The best dishes the Bon Appétit staff cooked this week.
I had to take a no-dairy, no-egg dessert to a dinner a few days ago and landed on thisdeveloped by Sarah Jampel. The triple impact of sesame—tahini, sesame seeds, and sesame oil—adds nutty depth to a dessert that can otherwise lean a bit too sweet. This one, made with almost-too-ripe peaches we got that morning at the farmers market, received rave reviews at the party . Heads-up that my crumble, in a glass baking pan, took just about 30 minutes to cook through.
I just got back from a few weeks home with my family in Australia and I’m jet-lagged and overwhelmed and already homesick for Halloumi, which is everywhere down under. To quell the various pangs, I’m planning to makeon repeat. It’s full of fresh greens, comes together easily enough for my delirious brain, and features a warm, salty-spicy gochugaru sauce that you’re going to want to double and use on everything—or cool and solidify into compound butter for a later date.
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