Gingery Chicken Soup and More Recipes BA Staff Made This Week

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It’s no secret that BA 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, click here.

October 27

Tangy dahi toast

I go through a whole tub of Greek yogurt each week and use it in just about everything: smoothies, dips to scoop up with tortilla chips, and as a bed for sautéed veggies when I need a no-brainer dinner. Even when my fridge is especially bare, yogurt comes to the rescue, like this Dahi Toast recipe I turned to for a work-from-home lunch. I skipped the tadka and instead mixed a spoonful of chaat masala into the yogurt. Creamy and tangy, with crackly, golden, seedy bread, it was a stellar midday pick-me-up. —Antara Sinha, associate cooking editor

What makes these tangy yogurt sandwiches so addictive is chhaunk, a crunchy fried herb-and-spice mixture that also makes a fantastic topping for grilled steak or nachos.

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One-pot squash pasta

This butternut squash pasta is so good and easy to adapt to whatever fall gourd you impulse-bought at the farmers market this weekend. I swapped in delicata (bonus: you don’t even have to peel it). As is, the dish is pretty rich (both whole milk and cream plus parm). I usually cut the cream and sub in 2 cups oat milk for the dairy, using water for the remaining liquid. The pasta sauce still comes out lush and flavorful. —Joe Sevier, senior SEO editor

Chicken salad but tofu

Editorial director Serena Dai turned me onto this doner kebab restaurant in our neighborhood, and since then I’ve ordered its tofu kebab bowl more times than I can count. Inspired by that salad, I decided to try to turn this beloved recipe vegetarian: I baked tofu, coated it in the same marinade that developer Zaynab Issa created for the rotisserie chicken in the original recipe, and then followed the steps from there. I’m not saying this will break my doner kebab take-out habit, but it’s very nice to know I can satisfy the craving in my own kitchen too. —Sonia Chopra, executive editor

A Halal Cart Chicken Salad on a beige plate with water glass and pepper mill off to the side

This flavorful dinner salad—inspired by the street food favorite—is made super speedy with the addition of store-bought rotisserie chicken.

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Zhuzhed up mac and cheese

One of my go-to meals when I lack the motivation is zhuzhing up a box of mac and cheese, like Marcella Hazan. She recommends seasoning the water you’re boiling the noodles in—it takes zero effort but adds a lot of flavor. After draining the noodles, however, I went rogue, raiding my pantry and adding sun-dried tomatoes, garlic powder, and pancetta. In 10 minutes, I had a full-ish meal that I could eat in solitude in front of the TV. (And yes, there is a right answer to the best boxed mac and cheese.) —Urmila Ramakrishnan, associate director of social media

Gingery chicken soup

This is quite possibly my favorite soup recipe on our site. I’ve made it at least 12 times since it was published. This time around I experimented with making my own stock to add into the recipe (with more than one spicy dried chile), and I added in some fennel I had lying around with the scallions, garlic, and ginger. I also swapped conventional curry powder for Baba’s Meat Curry Powder and opted to nix the noodles so I could enjoy the soup the rest of the week. (A soggy four-day-old noodle is not fun for anyone.) The end result was everything you want from a soup: warmth and comfort. —U.R.

A bowl of Gingery Chicken Noodle Soup with carrot coins ramen noodles and scallions

Curry powder, lime juice, and skin-on, bone-in chicken thighs amp up boxed stock, delivering massive flavor in minimal time—all in one pot. 

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October 20

Speedy salmon bowl

Is there anything mayo can’t do? It’s one of those condiments that makes everything it touches just better—from toasty grilled cheeses to iconic party dips. So I was delighted to see this recipe for salmon roll bowls, from associate food editor Kendra Vaculin, that calls for coating salmon cubes in mayo before a quick broil. It worked like a charm. Not only did the salmon cook incredibly fast, but it was moist and crispy too. This bowl was spicy and satisfying, and tasted like it took way longer than 40 minutes to put together. I’m already wondering how soon is too soon to make it again. —Carly Westerfield, recipe production assistant

A blue bowl with salmon rice and avocado

This weeknight meal hits all the high notes of the beloved sushi roll.

