It’s no secret that Bon Appétit editors cook dinner quite a bit for work. So it ought to come as no shock that we cook dinner quite a bit throughout our off hours too. Listed below are the recipes we’re whipping up this month to get dinner on the desk, entertain our associates, fulfill a candy tooth, dissipate leftovers, and the whole lot in between. For much more workers favorites, click on right here.

October 18

Use-it-up pasta salad

I wanted some consolation meals this week, and for me which means making an enormous bowl of rice or pasta, tossing it with an equal portion of veggies, and protecting all of it in a zippy sauce. So check kitchen editor Kendra Vaculin’s Swiss Chard Tiny Pasta Salad was due for a reappearance in my kitchen. It’s my favourite approach to make use of—and revel in—each little bit of Swiss chard (stems completely included) with out feeling like I’m gnawing on fibrous stalks for the advantage of it. Finely sliced alongside the leaves, the stems get tender on the range earlier than absorbing a sherry vinegar and caper dressing. Add in toasty pistachios, crispy sage, and nubs of feta, and the world is true aspect up once more. —Kelsey Jane Youngman, senior service editor

A complete lotta babka

For the Jewish excessive holidays, I made 4 babkas. A complete lotta babka, I do know—however I solely make this labor of affection every year. One every for Rosh Hashanah, Yom Kippur, my neighbors, and, in fact, my freezer (so I can eat it at any time when I please). I’ve been utilizing this recipe for years now, and I can confidently inform you, it’s a keeper. I take my time rolling out the spongy, honey-colored dough, and slather it with an intense chocolate unfold spiked with punchy espresso, heat cinnamon, and turbinado sugar. I often braid it, then unbraid it, rearranging the logs of dough till I’m happy with my knot. After baking, the result’s a lofty, brioche-like loaf oozing with ribbons of chocolate. And if there’s any left over, my go-to is Babka Cereal. —Nina Moskowitz, affiliate editor of cooking

Coconut confections

I used to be tasked to make sweets over the weekend for Durga Puja—a Bengali spiritual pageant, the place you usually provide sweets, flowers, and fruits. When on the lookout for one thing simple and nut-free, I knew I needed to make senior check kitchen editor Shilpa Uskokovic’s cute Salted Coconut Ladoos. They’re wealthy from the coconut, candy from condensed milk and balanced with a pinch of salt. I’m newish to creating Indian sweets from scratch. After I was rising up, my mother would make quite simple ones, like gajar ka halwa, however we all the time had store-bought gulab jamuns and rasmalai at residence. Lately, I’ve tried making kaju katli. Shilpa’s ladoos are quite simple, take underneath an hour to make, and might scale up if it’s essential make an enormous batch for a gathering. And a serious bonus? They’re auntie-approved! —Urmila Ramakrishnan, affiliate director of social media

Comforting soboro don

Years in the past at Ootoya I attempted soboro don—a basic Japanese consolation meals historically that includes floor rooster, egg, and peas over fluffy white rice—and ever since I’ve been decided to recreate it myself. A half-package of floor rooster in my fridge introduced me with the appropriate alternative this week. I halved this recipe from the weblog Simply One Cookbook, seasoning my floor meat with mirin, sugar, soy sauce, and floor ginger, then cooking it over low warmth. I steamed some peas, poached an egg (moderately than scrambled because the recipe suggests—I wished a runny yolk), and laid all of it in satisfyingly symmetrical sections over a comforting mattress of rice. —Li Goldstein, affiliate e-newsletter editor

Winner, winner, cabbage dinner

Summer time was the season to eat a complete cucumber, however I reckon fall is the time to eat a complete cabbage. The simplest approach to try this is by making this Fall-Aside Caramelized Cabbage from cookbook writer Andy Baraghani. It’s been on my want-to-cook record for a very long time. I’ve seen my associates make it, and it’s even on the Bon Appétit 56. So after I realized I had a purple cabbage sitting in my fridge, I knew it was time. Including in tomato paste, spices, and a great glug of olive oil, I roasted the wedges in a cast-iron skillet till they turned tender and caramelized. I paired the saucy veg with some lemon-thyme rooster, and that was dinner. —U.R.

