Bon Appétit staff members recently shared recipes they’ve been making at home, ranging from tofu meatballs to zucchini pasta and cilantro-mint chutney.
Cooking director Emma Laperruque made tofu meatballs from a recipe by Bon Appétit alum Kendra Vaculin, serving them with spaghetti, jarred marinara sauce, and parmesan cheese. She noted the meatballs are made in one bowl and baked, avoiding a splattering pan, and are good as leftovers for sandwiches or snacks.
Senior editor, SEO & cooking, Joe Sevier enjoyed late-summer watermelon by cutting it into batons, seasoning it with salt, and topping it with basil. He jokingly claimed the watermelon for himself, eating it before his partner could share.
Test Kitchen editor Rebecca Firkser has been incorporating grated zucchini into her pasta dishes, specifically a spaghetti recipe inspired by Amatriciana, but substituting three pounds of shredded zucchini for tomatoes. She plans to continue eating the dish outdoors until fall.
Senior editor Sam Stone recreated a cilantro-mint chutney, adjusting a recipe to her preferences by reducing the spice and sugar, adding salt, and incorporating Greek yogurt for creaminess. She has used the chutney as a dip for quesadillas, a topping for scrambled eggs, and a seasoning for rotisserie chicken tacos.
Finally, Rebecca Firkser’s Veggie Club Sandwich, a “Good for You” recipe, prompted senior editor to cook lunch, despite usually preferring to eat leftovers or simple snacks. The sandwich is designed to be filling and packed with vegetables.
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