It’s not a secret that Bon Appetit’s editors cook a great deal for work. It’s no surprise then that we cook a great deal in our free time. Here are some of the recipes that we’re cooking this month to feed our families, entertain friends, satisfy our sweet tooth, use leftovers, etc. Click here for more staff favorites. Tahini brownies to make for momI was recently at my parents’ home with an afternoon free, so I decided to bake something. “I have a craving for tahini chocolate brownies,” said my mother. Accepted the challenge. Enter food director Chris Morocco’s version. These brownies are gluten-free. I don’t like to bake with flour, but the lack of it makes them more fudgy. Maple syrup worked just as well in place of light agave for the tahini spiral. As we dipped the rich squares in milky tea, it became clear why my mother craved these flavors. On another part of the kitchen table, there was a magazine clipping with this exact recipe. Test Kitchen editor, Rebecca FirkserGluten-Free Chocolate Tahini BrowniesDavid Lebovitz’s timeless gluten-free recipe inspired our GF take on classic, fudgy, brownies with a sweet, modern tahini spiral.View RecipeA very crispy saladArmed a punnet full of sugar snap peas from the farmers market and some precariously ripe Avocados, I turned to Epicurious for timely inspiration. It directed me to Kendra Vaculin’s Crispy tortilla salad with snap peas and avocado. The name was enough to convince me. I love crunch and the promise of tortilla chips and snappeas in a single dish was enough to get me to try it. I then scanned the ingredients list and found a lot more texture: radishes cucumbers and jalapenos. My luck! I decided to fry the chips myself because, why not? (just use FryAway for the oil). Because I don’t care for cilantro, I substituted parsley and mint. Kelsey Jane Youngman Senior Service EditorCrispy tortilla salad with snap peas and avocadoA twist on the classic Fattoush salad. A creamy avocado and lime dressing is used instead of the traditional pita chip.View RecipeCompany worthy olive oil cakeI’m young, fun, spontaneous etc. but a last minute dinner invite always spikes cortisol. I know I can’t go empty-handed but what should I bring? This Spiced Olive Oil cake with Orange Glaze has saved me on more than one occasion. I like to spice up the recipe. I add more black pepper for florality, and a pinch of cardamom to bring out the warming notes. The olive oil is the most important ingredient. I use a nice olive oil that friends brought back from Portugal. Its verdant and zippy flavor is what anchors the baked cake. Baked pasta alla vodkaMy coworker Mallary Santucci prepared this Pasta Alla Vodka the other week for a lunch team. She didn’t stop there, but went one step further. (As a senior chef producer would do) She layered the rigatoni with mozzarella and poured the sauce over it in a casserole dish. It was gone in a matter of minutes, I’d say ten total. It had brown, craggy sides. I couldn’t help but make it again at home a few days after, and finished with a bunch of basil. Nina Moskowitz is the associate editor of cooking.Pasta alla VodkaIt has a creamy texture. It’s cheesy. It’s tangy. It’s going to be your favorite pantry pasta. View Recipe
