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.

September 26

Mall restaurant-inspired pizza

Former test kitchen editor Kendra Vaculin’s BBQ Mushroom Pizza manages a tricky feat: It tastes just as good (honestly, better) as my memory of the dish it’s riffing on—my beloved CPK BBQ Chicken Pizza. It’s got gobs of smoky, melted cheese, a sticky-sweet layer of barbecue sauce, and crispy, tender mushrooms. My mouth is watering just writing about it. The base is a store-bought dough (you could go the extra mile and make your own, but I like buying bags from my local pizza shop), cooked in stages in a cast iron skillet. Kendra’s baking method ensures an evenly cooked, crispy-edged crust, toppings that actually stick to each slice, and a perfect deep-golden finish on the ‘shrooms. Mall pizza could never. —Kelsey Jane Youngman, senior service editor

Double corn pancakes

I was reading staff writer Sam Stone’s recent article highlighting the domination of corn in desserts when I remembered a recipe I had come across weeks ago. In my work for Bon Appétit and Epicurious, I spend hours a week combing through our archive of recipes, which often means I’m remembering and saving recipes that I want to cook later on. Such was the case when I saw contributor Alan Delgado’s recipe for Masa Pancakes. In the spirit of Sam’s article, I thought I’d give these a try. This recipe is deceptively simple, and uses masa harina and ground cornmeal to provide a sweet corny flavor with a custard-like texture, as one commenter notes. I used all-purpose flour in lieu of the grain-free flour that the recipe calls for, but these would otherwise be a great flapjack to make for the gluten-averse person in your life. Corn and berries are excellent together, so I’d recommend topping your stack with fresh blueberries or blackberries or your favorite jam. Maple syrup is optional, but highly encouraged. —Carly Westerfield, associate manager, audience strategy

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

_{I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.}

Custardy glazed eggplant

I recently found myself with multiple pounds of eggplant (thanks to my dad’s green thumb and the New Jersey soil). In my opinion there is no better use for the nightshade than Chris Morocco’s Miso-Glazed Eggplant Grain Bowls With Basil—I’ve made it at least thrice a summer since the recipe was published. Brushed with a gingery miso sauce and baked, the eggplant develops a deep mahogany sheen and a custardy center. If I have chewy cooked whole grains on hand, I’ll follow the recipe to a T, but even plain ol’ rice is a delightful swap when coated in the extra salty-tangy glaze. When I’ve made this for a larger group, I stretch the serving size by adding a couple blocks of torn tofu along with the grain-cucumber salad. —Rebecca Firkser, contributing editor

A mile-high Dutch baby

Very rarely do I come across a recipe that truly wows me, but my coworker June’s Dutch baby recipe did just that. I had the pleasure of giving it a run in the test kitchen and the moment it emerged from the oven I was enamored. The pancake offers some serious drama, soaring past the rim of the skillet to around six inches tall! Never have I seen a Dutch baby puff with such gusto, and from that moment on I knew I would never bother with a different method. June tops hers with a maple whipped cream and berries, but you can top it with just about anything. Last week I made it with halved strawberries and chopped pistachios. I’ve even filled it with cooked mushrooms and eggs. It has become my new go-to anytime I want a truly impressive breakfast. —Jesse Szewczyk, senior test kitchen editor

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September 19

Summer’s not over pasta

Reminder: It’s not actually that cold in the northeast yet, and fall doesn’t officially start until next week. That’s why I took an armload of late-summer corn and peppers home from the farmers market Sunday. They were destined for my colleague Shilpa Uskokovic’s elote-inspired pasta. Four of the ears are shucked, stripped, and puréed in a blender while the other two are blistered on an open flame and left in kernels. Meanwhile, you sauté onions, garlic, and poblanos (I used a mix of peppers) with chile flakes and cumin. The sauce is finished with lime zest and juice and a generous handful of Cotija cheese. But did I use the blue cheese I already had open that was threatening to dry out? Absolutely. —Joe Sevier, senior SEO and cooking editor

