In a monthly tradition that offers a unique glimpse into the personal kitchens of culinary experts, Bon Appétit magazine’s editorial team has once again unveiled their favorite home-cooked dishes for February. This initiative, titled "What We’re Cooking," serves as a transparent and relatable extension of their professional work, demonstrating that the passion for food extends well beyond the test kitchen. The selections for February spanned a diverse range of culinary inspirations, from comforting winter warmers and ingenious weeknight solutions to celebratory bakes and global flavors, reflecting both current food trends and timeless classics. These personal recommendations provide readers with practical, tested recipes for various occasions, including daily dinners, entertaining, satisfying sweet cravings, and creative leftover utilization.
February 27: Comfort and Craft Amidst Winter’s Grip
The final week of February saw editors turning to dishes that offered warmth and satisfaction, often with an emphasis on simplicity or a touch of culinary drama.
Few-Ingredient Soba: A Nod to Japanese Simplicity
Emma Laperruque, Bon Appétit’s director of cooking, highlighted a remarkably minimalist soba noodle dish, emphasizing its core components: butter, soy sauce, and soba. This uncomplicated yet flavorful combination serves as a testament to the power of high-quality ingredients and straightforward preparation. Laperruque noted her adaptation, incorporating roasted trumpet and baby bella mushrooms, drawing inspiration from Jess Damuck’s Health Nut cookbook. This choice reflects a broader trend towards quick, comforting meals that do not compromise on flavor, particularly during the colder months. Soba, made from buckwheat, is celebrated for its earthy flavor and nutritional benefits, including being a good source of manganese and thiamine. The dish’s versatility allows for seasonal adaptations, with Laperruque anticipating a return to Deputy Food Editor Hana Asbrink’s refreshing Zaru Soba—a chilled soba dish with mentsuyu dipping sauce, daikon, nori, and scallions—once warmer weather arrives. This transition underscores the dynamic nature of seasonal cooking and the adaptability of staple ingredients in Japanese cuisine.
Malted Chocolate Chip Cookie Bars: Elevated Gratitude
Staff writer Sam Stone expressed gratitude through baking, opting for Jesse Szewczyk’s Malted Chocolate Chip Cookie Bars from his cookbook, Cookies: The New Classics. This selection demonstrates the enduring appeal of the chocolate chip cookie, a universally beloved treat, and how subtle enhancements can elevate a familiar favorite. Stone specifically lauded the inclusion of three-quarters of a cup of malted milk powder, which imparts a toasted, buttery depth to the bars. Malted milk powder, a blend of malted barley extract, wheat flour, and milk, is known for adding a distinctive, nutty, and slightly savory note to baked goods, enhancing their complexity. Stone’s casual presentation of these "good to great" bars, despite the meticulous baking process, speaks to the personal touch and thoughtfulness inherent in homemade gifts, a common practice in expressing appreciation. The choice highlights a trend in modern baking to re-imagine classic recipes with nuanced flavor profiles.
Blackout Pierogies: Culinary Resilience in a Storm
Rachel Tepper Paley, site director, shared a dramatic culinary experience, preparing pierogies from scratch during a power outage caused by a New York City blizzard. This unplanned event transformed a routine cooking session into a testament to culinary resilience, forcing Paley to complete the intricate task by candlelight. The chosen recipe was an adaptation of former staffer Claire Saffitz’s Kielbasa, Sauerkraut, and Potato Pierogies. Paley particularly praised the inclusion of tangy sauerkraut directly in the filling, which provides a vinegary counterpoint to the dish’s rich, savory elements, preventing it from becoming overly heavy. Pierogies, a staple of Eastern European cuisine, are dumplings typically filled with potatoes, cheese, meat, or fruit. This anecdote not only illustrates the dedication of food professionals but also the deeply ingrained cultural significance of comfort foods, especially during challenging circumstances. The experience underscores how cooking can be both a practical necessity and a source of comfort and tradition.
