"It's no secret that Bon Appétit 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,"
"The other night, my boyfriend suggested roasting brussels sprouts to pair alongside a sausage pasta. I coolly informed him that they could (and should) be folded into the pasta, per former test kitchen editor Kendra Vaculin's Brussels Sprout Pasta recipe. It brings together crispy-edged spicy sausage and caramelized brussels, with nutty browned butter-toasted pecans sprinkled on top. Instead of Pecorino, we tossed in smoked mozzarella, which turned out to be an unexpectedly perfect match."
Bon Appétit editors cook extensively both for work and during off hours, turning to accessible weeknight and entertaining recipes. Sausage and Brussels sprout pasta combines spicy, crispy-edged sausage with caramelized Brussels, browned-butter toasted pecans, and smoked mozzarella for a hearty rainy-night meal. A versatile stir-fry format provides protein, vegetables, and sauce over rice; black vinegar chicken with cooked radishes reveals a creamy, potato-like texture and mild peppery note, prompting repeated use. Venison experimentation includes loin fillets from Maui Nui Venison paired with roasted squash as an alternative red-meat option.
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