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Cauliflower Fritters and More Recipes We Made This Week

Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Tim Ferro

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.

February 23

Speedy vinaigrette

I’ve never been much of a salad-at-home person, in part because I prefer my vegetables cooked and in part because some of my favorite salads simply take too much effort. (I’m looking at you, Roberta’s Roasted Garlic Caesar.) But after having a kid, I’ve needed quick veggie dishes that require zero cooking at all. Thankfully, boxed spring mix has felt less sad with this Three-Minute Red Wine Vinaigrette—which, true to its name, really can be made in three minutes. Better yet, it’s extremely friendly to swaps based on what I have in the pantry. —Serena Dai, editorial director

Three-Minute Red Wine Vinaigrette

Emma Laperruque

Meal-prep mapo tofu

I’d never thought of mapo tofu as the kind of thing you could make ahead, but fixing a triple batch of this cozy, spicy dish from the Epicurious app set my household up for a series of dinners that just got better as the days went on. I stirred prickly, floral Sichuan peppercorn into the sauce after the first evening, and the whole thing seemed to deepen in flavor with each reheating. This was a wow. I credit the exceptional 3-year aged doubanjiang from Mala Market; the cooking itself is beyond simple. —Maggie Hoffman, contributing editor

Golden cauliflower fritters

These little balls—technically Herby Cauliflower Fritters—screamed my name when I passed them in the test kitchen. “Emma!” they called. “Emma! Emma!” I listened. I ate. I ate some more. I loved their golden crusts, their red-oniony salad, their lemony yogurt. Like my colleague Zoe last week, I was inspired to make them at home. In lieu of baby arugula at the grocery store, I bought a salad mix and that worked great. I was despondent that there were no leftovers. But that just means I’ll have to make them again soon. —Emma Laperruque, senior cooking editor

Herby Cauliflower Fritters

Jesse Szewczyk

Nooch salad dressing

When I tell you that this salad dressing made me want to eat salad, that is the understatement of the year. It’s creamy. It’s complex. It’s mustardy. It’s cheesy. It’s a little bit toasty. The dressing is from Griffin Wilson, I made it from a video that Carla Lalli Music posted that my partner shared with me. I’ll be using it on salads, as a veggie dip, and as a sauce for summer rolls. —Urmila Ramakrishnan, associate director of social media

Skewer-less satay

After a vacation, I stared down my empty fridge, and used The Bon Appétit 56 to drive my grocery restock and cooking inspiration for the week. I landed on this Crispy Tofu with Peanut Sauce for dinner, and it’s on the shortlist for a reason. Creamy, nutty, and plenty fragrant from sizzled ginger and garlic, it’s the best of your favorite satay, but in spoonable, skewer-less form. I can't wait to go home to the leftovers stashed in my (now wonderfully restocked) fridge. —Antara Sinha, associate cooking editor

Crispy Tofu With Peanut Sauce

Rachel Gurjar

February 16

Crispy, cheesy cauliflower

Cauliflower rice and I do not have the best history. In college I’d steam the watery veg and use it in place of rice in my “burrito bowls,” which involved ground turkey, a packet of taco seasoning, and (questionably) zucchini. I’ll spare you further details. What you do need to know is that this recipe from senior test kitchen editor Jesse Szewczyk redeemed riced cauliflower for me. Pan-fried with a mix of panko, Parmesan, and tons of fresh herbs, the cauliflower rice transforms into crispy falafel-like balls I’d happily eat over a salad or a swoop of lemony yogurt. —Zoe Denenberg, associate cooking & SEO editor

Herby Cauliflower Fritters

Jesse Szewczyk

Black sesame rice treats

When it comes to the Super Bowl, I’m in it for the snacks and the halftime show. I couldn’t tell you what a sack is, but I can tell you that these Black Sesame Rice Krispies Treats were second only to Usher’s performance. I took the butter a little further than the recipe recommended for an added depth, but it didn’t need it. The sesame seeds and flaky salt make for a grown-up version of this nostalgic treat. It was ooey-gooey and very fun to pull apart throughout the game and commercials. —U.R.

Fuchsia pasta

I love any recipe in which my oven does the bulk of the work, so I knew I had to try these Dilly Beet Noodles. The process is very simple—roasted beets get tossed into a food processor or blender with some flavorful fixings for an ideal (and very colorful!) noodle sauce. The flavor payoff was huge. The final dish was savory and earthy and played well with the sour cream and sauerkraut on top. I’ll definitely be adding it to my regular dinner rotation. —Olivia Quintana, associate social media manager

Dilly Beet Noodles

Ali Francis

Air fryer cauli bites

I’ve made Jesse Szewczyk’s Air Fryer Buffalo Cauliflower twice in the past month: Once for game day, and once for a weeknight dinner. It fit the bill for both occasions. Dredging the florets in a thick, highly seasoned batter helps them crisp up in the air fryer; drizzling them with a buttery Buffalo sauce completes the hot wings effect. My advice: Don’t wait for football season to roll back around to make these spicy bites. —Z.D.

Fudgy, crackly brownies

I should preface by saying I attempted to make these brownies but was very bad at reading instructions. Despite that, they came out really nice and fudgy with that crackly top. My mistakes? I used hot cocoa powder instead of Dutch-process cocoa powder, which meant there was added sugar and a little salt from the mix I used. I also used double the semisweet chocolate chips instead of bittersweet chocolate for melting and semisweet to mix in. Sorry, Chris. But they still turned out so good. —U.R.