Sugared Shortbread: A Glistening Winter Treat
Carly Westerfield, associate manager of audience strategy, found inspiration during the same blizzard, discovering a saved recipe for Sugared Shortbread from NYT Cooking. The visual appeal of the "long cigar-like cookies topped in a thick layer of sparkling white sugar" resonated with the snowy landscape outside, providing a thematic link for her baking endeavor. Westerfield highlighted the crucial, albeit challenging, step of allowing the shortbread to "cure overnight." This resting period enables the flour to fully absorb the butter, resulting in an exceptionally crisp texture, a hallmark of well-made shortbread. Shortbread, a traditional Scottish biscuit, is characterized by its high butter content, which contributes to its rich, crumbly texture. The practice of curing, while not always explicitly stated in recipes, is a technique employed by seasoned bakers to enhance texture and flavor. The reward of nibbling on these perfectly crisp cookies for breakfast further illustrates the simple pleasures derived from patient, thoughtful baking.
Meatballs from the Past: Reaffirming Culinary Heritage
Chris Morocco, Bon Appétit’s food director, recounted a unique experience of revisiting his own recipe for Classic Spaghetti and Meatballs, originally developed years prior for a video dedicated to his children. This reflective cooking session brought both joy and validation, as Morocco observed the inherent quality of his earlier work. He noted that these meatballs prioritize "small details" over speed or simplicity, incorporating soaked sliced bread instead of traditional breadcrumbs for moisture, finely chopped prosciutto for enhanced depth of flavor, and fresh whole-milk ricotta for a lighter texture. The careful attention to these components elevates the dish beyond a casual weeknight meal, aligning with traditional Italian-American cooking philosophies that emphasize quality ingredients and meticulous preparation. The rapid disappearance of the meatballs from the Test Kitchen after a shoot further attested to their universal appeal and robust flavor profile, reinforcing the value of well-crafted, time-honored recipes.
February 20: Innovative Breakfasts and Weeknight Wonders
The mid-February selections showcased a blend of innovative approaches to breakfast staples and resourceful weeknight dinners, reflecting a desire for both novelty and efficiency.
Very Creamy Oatmeal: The Art of Porridge Perfection
Rebecca Firkser, Test Kitchen editor, embraced the renewed cold New York weather as an opportunity to perfect her oatmeal. Her technique involves soaking rolled oats in water for at least 20 minutes, or ideally several hours, before cooking. This pre-soaking allows the oats to swell and break down more thoroughly, yielding an exceptionally creamy porridge. This method aligns with culinary science that suggests pre-soaking grains can improve texture and digestibility. Firkser’s customizable approach included swirling in almond butter with strawberry rosewater jam on one morning, and on another, replacing half the oats with buckwheat groats and finishing with a generous pat of salted butter. These variations highlight the versatility of oatmeal as a breakfast canvas, catering to diverse flavor preferences and nutritional needs. The ongoing exploration of toppings, such as "extra citrusy" additions, demonstrates a continuous quest for culinary enhancement in everyday meals.
Repeat-Worthy Radicchio Rigatoni: Bitter Transformed to Sweet
Kelsey Jane Youngman, senior service editor, lauded colleague Shilpa Uskokovic’s Radicchio Jam Rigatoni, a dish she secretly hoped would be continually tweaked to prolong its presence in the Test Kitchen. Youngman, initially a fan of raw radicchio’s bitterness, was captivated by its transformation when cooked down with vinegar and a touch of sugar, rendering it "sweet and silky." This process, akin to making a savory jam, softens radicchio’s assertive flavor and brings out its subtle sweetness. The dish combines these wilted leaves with rigatoni, caramelized onions, and crispy guanciale, creating a rich yet balanced profile. A final flourish of black pepper and a squeeze of lemon ensures the dish remains "hearty-but-bright." This recipe exemplifies how challenging ingredients can be re-imagined through innovative techniques, turning a potentially divisive vegetable into a beloved comfort food, suitable for continued enjoyment even as seasons change.
Cod with Lemon Butter Sauce: Bistro-Worthy Weeknight Elegance
Jesse Szewczyk, senior Test Kitchen editor, celebrated Kendra Vaculin’s Cod With Lemon Butter Sauce as a quick weeknight meal that "yields far more flavor than the minimal effort warrants." As a self-proclaimed lover of potatoes, cod, and tarragon, Szewczyk found the recipe irresistible. The sauce, described as "bistro-worthy," achieves its bright, uplifting character entirely from lemon juice, circumventing the need for wine. This makes it an accessible option for home cooks seeking sophisticated flavors without complex ingredients. The versatility of the recipe was also highlighted, with Szewczyk envisioning substitutions like salmon for cod or even chicken breasts, indicating its adaptability across various proteins. Cod, a lean white fish, is a popular choice for quick cooking due to its mild flavor and flaky texture. The dish’s minimal effort-to-flavor ratio aligns with the increasing demand for efficient yet gourmet home cooking solutions.
