From Bon Appétit · The Bon Appétit Staff · · 50s
Bon Appétit Editors' Quick Weeknight Recipes
Editors share easy weeknight meals that use leftovers and fridge staples.
In brief
Editors share easy weeknight meals that use leftovers and fridge staples. Bon Appétit editors created simple, adaptable recipes for solo dinners and leftovers using pantry items. Originally reported by Bon Appétit.
Cheesy Leek Pasta
Emma Laperruque, cooking director, shares a minimalist yet dramatic pasta recipe using white wine and a cup of leeks.
“It was one of those love-at-first-sight recipes for me in the Test Kitchen, somehow minimalist and dramatic at the same time.”
Solo Omelet
Rebecca Firkser, Test Kitchen editor, makes solo omelets with fridge staples like kimchi, spinach, and black beans.
“I’ll just cobble together fun stuff from my fridge.”
Roast Chicken
E.L. roasts chicken with salt, olive oil, lemon, and garlic, then uses the carcass for broth and leftover meat.
“The next day, the carcass simmered in a pot of water with onion and ginger for a broth I’ll sip for days.”
Soy-Glazed Salmon Bowls
Sam Stone, senior editor, creates customizable salmon bowls with soy-honey sauce and available vegetables.
“I cooked the salmon in that salty-sweet soy and honey sauce, throw it atop rice, and add whatever vegetables you have.”
Spicy Chicken Lettuce Wraps
Nina Moskowitz, associate editor, uses baking soda to make bouncy ground chicken for spicy lettuce wraps.
“It has a sweet, fiery sauce made from sriracha, brown sugar, soy, and fish sauce that deliberately clings to the juicy meat.”
The big picture
Bon Appétit editors created simple, adaptable recipes for solo dinners and leftovers using pantry items.
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