What recipe are you most proud of?
Not the one that's performed the best or the one that's the most popular (though it might be!), but the one YOU are most proud of. Why is it your favorite? How did you come up with it?
Don't forget to share a link to it! (And if your recipe isn't published online, now's the time to upload it and share it with the community: https://food52.com/recipes...)
Recommended by Food52
18 Comments
It's kind of a mash-up of gingerbread and apple cake that I created for the "Your Best Non-Pie Thanksgiving Dessert." I made it three times before I got it where I wanted it. (Boy, did I have happy co-workers that week.) I was most proud because I figured out the game of that week's contest which was to create something that looked pretty and could be made ahead so you're not making dessert after a big Thanksgiving meal. And I won that contest, my first win, which, for a newbie like me was like winning an Oscar. When the second Food52 cookbook came out with that recipe in it, I was beyond excited and proud.
or for a main, my full flavored spicy chicken with coffee-chile marinade: https://food52.com/recipes/40682-wake-up-chile-coffee-chicken-mole
I just found out that my friends at Buona Vita in Paso Robles and San Luis Obispo are putting on benefit dinners on September 6 with this traditional preparation as the main course. They hail from Piemonte and also operate a great salumeria in Atascadero, Ale-Pia. So, if you are in the neighborhood...
ICYMI there are also benefits for the former town of Amatrice being held widely...everything from specific events as you mention to percentages from amatriciana dishes (usually spaghetti or bucatini) being donated to relief efforts.
Google to find out more about events near you...
https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=jamie+oliver+restaurants+donating+to+amatrice+relief&tbm=nws
HTTPS://food52.com/recipes/60000-peach-apricot-cheesecake
https://food52.com/recipes/15165-waffled-medu-vada
the other was to think outside the mold and start making idlies (steamed rice and lentil cakes) in every shape and size using silicone baking pans and ice cube molds
Immigrants often face a conflict about their native cuisine and how it would fit in, esp when kids and school lunches are involved, and this has been my way of enjoying the best of both. The kids already have a list of shapes they want their traditional foods in , Jack o lanterns for Halloween, turkey shaped for Thanksgiving, snowflakes for christmas.. It renews an interest in traditional foods and yet integrates it seamlessly into the norms of day to day life in the land you've chosen to make your home.
https://food52.com/recipes/9896-carrot-halwa-blondie-bars
I think the recipe that I've made the most over all the years I've been cooking and the one that's always stood me in good stead are the Chicken & Biscuits. I think this one just is everything I love about cooking - thoughtful food, really easy and can feed my family full of goodness. https://food52.com/recipes/38434-poor-me-chicken-and-biscuits
I'm not saying this is the only factor in a happy relationship but I think "Boyfriend Cupcakes" sure got things off on the right foot - and, aside from birthdays - we've struck a happy bargain that I cook and he cleans up. Everyone's happy. https://food52.com/recipes/41169-boyfriend-cupcakes
Also, when words just aren't enough, us food people find solace in feeding people. For me, this recipe made comfort tangible. https://food52.com/recipes/32784-soup-for-the-soul
Chicken in Red Wine Vinegar Sauce (Poulet au Vinaigre) https://food52.com/recipes/11458-chicken-in-red-wine-vinegar-sauce is a recipe I brought back from my very first trip to Lyon, France 25 years ago. I didn't "create" it, rather tweaked it. Included in a class I've taught for "centuries" now, Great Chicken Dishes from France, it is always voted the favorite!
Scallops Tommy https://food52.com/recipes/4069-scallops-tommy is the oldest of the three. The chef at the long-gone Half Shell restaurant on Boylston Street in Boston gave me the recipe after much begging. This is also a tweak, but by now, 40 years later, I can't tell you where his recipe stops and mine begins. the rice pilaf to serve it over is totally my idea. You really should try it! :)