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.

November 7

Sausage and brussels sprout pasta

The other night, my boyfriend suggested roasting brussels sprouts to pair alongside a sausage pasta. I coolly informed him that they could (and should) be folded into the pasta, per former test kitchen editor Kendra Vaculin’s Brussels Sprout Pasta recipe. It brings together crispy-edged spicy sausage and caramelized brussels, with nutty browned butter-toasted pecans sprinkled on top. Instead of Pecorino, we tossed in smoked mozzarella, which turned out to be an unexpectedly perfect match. The result was hearty, savory, and exactly what we needed on a rainy weeknight. —Olivia Tarantino, senior commerce editor

A stir-fry to have on repeat

My go-to weeknight dinner format is a stir-fry. It has everything you need: protein, veggies, and just enough sauce to coat a pile of rice. But there are only so many veggie-protein combos in the world, so staying creative is imperative to prevent burnout. Luckily my colleague Kate Kassin’s brilliantly unexpected Black Vinegar Chicken With Radishes has shaken things up, showing me just how delicious cooked radishes can be. Unlike their raw counterparts, cooked radishes have only a whiff of peppery spice, with a creamy potato-like texture. I’ve made a version of this recipe at least five times over the past year and have no plans of stopping. —Jesse Szewczyk, senior test kitchen editor

Black Vinegar Chicken With Radishes

This gingery stir-fry comes together in under 30 minutes.

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Venison and roasted squash

I spent the first half of the year cooking a lot of bison—so much so, I developed a burger recipe. Recently I’ve been experimenting with venison as another alternative red meat. My favorite cut has been these loin fillets from Maui Nui Venison. I season them generously with salt and pepper, sear hot and fast (I tend to set off my fire alarm), and pair with roasted squash from the Greenmarket. It’s a satiating meal that tastes even better the next day, served with rice for my work-from-home lunch. —Kate Kassin, editorial operations manager

Sweet-and-Spicy Squash With Scallion Oil

Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.

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Pancakes on the brain

I had pancakes on the brain all of last week, and a punnet of out-of-season blueberries that needed eating. Come Sunday morning, it was time for a berry-studded short stack with plenty of butter and a glug of dark amber maple syrup. I had vanilla almond milk on hand for my morning coffee, but no buttermilk, so these Perfectly Fluffy Pancakes came to my rescue. Lucky for me, senior test kitchen editor Shilpa Uskokovic’s recipe works just as well with non-dairy milk as it does with the real stuff. It produces light, golden brown pancakes every time, relying on aluminum-free baking powder (it has to be aluminum-free if you don’t want your breakfast to taste like a tin can) for its lofty, tender structure. Even the infamous first pancake was a winner. —Kelsey Jane Youngman, senior service editor

Perfectly Fluffy Pancakes

Our best pancakes are easy to make on a moment’s notice with ingredients you have on hand.

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Midnight short ribs

My friends and I took our annual trip up to the Berkshires, during which we make an effort to do as many fall-themed activities as possible. That means visiting the cows at a local farm, picking pumpkins, trying every cup of hot chocolate the surrounding towns have to offer, and a tradition we’ve come to refer to as “midnight short ribs.” Year after year we fail to start braising the meat until far too late in the evening for it to be done at a reasonable hour, but instead of trying to fix this we’ve taken to buying enough cheese and wine to tide us over until dinner. I opted for this classic red wine-based recipe instead of the soy-infused one I’ve used in previous years. We served them over mashed potatoes and they were a certified hit. To everyone’s surprise, this year’s short ribs were done in record time—9:30 p.m.! —Alaina Chou, commerce writer

Red-Wine-Braised Short Ribs

This recipe for braised beef short ribs has many fans—and rightly so. Since it’s even better the next day, it’s perfect for entertaining.

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