The Easiest Lasagna: Modernizing a Classic
Joe Sevier, senior editor, SEO and cooking, enthusiastically recommended Shilpa Uskokovic’s Sheet-Pan Spinach Lasagna, inspired by Brooklyn’s Rolo, for its unparalleled ease. The sauce is innovatively prepared entirely in a blender, combining frozen spinach, hot milk, Parmesan, mozzarella, and aromatics. A key shortcut is the elimination of thawing or squeezing excess liquid from the spinach, as the uncooked fresh pasta sheets (such as Rana brand) absorb the moisture during baking. This not only saves time but also integrates the flavors more seamlessly. Furthermore, preparing lasagna in a sheet pan maximizes crispy edges, a highly sought-after textural element for many lasagna enthusiasts. Sevier noted the recipe’s adaptability, suggesting additions like sausage, roasted mushrooms, leftover shredded chicken or pork, or artichoke hearts, showcasing its potential as a flexible canvas for various dietary preferences and pantry staples. This recipe represents a modern, efficiency-driven approach to a classic Italian dish, appealing to busy home cooks.
February 13: Family Fare, Strategic Baking, and Game Day Feasts
Mid-month saw a focus on cherished family recipes, smart baking strategies, and expansive menus designed for communal enjoyment, often tied to specific events or traditions.
The Crispiest Roast Chicken: A Family Staple
Kate Kassin, editorial operations manager, shared her family’s go-to meal: Claire Saffitz’s "no-fail roast chicken." This recipe is celebrated for consistently delivering exceptionally crispy skin, a coveted characteristic of perfectly roasted poultry. The technique is remarkably straightforward: patting the bird dry, generous seasoning with salt and pepper, and bathing it in melted butter before roasting in a cast-iron skillet. Kassin specifically advised against basting, emphasizing a "hands-off" approach to allow the skin to crisp undisturbed. This method, often supported by culinary experts, promotes moisture retention within the meat while ensuring a golden, crunchy exterior. The convenience of this hands-off cooking allowed Kassin’s family to simultaneously roast Japanese sweet potatoes and broccoli and engage in a pre-dinner game of Rumikub, highlighting the recipe’s suitability for family time and efficient meal preparation. Roast chicken remains a quintessential comfort food globally, valued for its versatility and satisfying flavor.
Freezer Stash Chocolate Chippers: Instant Cookie Nirvana
Rachel Tepper Paley returned with a practical baking tip: maintaining a freezer stash of portioned chocolate chip cookie dough. Her preferred recipe is from Mindy Segal’s 2015 cookbook, Cookie Love, which she distinguishes for its use of two types of salt—kosher and flaky. This combination amplifies the contrast between sweet and salty, creating a more complex flavor profile. The recipe also calls for equal parts white and brown sugar, contributing to a desirable balance of a crunchy exterior and gooey interior. This strategy of freezing cookie dough offers unparalleled convenience, allowing for "instant cookie nirvana, on demand," a perfect solution for spontaneous cravings or unexpected guests. The meticulous attention to salt and sugar ratios reflects a deeper understanding of baking science, where seemingly minor details can significantly impact the final product.
Sunday Morning Pancakes: Miniature Delights
Emma Laperruque, director of cooking, found herself craving corn muffins one Sunday but, due to immediate hunger, pivoted to pancakes. She chose a buttermilk cornmeal pancake recipe, praising its ease of preparation even when "half asleep" and its utility in using up leftover buttermilk. Laperruque’s personal modification involved shrinking the pancakes to approximately 1 tablespoon each, yielding "more crispy edges," her favorite part, and adding a "cute" aesthetic. This adaptation showcases how minor adjustments to classic recipes can cater to individual preferences for texture and presentation. Buttermilk, known for its acidity, reacts with leavening agents to produce light, fluffy pancakes while also adding a subtle tang. Cornmeal provides a pleasant grittiness, enhancing the textural experience. This anecdote reflects the joy of improvisational cooking and tailoring recipes to suit specific desires.
