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Vinegar chicken with figs

Plus, the most-saved recipes of the week

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September 11, 2026 5:35pm EDT

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Welcome back to What We’re Cooking, our weekly recipe dispatch. In today’s send we’ve got:

Vinegar chicken with jammy figs (link on the house) and more recipes our editors cooked at home.
The most-saved recipes of the week, with end-of-summer and start-of-fall selects.
Editor-approved pizza stones and steels for crispy pies.
Some of my all-time favorite Rosh Hashanah foods for this weekend’s holiday.

In other important news, have you gotten your tickets to Practical Magic 2 yet? In the meantime, rewatch the original and whip up this spellbinding midnight margarita.

NINA MOSKOWITZ

ASSOCIATE EDITOR, COOKING

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What to Cook

Chicken thighs cooked in black vinegar with shallots, thyme, and figs served with bread.

Recipes Our Editors Made at Home This Week

By Nina Moskowitz

I just returned from walking a portion of the Camino de Santiago: a hilly, coastal pilgrimage in the Basque region. The route was practically lined with towering fig trees, which made for encouraging snacks on 20-kilometer days and sleepless camping nights. So when I spotted a crate of black Missions at my local market, I decided it was only right to take them home and make senior Test Kitchen editor Shilpa Uskokovic’s Vinegar Chicken With Figs. It’s made with two types of vinegar—red wine and balsamic—to build a sharp, tangy complexity. And cooked down with the fruit, shallots, and butter, the sauce magically turns sticky sweet.

Meanwhile, my coworkers made mango chicken summer rolls, peaches foster, and more.

The Most-Saved Recipes on Bon Appétit Right Now

By The Bon Appétit Staff

This week’s popular recipes were a grab bag of both summer and fall gems. We’re in that in-between zone where Earth, Wind, & Fire hasn’t started playing in our heads, but fall is surely knocking. If you’re still holding onto summer for dear life, make this Fancy and Beautiful Tomato Salad. Mixed with za’atar-dressed pita chips, salty feta, and tender herbs, it’s très elegant. But worry not, “speedy” pumpkin chili will be right there waiting for you when you’re ready to move on. And so are apple fritters! Who knew fall could make such a convincing case?

Rosh Hashanah Recipes

Noodle Kugel

Buttery German Apple Cake

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In Our Carts

The Best Pizza Stones and Steels for Making Crispy Pies in Your Oven

By Adam Campbell-Schmitt

Reasonable people can argue “there’s no such thing as bad pizza.” But I feel strongly there is such a thing as great pizza. And if you’ve ever aspired to such greatness in baking pizza at home, you may have fallen short with a pale, limp crust. Chances are, it’s not your pizza dough that’s the problem, it’s your baking surface. Most home ovens can’t crank up to brick-oven-level temps, and aluminum sheet pans won’t do you any favors when it comes to crispy crust.

The good news is that a true leopard-spotted bottom crust on a Neapolitan-style pizza from your own kitchen is possible even if you don’t want to shell out for a pricey pizza oven. You just need the right gear. Here are our top recommendations for pizza stones and steels after years of testing.

The Best New Cookbooks of Fall:

Our editors cooked through dozens of recipes—including tandoori chicken and Victoria sponge sheet cake—to find the season’s standout titles.

47 Recipes to Make This Fall

Maple-bacon chopped salad, chicken pot pie soup, pumpkin chili, and more recipes on our autumn bucket list.

What Is Half-and-Half, Exactly?

You’ve probably been putting half-and-half in your coffee for years without knowing the full story.

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