Tomato and Dumpling Recipes We Loved This Week

It’s well-known that the editors at Bon Appétit prepare many meals for their job. Therefore, it’s not surprising that they also cook extensively during their free time. Here are the recipesWe’re preparing this month to have dinner ready, host friends, indulge a sweet craving, use up leftovers, and everything in between. For even more staff favorites, click here.

August 29

Crowd-pleasing cake

I’ve had a longing to create a dish from senior test kitchen editor Shilpa Uskokovic’s.Chocolate Sheet Cake with Brown Butter Frostingfor a while. Everyone on the team knows and adores this cake, and I wanted to join in. Unfortunately, I’ve been hesitant to make it for the simple (and completely fixable) reason that I never havedry milk powderat home. That changed last week when I eventually got around to purchasinga bagI was happily rewarded with what turned out to be one of the finest cakes I’ve ever created. The cake assembles quickly (and without a mixer, just a whisk). However, the frosting was the main reason I was baking, and I wasn’t let down. Toasting the dry milk powder to a lovely auburn shade is an excellent method by Shilpa, which gives the frosting amazing taste. The friends I made this for were thrilled and asked for the recipe right away.—Carly Westerfield, assistant manager, audience strategy

Shrimp and corn curry

I’m obsessed with corn—I owe it to growing up in the Midwest. I could never get enough of the fire-roasted corn from the Minnesota State Fair (covered in butter!). So when social media creator Nasim Lahbichi released a recipe forshrimp and corn coconut-based curry, I knew I had to make it. I had some lemongrass left over from when I made my own curry paste a few weeks ago, and this dish was an excellent way to use it up. You begin by blending corn kernels with coconut milk, then simmering that mixture with the cobs to make a rich broth. The shrimp are marinated in lemongrass, garlic, chili flakes, salt, and a bit of oil before being seared and added to the broth. What you end up with is perfectly soft shrimp in a sweet and slightly tangy curry, best enjoyed over rice. —Urmila Ramakrishnan, social media associate director

Pork chops served with an avocado-based sauce

The advantage of creating recipes for a job is having a vast collection to reference when needed. I recently worked on thisCrispy Salmon with Avocado DipThe sauce is inspired by one of my favorites, the pale green guasacaca that comes in overly small plastic cups with an order of arepas. This week I prepared a batch of the sauce and instead of salmon, my husband cooked two pork chops. We placed the sauce at the bottom of a silver platter, arranged the pork on top, and sprinkled a cup’s worth of halved cherry tomatoes for a dinner that felt luxurious but was very easy to put together.Shilpa Uskokovic, senior test kitchen editor

Birthday tri-tip

For my birthday this week, I was determined to grill—even after my friend’s propane ran out and we had to switch to charcoal. The highlight of the meal was Yia Vang’sTri-Tip with Tiger Bite Sauce from Union Hmong Kitchen. I had been keeping a bag ofSichuan peppercorns from Fly By Jingand they were perfect in the spice-infused marinade, oyster sauce, and fish sauce. But the true standout was the tiger bite sauce: charred-to-perfection Sun Gold tomatoes, Thai chilies, shallots, cilantro, and lime. Served with fresh farmers market vegetables coated in a lemongrass-enhanced Thai creamed butter from Nat Thaipun’s latest cookbook.Thai, it was a thrilling, unforgettable birthday dinner. —Olivia Tarantino, senior commerce editor

Weeknight tomato and dumplings

Senior test kitchen editor Jesse Sczewczyk’sQuick Butter-Sauteed Tomatoes and DumplingsEverything I dream of on a weeknight: it uses one pan, mostly depends on pantry or freezer essentials, and includes one fresh in-season ingredient (tomatoes). It’s the ideal approach. I used my favorite frozen gyoza,Laoban’s “Livin’ on the Vedge”and they prepared succulent pieces in a rich, buttery sauce along with a blend of small cherry tomatoes and thick slices of a few larger heirloom varieties. Jesse refers to the simmer as a “summery sauna,” and I can’t disagree. The scent that fills your kitchen when you lift the lid and top the dish with a generous amount of fresh herbs is as refreshing as a spa treatment. —Kelsey Jane Youngman, senior service editor

