It’s no secret that BA editors cook a lot for their jobs. So it’s no surprise that we often cook during our off-duty hours, too. Here are the recipes we’re whipping up this month for putting dinner on the table, entertaining friends, satisfying your sweet tooth, using up leftovers, and everything in between. In order to gain the love of more employees, Click here.
March 1
The simplest salad
Is it weird to say that I make my own recipes? I made my own recipe. Here’s our Thanksgiving special three-minute red wine vinaigrette. No slicing or dicing, just dumping and shaking. I like to use glass bottles that have measurements engraved on the glass to make the whole thing easier. Pair it with pre-washed veggies (my grocery store guilty pleasure) and you have the quickest side dish I know of. —Emma Laperruque, senior cooking editor
Farmers Market Stew
Summer farmers markets get a lot of hype, but I am an evangelist for winter farmers markets. This weekend, I returned from the Union Square Greenmarket with a certifiable bounty: a ball of sourdough, a roll of cabbage, some sweet onions, and a few heads of garlic that I bought at the last minute to satisfy Credit card minimums. I have everything you need to make this Dill Bean Stew with Cabbage and Rolled Onions. It was soothing, hearty, and especially delicious dipped in slices of bread that I fried in plenty of olive oil. —Antara Sinha, associate culinary editor
Sweet and Sour Brussels Sprouts
Sometimes my husband optimistically buys random vegetables from the grocery store and I forget about them until they go bad. This week, I’m determined not to suffer the same fate with a cup of Brussels sprouts. After a quick search, I decided on these Charred Brussels Sprouts with a Warm Honey Glaze. They require minimal prep work, pop the pan in the oven while it’s preheating, and get that beautiful charred flavor that makes grilled Brussels so delicious. Crispy, sweet and sour, this recipe will probably become a regular rotation in your weekend side dish. While they were cooking, I fried the skin-on salmon fillets with salt and pepper and called it a day. — Dai Xuelian, Editorial Director
Sick hot toddy
I consider myself a home bartender. I loved preparing drinks for friends when they came over and slowly added to my collection of bottles and bitters. But surprisingly, I managed to whip up a hot toddy on a cold weekend with a mild sore throat. Sorry it took me so long. This drink is a treat when you’re not feeling well, but don’t wait until you have a cold to try it yourself. I mixed a few slices of ginger into the cup before adding the other ingredients – I highly recommend this addition. —Carly Westerfield, Recipe Copy and Production Assistant
Lemon Mushroom Pasta
As spring approaches, many people are excited about the return of asparagus and rhubarb. I? I’m very interested in mushrooms. I’m told that fall is when the zeitgeist wants to hear about mushrooms, but spring mushrooms are just as lovely. I recommend choosing no less than three varieties for this pasta (I used a mix of black trumpet, blue oyster, and portobello) for deep flavor and texture. Crucially, lemon juice and zest are both welcome here (if you want a switch, Meyer lemons are in season now, too). The result is rich yet light; earthy yet bright. All in all, this is pretty much a winner at the Spring Feast. —Joe Sevier, Senior SEO Editor