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It’s no secret that BA 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, click here.
November 3
I know a lot of New Yorkers complain about not having enough counter space, but I really don’t have enough counter space, which is why I’ve been looking forward to Yossy Arefi’s new cookbook Snacking Bakes for months. With one-bowl, no-special-equipment, immediately actionable dessert recipes, it’s the ideal cookbook to have on hand when a craving strikes. I had all the ingredients (and space) to whip up Arefi’s plush, cinnamony Snickerdoodle Chocolate Chip cake, and it was an absolute delight. —Antara Sinha, associate cooking editor
I accidentally set a dish towel on fire making these sweet potatoes—and they were still worth it. My tweaks: I scaled down the recipe from six servings to a singular sweet potato just for me. I don’t have a steaming rack, so I made a quick coil out of aluminum foil to put in the bottom of my pot to set the potato on top of, which worked remarkably well. Don’t skimp on the lime juice in the sauce here. Between the earthiness of the tahini and sweetness of the sweet potato, that brightness is crucial. And, um, pro tip, keep your dish towel away from the flame. —AS
I finally got around to baking this glorious crumb cake from senior cooking editor Emma Laperruque. It is half crumbly-crunchy, pumpkin-spiced streusel and half tender, ginger-flecked pumpkin cake. I planned on eating a slice while sitting on a deck overlooking the fall foliage of the Hudson Valley, but was thwarted by the morning rain. Even without the view, it was pure fall decadence. —Joe Sevier, senior SEO editor, cooking
This pasta was met with many oohs and aahs when associate food editor Rachel Gurjar debuted it in the test kitchen. I jumped on the recipe as soon as it was published. Think of it as an autumnal take on vodka sauce, but with canned pumpkin in lieu of a tube of tomato paste. Bright, lemony, and spicy, it felt like such a treat after seeing so many iterations of the classic sweet-savory-nutty preparation of fall squash. —AS
I too made Rachel’s pumpkin pasta! It was a ripe excuse to finally try Sfoglini’s famous cascatelli shape. The ruffly waterfalls expertly held onto the pumpkin sauce—which, unlike the other pumpkin pastas of my life, was capital-s Savory. With onion, garlic, and lots of chile, this was nowhere near the nutty, sage-y, borderline sweet sauces that pop up each fall. I will have it on repeat-one until spring. —Emma Laperruque, senior cooking editor
