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.
The big enchilada
“Pretend you’re at a restaurant,” I asked the fam. “What would you order?” And a special request came in: Enchiladas. (Phewph, good thing no one wanted Il Timpano.) So last week, we made a tray and a half of Rick Martinez’s chicken enchiladas with charred salsa verde. They were astounding! ALSO you can adapt this recipe to fill it with whatever your heart desires: squash, sweet potato and black bean, leftover carnitas?! etc. It’s flexible like that. When Wednesday rolled around, I had the last enchilada for breakfast with a mug of black coffee. 10/10.
Get the recipe: Chicken Enchiladas Verdes
Many meats
Continuing the theme of uh, large foods, we also made Basically’s big-ass beach hoagie for lunch with a score of deli meats from the great Metro Detroit grocery store Papa Joe’s. But instead of eating it at the beach, we ate it around the coffee table watching the neighbor across the street trim the grass around the No Parking sign in his lawn WITH SCISSORS.
Get the recipe: Big-Ass Beach Hoagie
YAYY CARLA
This week, our own Carla Lalli Music won a James Beard Award for her excellent cookbook, Where Cooking Begins. I’ve been making her dead-simple recipe for coconut cabbage slaw a lot lately (it makes a ton and stores well), worth buying the entire book for IMO. The best thing about this award is the video Carla’s son took of her when she found out she won, doing the Elaine dance in a flowing caftan. Iconic!
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