"The only problem is, I messed up the timing of our visit, and their world-famous cookies weren't available. I'd like to say I handled this gracefully! The truth is, I tried to rearrange our entire itinerary to make space for a second visit, to eat the little treats I'd heard so much about. This didn't work (c'est la vie, etc!) and I wrote it off as another reason to go back to France."
"This is my plea for you to make Test Kitchen editor Rebecca Firkser's Beans and Greens With Halloumi Cheese Crumbles. It mostly relies on non-perishable pantry goods, plus a bunch of greens (take your pick of the kale, chard, or collards on discount) and a block of salty cheese. It's the kind of recipe that teaches you how to maximize the staples you have on hand for a quick-cooking dinner that tastes even better than the sum of its parts."
Bon Appétit editors cook extensively both on the job and during off hours, sharing seasonal staff-favorite recipes for dinners, entertaining, sweets, and using leftovers. A featured recipe recreates Mokonuts' Multigrain Chocolate Chip Cookies, inspired by a missed Paris visit and made from the newly released Mokonuts cookbook; the cookies are described as crackly-edged and seed-packed. Another highlighted recipe is Beans and Greens With Halloumi Cheese Crumbles, which uses nonperishable pantry items, discounted leafy greens, and a block of salty cheese to produce a quick, comforting dinner that elevates simple staples.
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