Recipe Roundup

Recipes From Bon Appétit’s February 2024 Issue

In February’s issue, there are recipes for cozy braises, saucy pastas, and plenty of snacks and shareable dishes, should your party guests get snowed in.
Mustardy CiderBraised Pork Chops in a turquoise pot
Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley

In the sleepy chill of February, there’s often little else to do but stay home and get cozy. There are plenty of occasions you’ll need to leave the house for, like shoveling the driveway so you can get to work or walking your dog on a sidewalk that, let’s face it, has become more like an ice rink. So when you’re not braving the elements, pull out your Dutch oven and tuck into the homiest braises and saucy mains—both begging for torn bread or fluffy rice to absorb every drop of flavor.

The editors at Bon Appétit have created a collection of recipes that lean on warm-you-from-the-inside spices like curry powder and Chinese hot mustard. You'll also find a host of cold weather classics like whole roast chicken, savory mushroom porridge, and baked pasta à la everyone’s favorite party dip. Should you decide to open your doors to friends and family this month, prepare a batch of lychee punch to ring in the Lunar New Year or keep the football fans sated with pork adobo pull-apart sliders. Woo the ones you love the most with a spoonable chocolate cake that might become your new Valentine’s Day tradition.

You can get these—and all of Bon Appétit’s recipes—on the Epicurious App for iOS. Sign up for a free trial so you can start saving (and eating) your way through this list ASAP.

  • Black Pepper Fish on a white plate with a fork coming in from the right side
    Photograph by Isa Zapata, food styling by Taneka Morris
    1/24

    Butteriest Black Pepper Fish

    Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.

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  • Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams
    2/24

    Broccolini and Walnut Pesto Pasta

    Anchovies add umami richness and broccolini brings freshness to this 30-minute weeknight meal.

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  • Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams
    3/24

    Gnocchi-Leek Soup With Greens

    Shelf-stable gnocchi makes this play on potato-leek soup a speedy one-pot cozy wonder.

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  • Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams
    4/24

    Spinach-Artichoke-Dip Pasta

    Everything you love about the iconic party app—spinach and artichokes in a creamy, oozy sauce—transformed into a one-pot weeknight dinner.

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  • Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams
    5/24

    Double Pepper Diavolo With Shrimp

    Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.

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  • Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams
    6/24

    Balsamic Mushroom and Sausage Pasta

    Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.

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  • Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Gerri Williams
    7/24

    Lunar New Year’s Lychee Punch

    A delightful large-format blend of lychees, gin, elderflower, and citrus perfect for festive gatherings like Lunar New Year.

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  • Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Gerri Williams
    8/24

    Pork Adobo Pull-Apart Sliders

    All the oversized fun of a 6-foot deli sub, but with DIY bragging rights. Bonus: The pork shoulder can be made in advance.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    9/24

    Mustardy Cider-Braised Pork Chops

    Achieve cooked-all-day depth in under an hour with these tender pork chops, simmered in a rich cider gravy.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    10/24

    Sake-and-Soy-Braised Pork Belly

    Loosely inspired by the flavors of Japanese kakuni, this supple sticky-sweet and salty braised pork belly comes together in just one pot.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    11/24

    Orange-Wine-Braised Chicken Thighs

    Reinvigorate your classic wine-braised chicken by swapping out a standard white wine for a zippy orange varietal sweetened with orange juice.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    12/24

    French Onion Tart

    With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    15/24

    Frizzled-Onion Cabbage Salad

    Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    16/24

    Creamy Coconut Curry Meatballs

    This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    17/24

    One-Pot Chicken and Rice With Olive Gremolata

    Spiced, schmaltzy rice and tender braised chicken legs cook together in one Dutch oven—and the result feels like a warm hug.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    18/24

    Lemon Pepper Chicken Salad

    The beloved bar food gets transformed into a 20-minute salad featuring broiled chicken thighs, crunchy celery, and a bright, creamy dressing.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    19/24

    Honey Mustard Pretzel Roast Chicken

    Fans of those tangy, oniony honey mustard pretzels will love this one-skillet chicken dinner—complete with pretzel breadcrumbs.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    20/24

    No-Knead Fougasse

    If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    21/24

    Sticky Chocolate Cake

    In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate soufflé meet.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    22/24

    Baked Mushroom-Rice Porridge

    Use this hands-off mushroom congee as a completely customizable canvas for all your cozy winter dreams. 

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    23/24

    Coffee-and-Bourbon-Braised Short Ribs

    Instant espresso powder and smoky-sweet bourbon lend big flavor to a delectable braising liquid that begs to blanket a bowl of mashed potatoes.

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  • Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley
    24/24

    Dark and Stormy–Braised Pot Roast

    Comforting slow-braised pot roast makes a flavor 180 by enlisting all the bright, spiced flavors of the classic ginger-rum cocktail.

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