Riffable kong-bul

It’s no secret to those that know me that I like Korean meals. When deputy meals editor Hana Asbrink first made Irene Yoo’s Kong-Bul within the check kitchen, I knew instantly this was one thing I’d make myself repeatedly. A two-minute blender marinade, quick-cooking protein (thinly sliced rib eye), a great quantity of greens (soybean sprouts! carrots!), and mainly one pot? Instantly, sure. I made it once more this weekend, utilizing the final of a mealy Granny Smith apple, and topping it off with some fairly purple shiso. (Different occasions I’ve skipped the shiso and completed with scallions as a substitute.) Serve with rice and a glass of cider. —Shilpa Uskokovic, senior check kitchen editor

October 11

Late-night chipless cookies

One in all my most sacred traditions is chaotically making cookies at 11 p.m. on a weeknight as a result of I’m determined for one thing candy and too cussed to stroll one single block to the 24-hour bodega for a store-bought deal with. For years, these late-night baking sprees featured a litany of “simple” recipes sourced from far corners of the recipe blogosphere. They have been by no means the identical cookie twice, and have been additionally by no means superb, however they have been speedy and didn’t require any fancy gear. At near midnight, that was adequate for me. However this week, when my craving struck, I made senior check kitchen editor Shilpa Uskokovic’s chipless cookies, and I’ll by no means be the identical. These are simply as simple and fast because the one-bowl bites I’d been making, however with browned butter, toasted flour, darkish brown sugar, and a great quantity of vanilla bean paste, they’re really nice. My nighttime baking habits are eternally modified by this recipe—and dramatically, deliciously improved. —Kendra Vaculin, check kitchen editor

Unfussy contemporary pasta

I like to make pasta at residence. It takes me practically the identical period of time to whisk collectively a half pound of noodles because it does to boil a number of quarts of water and anticipate dried fettuccine to get to al dente. That’s as a result of I make small quantities and reduce the time utilizing family home equipment. This Contemporary Pasta Dough recipe is sort of easy, with solely three substances. However varieties of flours, oils, and different add-ins are a matter of style. I like for my pappardelle to have just a little chunk, so I often swap in a mix of 00 and semolina flour. And I choose to make use of one egg, plus two yolks for a wealthy style. Some mild kneading, rolling, and my stand mixer attachment does the remaining. —Jamila Robinson, editor in chief

Early-fall potato salad

It’s early October and the morning air is crisp, the leaves are beginning to present a tinge of gold on their edges, and I’ve already noticed Uggs on the streets of New York Metropolis. However I’m defiantly clinging to the final vestiges of summer season. I’m having fun with the final of the season’s heirloom tomatoes, stone fruit (let’s give it up for plums, an unsung hero of early fall), and even potato salad. Senior check kitchen editor Shilpa Uskokovic’s Korean Potato Salad to be precise. That includes crunchy carrots, cucumbers, and boiled eggs, this potato salad retains effectively within the fridge, getting even higher with time. And it’s the proper accompaniment to my desk-side sandwich. —Hana Asbrink, deputy meals editor

Stir-fried curry rice desserts

I’m fortunately working my approach by means of a 14.1-oz. tin of S&B Curry Powder. A number of weeks in the past, many spoonfuls went into an enormous batch of this cozy Japanese curry from recipe developer Christina Chaey. As a substitute of the winter veg known as for, I did a final hurrah of summer season produce and packed my freezer with pints (I like these wide-mouth ones with these reusable lids) to tug out when the climate turns chilly. And this previous week, I riffed on these stir-fried curry noodles from cookbook writer Hetty Lui McKinnon. As a substitute of home made noodles (which you completely ought to make), I opted for a bag of rice desserts that was languishing within the freezer. The consequence was pleasant for a drained weeknight, and I’m saving the complete recipe for a lazy Sunday afternoon. —Emma Laperruque, affiliate director of cooking

