Bon Appétit editors frequently cook during their time off, sharing their favorite recipes that span various needs—from entertaining guests to using leftovers. A mixture of vegetarian options and traditional comfort foods shines through, with detailed accounts of the editors' personal cooking experiences. Alma Avalle discusses a successful vegetarian twist on Southern barbecue, while Emma Laperruque praises a wafu mushroom pasta recipe for its umami flavors. Lastly, Kendra Vaculin highlights a quick and easy tomatillo salsa she made for a taco night, illustrating the joy of simple yet delicious contributions to meals with friends.
One of my goals for the year has been to save my meat eating for restaurants and cook vegetarian at home. It's going well so far, but every now and then, a craving hits.
This wafu (Japanese-style) dish has a simple sauce-butter, soy sauce, and pasta water-with loads of earthy umami. I used Sfoglini's new bigoli, a shape that dubs itself "bigger and better than spaghetti."
I brought this tomatillo salsa to a taco night at a friend's house last week because I needed something extremely easy and fast to contribute.
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