If you've ever wondered what food editors actually cook when no one's watching, the answer is: something a lot more interesting than you'd expect. The team at Bon Appétit recently pulled back the curtain on their weekly kitchen habits, and the lineup is equal parts comforting and genuinely creative.
The recipes worth knowing about
Leading the list is a bone broth soup - which, yes, sounds like it could veer into wellness-blogger territory, but hear it out. Done right, a deeply savory bone broth base transforms a simple soup into something that feels restorative without requiring you to spend your weekend hovering over a stockpot. It's the kind of recipe that earns a permanent spot in your cold-weather rotation.
Then there's the jammy brie galette, which is honestly the most exciting thing on this list. A galette is already a great move - it's essentially a pie that doesn't require you to be precious about presentation - and when you fill it with melty brie and something jammy and sweet, you've got a dish that works as an appetizer, a light meal, or a very convincing reason to have people over on a weeknight.
Rounding things out is a citrus upside-down cake, which leans into the best parts of spring produce. Citrus doesn't get as much glory as strawberries or peaches in the dessert world, but an upside-down preparation lets those bright, slightly bitter flavors shine in a way that feels both classic and a little unexpected.
Why this kind of cooking matters
There's something genuinely useful about knowing what food professionals reach for in their own kitchens. It's not about following a trend or nailing a technically complex dish - it's about finding recipes that are worth the effort and actually deliver. Bone broth, brie, citrus: these aren't obscure ingredients. They're the kind of things you can find at any decent grocery store, which means the barrier to entry is low and the reward is high.
If your weekly dinner rotation is starting to feel a little stale, this is a solid nudge to shake things up. Start with the galette - it's forgiving, impressive-looking, and almost impossible to mess up. You can thank Bon Appétit's editors later.
