What's your favorite recipe of the year?
I know, this is an impossible question. But if you HAD to choose one recipe (whether an old one you discovered that's new to you, one that you found yourself making over and over again, or a new one created this year), what's the one that says 2016 to you? (and why?)
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I made it about 10 times in 2019
https://frommybowl.com/one-pot-mushroom-stroganoff/
https://www.101cookbooks.com/archives/carrot-dill-white-bean-salad-recipe.html
With fresh summer basil, green beans and new potatoes. Sounds unlikely but completely irresistible. From NY Times.
https://food52.com/recipes/35952-tomato-curry-sauce (see comments to the recipe and the many NotRecipes I've posted that incorporate it, for more information). This year was marked for me by a quest to build up, systematically, a varied array of "cheat codes" to make my evening dinner processes even more efficient.
This is one of a growing number of versatile component ingredients that I periodically cook up in big batches to freeze in 1 and 2 cup containers. (Hint: this system works best if you keep a constantly updated freezer inventory and plan meals at least 10 but preferably 30 days out. I now keep both the inventory and the menu plan in a single doc in my Google Drive.)
Basic and already-known-by-millions-of-everyday-cooks as Basu's tomato curry sauce is, it garners top marks in my kitchen in 2016. I continue my search for workhorses like this. ;o)
My absolute favorite in 2016 however is a recipe searched for in a delayed follow up to a decades-old food memory. The recipe is on a site I'm quite certain that 99.99% of Food52 members have never visited for the purpose of finding a recipe, and I suspect that almost as large a percentage have not gone to it for any other reason. ;o)
Is it something you're too ashamed or embarrassed to share?
Gasp! Is it actual, factual Food Porn?
(Me, tapping temple: A site we wouldn't visit in order to find a recipe, let alone for any other reason? Hmmmmmmmm)
But definitely, food porn.
1. This savory apple tart flambee (https://food52.com/recipes/38593-savory-apple-tart-flambee). 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. (https://food52.com/recipes/18519-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.
http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html
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 my husband, who will eat cabbage but doesn't really care for it, loved it. http://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig
If I could choose a second, it would be the Momofuku's Bo Ssam recipe (also great for a low-stress dinner party). The ginger-scallion sauce alone has been worth its weight in gold and regularly makes it into my rotation. http://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam
Do you have any thoughts or comments on these 2 points?
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.
And the River Cottage bouillon recipe on Food52 https://food52.com/recipes/64146-the-river-cottage-s-vegetable-bouillon-a-k-a-souper-mix
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.
We couldn't stop eating, devoured two loaves in like a day and a half. Thanks Yossy!
Called that on her own site or (tongue in cheek) challah gone a rye on the food blog of Jewish Daily Forward, where it also appeared.
It's a 2014 recipe, but I only discovered it in January 2016, and then proceeded to make it all winter.
Bread is not the center of my cooking universe, but, yes, I'd be unhappy if it was withdrawn.
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 otherwise 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. Probably with other things, but I'll have to go back and try more this winter.
Go make some - you'll never turn back.
http://mynameisyeh.com/mynameisyeh/2014/4/rye-challah
And this: https://food52.com/recipes/19878-nach-waxman-s-brisket-of-beef
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 haven't cooked beef or pork cheeks, but love them. Aargersie's Barbacoa is incredible. I actually used pork cheeks. I've been dreaming of both of these recipes since I made them.