Culture

What We're Cooking (and Eating, and Drinking) this Weekend

Here's what Bon Appétit staffers are cooking, eating, and drinking this weekend, from pork schnitzel and doughnuts to serious steak and a hot-sauce expo
Image may contain Plant and Food
Marcus Nilsson

We here at Bon Appétit love our jobs, but we sure do look forward to Saturday and Sunday: It's a chance to kick back, tackle an ambitious cooking project, visit a bar we've been meaning to check out, or explore all the eats in a new neighborhood. From pork schnitzel to a hot sauce expo, here's what we've got cooking for the weekend.

  • Image may contain Plant Food Dish Meal Seasoning and Produce
    Marcus Nilsson
    1/10

    Pretzel-Crusted Pork Schnitzel

    I've been dreaming of pretzel-crusted pork schnitzel ever since I tasted it in the Bon Appétit test kitchen. This weekend, my dad and I will tackle the recipe together. I don't anticipate leftovers. —Ashlea Halpern, special projects editor

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  • Image may contain Confectionery Food Sweets Bread Pastry Dessert Donut and Bagel
    www.post-gazette.com
    2/10

    Black Out Donut

    I've been craving Doughnut Plant's 'Black Out' doughnut like no other. So I'll be taking a stroll to the Lower East Side to stuff my face with this heavenly chocolate delight. —Elizabeth Jaime, photo assistant

  • Image may contain Interior Design Indoors Brick and Urban
    Flickr, waywuwei
    3/10

    Minetta Tavern

    I’m going to eat the biggest steak on Minetta Tavern’s menu—the epic dry-aged Côte de Boeuf—with some of their beautiful golden pommes frites, of course. —Danielle Walsh, assistant web editor

  • Image may contain Food and Steak
    Photo by Peden + Munk
    4/10

    Perfect Porterhouse Steak

    I have a food confession. I very rarely cook steak at home, and the one time I did, I ended up accidentally semi-frying it in way too much oil. But this Sunday evening, I have plans to CONQUER THE STEAK. My cast iron is calling me, as is this Bobby Flay recipe. —Carey Polis, senior web editor

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  • Image may contain Plant Food and Bread
    Ditte Isager
    5/10

    Miso-Glazed Salmon Steaks

    This miso-glazed salmon recipe is impossibly easy and so good. Served with some sesame bok choy and steamed rice, it's the perfect dinner. Homemade matcha ice cream and black sesame cookies seal the deal. —Joanna Sciarrino, assistant editor

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  • Image may contain Food Dish Meal Bowl Ice Cream Cream Dessert Creme Stew and Plant
    Marcus Nilsson
    6/10

    Massaman Chicken

    Miraculously, I have every ingredient on hand for this! I'm going to make massaman curry tonight; all I need to pick up is a bottle of Riesling with some crackling acidity, and I'll be set. —Rochelle Bilow, web staff writer

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  • Matzo ball soup in a speckled bowl on a blue fabric
    Photo by Elizabeth Coetzee, Prop Styling by Emma Ringness, Food Styling by Emilie Fosnocht
    7/10

    Matzo Ball Soup

    I have a container of schmaltz and a box of matzo meal, and if I do one thing this weekend, I'm making Alison Roman's ultimate matzo-ball soup. Passover, I am ready! —Julia Kramer, associate editor

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  • Image may contain Confectionery Food Sweets Animal Seafood Lobster Sea Life and Plant
    Peden + Munk
    8/10

    Second Annual NYC Hot Sauce Expo

    On Sunday I'm heading to the Second Annual NYC Hot Sauce Expo! There'll be dozens of vendors there, and my mouth is watering at the very thought of tasting their wares. Plus, apparently I've been entered in the "Smoking Ed's Carolina Reaper Pepper Guinness Book of Records Eating Challenge," in which I'll have to eat as many of the world's very hottest peppers as possible. Wish me luck! —Matt Gross, editor, BonAppetit.com

  • Image may contain Glass Drink Alcohol Beverage Wine Bottle and Wine Glass
    Flickr, Jason Rosenberg
    9/10

    Amontillado and Rappahannocks

    I'll get off the bus in Washington, D.C., and head straight to Mockingbird Hill for a glass of fino amontillado before walking the five feet next door to Eat the Rich just in time for some "industry happy hour" dollar Rappahannocks. —Belle Cushing, editorial assistant

  • Image may contain Food Bread Plant Cutlery Spoon Pita Dish Meal Lunch Pizza and Sandwich
    10/10

    Hacienda Petac

    I'll be at Hacienda Petac in Merida, Mexico. It is amazing. Eating 17 tortillas per sitting, etc. —Dawn Perry, senior food editor

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