Every Friday morning, Bon Appétit senior staff writer Alex Beggs shares weekly highlights from the BA offices, from awesome new recipes to office drama to restaurant recs, with some weird (food!) stuff she saw on the internet thrown in. It gets better: If you sign up for our newsletter, you’ll get this letter before everyone else.
Chicken is the answer
A friend asked me for a slam dunk chicken recipe and it reminded me how much I love/adore/cherish Andy Baraghani’s hot honey chicken thighs. START FROM A COLD PAN, PEOPLE. The toast fried in the chicken fat is almost absurd. Sometimes I just make the chicken + honey part because endive is not typically in my crisper. Look out for “What’s in my crisper?” a new column in Us Weekly.
This week marked the debut of Bon Appétit’s newest not-TV but can-we-just-call-it-a TV show, “Making Perfect.” The Test Kitchen comes together to create the perfect pizza, Avengers-style, with different cooks in charge of different components. I watched all three hours in two nights. If you haven’t watched yet, let this be a warning: Do NOT watch without pizza, even if it’s frozen Trader Joe’s or floppy Papa John’s. It is absolute torture to watch Molly Baz bite into slice after slice of crispy-crust, gooey fresh mozz, mortadella mountain-topped pizza while sitting on my couch with a cup of water. TORTURE.