flavors
The middle of July saw a focus on both personal milestones and the bounty of summer produce.
A Chocolate Olive Oil Cake for a Special Occasion:
Emma Laperruque, the Cooking Director, marked her father’s birthday with Jesse Szewczyk’s Chocolate Olive Oil Cake. This recipe, lauded for its fudgy texture and aromatic qualities, proved to be a quick yet impressive dessert. Laperruque added her personal touch by creating a mascarpone cream filling and suggested a unique method for preserving leftovers: freezing slices for extended enjoyment. This approach to cake preparation and preservation speaks to the practicality and thoughtful consideration that Bon Appétit editors bring to their cooking. The choice of olive oil in a cake not only enhances moisture but also introduces a subtle fruity complexity, a trend that has gained traction in modern baking for its nuanced flavor profile.
Vibrant Zucchini Pasta for Seasonal Abundance:
As summer squash becomes a staple, Jesse Szewczyk’s no-cook zucchini pasta sauce emerged as a popular choice. Joe Sevier, Senior Cooking & SEO Editor, prepared this dish at his sister’s home, highlighting the efficiency of using a mandoline for thinly slicing zucchini. The recipe’s adaptability, allowing for substitutions like ricotta for cream cheese, and its emphasis on fresh herbs, lemon, and a touch of spice, make it a versatile summer staple. The technique of salting and draining the zucchini is crucial for achieving the right texture, preventing a watery sauce and allowing the other ingredients to shine. The incorporation of starchy pasta water is a classic culinary technique that emulsifies the sauce, creating a cohesive and glossy finish.
The Enduring Appeal of the Negroni:
For Sam Stone, a staff writer, the oppressive heat of July necessitated a simple yet sophisticated cocktail. The Negroni, with its balanced 1:1:1 ratio of gin, vermouth, and Campari, offers a no-fuss solution for unwinding after a long day. Stone’s admission of using readily available ingredients and occasionally substituting sparkling water for part of the Campari demonstrates a pragmatic approach to cocktail making, emphasizing accessibility and personal preference. The Negroni’s historical roots, dating back to early 20th-century Florence, underscore its timeless appeal as a classic aperitif. Its complex flavor profile, a balance of bitter, sweet, and herbaceous notes, has cemented its place in cocktail culture worldwide.
A Staff-Favorite Basil Chicken Stir-Fry:
The Basil Chicken Stir-Fry has become a recurring favorite among the Bon Appétit staff, as noted by Nina Moskowitz, Associate Editor, Cooking. The recipe’s success is attributed to Shilpa Uskokovic’s technique of tenderizing the ground chicken with baking soda, a method that yields exceptionally juicy and springy results. The accompanying sauce, a potent blend of sambal oelek, brown sugar, oyster sauce, and fish sauce, combined with a generous amount of fresh basil, creates a deeply flavorful and aromatic dish. The inclusion of baking soda as a meat tenderizer is a well-established culinary practice, particularly in Asian cuisines, where it helps to break down proteins, resulting in a more tender texture. The combination of umami-rich ingredients like oyster sauce and fish sauce forms the backbone of many savory stir-fries, providing depth and complexity.
July 10: Breakfast Staples and Celebratory Meals
The week of July 10th saw a focus on nourishing breakfasts and a special birthday meal.
Spelt Muffins with a Farmers Market Twist:
Lillian Syme, a Research Fellow, embraced the seasonality of summer by incorporating fresh black currants and rye flour into a recipe for Blueberry Spelt Muffins. This adaptation showcases a creative use of farmers’ market finds, transforming a familiar recipe into something unique. The addition of rye flour lends a slightly nutty, earthy flavor that complements the sweetness of the berries and the richness of the streusel topping. Spelt, an ancient grain, offers a distinct texture and nutritional profile compared to conventional wheat flour, contributing to the muffin’s hearty character.
Linguine Alle Vongole for a Birthday Celebration:
Rebecca Firkser, a Test Kitchen Editor, prepared Linguine Alle Vongole to celebrate deputy food editor Hana Asbrink’s birthday. This classic Italian dish, known for its briny, buttery, and garlicky flavors, is considered an ideal summer pasta. Firkser’s adaptation of the Bon Appétit recipe involved substituting homemade breadcrumbs with toasted panko for added crunch. Her practical tip for serving, which involves removing most of the clams from their shells before tossing with pasta and reserving a few in their shells for garnish, ensures both elegance and ease of consumption for a group. The preparation of clam pasta requires careful attention to the clams’ freshness and the resulting cooking liquid, which forms a crucial part of the sauce’s flavor base.
Deconstructed BLTs for a Lighter Option:
Carly Westerfield, Associate Manager of Audience Strategy, found a creative solution to enjoy the flavors of a BLT without the heaviness of bread by preparing Molly Baz’s BLT Wraps with Horseradish Mayonnaise. Using Little Gem lettuce leaves as "vessels" for the classic BLT ingredients, this recipe offers a lighter, more refreshing take on the beloved sandwich. The inclusion of toasted breadcrumbs adds a textural element, while the horseradish mayonnaise provides a zesty kick. The flexibility of the recipe, allowing for the addition of leftover rotisserie chicken, further enhances its appeal as a weeknight meal. The concept of deconstructed dishes allows diners to appreciate the individual components of a classic meal in a new context, offering novelty and often a healthier alternative.
