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.
September 1
Saucy cumin noodles
This recipe by Bon Appétit contributor Zaynab Issa has been on my list for a long time. It’s a dinner recipe that feels complete, homey, and the perfect homage to Xi’an’s Famous Foods’ popular menu item. I was lucky enough to be spared a trip to the grocery store thanks to some ground lamb and mint I had on hand, and I swapped in pappardelle for udon. The result was so bouncy-chewy and flavorful. And the leftovers were a fantastic lunch situation the next day. —Urmila Ramakrishnan, associate director of social media
Cumin-inflected noodles of Northern China inspired this weeknight pasta with ground lamb and store-bought noodles.
Oven-only eggplant parm
I love eggplant parm, but I do not love frying things, so I bookmarked this all-oven recipe from Eric Kim at the New York Times as soon as I saw it. You bread the eggplant and bake it, then layer it with heated-through (jarred!) marinara sauce and cheese. It takes about 90 minutes start to finish, but the majority of that time is extremely hands off, and the recipe is forgiving: It’s not even close to the end of the world if you only have parm or use thick slices of mozz from the ball in your fridge or mix and match marinara sauces based on whatever’s in your pantry. Next time I’ll add some more veggies. Maybe. —Sonia Chopra, executive editor
Better-with-time olive oil cake
I’ve had my eye on this recipe for olive oil cake from Bon Appétit contributor Claire Saffitz basically all summer, and I used a dinner party over the weekend as the perfect occasion to try it out. The cake itself has the most incredible texture that only improves with time—Saffitz recommends making it a day in advance to allow the cake to cure. If, like me, you can’t wait that long, it’s still excellent to dig into right away. —Carly Westerfield, recipe production assistant
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.
Grilled chanterelles
It’s the last few weeks of the summer hurrah at New Jersey farmers markets. I’m not sure if it’s a just-me problem. But knowing that I have limited time to enjoy the overwhelming produce options puts me into a panic state of buying. It often results with amazing produce that I never had a plan for before I walked into the parking lot of vendors. One stall, in particular, is the mushroom guy. This week he had lobster mushrooms and chanterelles. I did what I did best and anxiety-bought them both. Thankfully, this simple recipe from Rick Martinez was a great way to both grill on a Sunday and eat fungi in a fun way. —U.R.
Sheet-pan chickpeas
Like so many of our readers, I simply had to make Kendra Vaculin’s Tomatoes and Feta With Chickpeas. (It was our most popular recipe of last month—no small feat.) After roasting in the oven, even not-sandwich-worthy tomatoes taste spectacular. Then you add cumin-and-paprika-spiced chickpeas, slabs of salty feta, and broil the whole thing until it’s bubbly and blistered. A handful of vinegary arugula at the end makes it a one-dish dinner. And while you could spoon the mixture onto a bowl of grains, I found it Monday-thrilling to grab a warm flatbread and eat straight from the sheet pan. —Emma Laperruque, senior cooking editor
All of the hallmarks of a sheet-pan dinner (quick! simple! very few dishes to do!), plus big slabs of warm, melty feta.
Tomato-watermelon salad
I have this fun habit of buying a full watermelon, eating a few slices, then staring with dread at the remaining half-melon in my fridge, clueless on what to do with it. Enter: This savory watermelon salad, which also happens to be a great use for some surplus of heirlooms. A savory, warmly spiced oil melds into bites of refreshing melon and juicy tomatoes. It truly is a match made in heaven. —Zoe Denenberg, associate cooking & SEO editor
Silky, fluffy migas
Yes, cherry tomatoes are reliable year-round, but they’re never sweeter, plumper, or cuter than they are right now. Shilpa Uskokovic’s migas recipe is my new favorite way to put them to great use. The tomatoes’ tangy juiciness is the ideal foil to eggy tortillas, refried beans, and buttery avocado. Hot sauce not optional. —E.L.
Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.