Bon Appétit Editors Share Their Favorite October Recipes
Bon Appétit editors curated a delightful collection of recipes that define their culinary experiences throughout October. This assortment ranges from comforting, hearty meals perfect for cooler weather to inventive sweets and savory snacks. Highlights include a vibrant green pasta e fagioli, luxurious chocolate-covered dates, and a fragrant chicken soup. The selection also features celebratory cinnamon rolls, a flavorful green curry coconut cod, and versatile sheet-pan meatballs. Whether preparing for holidays, casual gatherings, or simple weeknight dinners, these dishes offer unique twists on classic flavors, emphasizing fresh produce, culinary creativity, and the joy of sharing good food.
As the weather shifts to a cooler, crisper autumn, the demand for warm and comforting dishes becomes paramount. Kendra Vaculin's \"Green Pasta e Fagioli\" recipe stands out, transforming fibrous kale into silky ribbons within a strikingly green broth. This innovative approach, which involves blending raw kale with boiling water, not only simplifies preparation but also maximizes flavor and nutrient retention. The addition of whole wheat pasta and creamy white beans makes it a deeply satisfying meal, perfect for chilly evenings. This dish exemplifies how traditional comfort food can be revitalized with fresh, seasonal ingredients and smart cooking techniques.
For those with a sweet tooth, Li Goldstein's chocolate-covered dates offer an elegant and effortless dessert. Utilizing an unexpected bounty of Medjool dates, this recipe involves stuffing dates with almond butter, chilling them, and then dipping them in chocolate before a sprinkle of Maldon sea salt. The combination of the date's natural sweetness with rich chocolate and a hint of salt creates a balanced and irresistible treat. This recipe highlights how simple, high-quality ingredients can be transformed into a sophisticated indulgence, perfect for sharing or enjoying solo.
Shilpa Uskokovic, another senior test kitchen editor, found solace in a classic: homemade chicken soup. Her adaptation of Eden Greenspan’s recipe, featuring dried fenugreek, elevates the humble soup to a fragrant and deeply flavorful experience. The fenugreek imparts an earthy aroma, complementing the tender potatoes and chicken. This dish resonates with a sense of nostalgia and comfort, proving that sometimes, the most cherished meals are those that bring warmth and familiarity, especially after a long day.
The Bon Appétit team's October culinary journey also included more intricate creations. Alma Avalle's celebratory cinnamon rolls, made with a new KitchenAid stand mixer, incorporated a 'tangzhong' for a light and pillowy texture. Carly Westerfield contributed a warming green curry coconut cod, lauded for its vibrant, spicy sauce derived from store-bought Maesri curry paste. These recipes showcase both skill and adaptability, demonstrating how to achieve gourmet results with accessible ingredients.
Rounding out the month's culinary adventures were a variety of other dishes that catered to diverse tastes and occasions. Urmila Ramakrishnan put a spin on classic sheet-pan meatballs, using pork instead of chicken and incorporating harissa and feta for a rich, savory profile. Joe Sevier celebrated autumn's harvest with marinated roasted vegetables, showcasing the versatility of seasonal produce. Jesse Szewczyk championed a creamy, dairy-free sweet potato gratin, proving that decadent flavors can be achieved through innovative ingredient choices. These selections underscore the editors' commitment to exploring and sharing a wide spectrum of culinary delights.
As the season progresses, the editors continue to explore dishes that evoke comfort, celebration, and innovation. From the sweet and tangy Filipino spaghetti, a nod to Filipino American History Month, to the creative Tater Tot Chaat for game day snacks, and the robust chocolate chip olive oil cookies, there's a recipe for every mood and occasion. The emphasis remains on quality ingredients, thoughtful preparation, and the joy of communal eating, reflecting a vibrant and diverse culinary landscape curated by the Bon Appétit team.
