Photography: Emma Fishman, Food Styling: Rebecca Jurkewicz
It’s no secret that BA editors cook a lot for work, so it’s no surprise that we do a lot of cooking outside of work, too. This month, we have recipes for everything from preparing dinner to entertaining friends, satisfying a sweet tooth, or using up leftovers. Want to see more of our staff’s favorite recipes? click here.
June 7
I’m not a fan of grilling steaks for groups. One medium, one well done. Suddenly, even the biggest grill has too many (or too few) hot spots, and battling the flames feels like a job better left to the fire department. Enter Hasselback Short Rib Bulgogi. Inspired by the bulgogi served at New York City’s Court, boneless short ribs are deeply scored, smothered in a fragrant, sweet-savory soy sauce, and grilled until deeply charred. A cooking time somewhere between medium and medium-well results in a craggy, juicy, charred moonscape on the outside, and the flavor is at its peak with every bite. Best of all, this recipe avoids the temptation to obsessively check the internal temperature of each piece; it’s so flavorful, you won’t mind some parts getting a little more deliciously charred. —Chris Morocco, Test Kitchen Director
Korean Style Hasselback Short Ribs
In the end, I found that nothing beats a dinner party appetizer like a thick slice of Sarah Jampel’s Amazingly Easy No-Knead Focaccia, topped with buttery stracciatella (not gelato, but basically the creamy, stretchy bits of a burrata cheese round) and some seriously tasty anchovies. I like the canned Codesa, but if you’ve got a lot of anchovy lovers around, it’s fun to open up a few different brands and compare them. Start making the focaccia the day before and let it rise in the fridge. —By Maggie Hoffman, Contributing Editor
As a meat lover with a vegetarian partner, I’m always struggling to make a dinner that meets both our needs. While cooking Bon Appétit 56, I stumbled upon Zaynab Issa’s Black Bean Smash Burger. I never thought I’d be crazy about eating beans in patty form, but the smoky flavor of the chipotle satisfied my carnivorous craving. Once you get the hang of mashing the beans without making them too thin, you’ll end up with a perfectly sized patty that’s tasty enough to stand in for fake meat. Add pickled red onions for added tang, and add a third patty if you’re feeling hungry. —Rebecca Gorena, Researcher
Black Bean Smash Burger
I made this walnut layer cake for a best friend last week. To add a little seasonal flair, I spread a thin layer of Bonne Maman’s insanely delicious apricot raspberry jam on each layer before applying the frosting. The combination of nutty sponge cake, tart jam, and fluffy icing (which tastes like an Arby’s Jamoca Shake, but great for the summer heat) is truly divine. Don’t skip toasting the nuts; they add rich flavor and crunch to the walnut garnish. —Joe Sevier, Senior SEO Editor
The thought of hand-grating two pounds of zucchini gets me pretty excited, and the promise of a rich, slightly caramelized pasta sauce using almost nothing but green summer squash got me there. And after years of searching for an easy pasta dinner, I was pleased to find that this Creamy Lemon Zucchini Pasta was such a quick and delicious way to get my veggies in. —Carly Westerfield, Associate Manager of Audience Strategy
Creamy Lemon Zucchini Pasta
Originally published in Bon Appétit
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