Recipes Our Editors Made at Home This Week

By The Bon Appétit Staff

Now that I have a pizza oven (thank you, shopping team), my friends have been begging me to host pizza night every couple of weeks. This week, I obliged, and made four pies for my beloved. The first was a classic margarita topped with a canopy of sweet basil. Next came a lemon pie (olive oil, mozzarella, garlic, lemon zest and juice at the end) which we finished with a drizzle of habanero maple syrup. The grand finale was two green pies slathered with this reliable pesto. My friends let out a sigh, “Is this vegan pesto? It’s so green.” As if! Blending the Parmesan, garlic, and pine nuts before adding the basil ensures the herbs stay bright and fresh as a daisy.

Meanwhile, my coworkers were making gooey chocolate chip cookies (BA’s best of course), soy-marinated eggs, and more.