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Tasty

14 Recipes That We've Actually Tried and Loved This Month

Here’s what our editors and writers are making in their own kitchens.

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Andrew Richard / BuzzFeed

If there's one thing the BuzzFeed staff loves, it's feasting on good food. We're always experimenting with new food and drink recipes — and we decided it was time to start sharing our favorites with you. Here's what we've been making lately.

1. Banh Mi Bowls With Lemongrass Meatballs

"I don't really like meatballs, so I was a little concerned about this recipe, but I do LOVE banh mi and lemongrass, so I figured why not. And you guys, these meatballs are amazing. They're so delicious and moist and with a bunch of cilantro and Sriracha (I opted for just Sriracha rather than making a Sriracha mayo, though I'm sure that'd be delicious as well), some quinoa, some peanuts, and did I mention pickled carrots?"This was a great Sunday night recipe that I made for myself, packed into containers, and ate throughout the week for lunches and dinners. It was super filling as well and actually pretty damn healthy. In all I think it lasted me for about four meals and, unlike a lot of things that I make in big batches to eat during the week, it didn't get boring. Eat this. Now." —Sarah MimmsGet the recipe here.
Lindsay / Via pinchofyum.com

"I don't really like meatballs, so I was a little concerned about this recipe, but I do LOVE banh mi and lemongrass, so I figured why not. And you guys, these meatballs are amazing. They're so delicious and moist and with a bunch of cilantro and Sriracha (I opted for just Sriracha rather than making a Sriracha mayo, though I'm sure that'd be delicious as well), some quinoa, some peanuts, and did I mention pickled carrots?

"This was a great Sunday night recipe that I made for myself, packed into containers, and ate throughout the week for lunches and dinners. It was super filling as well and actually pretty damn healthy. In all I think it lasted me for about four meals and, unlike a lot of things that I make in big batches to eat during the week, it didn't get boring. Eat this. Now." —Sarah Mimms

Get the recipe here.

2. Cilantro Lime Cauliflower Rice With Cuban Black Beans, Avocado, and Plantain Chips

Gina Homolka / skinnytaste.com
Arielle Calderon / instagram.com

"I loved this meal because it's healthy, flavorful, easy to make, and reminds me of my hometown: Miami. Cauliflower is a great alternative to rice; it's low-carb, and it's a good way to get a good amount of veggies in! I even bought the Trader Joe's riced version, saving a ton of time on prep and cooking. After making the rice, I just heated some cuban style black beans from Trader Joe's, added avocado, and plantain chips." —Arielle Calderon

Get the recipe here.

3. Cheesy Caprese Chicken and Quinoa Casserole

"Healthy-ish quinoa casseroles freeze so well, which is basically the only way I can get myself to cook. Definitely use fresh basil (it makes the whole dish) and use so much more cheese than in the recipe." —Julia ReinsteinGet the recipe here.
Kelly / Via eatyourselfskinny.com

"Healthy-ish quinoa casseroles freeze so well, which is basically the only way I can get myself to cook. Definitely use fresh basil (it makes the whole dish) and use so much more cheese than in the recipe." —Julia Reinstein

Get the recipe here.

4. Chocolate Dump-It Cake With Sour Cream Icing

"I've baked dozens of cake recipes since my mom decided I was allowed to use the oven, everything from box mix and soda to fancy whipped egg whites and expensive flour. But before last weekend, I hadn't made one that required melting butter, water, sugar, and chocolate (I used 85% cacao fair-trade bars) in a pot, adding dry ingredients, and pouring into pans...and now, this is the technique that I'm going to return to over and over, especially for chocolate cake. It doesn't take very long to throw together, it's unexpectedly moist without feeling soggy, and even my friends who claim they don't really like cake ate a second slice. "A word of caution: Make sure you allow your melted chocolate mixture to cool enough before you add the eggs — otherwise they'll scramble, and no one wants chunks of that in their cake. I went overboard and waited until the chocolate was room temperature, which definitely isn't necessary, but... just be careful. "The biggest modifications I made were to the icing: It's a two-ingredient wonder of melted chocolate chips and sour cream, which I enjoyed but knew pickier eaters would reject. I still went with the base recipe, substituting dark Ghirardelli chips (which I <3 the most) for the Nestle, but I also added 2 tsp of vanilla extract, 2 tsp of Cointreau, 1 tsp of vanilla bean paste, and 1 tsp of maple syrup — essentially, 3 teaspoons of vanilla-ness and 3 teaspoons of something sweet. Then, I also roughly chopped up a few chocolate bar squares and mixed those in, for texture. Next time I make it, I will probably fill it with raspberry jam instead, and coat it in this cream cheese buttercream (substituting melted chocolate for the lemon zest and juice)." —Natalie BrownGet the recipe here.
Natalie Brown

