Bon Appétit editors frequently cook at home, creating a variety of recipes for different occasions. A standout dish is Creamy Spinach and Chickpeas, offering dynamic flavors through a combination of harissa-dressed beans, creamy greens, and fried shallots, served with naan. Another innovative preparation is Anna Stockwell's anything-goes French toast, which cleverly accommodates both sweet and savory preferences using brioche and a personalized egg mixture for each. These recipes reflect the editors' enthusiasm for cooking and experimentation in their kitchens.
Creamy Spinach and Chickpeas from senior test kitchen editor Shilpa Uskokovic showcases dynamic flavors with harissa-dressed beans, creamy greens, and crispy fried shallots, served with naan.
Anna Stockwell's method for anything-goes French toast accommodates both sweet and savory preferences, using brioche, egg and oat milk mixtures, with toppings tailored for different tastes.
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