The Best Banana Bread and More Recipes We Made This Week

Bon Appétit editors are known for cooking a lot for work and it’s no surprise that they also indulge in cooking during their free time. They share the recipes they are preparing this month for dinner, entertaining friends, satisfying sweet cravings, utilizing leftovers, and more. To discover more staff favorites, click here.

May 9
Salt and pepper fish
For the weekly fish dinner, I tried Andy Baraghani’s Salt and Pepper Fish using sablefish from the freezer. The fish turned out delightful, but the standout was the frizzled ginger and scallions. The final dish was so tasty that it made me think about trying the same treatment on other ingredients like chicken, tofu, or Japanese eggplant. —Shilpa Uskokovic, Senior Test Kitchen Editor

Pan-seared cod with ginger, caramelized scallions, and freshly ground black pepper provides a flavorful dish.
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One sturdy salad
I was thrilled to try my colleague Nina Moskowitz’s Crispy Rice Salad With Spicy Tahini Dressing at home. The recipe includes purple cabbage, leftover rice, creamy avocado, sweet mango, edamame, radishes, and cucumbers. The chili-crisp-tahini dressing is so good that it can enhance any combination of these ingredients. —Hana Asbrink, deputy food editor

This salad with crunchy cabbage, sweet mango, and ripe avocado will keep you satisfied.
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Early season garlic scapes
I found garlic scapes at the farmers market and immediately made a quick stir-fry with bacon and soy sauce by Bon Appétit contributor Serena Dai. The simple recipe lets the fresh produce shine and pairs well with fresh-cooked rice and a fried egg for a perfect spring dinner. —Alma Avalle, editorial operations associate

If you come across garlic scapes, try making this stir-fry dish.

A swoon-worthy chickpea pancake
I couldn’t resist making the chickpea pancake with lush greens and lemon zest after seeing it. It turned out crisp, savory, and satisfying. The smashed pea topping can be customized as the seasons change, offering endless variations. —Kelsey Jane Youngman, Senior Service Editor

With chickpea flour and assorted vegetables, you can create an impressive meal.
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Perfectly moist banana bread
Whenever I have overripe bananas, I turn to Dawn Perry’s BA’s Best Banana Bread with mascarpone. This time, I added almond flour, pecans, and bittersweet chocolate, creating a perfectly moist cake that was quickly devoured. —Urmila Ramakrishnan, associate director of social media

Dark brown sugar and mascarpone contribute to the tenderness of this banana bread.
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May 2
Asparagus season stir-fry
To satisfy my love for asparagus, I prepared Shilpa’s Cashew Chicken and Asparagus Stir-Fry. This dish with savory cashew chicken and tender asparagus is a quick and delightful dinner option. —Michele O’Brien, senior audio producer

Savory cashew chicken paired with tender asparagus makes for a quick dinner.
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Birthday cake decorating
During a friend’s birthday celebration in New Hampshire, I organized a cake decorating contest. Using Shilpa Uskokovic’s chocolate sheet cakes, I made brown butter frosting and provided various decorations for everyone to enjoy. —Nina Moskowitz, associate editor, cooking

Enhance chocolate sheet cake with nutty brown butter frosting.
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Moroccan beef stew
Switching from chicken, I prepared a Moroccan beef stew with dates, apricots, and chickpeas, served over couscous with Greek yogurt and parsley. Even my daughter enjoyed this hearty dish. —Hal Bey Ramdene, content director

Clean-out-the-fridge frittata
For a casual meal with friends, I made a mushroom and leek frittata using a giant leek and eggs, creating a perfect do-ahead dish. —Kendra Vaculin, test kitchen editor

Frittatas can be enjoyed warm or at room temperature, making them a great make-ahead meal.
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Ruffled crepes
After discovering the benefits of using carbon steel for cooking, I tried Chef Shaina Loew-Banayan’s crepe recipe at home. The thin, ruffled crepes drizzled with maple syrup make for a delicious start to the day. —Emma Laperruque, associate director of cooking

Crispy and golden crepes cooked in brown butter offer a nutty flavor.
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