What Bon Appétit Staffers Are Cooking This Weekend
We always look forward to the weekend so we can really spend some time with a recipe we've wanted to try or perfect. Here are what BA staffers are cooking this weekend.
2/11Peach Dutch Baby Pancake with Cherry Compote
My boyfriend and I are headed to a cabin in the woods in Woodstock, N.Y., for a much-needed breath of fresh air. We've got a whole list of cooking projects to tackle, but I’m most excited about Sunday brunch: We’re making a Dutch baby! I’m a sucker for anything remotely resembling a pancake, and as a former farmer, anything made in a cast iron pan wins my vote. —Rochelle Bilow, web staff writer
Photo by Chelsie Craig, Food Styling by Kate Buckens6/11Red Wine–Braised Short Ribs
For what might be the last bitter-cold night of the winter, I'm hunkering down with my boyfriend and making these foolproof red wine–braised short ribs. Rest assured, the bottle that goes into the making of those unctuous ribs will not be the only one cracked tonight. —Danielle Walsh, assistant web editor
7/11Chard and Salami Frittata
This week I gave in to my annual kosher salami craving (Hebrew National salami is like my Kraft macaroni and cheese), so there's definitely some Katz's-style salami and eggs in my future. Or maybe I'll give this chard and salami frittata recipe a go, subbing in my beloved mystery meat for the Genoa salami the recipe calls for. —Meryl Rothstein, senior associate editor
Marcus Nilsson8/11Onion Frittata
I'm going to attempt to recreate my grandmother's famed frittata. To questionable success, though, considering there's no recipe, much of the flavor came from her very well-seasoned pan, and her flipping technique was unrivaled. If I fail miserably, I'll just make this onion frittata instead. —Joanna Sciarrino, assistant editor