"I've baked dozens of cake recipes since my mom decided I was allowed to use the oven, everything from box mix and soda to fancy whipped egg whites and expensive flour. But before last weekend, I hadn't made one that required melting butter, water, sugar, and chocolate (I used 85% cacao fair-trade bars) in a pot, adding dry ingredients, and pouring into pans...and now, this is the technique that I'm going to return to over and over, especially for chocolate cake. It doesn't take very long to throw together, it's unexpectedly moist without feeling soggy, and even my friends who claim they don't really like cake ate a second slice.

"A word of caution: Make sure you allow your melted chocolate mixture to cool enough before you add the eggs — otherwise they'll scramble, and no one wants chunks of that in their cake. I went overboard and waited until the chocolate was room temperature, which definitely isn't necessary, but... just be careful.

"The biggest modifications I made were to the icing: It's a two-ingredient wonder of melted chocolate chips and sour cream, which I enjoyed but knew pickier eaters would reject. I still went with the base recipe, substituting dark Ghirardelli chips (which I <3 the most) for the Nestle, but I also added 2 tsp of vanilla extract, 2 tsp of Cointreau, 1 tsp of vanilla bean paste, and 1 tsp of maple syrup — essentially, 3 teaspoons of vanilla-ness and 3 teaspoons of something sweet. Then, I also roughly chopped up a few chocolate bar squares and mixed those in, for texture. Next time I make it, I will probably fill it with raspberry jam instead, and coat it in this cream cheese buttercream (substituting melted chocolate for the lemon zest and juice)." —Natalie Brown

Get the recipe here.

5. Sweet Potato Chickpea Buddha Bowl

Dana Shultz / minimalistbaker.com
Emily Shwake

"I made this bowl with a friend and loved it. We traded out the tahini sauce and kale for a homemade peanut sauce and spinach. The recipe was quick to make and the sweet potato made it very filling. We were surprised by how easy it was and how little effort it required to make a veggie-based recipe that was actually tasty. The cold leftovers were even better than the original meal!" —Emily Shwake

Get the recipe here.

6. Cromlet With Wilted Greens and Fennel and Olive Salad

&quot;Bon Appétit pointed me to a perfect lazy meal recently: a riff on the socca, a garbanzo flour/egg crepe. It&#x27;s delicious, comforting, and healthy. It&#x27;s fast and simple to make, and most of the ingredients are flexible, so you can make it differently each time depending on what produce and spices you have on hand. &quot;You&#x27;ll need garbanzo flour, water, eggs, turmeric, cumin, coriander, salt, pepper, and/or any herbs you like + whatever vegetables you have and goat cheese, yogurt, or some kind of cream to complement the other flavors. After I made it and tasted it last week, I thought: Where has this recipe been all my life?&quot; —Samantha OltmanGet the recipe here.
Alaina Sullivan / Via bonappetit.com

"Bon Appétit pointed me to a perfect lazy meal recently: a riff on the socca, a garbanzo flour/egg crepe. It's delicious, comforting, and healthy. It's fast and simple to make, and most of the ingredients are flexible, so you can make it differently each time depending on what produce and spices you have on hand.

"You'll need garbanzo flour, water, eggs, turmeric, cumin, coriander, salt, pepper, and/or any herbs you like + whatever vegetables you have and goat cheese, yogurt, or some kind of cream to complement the other flavors. After I made it and tasted it last week, I thought: Where has this recipe been all my life?" —Samantha Oltman

Get the recipe here.

