Throwbacks from the Test Kitchen
Bon Appetit Recipes That Always Impress
There was a time when Bon Appétit Magazine was everything. From 2018 to 2020, their YouTube channel became my latest binge-worthy obsession. Whether it was a mouth-watering recipe from Andy or Molly, watching Brad ferment something I had never heard of or discovering how the hell Claire was going to pull off homemade Skittles, I was watching. But in 2020, Bon Appétit/Conde Naste faced backlash over claims of a toxic, inequitable workplace. This stemmed from controversies around unequal pay and lack of diversity among staff. Suddenly, the Test Kitchen I had come to love didn’t seem so wholesome anymore. (There is a great breakdown of the timeline of events leading to their downfall here.) While I’ve since canceled my subscription to the physical magazine, I still flip through a digital copy now and then. I still browse their website for inspiration and I appreciate their attempt to bring in more diversity. But still, I miss my parasocial relationship with the OG Test Kitchen team.
Yet, however rocky things got with Bon Appétit, I still have a soft spot for many of their recipes from that era — the ones that truly stood the test of time in my kitchen. These are recipes I’ve returned to time and again, each guaranteed to impress!
Sour Cream and Chive Pull-Apart Rolls - These rolls are a Thanksgiving ace in the hole. (I know from experience, as I just made these last month.) Everyone loves a Parker House roll, especially one as fluffy as these. Bake these and watch them disappear before the main course even hits the table.
The Shockingly Easy No-Knead Focaccia Bread - This recipe is so foolproof it will have you rethinking every time you buy bread at the grocery store. When they say it’s shockingly easy, they really mean shockingly easy. It’s my go-to for sandwiches, avocado toasts, salad croutons and eating straight off the tray. Plus, it’s endlessly customizable. I’ve made it garlicky, spicy, herby, fruity, you name it. Plus, you’ll never get tired of telling people you just “made some fresh focaccia.”
Crispy Smashed Potatoes with Walnut Dressing - To be fair, crispy smashed potatoes are going to be a hit no matter how you prepare them. But with this walnut dressing and a smear of lemony sour cream, these just take it up a notch. I’ve made them for Friendsgivings, weekend barbecues and simple weeknights on the couch. They’re simple, yet hard to resist. If the anchovies scare you or any guests off (first of all, grow up) don’t worry, they dissolve into the oil.
Burnt Basque Cheesecake - Cheesecake is one of my all-time favorite desserts, but it can be a pain. Forget graham cracker crusts and water baths, the basque cheesecake is about high heat, a beautifully burnt exterior and an almost custardy center. I’ve customized this recipe to make pumpkin and matcha versions as well, and each time it’s a total showstopper. It is virtually impossible to mess up, yet I promise you will receive at least one “this is the best cheesecake I have ever had.”
Snickerdoodle Party Cookies - These aren’t just cookies, they’re a lifestyle. I’ve been baking these cookies every holiday season since 2018, and I plan to keep making them as long as I have a cookie sheet (see below). I guess they’re technically snickerdoodles, but calling them that feels like a disservice. They’re loaded with toffee bits, crunchy cornflakes, and edible glitter. They’re everything I want in a cookie: crispy, sparkly, and over the top.
Garlic Bread Biscuits by Shilpa Uskokovic
from Bon Appetit
When Bon Appetit dropped their Thanksgiving issue, the glossy photo of these biscuits called to me like a carb siren. I’m happy to report that they were every bit as good as I imagined. Sure, mine didn’t turn out as cover-photo-worthy, but either way, you can’t go wrong with garlic + butter + bread.
Pasta al Limone by Molly Baz
from Bon Appetit
This pasta is a love letter to simplicity. With just a few ingredients — lemon juice, Parmesan, pasta water, and butte r— you create a creamy sauce that’s basically grown-up fettuccine Alfredo. It’s one of my favorite weeknight recipes because it feels comforting yet bright, with the zing of lemon cutting through the richness. The key is in the emulsion, mixing everything just right to achieve that velvety texture. Pro tip: Don’t skimp on the fresh-cracked black pepper!
On the Backburner
Here is what I have planned for next week. Feel free to cook along and let me know what you think!
Thanks for reading, sweeties! 🍎