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"We always look forward to the weekend so we can really spend some time with a recipe we've wanted to try or perfect. Here are what &lt;em&gt;BA&lt;/em&gt; staffers are cooking this weekend. &lt;p&gt;I'm having clearing-out-the-fridge dinner. That means inviting friends over to eat parsnip fries made from Saturday's GreenMarket haul and drink all this post-housewarming-party beer left over in my fridge. &lt;em&gt;\u2014Belle Cushing, editorial assistant&lt;/em&gt;&lt;/p&gt; &lt;p&gt;My boyfriend and I are headed to a cabin in the woods in Woodstock, N.Y., for a much-needed breath of fresh air. We've got a whole list of cooking projects to tackle, but I\u2019m most excited about Sunday brunch: We\u2019re making a Dutch baby! I\u2019m a sucker for anything remotely resembling a pancake, and as a former farmer, anything made in a cast iron pan wins my vote. &lt;em&gt;\u2014Rochelle Bilow, web staff writer&lt;/em&gt;&lt;/p&gt; &lt;p&gt;I could see me doing a modification of this recipe this weekend. I might cut back on the butter and mascarpone. &lt;em&gt;\u2014Brad Leone, test kitchen manager&lt;/em&gt;&lt;/p&gt; &lt;p&gt;I scored a big chunk of veal breast, so I'm probably going rub it down with berbere, sear it, and braise it in milk and honey. Soft polenta might end up in the mix, too. &lt;em&gt;\u2014Amiel Stanek, assistant to the editor in chief&lt;/em&gt;&lt;/p&gt; &lt;p&gt;It's Purim this weekend, and I love making hamantaschen. I've only ever made sweet ones, so I'd like to give these savory versions a go. &lt;em&gt;\u2014Carey Polis, senior web editor&lt;/em&gt;&lt;/p&gt; &lt;p&gt;It's my friend Hollis's birthday and I was going to make her the chocolate coconut pound cake from the March issue. &lt;em&gt;\u2014Cristina Martinez, production director&lt;/em&gt;&lt;/p&gt; &lt;p&gt;For what might be the last bitter-cold night of the winter, I'm hunkering down with my boyfriend and making these foolproof red wine\u2013braised short ribs.\u00A0Rest assured, the bottle that goes into the making of those unctuous ribs will not be the only one cracked tonight. &lt;em&gt;\u2014Danielle Walsh, assistant web editor&lt;/em&gt;&lt;/p&gt; &lt;p&gt;This week I gave in to my\u00A0annual\u00A0kosher salami\u00A0craving (Hebrew National salami is like my Kraft macaroni and cheese), so there's definitely some Katz's-style salami and eggs in my future. Or maybe I'll give this chard and salami frittata\u00A0recipe a go, subbing in my beloved mystery meat for the Genoa salami the recipe calls for. &lt;em&gt;\u2014Meryl Rothstein, senior associate editor&lt;/em&gt;&lt;/p&gt; &lt;p&gt;I'm going to attempt to recreate my grandmother's famed frittata. To questionable success, though, considering there's no recipe, much of the flavor came from her very well-seasoned pan, and her flipping technique was unrivaled. If I fail miserably, I'll just make this onion frittata instead. &lt;em&gt;\u2014Joanna Sciarrino, assistant editor&lt;/em&gt;&lt;/p&gt; &lt;p&gt;My boyfriend is at SXSW, which means I'm cooking whatever doesn't involve real cooking: avocado toast, avocado salad, avocados split in half and drizzled with olive oil\u2026 notice a trend? &lt;em&gt;\u2014Ashlea Halpern, special projects editor&lt;/em&gt;&lt;/p&gt; &lt;p&gt;We have a lot of leftover dough in the test kitchen so that means one thing\u2014bread pudding! &lt;em&gt;\u2014Dawn Perry, senior food editor&lt;/em&gt;&lt;/p&gt; &lt;p&gt;I make this all the time, even though I'm often the only one in my family who eats it. (More for me!) I don't see why this weekend should be any different.\u00A0&lt;em&gt;\u2014Matt Gross, editor, BonAppetit.com&lt;/em&gt;&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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