Cooking

The Most-Saved Recipes on Bon Appétit in October

Like spiced beef baked potatoes and Dutch apple snacking cake.
Squares of moist cake with honeycrisp apples topped with cinnamon streusel and confectioner's sugar.
Photo by Travis Rainey, Food Styling by Leslie Raney Garetto, Prop Styling by Emma Ringness

Which recipes topped the charts this month? Ones made with our favorite quick-cooking proteins: ground meat! This dinner helper starred in these sriracha chicken lettuce wraps, an infinitely comforting and nourishing baked potato, slow-simmered bolognese, and more. But it wouldn’t feel like October without some freshly-picked apples too. Try this snacking cake with pockets of tender fruit and a layer of cinnamon streusel. One reader reports, “I'm already planning the next time I'm going to make it.” Scroll down for the most-saved recipes on Bon Appétit this month.

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  • Balsamic Mushroom and Sausage Pasta in a white bowl
    Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams
    3/20

    Balsamic Mushroom and Sausage Pasta

    Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.

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  • Two hands assembling a spicy chicken lettuce wrap with ground chicken cilantro mint and lime wedges.
    Photo by Chelsie Craig, food styling by Rebecca Jurkevich
    4/20

    Spicy Chicken Lettuce Wraps

    Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

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  • Linguine tossed in a miso sauce with crimini maitake and oyster mushrooms and sprinkled with grated parmigiana.
    Photo by Travis Rainey, Food Styling by Rebecca Jurkevich, Prop Styling by Stephanie De Luca
    5/20

    Creamy Miso Mushroom Pasta

    The umami-packed pasta you'll be making all season long.

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  • Squares of moist cake with honeycrisp apples topped with cinnamon streusel and confectioner's sugar.
    Photo by Travis Rainey, Food Styling by Leslie Raney Garetto, Prop Styling by Emma Ringness
    6/20

    Dutch Apple Snacking Cake

    “I'm already planning the next time I'm going to make it.”

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  • A salmon fillet glazed in soy sauce mirin and sugar in a pan topped with sesame seeds and curled scallions.
    Photo by Travis Rainey, Food Styling by Erika Joyce, Prop Styling by Sean Dooley
    9/20

    Broiled Salmon Teriyaki

    A fam-favorite, 30-minute dinner we have on repeat.

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  • A single serving of spiced beef and pumpkin chili alongside the full yield and a cutting board with jalapeño slices.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness
    10/20

    Weeknight Pumpkin Chili

    A can of pumpkin puree adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

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  • Gochujangyogurt marinated chicken thighs on a plate with a bowl of gochujangyogurt sauce and tongs.
    Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christine Keely
    15/20

    Gochujang Yogurt Chicken

    Spicy, tangy, and a little sweet, it’s our deputy food editor’s go-to marinade.

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  • A plate of tagliatelle tossed in pumpkin tomato and ground beef sauce and topped with shredded parmigiana.
    Photo by Travis Rainey, Food Styling by Erika Joyce, Prop Styling by Sean Dooley
    16/20

    Pumpkin Bolognese

    Canned purée delivers rich body and deep flavor, without the nonna-level cook time.

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  • Image may contain Dessert Food Pastry Meat Pork Chocolate Sweets and Meal
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness
    17/20

    Toasted Meringue Hazelnut Blondies

    This isn’t competing with a brownie. It’s in a class of its own.

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  • Meatballs made with cottage cheese on marinara sauce in a serving bowl.
    Photo by Travis Rainey, Food Styling by Leslie Raney Garetto, Prop Styling by Emma Ringness
    18/20

    Cottage Cheese Meatballs

    Protein on protein on protein. Great on their own or stirred into tomato sauce.

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