Table of contents for February 2025 in Bon Appetit

WHY WE LOVE IT For proof that chicken breasts are weeknight-dinner workhorses—and company-worthy as well—look no further than Rachel Gurjar’s Golden Chicken With Mustard and Shallots. Its vibrant, sunny sauce made with Dijon, turmeric, honey, and cream would make an old boot taste good. Cooking chicken in it keeps the meat moist and tender, imbued with richness and a touch of sweetness. When we first tasted it in the test kitchen, I hovered over the pan while everyone else took their portion so I could pounce and pack up the rest for myself. Since then it’s made countless appearances in my home and converted quite a few white-meat-avoiders too. 2 SERVINGS 1 Tbsp. all-purpose flour1½ tsp. ground turmeric, divided1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided2 large…

Nonalcoholic cocktails have entered their Sophisticated Era. In recent years mocktails have evolved beyond simply combining juice, soda, and grenadine thanks to bartenders and producers embracing botanicals, teas, and craft syrups to create complex beverages that put these drinks on par with their spirited counter parts. This shift in approach invites us to appreciate them on their own terms, free from the expectations of traditional spirits. Today nonalcoholic products like Lyre’s, Seedlip, and Ghia, to name a few, are designed to deliver layers of flavor and depth in a bottle, but there’s still a lingering perception that these products are one to one swaps for vodka, gin, whiskey, and other traditional spirits. But water based distillates by their very nature behave differently from alcohol. “In many cases alcohol is better…

4 SERVINGS The bright and balanced dressing on this salad is more than just a vehicle for flavor; it transforms the texture of the salad as well. The citrus juice and sherry vinegar work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge. Store-bought broccoli slaw, a confetti of shredded broccoli stalks, carrots, and sometimes cabbage, is a handy staple for salads and stir-fries alike. Canned chickpeas bring added protein, and mild pickled Peppadew peppers are an unexpected burst of color and sweet tang. 1 bunch Tuscan kale, ribs and stems removed, leaves thinly sliced2 15.5-oz. cans chickpeas, rinsed2 cups store-bought broccoli slaw½ cup drained Peppadew peppers in brine, coarsely chopped3 garlic cloves1 oz. Parmesan, finely grated (about ½ cup)½ cup extra-virgin olive…

GREEN CURRY LENTILS AND PASTA This comforting, rich lentil soup is loaded with flavor and texture. Green curry paste packs plenty of punch, while coconut milk adds creaminess; canned lentils make it quick. RECIPE BY SHILPA USKOKOVIC 4 SERVINGS 2 Tbsp. vegetable oil1 large carrot, halved lengthwise, thinly sliced into half-moons1 medium red onion, thinly sliced4 garlic cloves, finely chopped¼ cup green curry paste (preferably Maesri)1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more2 15-oz. cans lentils, rinsed2 13.5-oz. cans unsweetened coconut milk, divided4 oz. ditalini (about 1 cup)5 oz. baby spinach2 Tbsp. fresh lime juice 1. Heat oil in a medium Dutch oven or other heavy pot over medium. Add carrot, red onion, garlic, curry paste, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher…

CHOCOLATE MOUSSE FOR A PARTY 12–16 SERVINGS Mousse techniques can vary quite a bit, but we found a method that produces a fluffy texture and complex, chocolaty flavor. Melting the chopped chocolate directly in the heavy cream creates a velvety base for folding in whipped egg whites. 1 lb. semisweet chocolate, chopped (such as Guittard 64%)2 cups heavy cream7 large egg yolks, room temperature3 Tbsp. plus ⅓ cup (105 g) sugar½ tsp. vanilla extract5 large egg whites, room temperature¾ tsp. Diamond Crystal or ½ tsp. Morton kosher saltWhipped cream, maraschino cherries (such as Luxardo), and extra-virgin olive oil (for serving)Flaky sea salt Heat chocolate and heavy cream in a medium heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring occasionally with a heatproof rubber…

