The Best Dishes Bon Appétit Staffers Cooked This Week (2023)

January can be all about fresh starts and new beginnings, but one thing hasn’t changed for us: how much we cook. From cozy comfort meals to tide us through the coldest weeks to bright treats that spotlight the best of seasonal citrus, here’s the rundown of our favorite recipes we cooked this week—outside of work.

January 20

Cheesy, Garlicky Greens

I wanted a simple meal but one with a little depth. With my son still visiting from college (those winter breaks are long, but I’m not complaining!), I marinated a steak in a little soy, brown sugar, lime, olive oil, and salt and made a double helping of Chris Morocco’sGarlic-and-Parmesan-Braised Greens. You split a head of garlic, throw it cut side down in the pot with some onions, salt, and pepper. After a quick sauté, you add the greens of your choice. I used collards, but kale or chard would work too. The recipe calls for grated Parmesan at the end, but I opted for a rind, which I put in about 20 minutes after I added broth (instead of water). It added oomph without overwhelming the greens. Delish!—Dawn Davis, editor in chief

The Best Dishes Bon Appétit Staffers Cooked This Week (1)

Garlic-and-Parmesan-Braised Greens

Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.

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Spicy Coconut Mussels With Lemongrass

“I got almost three pounds of mussels for $12,” my boyfriend excitedly texted me on Sunday evening, reporting live from Eataly. Besides their quick cook time and the fun that comes with eating them, mussels are also perhaps the best deal at the seafood counter. Last time we made this Melissa Clark recipe, the sauce was so good that we ate the huge pot alongside a baguette. This time we threw a generous helping of cooked rice and greens into the remaining sauce and ate every last spicy, coconutty bite. As per usual, I went light on the garlic and shallots (thank you, allium-sensitive tummy) and tossed in some mint leaves for a fresh bite.—Kate Kassin, editorial operations associate

Dinner-Party-Worthy Short Ribs

A friend and I hosted a casual dinner party over the long weekend, and we built our menu around Sohui Kim’s red wine and soy–braised short ribs. After giving the massive pile of beautifully marbled, flanken-style ribs a good sear, we let them simmer all day as we cooked some apps, sides, and desserts. All the while, the intoxicating aroma swirled around us like a tease, a promise of good things to come. The recipe calls for you to add chunks of daikon to the pot an hour before it’s done, that soak up color and flavor from the sauce as they become tender; I threw in some carrots too, for good measure. By the time I was serving dinner, the meat slipped eagerly off the bone as I pulled each piece out of the pot and onto its bed of root vegetable mash. Paired with a salad of citrus and chicories, it was the perfect meal to enjoy with friends on a cold evening.—Alaina Chou, commerce producer

The Best Dishes Bon Appétit Staffers Cooked This Week (2)

Red Wine and Soy–Braised Short Ribs

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These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

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Sheet-Pan Grilled Cheese Sandwiches

I’m a creature of habit so all I ever cook these days are Hetty McKinnon’sTomato and Egg Drop Noodle Soup or thisCurried Lentil, Tomato, and Coconut Soup: It’s cold, everyone’s sick, and they’re fast. But this week I added Ali Slagle’ssheet-pan grilled cheese sandwiches to the table, and honestly? I don’t think I’ll ever go back to making grilled cheese on the stove. The ability to cook four sandwiches at once—and hands-off at that!—is key, and you get the crispy exterior and lacy edges that all the best grilled cheeses have.—Sonia Chopra, executive editor

Long and Slow Braised Lamb

While the controversy aboutgas stoves escalated this week, I turned my attention to the oven function of my range when I made Rebekah Peppler’sSeven-Hour Braised Leg of Lamb. I love how it makes the apartment smell: herbaceous and gamey, with some floral notes from the rosé in which it is braised. In time it takes to cook, I can run errands, read a book, or catch up with friends. Note: The time varies depending on the size. You’ll want a thermometer. Peppler, the author ofÀ Table: Recipes for Cooking + Eating the French Way,entertains a lot in her Parisian apartment, which explains why this is a crowd pleaser for those lamb lovers who want every Sunday to feel like a holiday.—D.D.

The Best Dishes Bon Appétit Staffers Cooked This Week (3)

Seven-Hour Braised Leg of Lamb

Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.

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Chocolate Peanut Butter Cup Cookies

There are a lot of Reese’s lovers in my life so when I came acrossthese cookies when flipping through the newSmitten Kitchen cookbook, I knew I had to make them ASAP. Though I was worried about the logistics (sometimes you just want an easy cookie, ya know?) these were way more simple than I’d guessed. The resulting not-too-sweet, deeply chocolaty, peanut butter–filled treats will definitely be added to my regular rotation.—S.C.

