Bon Appétit

Recipes From Bon Appétit’s October 2023 Issue

The best of restaurants, right in your home kitchen.
Roast Cod with Chorizo Crisp on a sheet tray with a single serving of both on a light blue plate
Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Christina Allen

Every year Bon Appétit announces its list of the Best New Restaurants in America with a special Restaurants Issue and a big festive moment online. This year’s October issue was filled with a variety of exciting newcomers, including a Hong Kong–style café in Quincy, MA, serving delicious bakery classics like Bolo Bao (a.k.a. Pineapple Buns); a wine bar in Detroit with an extra-juicy, thick-cut pork chop schnitzel and other clever riffs on classics; and a triple-layered frozen cookie dough pie out of Savannah, GA, that’s worth every ounce of effort (and chocolate) required.

But home cooks, don’t fret: You don’t have to leave your kitchen to experience what the editors experienced. Bon Appétit brings these restaurants to you with recipes adapted so you can make them. There are also plenty of recipes developed by the test kitchen inspired by their favorite dining-out experiences, a DIY breakfast sausage, and more. Check out all the recipes from the issue below.

You can get these—and all of Bon Appétit’s recipes—on the Epicurious App for iOS. Sign up for a free trial so you can start saving (and eating) your way through this list ASAP.

  • ShabuShabu Noodle Soup in a blue marbled bowl with cut lemon wedges off to the side.
    Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Christina Allen
    1/21

    Shabu-Shabu Noodle Soup

    Instant dashi and shaved beef provide both ease and deep flavor in this weeknight dinner spin on the Japanese-style hot pot.

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  • Pita Lahmacun on a platter plate with an individual serving.
    Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Christina Allen
    2/21

    Quick Pita Lahmacun

    Store-bought pita stands in for the more traditional lavash base in this version of lahmacun–a popular street food in Syria, Turkey, and elsewhere in the Middle East.

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  • AleppoChicken and Broccolini Grain Bowls in white rimmed plate on a light blue fabric background
    Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Christina Allen
    3/21

    Aleppo-Chicken and Broccolini Grain Bowls

    For the fastest grain bowl, use bulgur—which steams in just 10 minutes—as the base for sheet-pan chicken thighs and roasted broccolini.

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  • Roast Cod with Chorizo Crisp on a sheet tray with a single serving of both on a light blue plate
    Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Christina Allen
    4/21

    Roast Cod With Chorizo Crisp

    Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory spiced topping of cheesy chorizo breadcrumbs.

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  • CitrusButter Scallops With Tiny Pasta in a blue bowl
    Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Christina Allen
    5/21

    Citrus-Butter Scallops With Tiny Pasta

    Citrus and fennel play very nicely together, particularly with seared scallops and mini, al dente pasta.

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  • Sweet Potato Pecan Pie on a golden brown patterned fabric background
    Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Christina Allen
    6/21

    Sweet Potato Pecan Pie

    This easy recipe for sweet potato pecan pie uses a frozen deep-dish pie shell and a food processor to make the mashed sweet potato pie filling.

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  • Pasta With 20 Cloves of Garlic on a white plate with a side of lemons to the top left corner
    Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness
    7/21

    Pasta With 20 Cloves of Garlic

    Toasted nutritional yeast, full of umami, pushes the pasta into a deeply savory zone and seamlessly makes up for the lack of dairy in this vegan superstar.

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  • A cheesy salad dressing on a salad with a fork poked in
    Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness
    8/21

    Suspiciously Cheesy Salad Dressing

    Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.

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  • CornmealCrusted Sweet Potato Wedges on a white organic shaped plate
    Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness
    9/21

    Cornmeal-Crusted Sweet Potato Wedges

    Thanks to a clever coating of nutritional yeast, cornmeal, and spices, these baked sweet potato wedges are actually crunchy.

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  • Côte de Bœuf au Poivre on rimmed plate placed on wood surface
    Photograph by Brittany Conerly
    10/21

    Côte de Bœuf au Poivre

    For this bone-in ribeye steak recipe (a.k.a. côte de bœuf), you’ll encrust the meat with three types of peppercorns and make a silky cream sauce with the drippings.

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  • Pork Chop Schnitzel on a white plate
    Photograph by Gerard + Belevender
    11/21

    Pork Chop Schnitzel

    Extra juicy and very crunchy, these thick-cut breaded pork chops are an impressive dinner option served with a crisp pickled-fennel salad.

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  • Roasted Sweet Potatoes With Triplecream Cheese plated in a blue rimmed bowl
    Photograph by Gerard + Belevender
    12/21

    Roasted Sweet Potatoes With Triple-Cream Cheese

    Soft and sticky slow-roasted spuds topped with crunchy pumpkin seed dukkah and heaps of soft cheese make for a textural delight in every bite.

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  • Cheddar Rillette and sliced grilled bread are plated in a white bowl placed on a dark surface
    Photograph by William Crooks
    13/21

    Cheddar Rillette

    With three kinds of cheese and enough mayo and sour cream to bind it together, this luxurious dip is a cinch to make and a guaranteed crowd-pleaser.

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  • A slice of Frozen Cookie Dough Pie on pink paintsplattered plate with the whole pie in the background.
    Photograph by William Crooks
    14/21

    Frozen Cookie Dough Pie

    This delightful, triple-layered pie with chunks of frozen cookie dough, chocolate ganache, and vanilla semifreddo makes for a showstopping dessert.

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  • MasaBattered Swordfish Tacos plated on pink plate
    Photograph by Miachel Pruett
    15/21

    Masa-Battered Swordfish Tacos

    A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.

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  • Tuna Carnitas on a white plate with tortillas on the left
    Photograph by Miachel Pruett
    16/21

    Tuna Carnitas

    This crispy-but-tender fried tuna is reminiscent of its porky namesake—particularly when paired with rich refried beans and bright pickled onions.

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  • Pineapple Buns being picked up by a hand off a surface
    Photograph by Isa Zapata
    17/21

    Bolo Bao (Pineapple Buns)

    Also called pineapple buns, this recipe for bolo bao makes a delectable version of the Hong Kong pastry, with a crispy cookie topping and fluffy interior.

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  • A skillet filled with Cheesy Pork Chop Rice on a yellow surface
    Photograph by Isa Zapata
    18/21

    Cheesy Pork Chop Rice

    Comfort food at its finest, this layered casserole features fried rice, flavorful pork chops, and a punched-up tomato sauce under a blanket of melty cheese.

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  • Pancit Sotanghon on table with a drink and lemons placed above it
    Photograph by Tracy Nguyen
    19/21

    Pancit Sotanghon

    This comforting one-pan Filipino dish tastes like it requires hours of simmer time—but actually comes together in less than 30 minutes.

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  • Bowl of stew sitting on a plate with buns and lime slices.
    Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua
    20/21

    Pav Bhaji With So Much Butter

    This iconic Mumbai dish is joyously messy, vibrantly spiced, all too easy—and did we mention remarkably cheap?

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  • Photograph by Isa Zapata, Food Styling by Spencer Richards
    21/21

    BA's Best Breakfast Sausage

    These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.

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