February’s Cook With Bon Appétit Box Delivers Big Flavor Fast

Our team loves sharing recipes and ingredients as much as we love cooking, which is what led us to start Cook With Bon Appétit, a subscription box that fuses all those things together. Whether you want to expand your weeknight cooking repertoire or level up your culinary techniques (and kitchen pantry), this box has it all.

For a limited time, get 50% off your first box with code: YESCHEF

Here’s what you get each month:

• Exclusive recipes: Cards for five delicious, easy-to-follow Bon Appétit recipes curated by our team. In your first box you’ll also receive a binder to store the cards and build your collection.
• Top-tier speciality ingredients: Essential spice mixes, condiments, sauces, and more—all Bon Appétit–approved. And we’ve included plenty of each so you can use them with the recipe cards, then experiment on your own.
• Special content, tips, and tricks: Free digital access to the vast recipe archives of Bon Appétit and Epicurious, plus an in-depth video filmed in the test kitchen of one recipe from each box.

In this month’s edition you’ll find Acid League Tangy Yuzu Mayo, Lee Kum Kee Panda Brand Oyster Sauce, Muir Glen Organic Double Concentrated Tomato Paste, and more products we always have on hand, along with recipes that make the most of them and are sure to get you inspired. Read on for more details, and visit Cook With Bon Appétit to subscribe. Happy cooking!

Benjamin Edward Birch

Acid League has a knack for making surprising and inventive condiments, and its yuzu mayo is no exception. Think rich and creamy mayonnaise fortified with a jolt of bright and sparky citrus flavor. I recommend a healthy zigzaggy drizzle over test kitchen editor Kendra Vaculin’s Crispy Pork Cutlets With Kimchi Slaw—it adds a zesty smack that really complements a pan-fried cutlet. But don’t stop there. Put it on fries, or calamari, or karaage. In short: If it’s fried, add this mayo. —Wilder Davies, staff writer

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India Tree Shiitake Mushrooms offer a major bang for your flavor buck. Steeping them in hot water creates rich “mushroom tea” that adds depth and umami to dishes like this I-Can’t-Believe-It’s-Vegetarian Ramen from former Bon Appétit staffer Andy Baraghani, in addition to countless other meals in need of some oomph. Using both the tea and the reconstituted mushrooms in the same dish adds texture and layers of flavor you just can’t get from another ingredient. —Carly Westerfield, associate manager of audience strategy

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Muir Glen tomato paste not only features organic, vine-ripened tomatoes, but comes in a twist-top pouch that makes adding a dollop to any recipe as easy as a squeeze. The vivid crimson paste is made from California tomatoes, so fresh and sweet they don’t even need any added sugar. It’s the perfect base for quickly building cooked-all-day flavor in food director Chris Morocco’s Weeknight Ragù. —Inés Anguiano, associate test kitchen manager

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Inside this red-capped bottle lies a sweet-and-salty nectar that has become a reliable staple in my pantry: Lee Kum Kee oyster sauce. This powerhouse condiment adds instant body and depth to any dish. I use it in marinades, dipping sauces, and my favorite: in senior test kitchen editor Shilpa Uskokovic’s Basil Chicken Stir-Fry. Inspired by Thai pad kra pao, the winning combo of oyster sauce, sambal oelek, and fish sauce creates a punchy, finger-licking glaze that I keep coming back to. —Nina Moskowitz, associate cooking editor

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Oregano is a worthy pantry mainstay. It adds a bright, herbaceous quality to salad dressings and marinades, and for me, it’s a nonnegotiable in tomato sauce. Curio’s Greek Oregano is particularly bold with a concentrated flavor of pine and mint. A little goes a long way—in a recipe like test kitchen editor Kendra Vaculin’s Tofu Meatballs in Burst Tomato Sauce, all you need is a teaspoon to lend just the right amount of zip. —Kate Kassin, editorial operations manager