A Protein-Packed Smoothie Innovation:
Kelsey Jane Youngman, Senior Cooking Editor, revolutionized her smoothie routine by incorporating cottage cheese, a suggestion from colleague Rebecca Firkser. Firkser’s Berry Protein Smoothie, which uses cottage cheese as a base instead of Greek yogurt, results in a thick, sippable, and genuinely filling beverage. The hint of salt in the cottage cheese balances the natural sweetness of the berries, creating a more complex flavor profile. Youngman’s experimentation with variations, including the addition of leafy greens and different fruits, underscores the recipe’s versatility. Cottage cheese, a good source of protein and calcium, is increasingly being recognized for its potential in both sweet and savory applications beyond its traditional use.
Corn Furikake Fried Rice for a Quick Weeknight Meal:
Nina Moskowitz, Associate Editor, Cooking, encountered a delightful mishap with a shaker of furikake, which led her to Shilpa Uskokovic’s Corn Furikake Fried Rice. This recipe, praised for its simplicity and speed, uses a generous amount of corn, infusing each bite with sweet, summery flavor. The inclusion of granola in the furikake adds an unexpected but welcome textural element. The recipe’s reliance on fewer than 10 ingredients and its completion in under 30 minutes make it an ideal choice for busy evenings. Fried rice is a quintessential example of a dish that leverages leftover ingredients, transforming simple components into a satisfying meal.
July 3: Grilling, Salads, and Culinary Experiments
The beginning of July featured outdoor cooking, adaptable salads, and ambitious kitchen projects.
Grilled Salmon with Dill Chimichurri: A Summer Go-To:
Kate Kassin, Editorial Operations Manager, has adopted Jesse Szewczyk’s Grilled Salmon with Dill Chimichurri as her quintessential summer recipe. The technique of grilling salmon on lemon slices not only prevents sticking but also imparts a subtle charred citrus flavor. The recipe’s flexibility, allowing for substitutions of dill with parsley and serrano peppers with jalapeños, highlights its adaptable nature. The inclusion of lemons as a grilling base is a clever way to add acidity and prevent the delicate fish from adhering to the grates, preserving its flavorful skin. Chimichurri, a vibrant South American sauce, offers a fresh and herbaceous counterpoint to rich grilled meats and fish.
A Versatile Broccoli Salad:
Emma Laperruque, Cooking Director, revisited Beverly Kim’s Broccoli Salad, a long-standing favorite among Bon Appétit staff. This recipe is celebrated for its adaptability, allowing for substitutions in spices and vinegars based on available ingredients. Laperruque’s personal touch included serving it with broiled Halloumi cheese and later enjoying leftovers with burrata, showcasing her affinity for cheese. The salad’s combination of raw broccoli, dates, and pistachios offers a pleasing interplay of textures and flavors. The use of a complex spice blend like ras-el-hanout or its alternatives adds depth and aromatic complexity to the dressing.
Homemade Zucchini Blossom Pizza:
Shilpa Uskokovic, Senior Test Kitchen Editor, embarked on a new culinary adventure with a recently acquired pizza oven. After practicing her pizza-throwing technique, she successfully created a white pie topped with zucchini blossoms and jalapeño. The recipe’s success, despite being a beginner’s attempt, speaks to the appeal of homemade pizza and the satisfying nature of mastering a new cooking skill. The combination of delicate zucchini blossoms with a hint of spice from jalapeño offers a unique flavor profile for a pizza topping. The development of home pizza ovens has democratized the ability to achieve restaurant-quality crusts and toppings in a backyard setting.
The Art of the Perfect Steak:
Nina Moskowitz, Associate Editor, Cooking, experienced the gift of a premium ribeye steak, prepared using a method inspired by Carla Lalli Music’s recipe. The meticulous process involves generously seasoning, searing in a cast-iron skillet with butter and garlic, and resting the steak to perfection. This preparation method emphasizes the importance of technique in elevating a high-quality cut of meat. The butter-basting technique, a classic French method, infuses the steak with rich flavor and contributes to a beautifully browned exterior. The resting period is crucial for allowing the juices to redistribute throughout the meat, ensuring a tender and succulent final product.
Miso-Peanut Hibachi Chicken: A Reader and Editor Favorite:
E.L. (Emma Laperruque), Cooking Director, finally succumbed to the allure of Sheldon Simeon’s Miso-Peanut Hibachi Chicken, a recipe that has garnered significant attention from both readers and the Bon Appétit editorial team. The marinade, a harmonious blend of miso, peanut butter, soy sauce, brown sugar, and beer, creates a deeply caramelized and flavorful chicken when grilled. The dish was served with a simple cucumber-onion salad, steamed rice, and sambal oelek, creating a well-rounded and satisfying meal. The use of a flavorful marinade is key to imparting taste and tenderness to grilled meats, and the combination of miso and peanut butter offers a unique umami-rich profile.
Broader Implications and Culinary Trends
The collection of recipes shared by Bon Appétit editors throughout July offers insights into prevailing culinary trends and the evolving relationship between home cooks and professional chefs. The emphasis on seasonal ingredients, as seen with the zucchini pasta and corn fried rice, highlights a growing awareness of sustainability and flavor optimization. The continued popularity of adaptable recipes, such as the broccoli salad and zucchini pasta, reflects a desire for flexibility and resourcefulness in the kitchen, particularly in the face of busy schedules.
The rise of home cooking, further amplified by the accessibility of specialized equipment like pizza ovens, demonstrates a deepening engagement with culinary arts at a personal level. Furthermore, the willingness of editors to share their personal cooking experiences, including both successes and minor mishaps, fosters a sense of authenticity and relatability, encouraging readers to experiment in their own kitchens. This ongoing dialogue between professional culinary expertise and home cooking practices continues to shape the food landscape, making sophisticated techniques and flavorful dishes more accessible than ever before. The trend towards incorporating healthier ingredients and lighter alternatives, as seen in the BLT wraps and cottage cheese smoothie, also signals a broader societal interest in wellness and mindful eating.
