What to CookCommunity

More than 30 Recipes That Changed the Way You Cooked This Year

6 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

We've already shared the 50 recipes you loved the most this year based on how much you favorited, saved, and commented on them (Hint: a lot).

But we also wanted to hear about the recipes that changed the way you cooked this year: the ones that are old but new to you, the ones you made over and over (and over) again, and the ones with a too-smart-not-to-share tip lurking within. Here are over 30 recipes, from our site and far beyond, that our community thinks might change the way you cook next year.

Advertisement
Burmese-Inspired Chicken Braised in Coconut Milk & Turmeric with Sweet Potato
Burmese-Inspired Chicken Braised in Coconut Milk & Turmeric with Sweet Potato
Halvah and Nutella Babka
Halvah and Nutella Babka
Savory Apple Tart Flambée

Savory Apple Tart Flambée by Alexandra Stafford

Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce

Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce by Genius Recipes

1. Savory Apple Tart Flambée: "The flavors together were absolutely incredible and I used the cast iron method which had the crispiest edges. It was also my first time using the Lahey no-knead dough."

2. Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce: "I had doubts while making this that it wouldn't turn out great but my goodness it was amazing. I think it was the perfect late-summer meal. I froze some of the eggplant sauce and had it recently over regular creamy polenta and I was reminded of just how wonderful this dish was."

Pumpkin Pie with Gingersnap Crust and Cinnamon Whipped Cream
Pumpkin Pie with Gingersnap Crust and Cinnamon Whipped Cream
Heavenly Apple Cake
Heavenly Apple Cake
  • Niknud says, “If I had to choose one, I would say it's the Prawns with Tomato, Olives and Arak from Ottolenghi. It's been out in the world for a while now, but I made it several times this year and am always impressed with it. It's quick enough for a weeknight, but fancy enough for a dinner party. Plus, all the delicious broth—I buy extra bread just for the broth. Out of season, I've found canned tomatoes work just as well as fresh. And with canned tomatoes you get extra juice which means...extra broth!”

    Advertisement
  • Luvcookbooks adds, “the revelatory homemade falafel from Honey and Co., as well as several of their baked chicken recipes with amazing Middle Eastern flavors. The falafel are so different made at home than any I have ever eaten out, and the chicken is flavorful through and through and has a delicious melting texture.”

Chickpea Fries with Yogurt Dipping Sauce
Chickpea Fries with Yogurt Dipping Sauce
Nach Waxman's Brisket of Beef

Nach Waxman's Brisket of Beef by Genius Recipes

Barbacoa Beef Cheek Tacos

Barbacoa Beef Cheek Tacos by aargersi

  • Susan W says, “For the first time, I joined a beef and pork CSA called Butcher Box. I love it. Meats from all pasture-raised, grass-fed animals. I've never bought brisket before because I'm not fond of it. Wrong... I now love it. I also hadn't cooked beef or pork cheeks before, but love them. Aargersi’s Barbacoa is incredible. I actually used pork cheeks. I've been dreaming of both of these recipes since I made them.

  • Hardlikearmour shares, “Recipe of the year for me is the Hawaiian Pizza from The Elements of Pizza by Ken Forkish—it’s the only pizza I put on the permanent summer pizza gathering menu. Why is it better than every other Hawaiian pizza? It calls for roasting the pineapple (and onion) before topping the pizza which makes it infinitely better. It also calls for an optional step of spreading bacon fat on the dough before saucing it which I say should not be optional.”

Brown Butter Blondies
Brown Butter Blondies
New England Spider Cake
New England Spider Cake
Pistachio Dukkah

Pistachio Dukkah by eva @myfrontburner

Amalfi Pear and Ricotta Cake

Amalfi Pear and Ricotta Cake by Emiko

Miso and Honey Butter–Roast Chicken
Miso and Honey Butter–Roast Chicken
  • Ktr says, “I made this recipe (both with chicken thighs and a spatchcocked whole chicken) over and over again this year. And I finally got around to making stock out of the bones. After getting into the habit of making it, I can't believe I waited so long to learn how. My other favorite of the year was this pressure cooker pork recipe. My family loved it and it was simple enough to make on a weeknight. The cabbage is so good that my husband, who will eat cabbage but doesn't really care for it, loved it.”

  • Nancy chose Molly Yeh's Rye Challah, explaining: “This was my favorite recipe (discovery) this year because it has a perfect balance that I didn't even know was missing in other rye bread recipes. What I call the Goldilocks effect (it was just right). It had enough rye, but not too much. Was moist, but still held together. Was perfect with soups, as a sandwich base, as toast.”

Maialino's Olive Oil Cake

Maialino's Olive Oil Cake by Genius Recipes

Funfetti Cake

Funfetti Cake by molly yeh

Pink Greens
Pink Greens
How to Make All-Natural Food Dyes From Ingredients in Your Kitchen

How to Make All-Natural Food Dyes From Ingredients in You... by Erin McDowell

+
Mojo Chicken

Mojo Chicken by cooksandkid

The River Cottage’s Vegetable Bouillon (a.k.a. Souper Mix)
The River Cottage’s Vegetable Bouillon (a.k.a. Souper Mix)
  • Drbabs has three standouts to share:

1. “Lion’s Head meatballs from the first Lucky Peach cookbook. I make them at least once a month and always make enough to freeze a batch. (I use ground turkey in place of pork.)”

2. “Also from a new cookbook, A Modern Way to Cook, the lentils with roast tomatoes and horseradish sauce is wonderful. Cooking the lentils in vegetable broth with garlic and tomato and herbs is genius.”

3. “And The River Cottage’s Bouillon recipe has transformed my cooking. I read the comments, cut back the salt, and left out the cilantro (my husband hates it). I use it as the salt element in nearly all savory dishes. It adds flavor and depth.”

Chicken Cacciatore
Chicken Cacciatore
Roasted Sausage, Chard, and Cannellini Beans

Roasted Sausage, Chard, and Cannellini Beans by EmilyC

Roasted Sausage with Broccoli and Fennel

Roasted Sausage with Broccoli and Fennel by EmilyC

  • Laura says, "Chicken Cacciatore changed my life and got me cooking again. Now I make huge batches to freeze to eat after work on crazy-busy days."

Tell us: What recipe changed the way you cooked this year?