Roasted Delicata Squash and More Recipes We Made This Week

It’s no trick that Bon Appétit editors cook a lot for work. So it must come as no surprise that we cook a lot throughout our off hours too. Here are the dishes we’re whipping up this month to get supper on the table, captivate our goodfriends, please a sweet tooth, usage up leftovers, and whatever in inbetween. For even more personnel favorites, click here.

October 11

Late-night chipless cookies

One of my most spiritual customs is chaotically making cookies at 11 p.m. on a weeknight since I am desperate for something sweet and too persistent to walk one single block to the 24-hour bodega for a store-bought reward. For years, these late-night baking sprees included a list of “easy” dishes sourced from far corners of the dish blogosphere. They were neverever the exactsame cookie twotimes, and were likewise neverever extremely excellent, however they were fast and didn’t need any expensive devices. At close to midnight, that was great adequate for me. But this week, when my yearning struck, I made senior test kitchenarea editor Shilpa Uskokovic’s chipless cookies and I will neverever be the verysame. These are simply as easy and fast as the one-bowl bites I’d been making, however with browned butter, toasted flour, dark brown sugar, and a great quantity of vanilla bean paste, they are really great. My nighttime baking practices are permanently altered by this dish—and significantly, delightfully enhanced. —Kendra Vaculin, test kitchenarea editor

Unfussy fresh pasta

I love to make pasta at home. It takes me almost the exactsame quantity of time to whisk together a half-pound of noodles as it does to boil a coupleof quarts of water and wait for dried fettuccine to get to al dente. That’s since I make little quantities, and cut the time utilizing home homeappliances. This Fresh Pasta Dough dish is rather easy, with just 3 components. But types of flours, oils, and other add-ins are a matter of taste. I like for my pappardelle to have a little bite, so I generally swap in a mix of 00 and semolina flour. And I choose to usage one egg, plus 2 yolks for a abundant taste. Some light kneading, rolling, and my stand-mixer accessory does the rest. —Jamila Robinson, editor in primary

Early-fall potato salad

It’s early October and the earlymorning air is crisp, the leaves are beginning to program a tint of gold on their edges, and I’ve currently identified Uggs on the streets of New York City. But I’m certainly sticking to the really last vestiges of summertime. I’m takingpleasurein the last of the season’s treasure tomatoes, stone fruit (let’s provide it up for plums, an unrecognized hero of early fall), and even potato salad. Senior test cookingarea editor Shilpa Uskokovic’s Korean Potato Salad to be specific. Featuring crispy carrots, cucumbers, and boiled eggs, this potato salad keeps well in the refrigerator, getting even muchbetter with time. And it’s the ideal accompaniment to my desk-side sandwich. —Hana Asbrink, deputy food editor

Stir-fried curry rice cakes

I am gladly working my method through a 14.1-oz. tin of S&B Curry Powder. A coupleof weeks ago, numerous spoonfuls went into a huge batch of this relaxing Japanese curry from dish designer Christina Chaey. Instead of the winterseason veg called for, I did a last hurrah of summerseason fruitandvegetables and jam-packed my freezer with pints (I like these wide-mouth ones with these multiple-use covers) to pull out when the weathercondition turns cold. And this past week, I riffed on these stir-fried curry noodles from cookbook author Hetty Lui McKinnon. Instead of homemade noodles (which you definitely oughtto make), I chose for a bag of rice cakes that was suffering in the freezer. The outcome was wonderful for a tired weeknight, and I’m conserving the complete dish for a lazy Sunday afternoon. —Emma Laperruque, partner director of cooking

Squash meal preparation

I had no intent of consuming this roasted delicata squash over lemon yogurt for supper when I popped the veg into the oven previous 9 p.m. on a Sunday. Instead, I prepared to divvy it out for lunches throughout the week. A coupleof crispy, caramelized squash ring treats lateron, I had simply enough for tomorrow’s supper. I reheated the leftovers the next day, whipped the yogurt sauce, and puttogether a plate with store-bought crispy onions, golden raisins in location of the pomegranate seeds, and some remaining pork stomach from a Korean grill I’d checkedout over the weekend. Lunches be damned. —Joe Sevier, senior SEO editor

October 4

Unfussy carrot cake

I have a bone to choice with carrot cake. I fear the procedure—slouching over a box grater, shredding a fat stack of carrots, and doing whatever in my power to prevent grating a knuckle. So when I was entrusted with making it for my pal’s birthday, I braced myself with a tiresome venture. That was till I remembered senior test kitchenarea editor Shilpa Uskokovic’s fantastic dish. Shilpa’s is influenced by Brazilian bolo de cenoura—carrots are combined best into the batter, resulting in a luxurious and tender crumb. There’s still plenty of texture, with specks of candied pineapple, takenshape ginger, and crushed pecans folded in. The unfussy cake has transformed even the biggest skeptic: me. —Nina Moskowitz, editorial assistant

A Rosh Hashanah banquet

My mom and I constantly take a divide-and-conquer method to cooking for the vacations. For this year’s Rosh Hashanah, I signed up to handle all the supporting stars to the primary occasion: our giant brisket. I like to keep the sides easy, so I decided for this Three-Minute Red Wine Vinaigrette on a verdant salad, Burnished Potato Nuggets (for which I subbed in these upstate abundance potatoes from Row 7), and Ina Garten’s Green Beans Gremolata, which hasactually been a pillar on our vacation table for a years. —Kate Kassin, editorial operations supervisor

Cauliflower fritters

This past week, I discovered myself with a plunged stack of withering herbs, a knob of Parmesan, and child arugula—so I chose to make senior test kitchenarea editor Jesse Szewczyk’s Herby Cauliflower Fritters. No, I did not have a bag of riced cauliflower on hand, however that didn’t stop me. I handled to discover a bag of frozen cauliflower florets, disposed those in a food processor, and pulsed till the texture was fine. More in line with my ambiance, I shaped my fritters into falafel-like balls, shallow-fried them, and put them over a bed of yogurt with cucumbers. —Inés Anguiano, partner test cookingarea supervisor

Salmon with bu