What the Bon Appétit Editors Are Cooking This Month: A Look Inside Their Kitchens

It is no secret that the editors at Bon Appétit spend a significant portion of their professional lives developing, testing, and refining recipes for the magazine. Yet, the passion for food doesn’t stop when the office lights go out. For these culinary professionals, cooking is as much a part of their downtime as it is their workday. Whether they are looking to get a quick dinner on the table after a long commute, hosting friends for an intimate gathering, or simply satisfying a sudden craving, the staff’s personal kitchens are where the real-world application of their craft happens. This month, the team shared a glimpse into their home cooking routines, offering a look at the dishes they rely on to navigate the busy transition into autumn.

September 25: Pantry Staples and Creative Leftovers

As the month neared its end, the focus shifted toward resourcefulness. Abi Lieff, assistant to the editor in chief, found herself in the all-too-familiar position of returning home from travel to a nearly empty refrigerator. Rather than opting for takeout, she turned to a reliable, adaptable classic: Hetty Lui McKinnon’s Easy Peanut Noodles. The beauty of this dish lies in its reliance on pantry staples—soba noodles, peanut butter, rice vinegar, soy sauce, and honey. By adding the last of a cucumber and a handful of forgotten peanuts, Lieff demonstrated how a few basic ingredients can be transformed into a satisfying meal in mere minutes. It serves as a reminder that “what’s for dinner” doesn’t have to be a complex endeavor.

Resourcefulness was also the theme for Olivia Tarantino, senior recs and reviews editor, who faced the aftermath of a rained-out park barbecue. Left with two pounds of thawed shrimp and only two people to feed, she looked to the magazine’s archives for inspiration. She adapted Shilpa Uskokovic’s mango summer rolls by swapping in shrimp for chicken, finding that the mango’s creamy sweetness perfectly complemented the savory, funky depth of a fish-sauce-laced peanut dipping sauce. The remaining shrimp were put to use in Rick Martinez’s classic Shrimp Scampi. Tarantino noted that the recipe’s simplicity is deceptive; the key, she emphasized, is a brief marinade that allows the garlic to season the shrimp from the inside out, ensuring they remain plump and flavorful even after a quick sear.

For Kelsey Jane Youngman, senior cooking editor, the week called for a low-effort, high-reward movie night. She turned to the Sheet-Pan Pepperoni Pasta, a recipe that allows for significant customization. By omitting the meat and layering in olives, mushrooms, and green peppers, she created a dish that mimicked the profile of a favorite pizza order without the labor of dough-making. The sheet-pan method proved particularly appealing, as it minimized cleanup—a recurring goal for many of the editors.

Nina Moskowitz, associate editor for cooking, had a more complicated experience with her "airport beans and rice." Preparing to travel for a wedding, she packed a container of rice and black beans seasoned with an ají verde sauce—a vibrant blend of cilantro, avocado, lime, and serrano pepper. While the meal was intended to be a portable, comforting staple for her trip, it ran into the realities of modern travel. The generous portions of liquid in her homemade sauce unfortunately exceeded the TSA’s 3.4-ounce limit, leading to a frantic, albeit delicious, meal near the security checkpoint.

Rounding out the week, Emma Laperruque, cooking director, turned to comfort food to combat a seasonal cold. She opted for a golden mushroom soup from Alison Roman’s 2025 cookbook. While the original recipe calls for orzo, Laperruque swapped in soft squares of tofu, which acted as sponges for the umami-rich broth. It was a testament to the versatility of a well-crafted soup, proving that small adjustments can make a recipe feel entirely new.

September 18: Seasonal Celebrations and Creative Twists

Earlier in the month, the editorial team embraced more celebratory cooking. Research fellow Sangita Vasikaran, inspired by a visit to an alpaca farm in Warwick, New York, returned home with a dozen heirloom eggs. Eager to showcase their beautiful, naturally colored shells, she prepared two variations: classic soy-marinated eggs and Chinese tea eggs. The process of soft-boiling the eggs to achieve a jammy yolk, then allowing them to steep in a savory, aromatic liquid, became a highlight of her first week at the magazine.

