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It’s no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, click here.
July 25
Zucchini risotto
Between the summer grillfests and cookouts, I find myself craving fresh produce and simply prepared food. When Casey Elsass’s recipe for Zucchini Risotto came through the Test Kitchen last year, I knew I’d bookmark it for future summers to come. While the soul of his recipe remains the same, I took liberties with the original method, trying a more hands-off technique (partly intended, partly a result of being distracted) of adding all of the liquid at once, lidding it, and returning about 15 minutes later. Lo and behold, it worked (though I wouldn’t stray too far!). I ended up adding another cupful of liquid at the end to get my desired consistency. I was out of mint (and any other herbs, for that matter), so I finished it with more olive oil and a touch of lemon zest. —Hana Asbrink, deputy food editor
Beginner’s focaccia
Tomato Week is officially over, but I’m still dreaming of test kitchen manager Inés Anguiano’s Double-Tomato Focaccia. I made it as my first foray into homemade focaccia, and can confirm it’s beginner-friendly! There’s no kneading, the recipe only involves a few stretch and folds, creating a fuss-free approach to bread making. I used the dough as a canvas and pressed in colorful tomato varieties like yellow Sun Golds and cherry reds. It came out of the oven-blistered and brick-red, with juicy tomatoes still bubbling in the doughy dimples. —Arietta Hallock, editorial intern
This no-knead knockout gets its punch from tomatoes in two different ways.
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An easy rice cooker meal
In this summer heat, the last thing I want to do is turn on my stove (or my oven for that matter). I recently became the proud owner of a Zojirushi rice cooker—after more than 10 years of not owning one, I decided it was time. I’ve since learned there are so many meals you can make with just the touch of a button. This low-effort, high-reward version of bibimbap from blogger Nutrition by Kylie is one of them. I wanted this dish to serve as both dinner and lunch the next day so I swapped in jammy medium boiled eggs for the fried egg. Because I don’t eat beef, I used pork tenderloin which cooked with the rice until tender.
