Home-Cooked Delights: What Bon Appétit Editors Are Making This Week

This week, Bon Appétit editors have been busy not only with their professional culinary pursuits but also whipping up delicious meals at home. From pasta innovations to refreshing bites, here’s a peek into the recipes that have been gracing their dinner tables.

Flavorful Comfort: Tofu Meatballs and Spaghetti

Emma Laperruque, the cooking director, shared her love for tofu meatballs, a recipe by former Bon Appétit editor Kendra Vaculin. For a cozy dinner, she paired these meatballs with classic spaghetti and jarred marinara, topped with a generous sprinkle of grated parmesan. The beauty of this dish lies in its simplicity—everything comes together in a single bowl and is baked to perfection, making it an ideal choice for leftovers.

Summer Refreshment: The Joy of Watermelon

As summer peaks, senior editor Joe Sevier savored the season's best offering—watermelon. He cut a large melon into batons, seasoned it with salt, drizzled olive oil, and garnished with fresh basil flowers. This refreshing snack was enjoyed straight from the plate, showcasing the sheer delight of summer flavors without the need for an elaborate recipe.

Zucchini in Abundance: A New Spin on Spaghetti

Test Kitchen editor Rebecca Firkser is making the most of zucchini season with her inventive spaghetti recipe. Inspired by the upcoming 2026 Farmers Market Challenge, she replaces traditional tomatoes with a whopping three pounds of shredded zucchini, combined with guanciale and garlic for a hearty dish. Firkser emphasizes that this delightful meal will be enjoyed outdoors until the chill of fall sets in.

Versatile Chutney and a Veggie-Packed Sandwich

Senior editor Sam Stone revisited a cherished recipe for cilantro-mint chutney, tweaking it to her taste with less spice and an added dollop of Greek yogurt for creaminess. This versatile sauce has been a go-to for dips, drizzles, and enhancing various meals throughout the week. Meanwhile, Carly Westerfield raved about the Veggie Club Sandwich by Firkser, which cleverly packs a variety of vegetables between three slices of bread, offering a satisfying and nutritious lunch option.

Source: www.bonappetit.com