Bon Appétit editors spend plenty of time cooking for work, but according to the report, they also keep busy in their own kitchens after hours. This week’s roundup highlights the dishes they turned to for breakfast, birthday dinners, quick weeknight meals, and summer lunches, with a mix of seasonal produce, seafood, and a few smart recipe swaps.
One staff member started the week with Blueberry Spelt Muffins, using black currants and stone-ground rye flour in place of the original fruit-and-grain combination. The result was a batch described as hearty and jammy, with a buttery streusel that added crunch and balanced the tart berries. For a birthday celebration, another editor made linguine alle vongole, following the spirit of BA’s Best Linguine and Clams while using toasted panko instead of the recipe’s DIY breadcrumbs. The advice was to pull most of the clams from their shells and mix them into the pasta, leaving only a few on top for presentation.
Elsewhere in the kitchen, the team found lighter takes on familiar favorites. One editor praised BLT Wraps with Horseradish Mayonnaise for delivering the best parts of a BLT without the heaviness of bread, especially in hot weather, and noted that leftover rotisserie chicken can be added for extra protein. Another swapped a standard banana-and-Greek-yogurt smoothie base for cottage cheese in a Berry Protein Smoothie, saying it created a thicker, more satisfying drink with a touch of saltiness. The week also included Corn Furikake Fried Rice, which one editor made after an unexpected kitchen spill left only part of a furikake jar behind. The recipe, which uses nearly twice as much corn as rice, was described as quick, weeknight-friendly, and packed with sweet summer flavor. The roundup also teased a salmon recipe with dill chimichurri that one staffer said would be a seasonal go-to.
Taken together, the list offers a snapshot of how the staff is cooking right now: leaning into summer ingredients, making practical swaps, and choosing recipes that work for both everyday meals and special occasions.
Source: bonappetit.com
