Creative Culinary Delights: Bon Appétit Editors Share Their Favorite Dishes

Bon Appétit editors are known for their culinary skills, not only at work but also in their personal kitchens. This month, they’ve been busy whipping up a variety of delicious recipes that highlight their creativity and help tackle everyday cooking challenges.

Among the standout dishes is a unique take on a hoagie, crafted by senior shopping editor Olivia Tarantino. Inspired by her summer visits to the Jersey Shore's Wawa, she layered crispy salami, provolone, and pickled peppers over Graza's olive-oil-fried potato chips, creating a flavorful hoagie chip tower.

On the stir-fry front, associate editor Nina Moskowitz shared her recipe for Spicy Chicken Stir-Fry with Celery and Peanuts. Utilizing leftover celery, she combined chicken thighs with ginger, scallions, and dates—adding a surprising sweetness that melted into the dish, providing a delightful contrast to the spicy sauce.

For those seeking a refreshing beverage, culture director Joseph Hernandez recommends a simple highball made with Yuzuco's cold-pressed yuzu juice and sparkling water. A splash of white port or mezcal elevates this two-ingredient drink, perfect for unwinding after a long day.

Emma Laperruque, cooking director, showcased Fishwife’s Soy Ginger Tuna in her Kimchi Tuna Melts, skipping additional sauces thanks to the tuna's robust flavor. This dish, alongside Alaina Chou's Gochujang Chicken Stir-Fry, highlights the editors' affinity for blending convenience with taste.

In her exploration of pantry staples, Rebecca Firkser created a chopped salad featuring Patagonia's Sardines & Beans, with fresh veggies and crunchy pita chips, demonstrating that even simple recipes can be elevated with quality ingredients.

Hana Asbrink took a classic shrimp scampi to new heights by incorporating chewy udon noodles and a rich, umami sauce, while Cristina Correa's Soy-Marinated Eggs have become a staple for their savory flavors and versatility, perfect for breakfast or as a quick dinner option.

Meanwhile, Jesse Szewczyk's Raspberry-Brown Butter Skillet Cake is a must-try for those who enjoy baking. Made entirely in a skillet, this delightful dessert comes together quickly and is perfect for serving guests.

On the practical side, Firkser also shared her go-to Olive Bar Pasta Salad, a creative way to use up pantry items, mixing various condiments and cheeses with pasta to create a satisfying dish.

Lastly, Nina Moskowitz recounted her experience as the designated chef at a friend's bachelorette party, where she prepared a vibrant Thai-style watermelon salad, showcasing her knack for flavor and presentation.

Source: www.bonappetit.com