Triple-Chocolate Brownies

Chris Morocco

February 9

Make-ahead broccoli salad

If you make this Broccoli Spoon Salad, you might as well double it. That’s what I did. The leftovers are a stellar lunch with some yogurt and bread. Part of our Bon Appétit 56, this recipe is meant to be messed with: I swapped in raisins instead of dates and NY Shuk’s shawarma spice instead of ras-el-hanout. It was great the next day, and the day after that too. —Emma Laperruque, senior cooking editor

Broccoli Spoon Salad With Warm Vinaigrette

Beverly Kim

Brown butter brownies

As much as I love boxed brownie mix—plain and doctored-up—homemade brownies scratch a different itch entirely. I whipped up this recipe from Snacking Bakes by Yossy Arefi to bring to a friend’s and it was a hit. Brown butter sizzled and popped and perfumed my whole apartment. After I spooned the batter into the pan, I added chocolate fèves to the top for polka-dot pools of chocolate. It was a win, all around. —A.S.

Chocolate chip cookies

If you haven’t made these perfect chocolate chip cookies yet, consider this your call to action. The recipe uses many of the same ingredients you’d find in a standard CCC, but what you don’t see are the countless attempts Chris Morocco made to get the balance of each flavor just right, striking harmony between nutty, chocolaty, caramelized, and yes, salty. It’s no wonder this recipe has over 1,400 reviews and a near-perfect 5 stars. —Carly Westerfield, recipe copy and production assistant

BA’s Best Chocolate Chip Cookies

Chris Morocco

Crunchy coleslaw

It came out of nowhere—a craving for coleslaw. Crunchy, creamy, no bells-and-whistles coleslaw. The sort that my mom and I used to buy by the pint at the supermarket, throw in our bike baskets, and wheel home with the sun in our eyes. Call it the winter blues. I turned to this classic recipe from Gourmet. My fridge had no sour cream, but full-fat Greek yogurt was a great swap. Served with veggie cheeseburgers and a can of apricot baked beans, it tasted like peak July. Even as my space heater blasted my calves. —E.L.

Buttery pav bhaji

My husband and I recently committed to eating more vegetables and cooking more Indian food, and this Pav Bhaji With So Much Butter hit both goals. It’s got peas, carrot, cauliflower, potato, and bell pepper—and lots of flavor. A take on the Indian street food, it works well as leftovers because the base is soft and mushy, but that does mean you need the raw onion on top for some textural contrast. The recipe, which is part of the Bon Appétit 56, makes a strong argument for always having frozen vegetables. —S.D.

Pav Bhaji With So Much Butter

Shilpa Uskokovic

February 2

Spicy-sweet fennel

It was a classic conundrum: two fennel bulbs and zero plans. Then I remembered this Crunchy Gochujang Fennel from Sohui Kim. You blanch fennel slices until they turn glassy, then toss them in a kicky gochujang dressing, enriched with sesame oil and sweetened with honey. The only thing I didn’t have on hand was fresh ginger, but my freezer saved me with its supply of ginger cubes. It was so delicious, I’m going to use my other fennel bulb for the same thing. —E.L.

Crunchy Gochujang Fennel

Sohui Kim

Glazed lemon cake

One of the best parts of my job is getting to dig through Gourmet archives to find gems like this. It’s a simple one-layer butter cake that’s bursting with the aroma of lemon zest. Once it’s out of the oven, you brush a lemon juice glaze all over the warm cake. As the cake cools, the glaze soaks in and forms a delicate shellac—almost like a glazed doughnut—on the surface. If you must, you can dust the cake with powdered sugar for a pretty finish, but I actually prefer it without that final flourish. The undusted cake has a wonderfully sharp tang and almost juicy bite that’ll brighten any winter morning or casual dinner party. —Joe Sevier, senior SEO editor

Cozy lentil soup

After running a series of errands on an especially chilly day, this soup was the obvious choice for dinner when I was craving something warm, hearty, and cozy. Instead of sweet potatoes I dropped in some cubed butternut squash that I snagged from the test kitchen earlier in the week. I didn’t have brown or green lentils, but had plenty of toor dal that I used instead. And nixing the fish sauce made this meal entirely plant-based. I know I’ll be looking forward to the leftovers this whole week. —A.S.

Green Curry Lentil Soup

Christina Chaey

Savory yogurt bowls

Yogurt parfaits are great, but nine times out of 10, I want a savory breakfast over sweet. That’s where savory yogurt bowls come in. I've been making different versions depending on the veggies I have in the fridge. The latest was inspired by Gathered Nutrition: piquant harissa, smoked paprika, and a kiss of sweetness from honey. I love these bowls because I can spice the yogurt with pantry staples, combine it with roasted vegetables from the night before, and add some crispy beans. A fried egg is always a welcome addition too. It’s a satisfying breakfast that keeps me full until lunch. —U.R.

Tahini blueberry smoothie

I am a big fan of smoothies for breakfast, and it’s become an almost daily treat. Usually it’s more spontaneous and I blend whatever I’m trying to use up in my kitchen—wilted kale, some back-of-the-freezer banana, the bottom of the bag of some dried fruits left over from a baking project. This time, I went with an actual recipe: this nutty, cinnamony one by associate food editor Kendra Vaculin. Vanilla extract in a smoothie is a game changer, giving it an almost milkshake vibe. —A.S.

Banana-Blueberry Smoothie With Tahini

Kendra Vaculin

Originally Appeared on Bon Appétit


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