Better Waffles: Overnight Yeasted Perfection
Joe Sevier, senior editor, SEO and cooking, revisited a topic he previously explored for Epicurious: what constitutes a great waffle. He reconfirmed his declaration that a specific yeasted Belgian-style waffle recipe remains the best. The key advantage of a yeasted batter is its overnight preparation, allowing for a quick morning bake-off with minimal fuss. Yeast fermentation contributes to a deeper flavor profile and a lighter, airier texture, distinct from quick-bread waffles. Sevier experimented by substituting half the all-purpose flour with spelt, aiming for an "even heartier flavor," and topped his waffles with maple-syrup-stewed apples and whipped cream. His husband opted for a savory topping of smoked salmon and an egg, demonstrating the versatility of a well-made waffle base for both sweet and savory applications. This highlights the ongoing exploration of ingredients and preparation methods to achieve optimal culinary results.
A Colossal Game Day Spread: Entertaining with Culinary Diversity
Nina Moskowitz, associate editor, cooking, celebrated the "joys of cooking all day long" by preparing a "monster of a spread" for the Super Bowl. Her menu was meticulously crafted to accommodate diverse dietary preferences, including vegans, carnivores, and those who enjoy spicy food. The spread featured Crispy Baked Tofu Nuggets with hot-honey mustard, hand-cut Old Bay french fries, Harissa-Honey Popcorn Chicken, and coconutty green beans (an adaptation of a shrimp recipe). This comprehensive menu reflects the increasing demand for inclusive entertaining options that cater to various dietary needs without sacrificing flavor or excitement. Moskowitz’s dedication to the culinary process, even to the point of "barely paid attention" to the football game, underscores the intrinsic reward of elaborate cooking for social gatherings. Her focus on the halftime performance by Bad Bunny further illustrates the multi-faceted nature of such events, where food often takes center stage alongside entertainment.
February 6: Global Inspirations and Pantry Powerhouses
The beginning of February brought forth recipes inspired by international culinary experiences and clever utilization of pantry staples, emphasizing both aspirational and practical cooking.
Cookies from an Ocean Away: Mokonuts’ Multigrain Chocolate Chip Legacy
Emma Laperruque, director of cooking, recounted a memorable, albeit incomplete, dining experience years ago at Mokonuts in Paris, where she missed out on their renowned cookies. This long-standing culinary regret was finally remedied through the newly released Mokonuts cookbook, specifically David Lebovitz’s newsletter feature on their Multigrain Chocolate Chip Cookies. Laperruque described these cookies as having "crackly edges" and being "jam-packed with seeds," a profile that intrigued her. The successful recreation of these "special" cookies, even from "an ocean away," speaks to the power of cookbooks in bridging geographical distances and allowing home cooks to experience celebrated international flavors. Mokonuts, known for its distinctive blend of Middle Eastern and French influences, highlights a global culinary trend where traditional dishes are reinterpreted with diverse ingredients, enriching the overall flavor experience.
Beans and Greens with Seared Cheese: Maximizing Pantry Staples
Kelsey Jane Youngman, senior service editor, strongly advocated for Test Kitchen editor Rebecca Firkser’s Beans and Greens With Halloumi Cheese Crumbles. This recipe is lauded for its reliance on nonperishable pantry goods, combined with a selection of greens (kale, chard, or collards) and a block of halloumi cheese. Youngman emphasized its instructional value, teaching cooks how to "maximize the staples you have on hand" for a quick, flavorful dinner. Halloumi, a semi-hard, unripened brined cheese traditionally made from a mixture of goat’s and sheep’s milk, is prized for its high melting point, allowing it to be seared or grilled to a crispy exterior without losing its shape. The innovation of grating and toasting halloumi into crumbles for a soup topping demonstrates a creative approach to texture and flavor. This dish resonates with the growing interest in resourceful cooking, minimizing food waste, and creating satisfying meals from accessible ingredients, particularly during periods of inclement weather or exhaustion.
