Caramelized Onion Dip and More Recipes We Made This Week

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.

July 11

Quick corn soup

When I stepped into the kitchen to start making dinner at 8:30pm, my partner asked incredulously, “Are you cooking something!?” It was 85° outside and our rattling AC had not yet penetrated even the mid-reaches of our apartment. “It’ll only take a minute,” I replied. I sautéed onions, garlic, and ginger with a dash of turmeric until I couldn’t stand the sweltering. Then I dumped the lot into a blender with a can of coconut milk, lime zest and juice—and this is where things get wild—a whole bag of frozen corn and a few scoops of mashed potato flakes. My concoction was based on Anna Stockwell’s gloriously cold Coconut Corn Soup, which uses fresh corn and a cooked potato for texture. My swaps made for an instant chill instead of playing the waiting game. Thinned out with just enough cold water to make it spoonable, and topped with a salad of sliced cherry tomatoes, mint, and cilantro in a nuoc cham–inspired dressing, dinner was ready, as I promised, in just a few minutes. —Joe Sevier, senior editor, SEO and cooking

Monochrome macarons

I agree with this headnote that French macarons aren’t hard to make, but you might want to take a deep breath before getting started. With leftover egg whites from making homemade ice cream, I decided to follow up with a batch of the meringue-based pastries. Macarons are fussy, as drying time, kitchen temperature, humidity, even piping pressure can determine if they’re going to cooperate (form a crisp shell and strong feet) or if they are going to stick to the parchment paper. Since the ice cream I had made was strawberry, I filled the macarons with a white chocolate and strawberry ganache, for complimentary monochrome pink pastries. —Jamila Robinson, editor in chief

French Macarons with Raspberry-Rose Buttercream

French macarons aren’t hard to make—just follow to the recipe exactly and remember to breathe.

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Apricot jam

Going on several years now, I commemorate the end of June with a flat of apricots. No one is permitted to touch a single fruit from the giant pile sitting on my counter because they are all destined solely for my Annual Apricot Jam Session. I use a recipe by Joyce Goldstein via Andrea Nguyen’s blog, Viet World Kitchen, and make 20 jars’ worth of jam, enough to last me through the winter. The ginger is a lovely touch and everyone I gift a jar to is thrilled. It’s especially good over rice pudding or peanut butter on toast. —Shilpa Uskokovic, senior test kitchen editor

Masoub and salatet summaq

It’s been a heavy news week, and coupled with the oppressive humidity, cooking was the last thing I wanted to do. But a guy still has to eat, so I looked for inspiration in Hawa Hassan’s new book, Setting a Place for Us. Hassan has always inspired me by how she shows up in the world and lifts up the voices of others. Her new book does exactly that, spotlighting how war and violence impacts a country’s cuisine and foodways. It’s a powerful tapestry—equal parts reportage, travelogue, cookbook, and essay anthology—featuring under-reported narratives from countries like Afghanistan, Iraq, and Lebanon. The book elevates the stories of folks keeping their food traditions alive despite all they’ve experienced. Channeling that spirit, I made Masoub, a Yemeni banana and flatbread pudding that transforms ingredients past their prime into breakfast, and Salatet Summaq, an Iraqi salad of cucumbers, tomatoes, and onions. Boosted by tart, lip-smacking sumac, it altogether had a cooling effect to help beat the heat. —Joseph Hernandez, associate director of drinks and lifestyle

Slow-cooked french onion dip

I love the rich, umami flavor of caramelized onions, yet I sometimes struggle with the patience to cook them until jammy. But when I read a reader comment left on this French Onion Dip recipe that claimed it “literally saved my marriage,” I was intrigued enough to set aside some time by the stove. The required standing and stirring encouraged me to slow down and enjoy my scent-filled kitchen. And once the caramelizing was done, the dip came together easily with a simple sour cream base. Mixed with punchy fresh shallots and chives, the two additional alliums contrasted beautifully with the sweet, tender onions. —Arietta Hallock, editorial intern

There’s no shortcut when it comes to caramelizing the onions—be patient.

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July 4

A special vegetarian dinner

I’m not strictly vegetarian, but I tend to cook that way at home. While salads and grain bowls do the trick for a quick dinner, I’m always looking for dynamic, flavorful meals that feel a little more special. I came across Creamy Spinach and Chickpeas from senior Test Kitchen editor Shilpa Uskokovic and knew I had to make it myself. Creamy greens tame the fiery heat from the harissa-dressed beans, and the bright acid and snap from the giardiniera plays well with the richness of the spinach. Topped with what has the be the best garnish out there—store-bought fried shallots—this bowl feels like a reward for a job well done. Don’t forget the naan. —Carly Westerfield, associate manager, audience strategy

Creamy Spinach and Chickpeas

Pantry MVPs—canned chickpeas, mixed giardiniera, and pickled cherry peppers—mix and mingle with the freezer VIP—frozen spinach—for a satisfyingly spicy weeknight dish.

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Anything-goes French toast

I’ve been buying a half loaf of pullman brioche every few weeks for a while now, anticipating the day I would wake up with enough bread and energy left from the week to make French toast. The hitch is that my partner doesn’t like a sweet breakfast. The solution emerged with Anna Stockwell’s genius method for anything-goes French toast. I cut two thick slices of bread and dried them slightly in the oven while I prepped. I whipped together the egg, oat milk, and salt, and fried my partner’s toast, dusting it with fresh pepper and MSG while it seared. I then doctored the egg solution with maple syrup, vanilla, and cinnamon and soaked my own slice. I fried another egg to top the savory toast. All the while, I unearthed my cherry pitter to make quick work of my own topping, and whipped some cream because I’m worth it. —Joe Sevier, senior editor, SEO & cooking

Pickled carrots in a pinch

If you store carrots properly, they’ll last. This sometimes means I’ll neglect them for time-sensitive produce until I remember they’re in the crisper drawer. I rediscovered a bag of carrots needing attention this week and transformed them using this simple Quick-Pickled Vegetables recipe. Shaved into ribbons, they absorbed the simple, tangy-sweet brine, and maintained a delicate crunch. The carrots tasted even better the next day, coming so far from the disregarded bag in the back of my fridge. —Arietta Hallock, editorial intern

We love quick pickles on sandwiches because they add acidity and crunch—and you don’t have to be someone who’s “into canning” to make your own.

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Pasta that tastes like a summer garden

There are many minimally fussy tomato recipes I keep on rotation during the summer, but Alexis deBoschnek’s Crispy Gnocchi Caprese has just been bumped to the top. It’s my ideal weeknight dinner, asking very little of me while overdelivering on flavor and looks. Store-bought gnocchi gets crispy and chewy in a hot skillet. While that’s going, smoky roasted peppers and raw cherry tomatoes are dressed in sherry vinegar to balance their natural sweetness and acidity. Top it all off with creamy mozzarella (or burrata if you’re feeling it), some tender herbs, and you’re done. One pan, no hot kitchen, and a bowl of pasta that tastes like a summer garden. —Kelsey Jane Youngman, senior service editor

The summer salad stalwart gets a makeover.

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