Squash meal prep

I had no intention of consuming this roasted delicata squash over lemon yogurt for dinner after I popped the veg into the oven previous 9 p.m. on a Sunday. As a substitute, I deliberate to divvy it out for lunches all through the week. A number of crispy, caramelized squash ring snacks later, I had simply sufficient for tomorrow’s dinner. I reheated the leftovers the following day, whipped the yogurt sauce, and assembled a plate with store-bought crispy onions, golden raisins rather than the pomegranate seeds, and a few leftover pork stomach from a Korean grill I’d visited over the weekend. Lunches be damned. —Joe Sevier, senior search engine optimisation editor

October 4

Unfussy carrot cake

I’ve a bone to select with carrot cake. I dread the method—slouching over a field grater, shredding a fats stack of carrots, and doing the whole lot in my energy to keep away from grating a knuckle. So after I was tasked with making it for my buddy’s birthday, I braced myself with a laborious endeavor. That was till I remembered senior check kitchen editor Shilpa Uskokovic’s good recipe. Shilpa’s is impressed by Brazilian bolo de cenoura—carrots are blended proper into the batter, leading to an opulent and tender crumb. There’s nonetheless loads of texture, with specks of candied pineapple, crystallized ginger, and crushed pecans folded in. The unfussy cake has transformed even the best skeptic: me. —Nina Moskowitz, editorial assistant

A Rosh Hashanah feast

My mom and I all the time take a divide-and-conquer strategy to cooking for the vacations. For this 12 months’s Rosh Hashanah, I signed as much as handle all of the supporting actors to the principle occasion: our big brisket. I prefer to hold the edges easy, so I opted for this Three-Minute Pink Wine French dressing on a verdant salad, Burnished Potato Nuggets (for which I subbed in these upstate abundance potatoes from Row 7), and Ina Garten’s Inexperienced Beans Gremolata, which has been a mainstay on our vacation desk for a decade. —Kate Kassin, editorial operations supervisor

Cauliflower fritters

This previous week, I discovered myself with a slumped pile of withering herbs, a knob of Parmesan, and child arugula—so I made a decision to make senior check kitchen editor Jesse Szewczyk’s Herby Cauliflower Fritters. No, I didn’t have a bag of riced cauliflower readily available, however that didn’t cease me. I managed to discover a bag of frozen cauliflower florets, dumped these in a meals processor, and pulsed till the feel was superb. Extra consistent with my vibe, I formed my fritters into falafel-like balls, shallow-fried them, and positioned them over a mattress of yogurt with cucumbers. —Inés Anguiano, affiliate check kitchen supervisor

Salmon with burst tomatoes

Content material director Hali Bey Ramdene introduced an overflowing bag of plump tomatoes to the workplace, straight from the vines of her backyard. So I clearly introduced a number of residence and made this one-pan salmon. I reduce them into fats wedges and dumped them, together with Solar Golds, into my pan. I then added a soy-based poaching liquid, globs of butter, and salmon fillets. Twelve minutes was all it took for the tender fish to cook dinner by means of and the tomatoes to burst into candy nectar. —N.M.

Lamb meatballs

Each couple weeks, I make a clean-out-the-fridge tomato sauce that I exploit to ladle over noodles, rice, or toast or eat by itself. This week I had some floor meat that I changed into meals director Chris Morocco’s Tuesday Night time Meatballs. As a substitute of utilizing floor beef, I swapped in lamb that I spiced with garlic powder and oregano. The meatballs got here collectively very quickly in any respect, and have been the proper technique to bulk up my Sunday sauce. —Urmila Ramakrishnan, affiliate director of social media