From Bon Appétit · The Bon Appétit Staff · · 1m 20s
The Recipes Everyone Saved This Week
Bon Appétit's most-saved recipes caught readers halfway between tomato season and chili weather.
In brief
Bon Appétit's most-saved recipes caught readers halfway between tomato season and chili weather. You don't have to pick a season. Save the tomato salad and the pumpkin chili, and cook whichever one the weather asks for. Originally reported by Bon Appétit.
Stuck between two seasons
This week's most-saved recipes split right down the middle. Summer produce is still worth cooking, but fall dishes are creeping onto the list.
“We're in that in-between zone where Earth, Wind & Fire hasn't started playing in our heads, but fall is surely knocking.”
Tomato salad, dressed up
Za'atar pita chips, salty feta, and soft herbs turn a plate of tomatoes into something you bring to a potluck.
“Brought it to a neighborhood potluck and it was a hit.”
Stir-fries won the weeknights
Gochujang chicken took the top spot, and basil chicken lands dinner in under 30 minutes. Both are fast, spicy, and done in one pan.
“10/10. No notes.”
Lunch you cook on Sunday
The lentil salad is built to sit in the fridge. It tastes better by midweek instead of sad and wilted.
“What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”
Pasta carried by zucchini
Spaghetti with so much zucchini borrows the shape of Amatriciana, but a few pounds of zucchini replace the tomatoes entirely.
“Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.”
Fall makes its case
Weeknight pumpkin chili comes together fast, and glazed apple pie fritters are apple pie in doughnut hole form. Both are waiting when you're ready.
“I cannot get over how good this chili is! It's so speedy and the texture is perfect.”
Here's the gist
You don't have to pick a season. Save the tomato salad and the pumpkin chili, and cook whichever one the weather asks for.
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