Sticky Chocolate Cake and More Recipes We Made This Week

"It's no secret that Bon Appétit editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we're whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites,"

"Looking at the publication date on food director Chris Morocco's Loaded Sweet Potatoes made me realize I've been making this recipe regularly for seven years. If that isn't a ringing endorsement! For such a simple list of ingredients (sweet potatoes, lentils, citrus, nuts, feta, cilantro), there is truly outstanding earthy-sweet flavor. Chris uses peanuts, but I've made the toasty dressing with walnuts, hazelnuts, pistachios, almonds, and even sunflower seeds-all are wonderful."

"Quick, veggie-heavy stir-fries are on constant rotation in my house. I usually improvise one for dinner at least three times a week. But I never thought to add leftover cranberry sauce until senior Test Kitchen editor Jesse Szewczyk, started developing this Sweet-and-Sour Cranberry Chicken Stir-Fry for our Thanksgiving issue. He uses the jellied variety to create a speedy, glossy glaze for green beans and chicken, along with garlic, ginger, and sesame oil to balance out all that tang with grounding savory flavor."

Bon Appétit editors cook frequently for work and during off hours, sharing staff-favorite recipes for weeknight dinners, entertaining, and using leftovers. The Loaded Sweet Potatoes combine sweet potatoes, lentils, citrus, nuts, feta, and cilantro for earthy-sweet flavor; various nuts or seeds can be used in the toasty dressing. The Sweet-and-Sour Cranberry Chicken Stir-Fry uses jellied cranberry sauce as a glossy glaze for green beans and chicken, balanced with garlic, ginger, and sesame oil for a quick, under-30-minute meal. The cookbook Salad Freak organizes salads by season with examples like burrata with peas, charred corn with halloumi, kabocha with purple cabbage, and chicories with citrus and turmeric-tahini.

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