Sheet-Pan Halloumi and More Recipes We Made This Week (2024)

It’s no secret that BA editors cook a lot for work. So it should come as no surprise that we cook a lot during our off hours too. Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, click here.

March 8

Commute-friendly omelet roll-up

What’s a breakfast that can be assembled in minutes, will keep me full until lunch, and won’t mind being bashed around in my backpack for a 75-minute commute? Help. Last week it was an avocado sandwich with an audacious amount of olive oil and chile-flecked salt. This week it’s recipe developer Zaynab Issa’s easy Omelet Roll-Up. The beauty of flour tortillas is you can store them in the freezer, pry one apart from the stack, and it’ll thaw by the time you brush your teeth. I used pepper Jack instead of American cheese and it worked great, somehow still gooey by the time I reached the office. —Emma Laperruque, senior cooking editor

Nutty cookie cake

I have never once in my life left a recipe alone (that’s just not who I am in the kitchen!), and this Parisian Cookie Cake was no exception. I more or less stuck to the base except I swapped half the sugar for brown sugar, added an extra egg yolk, and used pistachio butter and pistachios instead of almond butter and almonds. Oh, and I browned the butter. And left out the salted caramel drizzle. My writing group devoured the entire thing in about 10 minutes, and when people asked for the recipe, I couldn’t give them a straight answer. Which is to say, this is a great cookie recipe to play around with! —Carina Finn, commerce editor

Peppers, two ways

After years spent thinking that I don’t really like bell peppers that much, this weekend I did a 180 on these big waxy fruit. I made Rachel Gurjar’s Red Curry Pork and Rice Cake Stir-Fry and melted the peppers into pork fat and red curry for a jammy, sweet sauce that clings to each rice cake. The next day, I ran to the store for more peppers to purée with onions, tomatoes, and Scotch Bonnets to make Tunde Wey’s Vegan Jollof Rice, which I can’t wait to eat for lunch throughout the week. —Anna Hezel, Epicurious senior editor

Crispy noodles and cabbage

Just as I was ruminating on what I was going to do for dinner at the end of the day, editorial director Serena Dai handed me a cookbook to peruse: Hot Sheet by Olga Massov and Sanaë Lemoine. I went straight to the index to look up cabbage—leftover from my bean stew last week—and landed on Crispy Sheet-Pan Noodles With Cabbage. I riffed heavily on it: I didn’t have ramen, so I swapped in chewy udon. I didn’t have oyster sauce, so I went with a wild assortment of soy sauces and vinegars. I skipped the bacon. I added some onion and garlic. It’s a testament to the recipe that dinner still turned out delicious. —Antara Sinha, associate cooking editor

Citrusy sheet-pan halloumi

I could write a million words about senior cooking editor Emma Laperruque’s sheet-pan halloumi, but I’ll keep it brief. This recipe has stolen my heart. It boasts all the virtues of a sheet-pan dinner—ease, minimal fuss, ready in 30—but feels extremely special. Golden nuggets of halloumi mingle with toasty pita, creamy avocado, bright citrus, and a honey-lime dressing to tie it all together. It’s a refreshing change from the formulaic protein-grain-green dishes in my weeknight rotation, and just as easy to pull off. Simply put, this one’s a keeper. —Zoe Denenberg, associate cooking & SEO editor

March 1

Easiest-ever salad

Is it weird to say I made my own recipe? I made my own recipe. This Three-Minute Red Wine Vinaigrette from our Thanksgiving issue. There’s no slicing or dicing, just pouring and shaking. I like to use a mason jar that has measurements etched into its glass, making the whole thing even easier. Pair with pre-washed greens (my guilty pleasure of the grocery store) and you get the quickest side dish I know. —Emma Laperruque, senior cooking editor

Farmers market stew

Summer farmers markets get a lot of hype, but I am a winter farmers market evangelist. I came back from the Union Square Greenmarket this weekend with a certifiable bounty: a boule of sourdough, a frilly head of cabbage, some sweet onions—and a few knobs of garlic that I grabbed last-minute to meet the credit card minimum. I had everything I needed to make this Dilly Bean Stew With Cabbage and Frizzled Onions. It was soothing, hearty, and especially delicious sopped up with slices of bread that I fried in an extremely generous amount of olive oil. —Antara Sinha, associate cooking editor

Sweet-and-sour brussels sprouts

Sometimes my husband optimistically buys random vegetables from the grocery, and I’ll forget about them until they deteriorate. This week, I was determined to not let a cup of brussels sprouts suffer the same fate. After a quick search, I decided on these Charred Brussels Sprouts With Warm Honey Glaze. They take minimal prep, and throwing a sheet pan in with the oven as it preheats achieves the beautiful char that makes roasted brussels so enjoyable. A crispy, sweet, and sour delight, this recipe may just enter the regular rotation of weeknight sides. As they cooked, I seared a skin-on salmon fillet with salt and pepper and called it a night. — Serena Dai, editorial director

Sick day hot toddy

I consider myself something of a home bartender. I like making drinks for friends when they come over, slowly growing my collection of bottles and bitters. Surprisingly though, it took getting a mild sore throat on a chilly weekend for me to whip up a couldn’t-be-easier Hot Toddy. I’m sorry it took me so long. This drink is a delight when you’re feeling under the weather, but don’t wait to catch a cold to try it yourself. I muddled a few slices of ginger in my mug before adding the other ingredients—an addition I highly recommend. —Carly Westerfield, recipe copy and production assistant

Lemony mushroom pasta

A lot of people get excited about the return of asparagus and rhubarb when spring’s on the horizon. Me? I’m amped for mushrooms. I’ve been told that fall is the time when the zeitgeist wants to hear about mushrooms, but spring mushrooms are just as lovely. I suggest picking up no less than three varieties for this pasta (I used a mix of black trumpets, blue oysters, and portobellos) for robust flavor and texture. Crucially, there is a big hit of both lemon juice and zest here (Meyer lemons are also in season right now if you want to swap one in). The result is rich but light; earthy yet bright. All in all, it’s a winner winner almost spring dinner. —Joe Sevier, senior SEO editor