All the Recipes From Bon Appétit’s February Issue

In the February magazine issue of Bon Appétit, we’re simplifying your whole week, not just your weeknights. That means offering smart shortcuts for breakfast, lunch, and dinner, because we get how difficult it can be to cook a delicious meal when you’re caught up in the hustle and bustle of life.

Lets start with these three make-ahead breakfasts that you can come back to again and again: vibrant Matcha-Mango Chia Pudding, protein-laden Cornbread Breakfast Casserole, and batchable Horchata Overnight Oats. These are recipes worth getting out of bed for.

In need of a work lunch that will fuel you all week long? Try this Happy Fridge Salad that only gets better with time. The base of the salad, a store-bought broccoli slaw plus thinly sliced kale, gets dressed in a citrus dressing that delightfully tenderizes the greens.

Senior test kitchen editor Jesse Szewczyk also cooked up impressive weeknight meals that brilliantly come together in one pan. Take, for example, these Chicken Thighs With Spiced Couscous and Carrots made in a Dutch oven. Jesse nailed the timing so the couscous finishes in tandem with the chicken. And in this Sheet-Pan Salmon With Rice Cakes and Kimchi, Korean tteok bake in the oven until chewy and crisp.

Keep reading for all the recipes from February’s magazine issue.