“Worth my subscription” Chicken Salad: A Look Inside Bon Appétit’s What We’re Cooking Newsletter
Every Friday, Bon Appétit invites its readers into the home kitchens of its editors through the “What We’re Cooking” newsletter. The premise is simple and refreshingly honest: the editors cook a great deal at work, and they keep cooking after hours too. This edition, with the subject line “Worth my subscription” chicken salad, shares the recipes, product picks, and reading suggestions that filled the team’s real, busy, and sometimes messy lives that week.
Contents of the Newsletter
The newsletter opens with a cheerful Friday greeting and a short overview of three highlights:
- Bob’s chicken salad and other recipes the editors made at home.
- The most-saved recipes on Bon Appétit at the moment, along with holiday menu ideas.
- Editor-loved kitchen gear from Made In.
Bob’s Chicken and Cabbage Salad
The featured story was written by Nina Moskowitz, Associate Cooking Editor. Her recipe, Bob’s Chicken and Cabbage Salad, takes its name from Melissa Broder’s late father, who was devoted to purple cabbage. Following the original instructions, Nina chopped half a head of cabbage, baby bok choy, scallions, bean sprouts, and water chestnuts, then tossed the vegetables with pulled chicken. She admitted to a shortcut: a store-bought rotisserie chicken, which helped her get dinner on the table around 8 p.m. Because she no longer needed part of the dressing for a marinade, she also halved the flavorful soy-ginger dressing. Her colleagues contributed their own weekly cooking, including gluten-free banana muffins and pumpkin black bean enchiladas.
The Most-Saved Recipes Right Now
Written by the Bon Appétit staff, this section reflects the holiday season. The top-saved recipes included classic sides, festive salads, and pies and galettes. Highlights include a green bean casserole finished with a garlicky Parmesan béchamel and fried onions, which one reader says has become a favorite for birthday dinners as well as Thanksgiving. Another standout is a caramel apple pie spiked with bourbon and topped with a striking burnt sugar lattice. A promotional section invites readers to get the Test Kitchen’s recipes for a better Thanksgiving, with a limited subscription offer.
More Recipes We Love
The newsletter closes its recipe segment with two further suggestions: Pumpkin Black Bean Enchiladas and Gluten-Free Banana Bread.
On the Side
Three additional articles round out the edition:
- “What Time Should You Eat Thanksgiving Dinner?” — a light-hearted poll of staffers, friends, and children on the holiday’s most debated timing questions.
- “White Potatoes Are Not Empty Calories” — an argument that this misunderstood vegetable can form the base of healthy and filling dinners.
- “The Farmers Market Is Built for Solo Cooking” — a celebration of buying just one carrot, radish, or cucumber without waste.
The Products: Made In Gear Loved by Bon Appétit Testers
The newsletter’s product feature, written by Francesca Krempa, highlights Made In cookware that repeatedly moves from the Test Kitchen into the editors’ own homes. Because the team reviews hundreds of products each year, the writer argues that these pieces are reliable gifts for anyone on a shopping list. Three items are recommended:
- Carbon Steel Griddle: A pre-seasoned, lightweight griddle that turns any stovetop into a flat-top surface. It is ideal for a home griller who wants this experience without needing outdoor patio space.
- 9-by-13-inch Porcelain Baking Slab: A shallow baking dish designed to produce more hard, crispy edges, perfect for baked pastas and brownies.
- 18/10 Stainless Steel Flatware Set: A set praised by editor Emily Farris as her “forever flatware,” valued for its substantial weight and comfortable feel. The recommendation is aimed at shoppers buying for themselves.
About Bon Appétit
Bon Appétit is a well-known food media brand owned by Condé Nast, based at One World Trade Center in New York. Its website, bonappetit.com, is a major destination for recipes, cooking techniques, holiday menus, product reviews, and food culture stories. The newsletter reflects the brand’s personality: practical, warm, and grounded in the real routines of its staff rather than in polished perfection. Its Test Kitchen recipes, editor-tested gear, and accessible writing make it a trusted companion for home cooks planning weeknight dinners and holiday celebrations alike. Readers can subscribe for full access to its content, sign up for its newsletters, and manage their preferences through the site.
In short, this edition of “What We’re Cooking” offers a comfortable mix of a practical weeknight recipe, seasonal inspiration for the holidays, trusted kitchen gear, and light reading, making it a worthwhile read for anyone who loves to cook.
