From the Kitchens of Bon Appétit: What Our Editors Are Cooking This Month

It is perhaps the least surprising revelation in the culinary world: the editors of Bon Appétit spend their professional lives immersed in the mechanics of cooking, recipe testing, and food strategy. Yet, the true test of a food enthusiast—even one whose job involves constant culinary immersion—is what they choose to put on the table when the clock strikes five and the office lights dim. The internal rhythm of the Bon Appétit test kitchen often spills over into the editors’ personal lives, creating a unique synergy where professional expertise meets the practical, often frantic, realities of home cooking.

This month, the editorial team has been navigating the shifting temperatures of autumn, finding ways to maximize efficiency during the work week while embracing the comfort that only a well-prepared meal can provide. Whether they are looking to repurpose leftovers, find a moment of solace in a solo dinner, or host friends on a chilly evening, these are the dishes currently defining their off-hours culinary landscape.

October 9: Practicality Meets Culinary Flair

The mid-month stretch often demands a balance between speed and satisfaction, leading many editors to turn to "emergency" staples that don’t sacrifice quality for convenience. For Carly Westerfield, manager of audience strategy, the humble rotisserie chicken remains the ultimate culinary safeguard. It is a versatile, blank canvas that allows for a quick transformation into something entirely new. Recently, Westerfield opted for a recipe from Test Kitchen editor Rebecca Firkser: a Nuoc Cham Chicken Salad.

The dish functions as an exercise in layering textures and flavors. By tossing pulled rotisserie meat with a swift, zesty mayo-lime dressing, the meal achieves a brightness that feels far removed from the standard "leftover chicken" fare. Westerfield serves this in lettuce leaves, topped with a vibrant combination of sliced cucumber, fried shallots, and fresh herbs. The presentation is intentionally casual—often enjoyed straight from the platter—reflecting a shift toward low-stress, high-reward dining that prioritizes flavor and communal ease over formal plating.

As the morning air turns crisp, the appetite for hearty breakfasts often grows, but the desire to spend hours in the kitchen does not. Joe Sevier, senior editor for cooking and SEO, has turned to the Dutch baby as his go-to solution. A dish that occupies the nebulous space between breakfast and brunch, the Dutch baby relies on pantry staples—eggs, flour, milk, and sugar—which are simply blended and baked in a preheated, butter-slicked skillet. Sevier recently elevated this classic by incorporating Italian plums tossed in brown butter, a splash of maple syrup, and a pinch of salt. The fruit is allowed to macerate while the coffee brews, and once the pancake emerges from the oven, puffed and golden, the fruit is spooned over the top. It is a simple, elegant way to transform a standard morning routine into something that feels like a weekend indulgence.

Shifting Toward Comfort and Seasonality

As temperatures continue to dip below the 50-degree mark, the desire for warming, substantial meals becomes palpable. Kelsey Jane Youngman, senior cooking editor, noted a recent departure from her standard lentil soup routine after discovering Shilpa Uskokovic’s recipe for soy-braised black lentils. The promise of legumes that are both salty and tender, served over a bed of fluffy rice, offered the perfect antidote to the cooling weather.

Youngman utilized a rice cooker to handle the grain, while she prepared the black Beluga lentils on the stovetop. By simmering them with soy sauce and thin shavings of garlic, then finishing the dish with a glaze of agave nectar and additional sugar, she created a dish that feels sophisticated yet profoundly comforting. The versatility of these lentils proved impressive; half the pot was served with toasted seaweed snacks for a salty, umami-rich dinner, while the leftovers were repurposed the following morning, paired with crusty bread and fried eggs.

For those moments that call for a project, the classic Bolognese remains a staple of the Bon Appétit repertoire. Nina Moskowitz, associate editor for cooking, recently decided to tackle the publication’s most-commented-on recipe, a dish that has become a benchmark for patience and technique. Dedicating three hours to the process, Moskowitz embraced the meditative nature of the recipe. The initial stages of the dish—browning the beef and pancetta—fill the kitchen with a primal, savory aroma in mere minutes, but the true depth comes from the slow, stage-by-stage addition of wine, stock, and milk. The final result—a rich, meaty sauce tangled with pappardelle and finished with a generous dusting of Parmesan—serves as a reminder that some culinary efforts are worth the temporal investment.

October 2: Markets, Solo Dining, and Roast Chicken

At the start of the month, the seasonal shift was already in full swing. Emma Laperruque, cooking director, turned to her local farmers market for inspiration, finding high-quality leeks that were destined for a cheesy baked pasta. The recipe, another creation by Rebecca Firkser, is described by Laperruque as both minimalist and dramatic. It is the kind of dish that thrives on a chilly evening when company is over, offering a rich, comforting experience that is bolstered by the addition of white wine—a splash for the sauce, and the remainder of the bottle for the dinner table.

While some meals are designed for guests, others are essential for the solitary home cook. Rebecca Firkser has been exploring the concept of "solo dinners," often relying on the omelet as a reliable, customizable anchor. Whether it is her signature version featuring fried shallots, apple, and Fontina cheese, or a more experimental fridge-raid style creation—such as chopped kimchi with yellow cheddar or spinach, feta, and dill—the omelet serves as the perfect vessel for creativity without the pressure of a larger production.

Laperruque also recently revisited the ritual of roasting a whole chicken. Inspired by the methods found in Kitty Cowles’s cookbook, she found the process to be surprisingly easy and deeply rewarding. After a dry brine in the fridge, the chicken was roasted at high heat with lemon and garlic in the cavity, producing a golden, crispy skin and a rich, pan-deglazed gravy. The impact of such a simple dish extends far beyond the initial meal; the carcass provides the foundation for a restorative bone broth, while the leftover meat provides a foundation for rice bowls, sandwiches, and quick snacks throughout the week.

This theme of efficiency and repeat-worthy meals continues with Sam Stone, senior editor, who favors the "Soy-Glazed Salmon Bowl." Recognizing that a good weeknight meal is one that can be prepared consistently without inducing fatigue, Stone relies on the combination of soy, honey, and salmon. By cubing the protein to expedite cooking, and pairing it with whatever vegetables are on hand—such as shredded carrots, cucumbers, and nori sheets—the meal provides a high-protein, satisfying end to the day.

Finally, Nina Moskowitz highlights the transformative power of a simple ingredient hack. Using the method suggested by Shilpa Uskokovic—incorporating baking soda into ground chicken—she creates "bouncy" clusters of meat that hold sauces exceptionally well. When applied to spicy chicken lettuce wraps, the result is a sweet and fiery dish that feels restaurant-quality. By piling the seasoned meat into butter lettuce leaves and finishing with lime and fresh mint, the editors continue to prove that the most memorable meals are often those that balance clever techniques with the fresh, vibrant ingredients they have on hand.