Snow Day Pot Pie: Ina Garten’s Timeless Comfort
Alaina Chou, commerce writer, seized a snowy Sunday as the perfect occasion to introduce her roommate to the classic comfort of chicken pot pie. Her choice was Ina Garten’s acclaimed recipe, a personal childhood staple. Faced with a shortage of skin-on chicken breasts, Chou embraced the opportunity to practice breaking down a whole chicken, demonstrating practical kitchen skills. She prepared a half batch of the pot pie using chicken breasts and wings, saving the legs for future use. The resulting pot pie was described as "rich, creamy, laden with veggies and big chunks of chicken and crowned with a golden sheet of puff pastry," living up to its nostalgic appeal. Chicken pot pie, with its hearty filling and flaky crust, remains a beloved dish in many cultures, symbolizing warmth and home-cooked goodness. The use of store-bought puff pastry, as highlighted, offers a convenient shortcut without compromising the dish’s comforting essence.
Three-Ingredient Noodles: Viral Simplicity
Emma Laperruque, director of cooking, was swayed by a "mesmerizing video of buttered noodles" by Chef Mattia Moliterni, prompting her to abandon her original dinner plans. Moliterni’s minimalist approach, using only rigatoni, butter, and Parmigiano Reggiano, inspired Laperruque’s improvisation. She substituted fusilli (specifically a "cute corkscrew version" from Trader Joe’s) and sharp cheddar for Parmesan, demonstrating how a simple technique can be adapted with available ingredients. The result was a "cheesy, glossy, and incredibly comforting" dish, perfectly suited for a cold night. This anecdote highlights the influence of viral food content on home cooking and the appeal of ultra-simple recipes that deliver satisfying results. The focus on technique—mimicking Moliterni’s method—underscores that even with few ingredients, proper execution is key to unlocking flavor and texture.
A Miso-Mayo Super Sauce: Umami Versatility
Andrea Strong, contributing writer and editor, shared her discovery of Kendra Vaculin’s Miso-Mayo Chicken Bowls, a recipe that "shook her world" due to its versatile and intensely flavorful "super sauce." This sauce, a blend of miso, soy sauce, rice vinegar, and mayonnaise, serves a dual purpose: as a marinade for the chicken and a finishing drizzle. Under the broiler, the sauce on the chicken becomes "burnished, almost candied in taste," creating a desirable textural and flavor contrast. Miso, a fermented soybean paste, is a powerhouse of umami, adding depth and savory complexity to dishes. Strong’s immediate adoption of this sauce for salmon, sandwiches, and even as a crudités dip for Super Bowl Sunday, illustrates its remarkable adaptability. This recipe exemplifies how a single, well-crafted sauce can revolutionize weeknight cooking, offering a simple yet profound enhancement to a variety of meals and aligning with the demand for versatile, flavor-packed pantry staples.
Broader Implications and Culinary Trends
The February selections from the Bon Appétit team collectively paint a vivid picture of contemporary home cooking, characterized by a blend of tradition, innovation, and practicality. The recurring themes include the pursuit of comfort, often through classic dishes adapted for modern life; the embrace of global flavors and techniques; and a strong emphasis on efficiency and versatility. The editors’ personal anecdotes humanize the culinary process, making professional expertise relatable and inspiring.
This "What We’re Cooking" series underscores several significant trends in the food landscape. Firstly, there is a clear demand for recipes that are both aspirational and achievable, allowing home cooks to experiment with diverse cuisines (Japanese soba, Eastern European pierogies, French bistro-style cod) while also mastering foundational techniques (roast chicken, shortbread). Secondly, the emphasis on smart shortcuts—like blender sauces for lasagna, overnight waffle batters, or freezer-ready cookie dough—reflects the time constraints of modern lifestyles, without compromising on flavor or quality. Thirdly, the adaptability of recipes, as seen in the customizable oatmeal, versatile miso-mayo sauce, or the sheet-pan lasagna, empowers cooks to make dishes their own, catering to individual tastes and available ingredients.
Furthermore, the transparent sharing of personal cooking experiences by Bon Appétit editors reinforces their credibility and connection with their audience. It demonstrates that their passion for food extends beyond professional obligations, fostering a sense of community and shared culinary exploration. As food media continues to evolve, initiatives like "What We’re Cooking" provide invaluable, real-world insights, influencing home cooking practices and shaping culinary trends across the nation. The curated selection serves not just as a recipe list, but as a monthly barometer of what truly excites and nourishes the palates of some of the most influential voices in the food industry.