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Anyone have a newly discovered savory recipe that knocks your socks off?

I'm always trying new recipes mainly because I have a fickle palate. Last week I happened upon a gumbo dish that really wowed me. For those curious folks I've linked it here https://food52.com/recipes.... My question is, does anyone else have a newly discovered recipe you'd like to share? Thank you!

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asked 4 months ago

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17 answers 2766 views
Stephanie B.
added 4 months ago

It's not new, but I really love this vegetarian "meatball" recipe - and the whole meal actually (mushroom gravy, parsnip-potato mash, cranberry sauce, and a lightly cooked veggie or simple salad). I love it so much that I've been known to pick these lentil balls over nice steak for my birthday dinner :0

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Stephanie B.
added 4 months ago

Woops I forgot the link! http://joythebaker.com...

Trena Heinrich
Trena Heinrich

Trena is a trusted source on general cooking.

added 4 months ago

I'm a sucker for Swedish meatballs! I love that lentils were used to make the meatballs instead of meat. This looks fantastic, thanks!

jessicamclement
added 4 months ago

I have been making the "mashed purple potatoes" from this link, and they are just perfection. I've tried both purple and orange sweet potatoes. I can't stop! https://www.theguardian...

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Trena Heinrich
Trena Heinrich

Trena is a trusted source on general cooking.

added 4 months ago

Wow! That photo is gorgeous. How can you go wrong with pomegranate syrup and Greek yoghurt? Thank you.

Wendy
added 4 months ago

I recommend food52's "Saffron Scented Vegetable Couscous with North African Spiced Halibut."
I serve it in one dish; couscous on bottom, then vegetables, topped with halibut and lemon and herbs to garnish.
Everyone that I have served it to has loved it, even children.

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Trena Heinrich
Trena Heinrich

Trena is a trusted source on general cooking.

added 4 months ago

Wendy - Thank you!

dinner at ten
dinner at ten

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added 4 months ago

I've really been enjoying the kale-sauced pasta that Tejal Rao wrote about in the NY Times magazine a few weeks ago: https://cooking.nytimes...
It is so fast, simple and satisfying (and in my opinion makes enough sauce for easily twice as much pasta as indicated and freezes perfectly).

I've also been really into making all kinds of delicious Burmese food from the Burma Superstar cookbook. For something available online, I love this Naomi Duguid recipe for Burmese coconut noodle soup (I adapt it to be pescetarian with cauliflower, carrot, and tofu instead of chicken, but keep the fish sauce): http://www.seriouseats...

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Alyssa
added 4 months ago

My go-to for quick, delicious, satisfying weeknight meals is this goat cheese polenta with roasted tomatoes.
https://pinchofyum.com...
Instead of taking the time to roast tomatoes and garlic, I saute them on the stovetop. I use either drained canned tomatoes or fresh, whatever is on hand. I've also made it with roasted red peppers and onions added to the tomatoes. Last week, I also discovered that a dollop of pesto on the top makes the dish even more delicious. It comes together really quickly, is super cheap, and you can mix it up with the veggies you pile on top.

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AntoniaJames
AntoniaJames

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added 4 months ago

These are not particularly new, but they are relatively recent discoveries.

Gjelina cauliflower https://food52.com/recipes...

One of those conversation-stopping dishes at dinner parties. (People tuck in and for a minute or two, the only sound in the room is "Mmmm." I serve this to company all the time and everyone, I mean everyone, loves it. The recipe may seem fiddly, but the garlic confit, and its oil, are both so good, you’ll be glad to have them on hand to use for other purposes. Also, if you haven’t seen the Gjelina cookbook by Travis Letts, you should see if you library has it, and check it out. The condiments in the first section of the book will change your cooking.

Whole Roasted Cauliflower https://food52.com/recipes...

As I noted in the comments there:
Here's a tip: Save the cooking broth to use a few days later with broccolini (poach for 2 minutes, roast for 10 - 12) . I don't serve it with goat cheese. We like a light lemony tahini sauce better, but frankly, all iterations are fantastic without any sauce or cheese whatsoever. In the words of the late, great Judy Rodgers, "Try this." 
P.S. Read through the comments on this recipe. Both poaching and roasting took less time than the recipe says. I’m not alone in this.

Linquine with Sea Scallops, Pine Nuts and Sun-Dried Tomatoes http://www.foodandwine...

The cooking method for the scallops works perfectly. With broccolini that I steamed in butter / water in a large skillet for a few minutes and then sprinkled with lemon juice immediately before serving, this was one of the nicest Valentine’s Day dinners I’ve ever prepared - and it took about 30 minutes, total, including the quick sauce made from fresh raspberries to spoon over Talenti Fudge Brownie ice cream for dessert.

;o)

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AntoniaJames
AntoniaJames

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added 4 months ago

P.S. Thanks, Trena, for asking this question! ;o)

AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added 4 months ago

I've been making these cod cakes with herbed tartar sauce lately. They're delicious.

https://food52.com/recipes...

Perhaps a bit humble, and maybe not quite knocking my socks off, but ever so tasty.

See my comment re how I tweaked the recipe, and a suggested order of operations you'll find helpful when making bean burgers and other patty mixtures. ;o)

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Hailey
added 4 months ago

This is in Amy Chaplin’s Whole Food Litchen cookbook— not new but new to me! The flavors are insane and if you don’t have a marinated goat cheese, plain old stuff works just as well

https://www.sbs.com.au...

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jill
added 4 months ago

Not a new recipe, but new to me: https://smittenkitchen... ( I made it last week and plan on doing so again SOON)

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