Thank you for starting this thread, @Saregama. It’s my favorite thread of the year and I agree, the 3-cook rule sets a very high bar. Still, I’ve some qualifiers, many of which were introduced to me by members of this community.
ATK’s roast white-fish on potato rafts.
Lohikeitto (Finnish salmon soup).
NYT olive oil baked salmon (gift link).
NYT cheesy mac and kale (gift link).
Carnitas. Taking liberties with this one, as I cooked a large pork shoulder only once, but we ate it 8 times – and loved it every time. It’s back in my rotation to make in the near future.
Tacos De Papas. Not sure where my exact variation came from, but Umami Girl’s recipe is a good place to start any time you’ve too many leftover mashed potatoes.
No recipe links (just photos) for recipes from Erin Jeanne McDowell’s cookbook Savory Baking, but two recipes have become a household staple this year: Baby Baguettes and Overnight buttermilk biscuits.
ATK’s blueberry pan biscuit.
A yogurt-based quick Naan from The Tortilla Channel.
Blueberry Gateau from the Blueberry Hill Cookbook. Maybe not the best Blueberry Gateau recipe I made this year (that would be from the cookbook Gateau), but certainly the easiest, and therefore saw some repetition.
Chocolatey Chocolate Cake from Odette Williams
Chocolate zucchini cake from All Recipes.
Cake De Alsace from the cookbook Gateau, and as featured on Saveur’s website. In general, Gateau was the most life-altering cookbook of my year. I baked close to a dozen different cakes, several repeatedly, and learned more about the creative aspect of tweaking cake recipes than I ever anticipated when I first set out baking from the book. I’ve put on 3 pounds, and I blame this book.
Chocolate babka from Standard Bakery Pastries. OK, I only made this one twice, but it is killer good, very approachable, and will stay in my holiday baking rotation for a good, long time.
Serious Eats Strawberry Ice Cream.
Rose Levy Berenbaum’s Blueberry Ice Cream.