The concept of "nontraditional" celebrations was taken to a new level by site director Rachel Tepper Paley, who opted for a savory birthday cake. Eschewing sweets for her 40th birthday, she celebrated with a retro-style Caviar Pie and extra helpings of Osetra caviar. It was a choice that underscored the personal nature of cooking; for those who prefer briny, complex flavors over sugar, the best birthday "cake" is one that feels authentic to their own palate.

Kate Kassin, editorial operations manager, shared a success story involving stuffed sweet potatoes. While the recipe suggested turkey, Kassin opted for ground bison. Her colleagues were quick to recognize the change—so much so that it has become a defining aspect of her reputation in the office. The dish, flavored with gochujang, tomato paste, and sesame oil, is a prime example of a meal-prep-friendly recipe that stays saucy and vibrant even after a night in the refrigerator.

Nina Moskowitz returned to the spotlight with her pizza oven exploits. After hosting friends for a pizza night, she experimented with a variety of toppings, including a lemon pie finished with habanero maple syrup and a classic pesto. She offered a pro-tip for the latter: blending the aromatics—garlic, pine nuts, and Parmesan—before adding the basil leaves ensures the herb remains bright green and fresh, a detail that surprised her guests.

Meanwhile, social media manager Emma Jacobson looked to help a friend in need by baking a batch of Chris Morocco’s "BA’s Best" Chocolate Chip Cookies. The recipe is a favorite among the staff for its ability to bypass the traditional, time-consuming steps of creaming butter and chilling dough, all while delivering a cookie with perfectly crispy edges and a gooey center.

September 11: Mussels and Seasonal Sweets

Mid-month, the focus returned to simple proteins. Kelsey Jane Youngman highlighted the ease of cooking mussels, noting that they require significantly less preparation than clams. By utilizing a mini food processor to create a compound butter infused with fennel, shallots, and Dijon mustard, she was able to achieve a complex, restaurant-quality flavor for the Mussels Dijonnaise in a fraction of the time.

Jesse Szewczyk, senior Test Kitchen editor, took advantage of the tail end of peach season to revisit a Peaches Foster recipe. The warm, boozy dessert, which incorporates a surprising touch of black pepper, served as a poignant reminder of the fleeting nature of summer produce. When served over vanilla ice cream, the dish perfectly captured the spirit of the season.

Emma Laperruque continued her exploration of no-cook recipes with mango summer rolls, utilizing shredded rotisserie chicken as a quick protein source. The recipe, which highlights crunchy, seasonal vegetables, provided a light yet filling meal that required minimal kitchen time. Similarly, Nina Moskowitz brought her recent travels to Spain to the dinner table by preparing Vinegar Chicken with Figs. Inspired by the abundance of fig trees along the Camino de Santiago, she used red wine and balsamic vinegars to create a sticky, sweet, and tangy sauce that felt like a culinary souvenir of her trip.

September 4: Early Month Comforts

As September began, the staff was still leaning into the final harvests of summer. Emma Laperruque highlighted her love for tofu meatballs, which she paired with a simple jarred marinara and pasta. The ability to mix the meatballs by hand and bake them in the oven made it a low-stress, reliable dinner option.

Joe Sevier, senior editor of SEO and cooking, leaned into the simplicity of the season with a no-recipe watermelon salad. By cutting the fruit into batons and seasoning them with olive oil, salt, and torn basil, he celebrated the quality of the produce without overcomplicating it. It was a reminder that sometimes, the best cooking involves stepping back and letting high-quality ingredients speak for themselves.

Rebecca Firkser, Test Kitchen editor, tackled the "zucchini surplus" with a creative spaghetti recipe developed for a local market challenge. By replacing the traditional tomatoes of an Amatriciana with three pounds of shredded zucchini, she created a dish that was both timely and satisfying.

Sam Stone, senior editor, shared his experience with a cilantro-mint chutney, a condiment that has become a staple in his kitchen. By adding a spoonful of Greek yogurt to the traditional recipe, he created a versatile sauce that found its way onto everything from scrambled eggs to rotisserie chicken tacos.

Finally, Carly Westerfield, manager of audience strategy, praised the Veggie Club Sandwich by Rebecca Firkser. Acknowledging that sandwiches rarely require a formal recipe, she noted that the specific construction—the strategic placement of ingredients to ensure structural integrity—made the effort well worth it. It was a fitting conclusion to a month of cooking that balanced professional expertise with the simple, necessary joy of feeding oneself well.