The Best Dishes Bon Appétit Staffers Cooked This Week

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The Best Dishes Bon Appétit Staffers Cooked This Week
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Here's a weekly roundup of recipes that our Bon Appétit staff, editors, and contributors are cooking through the month of March 2024.

It’s no secret that BA 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. March 1 Easiest-ever salad Is it weird to say I made my own recipe? I made my own recipe. This Three-Minute Red Wine Vinaigrette from our Thanksgiving issue.

After a quick search, I decided on these Charred Brussels Sprouts With Warm Honey Glaze. They take minimal prep, and throwing a sheet pan in with the oven as it preheats achieves the beautiful char that makes roasted brussels so enjoyable. A crispy, sweet, and sour delight, this recipe may just enter the regular rotation of weeknight sides. As they cooked, I seared a skin-on salmon fillet with salt and pepper and called it a night.

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