What BA Editors Made for Our Summer Cookbook Potluck

If you happened to have spotted my coworkers and me hauling wildly over-the-top dishes onto public transit the other day, we sincerely apologize. My shallot-dip-filled coupe glass jumping the subway’s turnstile, research fellow Marisa Malanga balancing a fragile-labeled box brimming with baked bars all the way from New Jersey, senior editor Joe Sevier buckling a container of shortbread into the passenger seat of a bus. Safety first! This was all in the name of our summer cookbook potluck, celebrating the season’s best new releases.

Instructions for the potluck were simple: Pick a book from the list, choose a recipe you’d like to cook, and come to the Test Kitchen with said recipe and a large appetite. Like a really large one.

What was enjoyed? To start, Jalapeño Bites from Perini Ranch Steakhouse Cocktails. Deputy food editor Hana Asbrink watched them like a hawk they baked, undeterred by the old saying about watched pots.

Next, a whole mess of corn dishes: Art director Ingu Chen brought Sweet Corn Shortbread topped with an ethereal dusting of Maldon flakes, and senior Test Kitchen editor Jesse Szewczyk pitched in with the loftiest Midwestern Cornbread, both from Great Bakes.

Onwards with more beige food. Honestly our favorite. Associate Test Kitchen manager Inés Anguiano was stationed by the grill, firing up carne asada to top off nachos from Foods of La Frontera. Associate visuals editor Marc Williams snuck a bite of the steak before it got piled on: “Have to make sure its not poisonous,” he said.

The nachos sat alongside two sweets (who says dessert has to come last): S(esame) B(utter) & J(am) Bars from Carla Bakes and a dazzling pink Triple-Pomegranate Cake from The Dessert Table. Senior Test Kitchen editor Shilpa Uskokovic carefully crowned the top with the jewel-like fruit.

Beside the dessert sat a crystal coupe overflowing with Caramelized Shallot Dip from Every Leaf, Every Stem. Plus a white sangria mixed with a medley of berries (Perini Ranch Steakhouse Cocktails again), thanks to resident bartender Chris Morocco. A crisp bevy at 12 p.m.? Nothing wrong with that.

Finally, picture-perfect Brown Butter Miso Banana Bread (another Every Leaf, Every Stem contribution) and Parmesan Shortbread Sandwich Cookies with Tomato Basil Cream Cheese (Carla Bakes again)—say that 10 times fast.

Signs of a good potluck? Bellies full and clothing that doesn’t fully make it out unscathed. See my shirt for evidence.