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Golden corn stock

As soon as the temp hits what can only be described as wear-a-cozy-sweater degrees, my whole personality becomes soup. In the past three years I’ve made it a mission to become an expert on homemade stock. Why? Making your own gives you the control over flavor. Plus, it lets me unleash my inner scientist by experimenting with different combos. Plus, it reduces food waste. After reading this article, I started saving all my corncobs and other food scraps in a freezer bag. Adding in a couple bay leaves, some peppercorns, garlic, and ginger, I had a robust stock I’m going to use for this gingery chicken noodle soup—an autumnal favorite of mine. –Urmila Ramakrishnan, associate director of social media

Cheesy, crispy bean burgers

These burgers came up in a meeting recently and the praise was so high that I put them on my to-cook list immediately. Reader, my coworkers were (as per usual) correct: These are so flavorful and, in a world where veggie burgers still often feel obligatory, it brought me a total thrill to plate this double-patty, cheese-oozing beauty. I’m not joking when I say that I already told my in-laws that I know what we’re eating next Memorial Day. —Sonia Chopra, executive editor

Side view of a black bean burger with two thin patties layered with shredded lettuce tomato and special sauce on a plate...

Our genius solution for a black bean burger that’s not at all gummy: Treat it like a smash burger, griddle until crispy, and devour with lots of chipotle mayo.

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Fall orzo bowls

I’ve been letting TikTok decide what I cook for dinner lately. I stumbled across this roasted veg orzo bowl, and I liked it as an alternative to the more standard grain bowl. It’s filling and there’s flexibility to pick the fall root veggies you love. I stuck with sweet potatoes and cauliflower but also added acorn squash. The original recipe is vegan, but I added some sweet Italian sausage links to the sheet pan and swapped the vegan Parmesan and nondairy milk for the nonvegan versions. It was the epitome of cozy girl fall. –U.R.

Creamy, hearty soup

A sick day for me means two things: a giant pot of soup, and a rewatching of perennial classic, The Devil Wears Prada. This hearty, nourishing lentil number, mind-blowingly creamy without any dairy, hit just the spot this week. Instead of curry powder, I used a generous spoonful of bright, garlicky Icon Spice from South Asian spice blend company Droosh. Ladled in a big bowl, enjoyed from a cocoon of pillows, it was a soothing foil to Andy Sachs’ high-adrenaline NYC errands on the screen. —Antara Sinha, associate cooking editor

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The most flavorful, hearty, and warming meal you’ve ever made with (almost) exclusively pantry staples.

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Black cocoa powder brownies

Who knew swapping out the regular cocoa powder in my go-to brownie recipe for black cocoa powder would give me the most on-theme Halloween party dessert? This simple substitute results in pitch-black, fudgy brownies. Black cocoa powder is what gives Oreo cookies their distinct color and taste, so using it in a brownie recipe results in an unmistakably familiar flavor. I had a lot of black cocoa powder leftover from making pumpernickel bread, and this trick is a great way to use up the rest of it. And judging by how fast these brownies were gobbled up, this just may be my signature party dessert from now on. —Christine Carone, social video editor


October 13

Cozy, creamy dal

Every fall my friends and I escape to New York state to eat cider doughnuts, hike leafy trails, and eat more cider doughnuts. So by the time dinner rolls around, something simple, cozy, and savory is in order. Nik Sharma’s dal makhani from his beautiful book The Flavor Equation was just right: I could make it ahead, pack it in a cooler, and reheat it at the Airbnb. With some rice, yogurt, and my favorite achar from Brooklyn Delhi, it was comforting as can be. —Emma Laperruque, senior cooking editor

Dulce de leche cake

We were having taco night at a friend’s place, and I was tasked with dessert. This cake caught my eye because it used not one, not two, but three jars of dulce de leche. It’s great for a Sunday baking project because you can take your time making all the components. Though I’m normally nervous about recipes that use volume instead of weight measurements, the cakes were airy and light. Topped with a chocolate ganache and hazelnuts, it was a major hit. Also surprisingly not too sweet. —U.R.

Greener-than-green pesto

A bunch of shiny kale could turn into a cheesy gratin, a sturdy salad, and about a million other things. Yet it is this kale sauce with spaghetti from food director Chris Morocco that I turn to again and again. The color is so vibrant, you want to paint it on a wall, and the dish so packed with roughage, you can skip the effort of a side dish altogether. —E.L.

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This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.