Lunch nachos

I stumbled upon food director Chris Morocco’s recipe for Lunch Nachos while searching for another great cauliflower recipe I’d lost track of. I can now confidently say that both are delicious, and bookmarked for my future forgetful self. But back to the Lunch Nachos. The name alone is hugely appealing, and so is their dead simple technique. You’ll start by tossing radishes with vinegar so they can quickly pickle while you cook cauliflower with fresh garlic, cumin, coriander and paprika til the florets are browned and tender. Then you’ll gather your chips, canned refried beans, fresh herbs, avocado, and cheese, build your nachos on a sheet pan (for maximally even topping distribution), and bake. In just 10 minutes, the cheese will be melted, the beans warmed through, and the chips crispy. Drizzle plain yogurt (or sour cream, or crema) over top, sprinkle on some cilantro, add slices of creamy avocado, and dig in. They’re filling, joyful to eat, and great for lunch, dinner, or movie night snacking. —Kelsey Jane Youngman, senior service editor

Savory dashi oats

I’m on team savory breakfast. Because of this, I’ve never met an oatmeal I liked. That is until I tried former BA staffer Sohla El-Waylly’s Dashi Oats With Crunchy Veg this week for meal prep. I made a couple of tiny changes, like swapping in high-protein bone broth for some of the water I cooked the oats in. I also threw in a couple handfuls of spinach right before the porridge was done. The dashi powder added a savory, satisfying flavor to the dish, and the texture resembled my favorite congee. Thanks to Sohla, I’ve finally found an oatmeal recipe I want to make again. —Urmila Ramakrishnan, associate director of social media

Tacos for entertaining

There was a time where I’d spend hours braising short ribs or simmering a ragù to stun my friends, but no more. Instead, tacos have become my go-to entertaining meal. They’re fun, speedy, and along with a few simple toppings, allow guests to customize their meal to their own tastes. I made this honey-chipotle shrimp recipe for some college friends on Wednesday night and set out a jar of store-bought mango salsa and some homemade cilantro-lime crema. It made for an evening of lovely, low-stress weeknight entertaining. —Alma Avalle, editorial operations associate

Sleepover yeasted waffles

One of my kids’ friends, who also has the good fortune to be called Christopher, loves to eat. I mean loves to eat; he’s game to try anything, unlike my own kids. So when I know he’s coming over, I tend to go a bit overboard—toast or cereal for sleepover breakfast just won’t cut it. Recently I decided to make Yeasted Waffles as a special surprise for Chri-I mean all the kids. I whisked the batter together the night before so it could slowly rise, then pulled it out about an hour before I started cooking. I had borrowed a Presto FlipSide Belgian waffle maker from our commerce team (thanks Alaina!) and hauled it back to Philly for the occasion (I know). The glory of a yeasted waffle is its lightness, a crisp outer shell and delicate interior, nothing like chemically-leavened waffles that deflate and get gummy. Minutes later, the most heavenly vanilla aroma was wafting out, drawing the kids downstairs. They looked at the spread I had laid out and asked what was the occasion. “Ugh, I am developing a new recipe for work, and it’s due…Sunday,” I replied. “Cool,” was all they mustered before digging in. Probably time to get a waffle maker of my own. —Chris Morocco, food director

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September 12

Focaccia for a non-baker

I am a confident cook but a very bashful baker. This year, I made a pledge to be less reticent in embracing and learning through cakes, cookies, and all things dough. When I saw Inés Anguiano developing this Double Tomato Focaccia recipe in the Test Kitchen, I knew I wanted to make it. I’ll be honest, I’ve never made focaccia before in my life. It’s always intimidated me. You have to knead the dough just right, and it’s not something you can just whip up on a whim. That being said, this focaccia didn’t last 15 minutes out of the oven because my partner and I ate almost all of it. This specific recipe will be on repeat for me every tomato season. It’s light and airy and crunchy in all the best ways. Tomato paste brings depth, and it has bursts of brightness from cherry tomatoes that get added on top. Thanks to Inés, I was able to make a bread I never thought I could make. I think everyone should make this recipe so they have that same feeling. —Urmila Ramakrishnan, associate director of social media

