It’s well known that Bon Appétit editors do a lot of cooking for their jobs. It’s no surprise that we also do a lot of cooking in our free time. Here are the recipes we’re preparing this month to get dinner on the table, entertain friends, satisfy sweet cravings, use up leftovers, and everything in between. For even more staff favorites, click here. A party app worth repeating. I’m highly predictable at parties. If asked to bring an appetizer, I’ll bring crudités: typically endive cups, cucumber spears, and radish halves (not popular, but I love them). The dip is usually the same: a romesco I whip up in a personal blender in minutes. I’ve never measured this, but it goes roughly like this: Drain a jar of roasted peppers and pat them dry.