Nothing melts away the stress of a long day like turning on some music, pouring a glass of wine, and getting busy with dinner. But conquering a mountain of dirty dishes afterward… not so much. That’s why I launched One and Done, a monthly recipe series on bonappetit.com featuring weeknight meals that can be made entirely in one pan. Combining heavy-hitting ingredients and clever cooking techniques, these recipes harness the potential of a single skillet, sheet pan, or even your rice cooker to deliver dishes as streamlined as they are brag-worthy. Think spiced chicken thighs roasted atop a bed of couscous and veggies to soak up all the flavorful schmaltz. Or cheesy rigatoni that bakes to al dente perfection right in the oven without ever having to boil a giant…

The “Beef. It’s What’s for Dinner” commercial from the early ’90s is seared into my mind like steak on a grill. Lately though, red meat rarely appears on my plate. My week-night move for making satiating meals in shockingly little time is the other other white meat—cheese. It’s a rich source of protein that will keep you full, and it can be cooked in all sorts of ways. For anyone who wants to eat more vegetarian meals, cheese is the answer. You can certainly grate a block of cheddar over your salad, but the dairy aisle offers quite a few more options these days. Grab any variety that catches your eye and what once seemed like a side can easily turn into a hearty main. Look for salty finishers like…

For many of us breakfast really is the most important meal of the day. Picture a quiet sip of tea on the porch, the percolation of salted butter on hot toast, the satisfying crack of an egg shell. But not every morning is a weekend one, when you can gingerly roll omelets or leisurely flip pancakes. Most days are a tumult of activity, requiring quick sustenance that takes little effort. That’s where these recipes come in. Designed to be batched and made ahead, each keeps in the fridge for up to five days, enough to sustain you through the week. You’ll find a tangy chia pudding with a bolstering dose of caffeine. Layered over crushed fruit, it holds up wondrously thanks to the tiny seeds’ absorptive powers. There’s also a…

NEW! WE’RE ADDING MORE FLAVOR TO YOUR ROUTINE EVERY MONTH With recipes created by Bon Appétit editors, exclusive content, and specialty ingredients delivered straight to your kitchen. Whether you want to expand your weeknight cooking repertoire or level up your culinary techniques (and kitchen pantry), this box has it all. EVERY MONTH, YOU’LL GET: A Box Full of Exclusive Recipes Top-Tier Specialty Ingredients, Curated by Bon Appétit Editors Free Digital Access to the Recipe Archives of Bon Appétit + Epicurious Free Shipping SUBSCRIBE TODAY cookwithbonappetit.com/print…

In 2018, when our daughter was born, her father, Atibon, longed for Haiti. He’d been separated from his home country since 2010, just after that year’s earthquake. The ever-present and escalating political situation, among other reasons, kept him from going back. While Brooklyn, where we lived, has one of the largest Haitian diasporas in the world, he still yearned to find ways to bring his native land into our home. Nearly all things food-related fall under my purview in the household, but when I gave birth to Desalin, I could no longer take the lead with mealtime. I found myself incapacitated, chained to the bed with a tiny, adorable, totally alien package that had no interest in being put down for anything like cooking. The first night home we devoured…

Peek into any of our staffers’ kitchen cabinets and you will find a wide range of staples. Beyond basics like vinegar and soy sauce, our must-have products are all over the map, from heat-and-eat shortcut meals to flavor-packed simmer sauces. We love anything that makes dinnertime easier, and we have no problem deviating from the directions on the label either. Consider this an opinionated guide to cooking from a test-kitchen-curated pantry, with odes to eight of our current store-bought faves. We’ll tell you what makes each a must-buy, and for a few, how to stretch their potential in a new recipe. Add one of our picks to your list for your next shopping trip—and feel empowered to get creative the next time you’re staring at your pantry. FISHWIFE Smoked Salmon with…