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Bắp cải cuộn thịt

I had a savoy cabbage sitting in the fridge, begging to be cooked. So naturally, I started scrolling TikTok. I came across this version of Vietnamese cabbage rolls, and knew I had to make them. I added some additional seasonings to the pork filling, along with an extra diced shallot, and I skipped the vermicelli noodles because I didn’t have them on hand. Paired with these nuoc chom tomatoes, it was a great weeknight dinner that took almost no time at all. —U.R.

Saucy, buttery greens

I ordered watercress from my grocery delivery service only to read a note upon opening the box that they were out of the delicate, spicy green. They replaced it with kale—not the same vibe. Armed with an unexpected bunch of hearty greens, plus the big bunch of collards I had also ordered, I embarked on the most indulgent preparation I could find. I skipped the bacon, traded the shallots for red onions, and swapped some of the dairy for sour cream. Pooled underneath a steak of pan-roasted tuna, it was a pretty stellar Sunday dinner (and I hardly missed that salad I had planned on making instead). —Joe Sevier, senior SEO editor

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Our best creamy collard greens recipe does contain bacon, whole milk, and heavy cream, but it’s so worth it if you want to splurge. Serve as a hearty side dish.

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October 6

Squash coconut curry

It snowed in the mountains near my home in Salt Lake City this week, so I needed to switch into stew mode. Enter cookbook author Meera Sodha’s cozy pumpkin curry. I roasted garam-masala-dusted rings of delicata squash until fork-tender in the oven. Meanwhile, on the stove, black mustard seeds popped and danced in oil, followed by a tangle of fragrant onions and tomatoes. To finish, in went the roasted squash, along with some coconut milk for a gentle simmer. With a pot of rice, it’s peak fall. —Ali Francis, staff writer

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Even more cookie bars

High off the success of my chocolate chip cookie bar adventure last week, I made not one but two other cookie bar recipes from Jesse Szewczyk this weekend: pumpkin and peanut butter. The peanut butter ones, from Jesse’s book Cookies: The New Classic, deliver flawlessly on the “my favorite candy is Reese’s” flavor I needed for a friend’s birthday. The pumpkin ones are eggless (which means I’ll probably make them again for Diwali). The first step is browning butter, which somehow always takes me longer than it’s supposed to—but they’re delightfully one-bowl after that. A fun game is to bring them both to a party, ask people to pick their favorite, and then relish the smug feeling when nobody can choose. —S.C.

Briny, garlicky clams

Like clockwork, I feel lucky every Sunday morning, wandering around my local farmers market, gawking at the seemingly endless bounty New Jersey has to offer: shiny apples, misshapen squash, and just-caught seafood from the shore. This week I treated myself to a bag of clams. Briny, chewy, slurpy clams. I made this recipe from Sohla El-Waylly that I’ve had my eyes on for a while. The clams swim in a miso-enriched broth with a tangle of soba noodles, and honestly I wanted to join them. —E.L.

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Every batch of clams will bring a different level of saltiness to this update on linguine with clams, so be sure to taste the broth and add water as needed in case it’s too salty.

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Roasted white bean pasta

I saw this recipe float across my screen in an email newsletter and it called to me. It’s vegan and relies on canned beans, a pantry staple I have on hand any day of the year, so I was able to act on it immediately. Cannellini beans get crispy-chewy after a short stint in the oven, and a roasted tomato sauce comes together simultaneously, entirely hands-off in the oven too. My shortcut: Instead of using two sheet pans, I crowded the beans and the tomatoes in one, with little consequence. —A.S.

Basque burnt cheesecake

I cooked for a 10-person dinner party last weekend that doubled as a wine tasting led by a friend. To pair with the Spanish wines she’d selected, I made an array of tapas (like patatas bravas, tortilla española, and pan con tomate) and two different paellas. Knowing I’d be cooking from dawn till dusk the day of, I opted for a dessert that would be as low lift as humanly possible. Molly Baz’s Basque Burnt Cheesecake fit the bill: It comes together in a stand mixer in a matter of minutes, and it tastes just as great on day two as long as you let it come to room temp before digging in. I served it with some plums I roasted with orange blossom water and vanilla, and their acidity played beautifully with the creamy cheesecake. It was the biggest hit of the night. —Alaina Chou, commerce producer

Burnt Basque Cheesecake recipe from Molly Baz at Bon Apptit

This is the light, fluffy, cloudlike cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that’s impossible to mess up.

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Author:The Bon Appétit Staff & Contributors | Website:www.bonappetit.com

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