Chia pudding with a hit of caffeine

I have this problem where I get too sucked into work before eating breakfast. Then sometime around 11 a.m. I start to get a headache and speed-eat whatever’s nearby. In an effort to avoid this, I’ve started making chia pudding a couple times a week to stash in the fridge. Is it the most texturally exciting or visually appealing meal? Nope! At least it wasn’t until I tried Kate Kassin’s Matcha-Mango Chia Pudding. The matcha (I’ve been using one from Golde lately) dyes the pudding Elphaba-green, with a subtle grassy flavor. It works wonderfully with smashed mango per the original recipe, but to keep things fresh I’ve swapped in different fruit each week, inspired by other fruity matcha lattes I’ve enjoyed lately—the best so far was strawberry with a tiny splash of rose water. —Rebecca Firkser, contributing editor

Salmon with a slaw I’ll eat on repeat

I’m a devout fan of cookbook author Diana Yen’s recipes and the Crispy Salmon with Tangy Peanut Slaw from her new cookbook, Firepit Feast, was no exception. This recipe convinced me that I need to start salmon in a cold pan more often—seasoned just with salt and pepper, it’s slowly cooked skin side down. The skin (my favorite part) gets crispy like a potato chip while the flesh cooks perfectly fork-tender. The salmon is the perfect companion for the tangy peanut slaw. It combines cabbage, tomatoes, jalapeño, and cilantro with crunchy chopped peanuts and a light lime dressing. I doubled the slaw recipe, as it’s versatile enough to have alongside various proteins for the rest of the week (chicken tonight!). —Kate Kassin, editorial operations manager

Parent-approved mac

This week I needed to feed my kids FAST so I turned to this Stovetop Mac and Cheese. While most mac and cheese recipes build the sauce from a roux, this fuss-free one skips that step and uses cornstarch and cream cheese as thickening agents. The result is a silky, tangy mix that coats every little nubbin of pasta. Plus, the no-bake method easily makes this a massive win for all parents. —Chris Morocco, Food Director

Nourishing green soup

I love whole wheat pasta for its hearty chew and nutty flavor. But for those same reasons, it’s not a seamless swap for standard noodles. It has to be deployed at the right time, in the right place. Like in this Green Pasta e Fagioli from former Bon Appétit staffer Kendra Vaculin. It’s a comforting, nourishing soup that uses kale two ways—blended into a neon broth and wilted. The short ingredient list is part of the appeal, but next time I might add some chopped fennel along with the onion for even more greenery. —Emma Laperruque, associate director of cooking

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September 5

Coffee-enhanced cheesecake

Shilpa Uskokovic’s Basque-style tiramisu cheesecake looks like the most complex dessert. In reality, it’s a simple batter that’s split in two. One half is adulterated with instant espresso and cocoa, and then the halves are layered in a single pan so they swirl together, baking into a marbled mélange of cream and coffee. A splash of Marsala wine drives home the tiramisu theme (I swapped in sweet vermouth, which I usually use for tiramisu too since I always have it for Manhattans). Don’t skip the mascarpone topping. It might seem excessive, but the contrast between dense, custardy cheesecake and ethereal mousse-like topping is kind of the whole point. —Joe Sevier, senior editor, cooking and SEO

A simple bean and tomato salad

It might be September, but I’m still swimming in tomatoes and corn. I came across this recipe from Max Baroni for a simple butter bean and tomato salad that was super easy to make. I liked everything together, but the star of the show was the vinegar-marinated roasted tomatoes. The sherry vinegar brought out the tomatoes’ natural sweetness, and I found myself grabbing my leftovers to put on toast with the yogurt sauce. I’m making the salad again before the season is over for a savory-sweet breakfast that instantly sparks joy. —Urmila Ramakrishnan, associate director of social media