It’s no secret that BA editors cook dinner loads for work. So it ought to come as no shock that we cook dinner loads throughout our off hours too. Listed below are the recipes we’re whipping up this month to get dinner on the desk, entertain our mates, fulfill a candy tooth, expend leftovers, and all the pieces in between. For much more employees favorites, click on right here.
February 2
Spicy-sweet fennel
It was a traditional conundrum: two fennel bulbs and nil plans. Then I remembered this Crunchy Gochujang Fennel from Sohui Kim. You blanch fennel slices till they flip glassy, then toss them in a kicky gochujang dressing, enriched with sesame oil and sweetened with honey. The one factor I didn’t have on-hand was recent ginger, however my freezer saved me with its provide of ginger cubes. It was so scrumptious, I’m going to make use of my different fennel bulb for a similar factor. —Emma Laperruque, senior cooking editor
Glazed lemon cake
Probably the greatest components of my job is attending to dig by Connoisseur archives to seek out gems like this. It’s a easy one-layer butter cake that’s bursting with the aroma of lemon zest. As soon as it’s out of the oven, you sweep a lemon juice glaze everywhere in the heat cake. Because the cake cools, the glaze soaks in and kinds a fragile shellac—nearly like a glazed donut—on the floor. When you should, you possibly can mud the cake with powdered sugar for a fairly end, however I really want it with out that remaining flourish. The undusted cake has a splendidly sharp tang and nearly juicy chunk that’ll brighten any winter morning or informal feast. —Joe Sevier, senior web optimization editor
Cozy lentil soup
After operating a collection of errands on an particularly chilly day, this soup was the plain alternative for dinner after I was craving one thing heat, hearty, and comfortable. As an alternative of candy potatoes I dropped in some cubed butternut squash that I snagged from the check kitchen earlier within the week. I didn’t have brown or inexperienced lentils, however had loads of toor dal that I used as an alternative. And nixing the fish sauce made this meal solely plant-based. I do know I’ll be wanting ahead to the leftovers this entire week. —Antara Sinha, affiliate cooking editor
Savory yogurt bowls
Yogurt parfaits are nice, however 9 occasions out of 10, I need a savory breakfast over candy. That’s the place savory yogurt bowls are available in. I have been making completely different variations relying on the veggies I’ve within the fridge. The newest was impressed by Gathered Vitamin: piquant harissa, smoked paprika, and a kiss of sweetness from honey. I really like these bowls as a result of I can spice the yogurt with pantry staples, mix it with roasted greens from the night time earlier than, and add some crispy beans. A fried egg is at all times a welcome addition too. It’s a satisfying breakfast that retains me full till lunch. —Urmila Ramakrishnan, affiliate director of social media
Tahini blueberry smoothie
I’m a giant fan of smoothies for breakfast, and it’s change into an almost-daily deal with. Often it’s extra spontaneous and I mix no matter I’m attempting to make use of up in my kitchen—wilted kale, some back-of-the-freezer banana, the underside of the bag of some dried fruits left over from a baking undertaking. This time, I went with an precise recipe: this nutty, cinnamon-y one by affiliate meals editor Kendra Vaculin. Vanilla extract in a smoothie is a sport changer, giving it an nearly milkshake vibe. —A.S.
