Our Favorite BA Recipes of 2015
Picking a favorite year-end recipe when you publish a food magazine is like playing favorites with your kids: You're not supposed to do it. But some of the recipes make themselves indispensable, earning the high honors of landing in our everyday meal rotations. So, no, we're not supposed to pick favorites of the recipes we published in 2015 (and it is difficult to do so), but we can—and we will.
Marcus Nilsson1/13Salmon Niçoise
"The salmon niçoise from April’s composed salad story. It takes a lot of prep but the reward is a hearty, DELICIOUS salad."—Elizabeth Jaime, associate photo editor
Milk Bar2/13Momofuku Milk Bar’s Birthday Layer Cake
"I made it three times, once as cupcakes. My favorite moment was watching my dad obliviously offer it to two kids (6 and 8) whose mother completely forbids them eating sugar. As I watched their eyes grow wider with each bite, I was content in the knowledge that this recipe would forever cement a love of sugar that no agave or carob would satisfy."—Jesse Newhouse, senior audience development manager
Peden + Munk3/13Chickpea Pancakes with Leeks, Squash, and Yogurt
"Healthy and so good and there are always leftovers. I had never really used chickpea flour very much before this recipe came out, and it changed the game for me. Sometimes I put a fried egg on top, too because, you know, I work at Bon Appétit."—Emma Wartzman, assistant to the editor in chief
Christopher Testani4/13Double Ginger Sticky Toffee Pudding
"My family is a chocolate dessert family through-and-through, so it was a vaguely risky move making this for Thanksgiving. But I had nothing to worry about—the ginger-caramel combo was a huge hit. I’m already looking for an excuse to make it again."—Meryl Rothstein, senior editor
Nicole Franzen5/13Seared Mushrooms with Garlic and Thyme
"The greatness of this recipe lies within the technique: Letting the mushrooms cook without touching or stirring them allows their edges to really crisp up—and, more importantly, soak up the herby, garlicky olive oil and butter. That right: olive oil and butter. I’ve made this recipe many times, always intending to pile the mushrooms on toast. But usually? I just eat them straight out of the pan."—Rochelle Bilow, senior associate web editor
Linda Xiao6/13Linguine with Green Olive Sauce and Zesty Breadcrumbs
"It's a tie for me. 1) This pasta is very easy to accomplish on a weeknight, and also full of briny awesomeness. It tastes great but isn't complicated. Runner up: BA's Best Key Lime Pie. Definitely the best pie I've ever made. —Carey Polis, editor of Bonappetit.com
Linda Xiao7/13Cucumbers with Scallions and Chili Oil
"This summery side has it all—heat, crunch, and a sprinkle of black and white sesame seeds (which make it look extra pretty). Oh, and it's made by whacking the cucumber with a rolling pin (not a knife), so you can prepare the whole thing without letting go of your rosé."—Mallory Schultz, web newsletter editor
Christopher Testani8/13Strawberry-Lemon Lattice Pie
"This is hands-down the best pie I have ever made…and probably one of the best desserts I’ve ever baked, period. Maybe it’s because I read Alison Roman’s text about 100 times over the course of editing her awesome fruit-pie primer, which ran in the June issue. The secret is painful but easy: You’ve got to bake it for FOREVER. My runners up: Chile-Cumin Lamb Meatballs with Yogurt and Cucumber and Potato Salad with 7-Minute Eggs and Mustard Vinaigrette."—Julia Kramer, senior editor
Photo by Travis Rainey, Prop Styling by Stephanie De Luca, Food Styling Micah Marie Morton9/13Fresh Herb Falafel
"The bright Fresh Herb Falafel from our October issue taught me to finally embrace deep-frying at home. It's much easier than people want you to think! And a falafel that hasn't been generously drizzled with that Spiced Green Tahini Sauce is a falafel that hasn't lived."—Christina Chaey, assistant web editor
Nicole Franzen10/13Bucatini with Walnut-Parsley Pesto
"I'm typically of the food project variety when it comes to choosing recipes, but sometimes you need something for a weeknight at home. Since running in our December issue, it's quickly become my favorite back-pocket pasta. I've even done it with pickled pepperoncinis when I didn't have Calabrians and it still turned out great. Now if only it would get cold enough to eat bucatini every night."—Kurt Soller, features editor
Christopher Testani11/13Spiced Pear Upside-Down Cake
"I am biased, of course, but I love the fall desserts story from October. Specifically, this one and the Caramelized-Honey Nut and Seed Tart. Those are showstoppers and really, really delicious."—Claire Saffitz, senior associate food editor
Peden + Munk12/13Fusilli alla Vodka with Basil and Parmesan
"This recipe is incredibly easy to make even if the sauce tastes like it's been simmering for hours. I would eat this any day: It's not too heavy for the warmer months but it's also a perfect comfort food dish when you want pasta bathed in the richness of butter, cream, and cheese."—Bao Ong, researcher
Michael Graydon & Nikole Herriott13/13Blueberry-Pecan Galette
"Has to be the blueberry pecan galette. I made the cover version all summer, and when I wasn't making that, I would make the crust and swap in a different filling such as peaches or plums. It was always a hit."—Emily Eisen, associate photo editor