7. Herbed Ricotta Tart

&quot;This tart has been a favorite of mine for several years now. It makes for a great appetizer on its own or a main served with a salad. I love the soft ricotta flavor, which is perfectly complemented by the thyme and the spicy chorizo. &quot;The original recipe calls for spring onions but I usually make it with leeks (both are great!). David Lebovitz links to a pie crust recipe that&#x27;s excellent, but really any pie crust will do the trick, as long as you make sure to leave the sugar out.&quot; —Marie TellingGet the recipe here.
David Lebovitz / davidlebovitz.com

"This tart has been a favorite of mine for several years now. It makes for a great appetizer on its own or a main served with a salad. I love the soft ricotta flavor, which is perfectly complemented by the thyme and the spicy chorizo.

"The original recipe calls for spring onions but I usually make it with leeks (both are great!). David Lebovitz links to a pie crust recipe that's excellent, but really any pie crust will do the trick, as long as you make sure to leave the sugar out." —Marie Telling

Get the recipe here.

8. Chicken Pho

&quot;This is my mom&#x27;s chicken pho. When you&#x27;re battling sideways precipitation (snow/rain/wet crap) and vitamin D deficiencies, there&#x27;s nothing better to bring together a bunch of people than a big old pot of pho. This was one of my favorite meals to share with my family and became a way to regularly coax my friends out of their apartments and into mine during the worst winter months. Plus, you can feed a dozen people for under $20.&quot; —Lam VoGet the recipe in the comments here.
Lam Vo / Via instagram.com

"This is my mom's chicken pho. When you're battling sideways precipitation (snow/rain/wet crap) and vitamin D deficiencies, there's nothing better to bring together a bunch of people than a big old pot of pho. This was one of my favorite meals to share with my family and became a way to regularly coax my friends out of their apartments and into mine during the worst winter months. Plus, you can feed a dozen people for under $20." —Lam Vo

Get the recipe in the comments here.

9. Black Pepper Tofu

&quot;This rules. I know many people find tofu bland, but this will, in the words of His Royal Highness Guy Fieri, take you on a quick trip to Flavor Town, mostly thanks to a literal metric ton of butter and black pepper. &quot;It&#x27;s pretty customizable and doesn&#x27;t necessarily require a trip to the store, if you have tofu and shallots and ginger and green onions and some basic pantry items around. We swapped flour for the cornstarch and jalapeños for the red chiles, only used one kind of soy sauce, and cut the butter by two thirds, and it still tasted bomb.gov. Also: If you cook the shallots and tofu in different pans simultaneously, you cut cook time in about half.&quot; —Ellen CushingGet the recipe here.
Todd Coleman / saveur.com

"This rules. I know many people find tofu bland, but this will, in the words of His Royal Highness Guy Fieri, take you on a quick trip to Flavor Town, mostly thanks to a literal metric ton of butter and black pepper.

"It's pretty customizable and doesn't necessarily require a trip to the store, if you have tofu and shallots and ginger and green onions and some basic pantry items around. We swapped flour for the cornstarch and jalapeños for the red chiles, only used one kind of soy sauce, and cut the butter by two thirds, and it still tasted bomb.gov. Also: If you cook the shallots and tofu in different pans simultaneously, you cut cook time in about half." —Ellen Cushing

Get the recipe here.

10. White Bean Salsa Verde Chili With Lentils and Quinoa

Ashley Jennings / cooknourishbliss.com
Jessica Misener

"I made a huge pot of this on a rainy Sunday night, which was the perfect setting for it. It's a vegetarian take on white chicken chili, and the lentils, beans, and quinoa pack a huge protein punch. It's one of those leftovers that you end up eating six meals in a row (when you're cooking for one, like I am!), but you don't even mind because it's SO. GOOD. Definitely top with avocado!" —Jessica Misener

Get the recipe here.

