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.
June 25
Pickled pepper pizza
I recently got my hands on an electric pizza oven and immediately got to work. While I ended up grabbing dough from an Italian market this time, I have my eye on this speedy dough from my colleagues Jesse Szewczyk and Shilpa Uskokovic. I layered the pie with shredded low-moisture mozzarella, dollops of marinara, and some sliced peperoncini. It was seriously mesmerizing to watch the crust blister as it quickly cooked in the oven. I set the finished pizza on a sheet pan fitted with a wire wack so the crust wouldn’t steam, then topped it with more pickled peppers, torn fresh mozz, and a shower of basil. Its wonky shape signaled I’m far from pizzaiolo status, but, wow, was this the most fun I’ve had making dinner in a while. —Rebecca Firkser, Test Kitchen editor
Incredibly Good Homemade Pizza
You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.
Fruit-loaded overnight oats
Inspired by my coworker Alaina Chou’s laid-back approach to meal planning, I decided to ditch my usual grocery list and treat myself to a few highly perishable goodies (berries, stone fruit, shelling peas) at the market and make smarter use of my pantry. So I was very well-prepared to make craveable Overnight Oats loaded with juicy fruit for breakfast. Using former staffer Claire Saffitz’s dead-simple template, I whipped up a big bowl with milk and thick yogurt, plus some oats, wheat bran, flax, and chia from the back of my freezer. It was a genuine delight to slice heaps of cherries, blackberries, blueberries, and a single early nectarine, and watch them stain my bowl of mush. —Kelsey Jane Youngman, senior cooking editor
Open to infinite variations and requiring truly nominal effort, this creamy overnight oats recipe is the ideal breakfast for those short on time.
Zhug chicken thighs
I shout my love for marinades near and far, and now that summer is upon us, it’s always a good idea to have some flavorful meat ready for quick grilling (or even broiling). I recently dusted off my Zhug-Marinated Chicken Thighs recipe from several years back and, if I may so myself, it’s a winner. The thighs are marinated in Greek yogurt (which helps tenderize the chicken) and spicy zhug. The latter ingredient is one you could make homemade or buy from Trader Joe’s (the ultimate hack). It scales up beautifully and honestly works well year-round, so bookmark it for this season and beyond. —Hana Asbrink, deputy food editor
Store-bought zhug and your broiler are the shortcuts to juicy, charred chicken without a grill.
First-timer’s roll cake
Readers, I did it: I made my first-ever roll cake. What seemed like a daunting task (requested by my boyfriend for his birthday) actually turned out to be surprisingly seamless. I whipped egg whites, sugar, cream of tartar, and lemon zest into billowy Alpine peaks, then folded the meringue into a batter of egg yolks, cake flour, milk, and oil. All with a balloon whisk! Please ditch your spatula, which’ll deflate the whole thing. I baked the cake in my well-loved sheet pan until it was springy to the touch. Once cooled, I turned it out onto my coffee table, trimmed the edges, spread on vanilla-bean-speckled whipped cream, and scattered it with the bougiest strawberries known to man (Harry’s Berries, I love you). Only the best for the birthday boy. —Nina Moskowitz, associate editor, cooking
A birthday favorite in the Bon Appétit Test Kitchen.
