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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.
August 1
Crispy gnocchi for a crowd
One of my favorite moves in the kitchen is crisping up shelf-stable gnocchi and serving it in a simple sauce, like in this Crispy Gnocchi With Sausage and Peas or this sheet-pan style one. This weekend, on side dish duty for family dinner with my girlfriend’s parents, I made the bright and acidic Crispy Gnocchi Caprese from Alexis deBoschnek’s latest cookbook, Nights and Weekends. The dish had a pleasant heat from the jarred roasted peppers, which complemented the fresh mozzarella and packed delicious summer flavor into every bite. —Alma Avalle, editorial operations associate
The summer salad stalwart gets a makeover.
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Audibly crisp zucchini fries
Zucchini is everywhere right now. I’ve put pounds of it in pasta and baked a chocolate-zucchini bread, but the recipe I keep coming back to is this one for zucchini fries by my colleague, Nina Moskowitz. Nina recently added instructions to cook them in an air fryer and praise be—it’s more hands-off than the original shallow-fry but still audibly crisp. Finely grated Parmesan is used in the breading and as the fries cook, the cheese melts and binds with the breadcrumbs to form a sturdy jacket around the squash. I usually forgo the yogurt dip (sorry, Nina! it’s not you, it’s me) because really, I’m just here for the zucchini. —Shilpa Uskokovic, senior test kitchen editor
Whether you want them air-fried, baked, or classic, these Parmesan-crusted wedges satisfy.
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Restaurant-worthy Sun Gold pasta
Few ingredients get me as excited as Sun Gold tomatoes. They’re sweet enough to eat by the handful, but this week I opted instead to use them in senior test kitchen editor Jesse Szewczyk’s Sun Gold Tomato Pasta With Pistachio Gremolata (featured in our Tomato Week). The yellow sauce is seasoned with sliced garlic, and the finished dish is topped with a striking pistachio gremolata. It hits all the flavor and textural notes I dream about in restaurant-caliber pasta: creamy, crunchy, acidic, bright, and deeply savory. And if you happen to have a few tomatoes left over, treat yourself to Jesse’s Tomato Martini. —Carly Westerfield, associate manager audience strategy
A garlicky pistachio topping takes this sunny summer pasta from good to great.