August 22

Breakfast and dinner featuring tomato and eggs

At this time of the year, my body is roughly 80% tomato thanks to dishes such as BLTs, pastas, and salads. My newest fixation is a meal I’ve prepared every day for the past four days, and I’m still wanting more. It’s thetomato-egg stir-fryfrom former Bon Appétit employee Karen Yuan. I combine this recipe with one I found onTikTokcreated by Cassie Yeung, which incorporates a splash of oyster sauce, white pepper, and sesame oil. The last time I made this, I added a small amount ofMSGwhich provided a strong, savory taste. It’s perfect for breakfast, but it also makes a wonderful dinner that I can prepare quickly right after arriving home.—Urmila Ramakrishnan, social media operations manager

Pork dinakdakan

I’ve been really into pork belly lately. Most of the time, I prepare it thinly sliced for ease—mixing it into a kimchi hotpot, or stir-frying it with fresh ingredients.garlic scapes. I usually wouldn’t include an entire piece of pork belly in a weeknight meal, but the accessibility of Hawaiian chef Sheldon Simeon’s version ofdinakdakancaught my eye. I was longing for the Filipino vinegary-chili flavor this dish provided, and I already had most of the ingredients listed—no pig head required, although I do enjoy the cartilaginous-crunchy texture. I decided to add some tiger-skin peppers along with theshishitoFor an extra burst of heat, slightly softened the onions before combining them. Finished with cilantro for a fresh touch and served alongside jasmine rice, this crunchy yet juicy pork was ready in no time.—Ingu Chen, art director

Grilled brownies

I’m always more content when cooking outdoors. Whether it’s a live fire, charcoal, or gas — you name it, I’m interested. I enjoy the direct interaction with heat, the skill needed to control the flames, and the way food changes whengrilledor grilled. This past Sunday, I prepared mygo-to salmonthat I’ve been working to refine on the grill (and I’ll say, I got it right). But my excellent salmon wasn’t the main attraction. How could it be when grilled brownies were also available? I have to admit, these weren’tfrom-scratch grilled brownies. (I have an 18-month-old, and it was raining, so I used a Ghiradelli box mix.) If you come across the brand’sOverly sweet double chocolate box, try the dark chocolate versionOne bowl, an egg, a little water, and a quarter cup of avocado oil later, my brownie mixture was in a parchment-lined aluminum pan and baking in indirect heat on my gas grill. Life is wonderful. —Hali Bey Ramdene, content director

Cold noodles with shredded tomato

Once the word spreads about how tasty the mix of grated summer tomato and peanut butter is, PB&J will no longer be the top duo. This method originates fromthese cold noodles; the sauce blends grated beefsteaks with peanut butter, soy sauce, chili crisp, and vinegar (though I prefer using a bit of lime juice instead). After that, I simply boil any noodles I have available, then cool them under cold water and mix thoroughly. If you’d like to make your noodles more substantial, place some leftovers inside.grilled salmon or shredded rotisserie chicken. I added some smashed cucumbers, plus crispy store-bought fried onions, fresh green onions, and a poached egg.—Joe Sevier, senior editor, culinary and search engine optimization

August 15

Refreshing zaru soba

Do you ladies want some refreshing cross-testedzaru soba?” From our deputy food editor Hana Asbrink, this is the kind of Slack message I wish for. I’m a fan of cold noodles. Last summer I made test kitchen editor Kendra Vaculin’sSoy Milk Noodles with Chili CrispNumerous times. And now I’m adding Hana’s clean soba to my collection. If you haven’t encountered this traditional Japanese dish yet, describing it as refreshing is an understatement. Smooth buckwheat noodles, a few-ingredient extremely savory broth served over ice, and simple garnishes (Hana uses seaweed, green onion, wasabi, and grated radish—I substituted a red radish when needed). Bliss! I can’t think of a more perfect meal on a hot day.—Emma Laperruque, assistant director of culinary operations

Grilled arayes

I’ve been eyeing thesegrilled arayesever since the recipe came out. Searching for any reason to make them, I sent a group message to friends: “turning on the grill, bring any vegetables you want to cook” to go with those meat pockets. I was unable to find abaharatI couldn’t find a blend at my local grocery store, so I mixed black pepper, cardamom, paprika, cloves, cumin, nutmeg, and coriander—spices that gave off a warm aroma in my kitchen. I added this mixture to ground beef, shallots, and garlic, then stuffed it into pita bread. When they were grilled, the arayes became crispy on the outside but remained juicy inside. I didn’t have cucumber salad, so I made tzatziki to dip with, and I topped my plate with grilled vegetables from the farmer’s market, including zucchini, purple-yellow ombré peppers, and sweet corn.—Nina Moskowitz, assistant editor, culinary arts