Saucy, Speedy Teriyaki Chicken

I’m trying to get better at cooking meals on weekdays, and thisSupremely Easy Teriyaki Chicken lived up to its name. I made some tweaks based on how I like to eat: Cornstarch went directly onto the bite-sized raw chicken pieces for some crispiness, along with salt and a dash of white pepper instead of black. I also didn’t feel like making any other dish, so when the chicken was done and sauced up, I threw in a bunch of spinach that looked like it might be on its last day to get in some veg. Do not skip the part where the recipe says to leave the chicken undisturbed for a while. I poured the sweet and sticky result all over a bowl of rice and congratulated myself for actually getting food on the table.—Serena Dai, editorial director

The Best Dishes Bon Appétit Staffers Cooked This Week (4)

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Supremely Easy Teriyaki Chicken

Everyone’s favorite teriyaki glaze is shockingly easy and pantry-friendly.

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January 13

Saucy, Spicy Pantry Noodles

I was having one of those evenings where my fridge was especially sparse, but I didn’t have the stamina for a full restock grocery trip. TheseGochujang-Sesame Noodles were the move: All I grabbed from the store was some broccoli and basil to make it happen, and the rest of the ingredients I was lucky to already have in my pantry. I also added some medium-firm tofu for pockets of creaminess—didn’t even bother slicing them into pretty cubes, just crumbled it directly into the pan. It was exactly the spicy, saucy, accidentally vegan meal that I needed, and the leftovers carried me for days. —Antara Sinha, associate cooking editor

The Best Dishes Bon Appétit Staffers Cooked This Week (5)

Gochujang-Sesame Noodles

Spicy gochujang and creamy tahini come together harmoniously in this punchy, umami-rich noodle dish.

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Sonoran-Style Potato-Cheese Soup

In my house, post-holiday season is also high soup season. This year I kicked it off with this popular Mexican-style soup from Epicurious. Mild green chiles add earthy warmth while cherry tomatoes, added at the end of cooking, lend pops of brightness. The recipe calls for summer squash, but I swapped it out for frozen okra, which is a great thickener for all kinds of vegetable soups. There’s also heft from potatoes, but the surprise star is cheese, which just warms up in the ladled-over broth. It’s the kind of cheese that doesn’t melt under heat, instead adding satisfyingly chewy bits that make this soup feel like a whole meal. —Joe Sevier, editor, SEO & cooking

Saag With Homemade Paneer

I’ve madethis recipe so many times, but always with feta, Priya Krishna’s swap of choice for the classic paneer. Farokh Talati’s gorgeous guide tomaking paneer from scratch inspired me to switch it up. After straining and pressing, the cheese was sliceable yet tender. Bonus: You end up with lots of tangy whey. Talati always keeps this golden liquid, pouring it “in place of stock or water in cooking, particularly dals and curries.” I did just that for the saag, using it to thin out the spinach sauce. With a mountain of fluffy rice, it was a dream dinner (and even better lunch the next day).—Emma Laperruque, senior cooking editor

The Best Dishes Bon Appétit Staffers Cooked This Week (6)

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Saag Paneer, But With Feta

This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).

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Cheesy White Bean-Tomato Bake

I recently moved across the country, but all of our stuff is still stuck in a truck somewhere between New York City and Salt Lake City. Womp. This means I have just one Amazon-ordered pan to cook with for the foreseeable future. Lucky for me (and you), recipe developer and cookbook author Ali Slagle gets the appeal—and necessity—of one-pot meals. Earlier this week, I spent less than 30 minutes whipping up these extremely comforting, mozzarella-blanketed baked beans fromNYT Cooking. I added pearl couscous to the mix for heft and sliced green beans for health. The result was a bubbly, ugly-delicious pile of savory mush that, yes, I ate with the same disposable fork I have been fastidiously rewashing for a week. —Ali Francis, staff writer

Savory, Garlicky Eggs

To make thisçilbir-inspired recipe more weekday-breakfast-friendly, I have to confess that I don’t poach, but instead frizzle the eggs until the edges are browned and lacy and the yolk is just set. CreamyGreek yogurt, brown butter, crisped garlic, and a smattering of fresh herbs—all scooped up with fried bread—make for a savory, craveable breakfast that I turn to again and again.—A.S.

The Best Dishes Bon Appétit Staffers Cooked This Week (7)

Turkish-Style Poached Eggs With Brown Butter Garlic Chips

The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.

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January 6

Labor-of-Love Borscht

Sometimes I get a craving so distinct and persuasive I have no choice but to follow through with making that fantasy a reality. That’s why I cookedVeselka’s Famous Borscht on New Year’s Day. The vinegar makes for a delightfully zingy broth, and the vibrant fuschia color is pleasing. Also you can discover what “beet water” is since making that is one step in the recipe. Definitely a project, so plan ahead—but oh baby, this project delivers. Top with a big dollop of sour cream before serving. Almost as good as being back on Second Avenue. Almost.—Jen Choi, print editor

Warming, Wholesome Lentil Soup

As a part-time vegetarian who is overly enthusiastic about (1) green curry and (2) lentils, I cannot believe I had never cooked Christina Chaey’sGreen Curry Lentil Soup until last night. I’m so glad I got around to it because I have a feeling this recipe will snag a spot in my weeknight rotation. Green curry paste combined with savory veggie broth makes for richly layered flavors that could fool you into thinking it’s simmered for hours—but it takes just 30 minutes. I like my soup slightly thicker in consistency, so I used three cups of broth instead of four. The final addition of coconut milk adds a satisfying boost of richness. It’s warming; it’s wholesome; it’s January; and this soup makes me feel like a new person. —Zoe Denenberg, associate SEO editor

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The Best Dishes Bon Appétit Staffers Cooked This Week (8)

Green Curry Lentil Soup

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

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Easy, Weeknight-Friendly Fettuccine

With such a small ingredient list, Genevieve Ko’sChile Crisp Fettuccine Alfredo from NYT Cooking is a recipe I know I’ll go back to again and again. I halved the quantities to feed my smaller family, but left the spinach the same so there was enough vegetable matter to skip a side dish altogether.—E.L.

