“Flawless” Tomato Galette and More Recipes We Made This Week
Bon Appétit editors know their way around the kitchen both professionally and personally. We often find ourselves cooking after hours, embracing our culinary creativity. This month's lineup includes this month's recipes that highlight everything from entertaining guests to making the most of leftovers. For more culinary favorites from the staff, click here.
August 7
Cooking's not just a job for Bon Appétit editors; it’s a passion that spills into their personal lives. During a recent trip to Idaho, with friends from Baltimore, I decided to bring a taste of home to the dinner table. I whipped up a batch of Old Bay potato chips, creating a delightful fusion of Idaho's renowned potatoes and Maryland's signature seasoning. The process is incredibly simple: take a bag of kettle chips, pop it in the oven, and sprinkle with a mix of Old Bay and powdered sugar—don't miss that sugar!—along with lemon zest for that zing. The subtle sweetness from the sugar elevates the savory goodness, making them irresistible. The bowl was empty before we even dove into the burgers and hot dogs. It felt like a little piece of Maryland made the journey perfectly well. —Olivia Tarantino, senior shopping editor
A recent weekend spent on Martha’s Vineyard meant an encounter with local farmstands boasting cherry tomatoes at prices that would make anyone blink twice. Succumbing to the allure, I bought a pint which inspired me to make Pasta With No-Cook Cherry Tomato Sauce. The beauty of this dish lies in its simplicity: just mash halved tomatoes with olive oil, garlic, and basil, then mix into your favorite pasta. The flavors meld beautifully, and if you let the leftovers rest, they're even more flavorful. —Sam Stone, senior editor
Nothing says summer quite like a thunderstorm that leads to a perfect opportunity for soup. Those late-summer soup nights have a special charm—turning on the stove, savoring the sound of the rain, and gently coaxing flavors from local produce in a pot of simmering stock. This was the backdrop for my attempt at recipe editor Liesel Davis’s Summer Vegetable Soup With Pistou. Following her advice to roast the tomatoes and corn adds incredible depth to the dish, while the fresh pistou creates that gorgeous finish. I did swap collards for spinach since it's my personal preference, which meant adding them a touch earlier for proper cooking. —Kelsey Jane Youngman, senior cooking editor
This year, my birthday dinner revolved around, you guessed it, clams. The clear choice? Deputy food editor Hana Asbrink’s Spaghetti With Clams and Sun Gold Tomatoes. With Sun Golds at their peak at the farmers market, I couldn't resist. The basil from my neighbors' garden made it even better; a savory white sauce combined with the sweetness of Sun Golds created a delicious symphony of flavors. And for dessert, I crafted a Chipwich Ice Cream Cake, a dessert I’d long envisioned. Think two blondies enveloping vanilla ice cream and adorned with chocolate chunks. Delicious! —Emma Laperruque, cooking director
After an evening out that left me feeling the effects, I turned to the comforting embrace of French toast. With fresh Japanese milk bread in my possession—originally intended for a different dish—I prepared a tantalizing version of French toast. I mixed eggs, milk, sugar, and cinnamon, soaking the bread well before pan-frying it to golden perfection. Topped with a generous pat of butter and a drizzle of maple syrup, it was exactly what I needed to reclaim my morning. —Nina Moskowitz, associate editor, cooking