Beginner-friendly bread

Emboldened by my successful run with homemade focaccialast month, I began the journey to create my firstBA Bake Clubrecipe this week. As a fan of jalapeño-cheese bagels, senior test kitchen editor Jesse Szewczyk’s latestbeginner-friendly breadwas calling my name. I incorporated gentle, smoky shishito peppers and sharp white cheddar as my additions. The cheddar pieces transformed into gooey, golden flecks, forming additional air spaces within the dough that resulted in a fluffy loaf. Some of the cheesy bits that remained on the surface of the dough bubbled and became crisp during baking, enhancing the already crunchy exterior with added texture. —Arietta Hallock, editorial intern

Fresh tomato recipes

In my home, Tomato Weeknever truly concluded. And even though I may be developing a sensitivity to nightshades, I’m still filling my kitchen with summer tomatoes, regardless of the tingling on my tongue. Lately, I’ve been really into these creamy, garlickyTurkish-style eggs and tomatoes, and explosively tangy aguachileserved with grilled fish. Eggplants might be off-limits due to the allergy, but I’ll never stop loving tomatoes. —Joseph Hernandez, director of beverages and lifestyle

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I’ve really enjoyed grilling for meal prepping on Sunday evenings. It’s incredibly simple to place a large amount of vegetables on the grill along with some marinated chicken thighs, and suddenly we have dinner for that night, plus lunch options for the following days. I had some leftover coconut milk in the fridge, so I preparedSpicy Coconut Grilled Chicken Legs. The appealing aspect of this recipe is that you can let the chicken marinate for only 15 minutes and it will still be full of vibrant flavor. It’s perfectly balanced with zucchini, graffiti eggplant, sweet potatoes, and bell peppers, making this dinner (and the extra lunches) unbeatable.—Kate Kassin, editorial operations manager

August 8

Two servings of chocolate zucchini bread

My summer squash story carried on this week with another shipment of my neighbor’s CSA zucchini. Not sure how to keep up, I grated and mixed this supply into a double portion of senior test kitchen editor Shilpa Uskokovic’sDouble-Chocolate Zucchini Bread. Walnuts are listed as an optional ingredient in this recipe, but they’re a must-have in my home. The additional step of toasting them elevated the nutty, gently sweet taste. I generously sprinkled the loaves withdemerara sugarBefore putting them in the oven, each one developed a crispy, crunchy surface that contrasted with the soft inside.Arietta Hallock, editorial intern

A satisfying bean salad

I usually don’t prefer salads; I’m not really into lettuce-heavy ones. They tend to make me feel unsatisfied and don’t become soggy in the fridge when they come into contact with dressing. But when I saw thisChopped Southwestern Black Bean SaladFrom Jenn Eats Goood, I knew I wanted to create it. Rather than using lettuce, the recipe uses vegetables that will remain fresh, even when dressed, in the refrigerator: purple cabbage, corn, and bell peppers. This allows me to prepare meals ahead of time and enjoy them for lunch throughout the week. I enjoy eating it with tortilla chips, which provides a salty, crispy element.—Urmila Ramakrishnan, social media operations manager

Tofu pudding for breakfast

In the Philippines, you’ll often hear the vendors before you spot them. “Ta-hooooo,” they shout as they walk along the beach. Inside their tin pots is a mildly sweet tofu pudding that’s layered on the spot with sago pearls and a brown sugar syrup. While it’s usually considered a dessert or snack, I’ve been preparing a version of it for breakfast all summer. I took the technique from cookbook author Arlyn Osborne’s.Sugarcaneand it’s incredibly simple: mix silken tofu with sugar and vanilla extract until it’s smooth. Cookblack pearl tapiocaFollow the package instructions and prepare any fruit you’d like to go with it. I’ve used sour cherries, peaches, and recently a combination of the most juicy blackberries, white raspberries, and nectaries. I’ve also added flavor to the pudding using ube and pandan extracts, along with citrus zest. The base can be stored for several days in the refrigerator, allowing you to assemble a glass each morning according to your preference.—Joe Sevier, senior editor, culinary and search engine optimization