Riffable One-Skillet Chicken

After traveling for the holiday and flying home during one of the busiest weekends of the year, I wanted something simple yet homemade for dinner, and a dish that wouldn’t require shopping. I decided to riff on ourOne-Skillet Chicken With Buttery Orzo. Using the recipe as blueprint, I improvised. First, I topped the chicken with lemon zest about halfway through roasting it, adding bright, citrusy fragrance. I used shallots instead of leeks and skipped the fennel as I didn’t have any. Instead I took a bunch of kale and roasted half for texture and threw the other half in with the orzo. This was so good—we were fighting over the toasted orzo stuck to the bottom of the pan. —D.D.

The Best Dishes Bon Appétit Staffers Cooked This Week (9)

One-Skillet Chicken With Buttery Orzo

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

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Roasted Squash Sandwich

Thisvibrant vegetarian sandwich inspired me to finally use the butternut squash that had been sitting on my counter, glaring at me, for weeks. Especially if you roast the squash and pickle the onion in advance, this is a no-brainer weeknight dinner. Potato chips on the side are listed as optional, but in my home they are absolutely mandatory.—E.L.

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FAQs

How do you comment on someone's cooking? ›

Phrases for complimenting someone's cooking
  1. The lasagna is delicious.
  2. This soup is very tasty. tasty = delicious.
  3. You're a fantastic cook.
  4. Did you make this from scratch? ...
  5. You've got to give me the recipe for this chicken dish!
  6. The cherry pie is out of this world. ...
  7. That was delicious.

How do you comment on food was good? ›

Wow, [this food] is amazing!

If something tastes better than you expected, you could use the word wow to express your surprise. If you say something tastes amazing, you're saying it tastes even better than great or really good. Wow, this pasta salad is amazing!

How do you answer do you like cooking? ›

'Yes, I Do' Answers
  1. Yes, I like cooking because I think it's a lot healthier than eating out all the time. ...
  2. Yes, I really like cooking because it's so quick and convenient. ...
  3. Yes, I like cooking if it's for my family or friends. ...
  4. Yes, I do.

What is the heaviest heartiest and most complex dish served in a full course meal? ›

It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course.

How do you praise someone's work? ›

How to Compliment a Colleague's Skills
  1. “You are such an incredible problem-solver.”
  2. “I'm so impressed by how you communicate. ...
  3. “I don't know what we would do with you and your ideas.”
  4. “Thank you so much for helping me on X. ...
  5. “You've got such an amazing work ethic.”
  6. “Your skills made this project come together.”

How do you give compliments? ›

How to Give Sincere Compliments
  1. Link your compliment to something you genuinely feel.
  2. Then, think about why you appreciate that quality.
  3. Be authentic and specific, not hyperbolic.
  4. Done right, even seemingly superficial compliments can make someone's day.
  5. Compliment your favorite traits in your romantic partner.
Jun 28, 2019

How can I describe it good food is like? ›

Gusteau : [on the TV] How can I describe it? Good food is like music you can taste, color you can smell. There is excellence all around you. You need only to be aware to stop and savor it.

Why is food cooked answer? ›

Food may be contaminated with harmful microbes that can cause disease. The high temperatures involved in cooking kill these microbes. Cooking also makes foodeasier to digest. It can improve thefood's appearance, texture and flavour, too.

How do you describe someone who cooks well? ›

» Can cook several delicious dishes. » Has a natural talent for cooking food. » People always appreciate the dishes she/he cooks. » She/he has learned cooking from his/her family and has no academic training in cooking.

What do we say who cooks food? ›

A chef is a trained professional cook who is skilled in all aspects of food preparation, often focusing on a particular cuisine. Boarding schools and colleges have their own chefs to prepare food for their students.

How do you say someone is good at cooking? ›

The general adjective would be dexterous (or dextrous) because you need skilled hands to be good at cooking and baking.

How do you write a food comment? ›

Elaborating in a Food Review
  1. Think of a favorite food or meal. (It could be something homemade or from a restaurant.)
  2. Decide how you want to describe the food. ...
  3. List details to include in your review.
  4. Write your review. ...
  5. Share your final copy with your classmates.

What is compliments to the chef? ›

But in practical terms, in a modern restaurant, when you receive an item "compliments of the chef", it's meant to tell you that you won't be expected to pay for it, and there's no need for you to say something like "I didn't ask for this, please take it back!". "On the house" is a synonym.

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