11. Slow-Cooked Lamb and Chickpeas in Saffron

&quot;By the end of most days, I&#x27;ll have had it with news, emails, and Twitter, so I usually think of a dish that will occupy me for at least an hour or more in the kitchen. This was one of those days. The dish is simple when you think of it, but it will require some labor and patience. Have you ever peeled chickpea skins? &quot;I put on Thievery Corporation on my Spotify and carried on. An hour and a half later, I ended up with tender lamb and chickpeas, with rich aroma of saffron and a perfect kick of chili. It made me happy. It will make you happy, too.&quot; —Anup KaphleGet the recipe here.
Anup Kaphle

"By the end of most days, I'll have had it with news, emails, and Twitter, so I usually think of a dish that will occupy me for at least an hour or more in the kitchen. This was one of those days. The dish is simple when you think of it, but it will require some labor and patience. Have you ever peeled chickpea skins?

"I put on Thievery Corporation on my Spotify and carried on. An hour and a half later, I ended up with tender lamb and chickpeas, with rich aroma of saffron and a perfect kick of chili. It made me happy. It will make you happy, too." —Anup Kaphle

Get the recipe here.

12. Chicken Soup

&quot;I made a really simple chicken soup, aka &#x27;Jewish penicillin&#x27; that I&#x27;ve had the pleasure of eating at shabbat dinner with friends but never tried to make myself. It was supremely easy, and the key is basically simmering a whole chicken for a while, removing it from the pot, shredding the meat, and returning it to the pot. &quot;The broth was flavorful and clear and light and it knocked out a lingering cold, for good measure. No matzo in mine, but that would have been equally delish.&quot;—Shani HiltonGet the recipe here.
Tori Avey / Via toriavey.com

"I made a really simple chicken soup, aka 'Jewish penicillin' that I've had the pleasure of eating at shabbat dinner with friends but never tried to make myself. It was supremely easy, and the key is basically simmering a whole chicken for a while, removing it from the pot, shredding the meat, and returning it to the pot.

"The broth was flavorful and clear and light and it knocked out a lingering cold, for good measure. No matzo in mine, but that would have been equally delish."

Shani Hilton

Get the recipe here.

13. Sous Vide Carnitas

&quot;This recipe is like magic. You put the ingredients in a heavy duty bag, seal it, put it in the sous vide for a while, and then poof! you have perfect juicy carnitas and basically no cleanup. I chose to do this at the median temperature — 165 degrees — and left it in for 24 hours. &quot;When it came out the meat was falling off the bone and very easy to shred. I put the shredded meat under the broiler for about 15 minutes, tossing it once, to get nice and crispy brown on the tips. The only pitfall with this recipe is that it doesn&#x27;t call for a specific amount of salt, so you&#x27;ve got to be careful and make your best guess. I under-salted for the cooking, but was able to fix it before broiling. &quot;We made tacos with the carnitas and dressed them with Homesick Texan&#x27;s recipe for Ninfa&#x27;s green sauce. I&#x27;ve been proselytizing about this recipe and the wonders of sous vide cooking ever since.&quot;—Otillia SteadmanGet the recipe here.
J. Kenji López-Alt / Via seriouseats.com

"This recipe is like magic. You put the ingredients in a heavy duty bag, seal it, put it in the sous vide for a while, and then poof! you have perfect juicy carnitas and basically no cleanup. I chose to do this at the median temperature — 165 degrees — and left it in for 24 hours.

"When it came out the meat was falling off the bone and very easy to shred. I put the shredded meat under the broiler for about 15 minutes, tossing it once, to get nice and crispy brown on the tips. The only pitfall with this recipe is that it doesn't call for a specific amount of salt, so you've got to be careful and make your best guess. I under-salted for the cooking, but was able to fix it before broiling.

"We made tacos with the carnitas and dressed them with Homesick Texan's recipe for Ninfa's green sauce. I've been proselytizing about this recipe and the wonders of sous vide cooking ever since."—Otillia Steadman

Get the recipe here.

14. Spicy Chicken (Buldak) With Cheese

Hal Rhorer / BuzzFeed

"Ok, so last night I made this cheese buldak, and I absolutely loved it. I love, love, love spicy food and this was the perfect amount of spicy. Enough to make you warm, but not the kind of spicy that makes you cry. I couldn't find the rice cakes at my store, so I substituted green peppers. Super easy to make — if you can put stuff into a pan, you can make this. I ate it while I watched The Bachelor. It was the perfect kind of night. Also, I snapchatted it and I got a ton of people asking me for the recipe, which made me feel cool." —Hal Rhorer

Get the recipe here.