Iced strawberry matcha

After countless years of drinking coffee, I’m now discovering the wide range ofmatcha. No, I’m not fully switching over—I remain faithful to espresso—but I’ve begun exploring methods to appreciate the nicely grassy powdered green tea. My current fascination is thisIced Strawberry MatchaFrom Zaynab Issa, a former Bon Appétit employee. You mix freeze-dried strawberries with sugar, water, vanilla, and salt to create a thick, syrupy sauce. Combined with frothy milk, matcha, and some sparkling ice cubes, it’s just as visually appealing as it is delicious. —Nina Moskowitz, assistant editor, culinary arts

One-and-done salmon

The moment I saw this recipe dropLast September, I realized I needed to include it in my cooking to-do list (I mean, just look at that picture!). I tend to go for salmon as a quick weeknight protein. I’m always searching for new ways to prepare it to break up my usual “throw on a baking sheet” approach. This recipe presented an appealing technique: poaching the fish in a scented liquid infused with garlic, ginger, soy sauce, butter, and sesame oil. Halved tomatoes burst into the saucy blend as the fish cooks gently. It’s practically a one-step dish, yet it delivers a rich and layered taste.Li Goldstein, assistant newsletter editor

August 1

Crispy dumplings for a large group

One of my favorite kitchen techniques is to crisp up store-bought gnocchi and serve it with a basic sauce, such as in thisCrispy Gnocchi with Sausage and Peas or this sheet-pan style one. This weekend, I took on the role of preparing a side dish for a family dinner with my girlfriend’s parents, and I made something vibrant and tangyCrispy Gnocchi Capresefrom Alexis deBoschnek’s newest cookbook,Nights and Weekends.The meal featured a delightful warmth from the canned roasted peppers, which paired well with the fresh mozzarella and infused each bite with a wonderful summer taste.Alma Avalle, associate in editorial operations

Audibly crisp zucchini fries

Zucchini is all around these days. I’ve added many pounds of it inpasta and baked a chocolate-zucchini bread, but the recipe that always draws me back is this one forzucchini fries by my colleague, Nina Moskowitz. Nina recently included instructions to prepare them in an air fryer, and thank goodness—it’s less hands-on than the original shallow-frying method but still nicely crispy. Finely shredded Parmesan is incorporated into the coating and as the fries cook, the cheese melts and combines with the breadcrumbs to create a strong outer layer around the squash. I typically skip the yogurt dip (sorry, Nina! it’s not you, it’s me) because honestly, I’m just here for the zucchini.Shilpa Uskokovic, senior test kitchen editor

Restaurant-worthy Sun Gold pasta

A few ingredients really get me excited like Sun Gold tomatoes. They’re sweet enough to eat by the handful, but this week I chose to use them in the senior test kitchen editorJesse Szewczyk’s Sunrise Gold Tomato Pasta with Pistachio Gremolata (featured in our Tomato Week). The golden sauce is flavored with minced garlic, and the completed dish is garnished with a vibrant pistachio gremolata. It delivers every flavor and texture element I envision in high-end pasta: smooth, crisp, tangy, lively, and richly savory. And if you happen to have some tomatoes remaining, indulge yourself with Jesse’sTomato Martini. —Carly Westerfield, assistant manager of audience strategy

Toaster oven pierogies and beets

When I’m in the mood for comforting food on the muggiest days of summer, I go for slow-cooked dishes like those from the senior test kitchen editorShilpa Uskokovic’s Sheet-Pan Pierogies and Beets. (Is there anything as comforting as a pocket of dough filled with mashed potatoes? I don’t think so.) The recipe is made using two convenient store-bought items: frozen cheddar and potato pierogies and tender, pre-cooked beets. Both develop color and a crisp-chewy texture when cooked on the same baking sheet. Then you mix a basic poppy seed and mustard dressing and spread some sour cream on your plate before putting it all together. This past week I used mytoaster ovento prevent activating the large oven and was given salty golden carbohydrates along with an actual vegetable and a more sophisticated sauce, all without exerting any effort. —Kelsey Jane Youngman, senior service editor

Summery lemon-marinated zucchini

My neighbor’s CSA box has been particularly generous this season. So much so that she’s been placing brown paper bags filled with extra vegetables at our doorstep. This week’s delivery included a large amount of yellow zucchini—more than enough to make thisLemony Zucchini with Sour Cream and DillThe squash, marinated in citrus and seared in a pan, was crispy rather than wet, served on a bed of refreshing garlic-infused sour cream. It was generously topped with fresh dill, capturing the essence of summer.Arietta Hallock, editorial intern