Like chilled soba and fluffy pancakes.
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.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,that I could whip up quickly and throw on a griddle, while still being able to reminisce with friends around the breakfast table. —Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.
Around this time every year, I issue one very clear directive to my boyfriend: Anytime you see Champagne mangoes at the store, cradle home as many of the chubby crescent moons as you can carry. They’re a coveted treasure, tasting like they’ve been lacquered in honey. Once ripe, I stash them in the fridge , then I slice off the two cheeks, score a grid pattern, and eat them straight from the skin.
But on the rare occasion I save some for a recipe, they go into my. Loaded with nearly every color in the rainbow and golden pucks of pan-fried rice, it’s as fun to look at as it is to eat. —
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