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.. Low-and-slow caramelized onions. I found myself without evening plans late last week, which meant it was a ripe opportunity to stay in and caramelize an onion. I used former BA staffer Claire Saffitz’s very detailed instructions to make sure my half-moons were indeed caramelizing and not burning, which meant keeping the heat preposterously low so they’d simmer to a lustrous russet brown. Instead of the suggested broth or water, I deglazed my pan with herbal cocchi americano, which nudged up the sweetness just enough, and added an intriguing depth of flavor. Since that night, I’ve been adding these onions to everything from grilled cheeses to soft scrambled eggs in the morning. —Sam Stone, staff writer. Caramelized Onions. Master this basic technique and use these jammy, sweet onions in absolutely everything.. View Recipe. Lazy salmon dinner. The moment my colleague Shilpa Uskokovic made her Hot Honey–Glazed Salmon in the Test Kitchen, I knew I needed to give it a go at home. You’ll simply smear a sticky-sweet glaze of soy sauce, honey, garlic, chili sauce, and vinegar onto a hunk of salmon, pop it under the broiler, and watch as it perfectly chars. I like to flake off big chunks and serve it over rice with sliced cucumber for a lazy dinner that’s impossible to dislike. —Jesse Szewczyk, senior Test Kitchen editor. Hot Honey–Glazed Salmon. This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.. View Recipe. A forgiving salad dressing. You don’t need a recipe to make a vinaigrette, however, you absolutely do need a ratio. I usually look to this Classic French Vinaigrette for inspiration. I’ve learned that I like a bracing dressing, so I opt for two to one parts oil to vinegar. While this version includes Dijon mustard to help emulsify and shallot for bite, you can swap to your heart’s content. Add thyme for an earthy element, or swap mustard for miso if that’s your jam. It’s exceptionally forgiving. —Carly Westerfield, associate manager, audience strategy. Grown-up buttered noodles. I try very hard not to write that a dish “tastes like more than the sum of its parts.” But how else do I tell you that this pasta made with only butter, garlic, smoked paprika, and almonds is somehow complexly savory, nutty, and peppery after a 30-minute cook time (most of which is spent boiling your pasta)? Senior Test Kitchen editor Jesse Szewczyk calls his Smoky Brown-Butter Pasta “grown-up buttered noodles,” and I cannot disagree. Just please do not skip, or skimp on, the “op
