I look forward to threads like this and didn’t see one started, so I jumped in! I made over 60 new recipes this year and many/most were very good. We had a few new recipes that really stood out this year and have been made multiple times:
Smitten Kitchen Butternut Squash and Farro - I use feta. Have used pistachios, and added craisins and arugula, too.
Smitten Kitchen Green Beans with Almond Pesto - the pesto is good on zucchini, as well.
Pizza Focaccia with Green Onion - I love to add a little Romano
NYT Spanikopita Pasta - I use ricotta instead of cream cheese
My husband made poteca for the first time (from a variety of sources) and that will definitely be something we repeat.
I hope everyone had a delicious year! Thank you for your inspiration!
Most of my favorites come from either the NYTCooking or SE.
New recipes I tried this year and LOVED, i.e. they’re in heavy rotation:
A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts You can use fresh tomatoes when in season, but...
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or...
https://cooking.nytimes.com/recipes/1017937-mississippi-roast (although I make the trashy version now instead)
My go-to roast chicken recipe these days:
I have been cooking so much the past 2.5 years and have no structure to my days and weeks anymore so the years blend into one another. I can’t remember which recipes were new to me this year!
I have been making Olivye / Russian Salad a little more often this year. I will add Akis recipe for that.
I enjoyed these Polish Breton Beans on Jan 5, 2022!
I liked this Biftekia recipe
A delicious Carrot Salad recipe from Russia called morkovcha, with roots from Korean immigrants. Thinly julienned carrots with spices
Est. reading time: 5 minutes
Made a veal Dillkött, a Swedish stew with dill. We liked it, I’ll make it again.
I cobbled some recipes together, using veal stew meat, a leek, a carrot , celery, mushrooms, some potatoes, bay, white wine, dried thyme, parsley and dill. Sometimes no potatoes are added and it’s served over egg noodles, some recipes it’s boiled. I braised this in a slow oven.
I’ve had that curry saved. This is giving me the nudge I need to make it happen this week! And I think I will riff on those cucumbers to serve with some bulgogi tacos I’m making Sunday. Thanks!
I love any recipe that hits favorite flavors for me (Thai curry being one of them) and is versatile. I’ve added any number of veg to it (like red peppers, spinach or bok choy), left out the cherry tomatoes, added cod or shrimp… and it comes together so fast! I’m not big on fussy recipes & ideally want my dinner ready in under an hour.
This was my favorite annual thread on Chowhound, and will no doubt be my favorite here. I enjoy searching for new recipes on-line. All that I’ve referenced below I made for the first time in 2022, and liked them well enough to have made them at least twice this year, as well as added them to my arsenal of collected keepers.
For those of you stymied by paywalls, I would encourage you to learn to use an incognito browser (
Google chrome, for instance) – it’s a great tool for accessing on-line resources.
Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country’s cuisine Whole-milk yogurt does double duty here: It’s used...
This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain Here, there are potatoes, of course, but they’re cut into matchsticks and browned on a...
With a variety of colors, fresh vegetables, and vibrant herbs and spices make this Vegetarian 15 Bean Soup flavorful, filling, AND incredibly good for you.
Est. reading time: 7 minutes
Hamburger Soup is a quick and easy meal, budget friendly, reheats well and freezes perfectly.
Est. reading time: 4 minutes
Green garlic has a distinct green, grassy garlicky character that is pungent but not overpowering After an initial peeling of the outer layer, both green and white parts of the stalk can be used, and if you cannot find green garlic, a combination of...
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good...
This chicken and asparagus stir-fry recipe is a healthy dish that’s easy and fast to put together. Serve with rice, and dinner is ready!
Est. reading time: 5 minutes
Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York The actual cooking time is short, but the recipe does require making the chile oil in advance and marinating the chicken She suggests...
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its meatier texture and sweeter flavor.
This Cabbage, Sausage and Potato Soup recipe is totally hearty and comforting, full of the best savory flavors, easy to make, and it's guaranteed to warm you right up! Guys, this soup. It's only the middle of September,
Est. reading time: 3 minutes
A great batch of scones requires only a few ingredients, but fast hands are essential for working the flour, cold butter and cream into a firm, substantial dough Brandied dried fruit is added to this traditional dough, and the result is a holiday...
These tender, flaky scones are all about the butter. And since the flavor of the butter really shines through, this is a good time to splurge on a high-quality Irish butter like Kerrygold. The extra flaky, buttery texture is achieved by using a...
Dorie Greenspan's quick cornbread comes together quickly and easily. Made with buttermilk and cornmeal, you can add bacon, onions, cheese.
Est. reading time: 5 minutes
Made with fresh-squeezed orange juice, orange zest, and olive oil, this orange and olive oil cake is moist and delicious!
Est. reading time: 4 minutes
This extraordinary cake is a sophisticated riff on the ubiquitous zucchini bread It's more delicate and tender than the classic loaf, fresh ginger and orange zest add a dash of vibrancy, and hazelnuts add crunch It's also blissfully simple to make
A beloved Australian staple, a zucchini slice is an eggy, frittatalike lunchbox staple that’s baked until it’s firm enough to slice and eat out of hand Most versions include bacon, but in his book, “Snacks for Dinner” (Harper Wave, 2022), Lukas...
Packed with chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic, this homemade chili crisp condiment goes with just about everything.
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1940, with just three ingredients As the story goes, a group of women walked into the Victory Club in Piedras outside business hours Aiming to please, Ignacio Anaya, the...
…and these two, which won’t upload properly:
You jogged my memory. I liked this lazy manti recipe.
I think I’ll start 2023 by working through the recipes in this thread, that I haven’t tried yet.
My list will be short on the savory and long on the sweet, because Mom isn’t too adventurous when it comes to dinner. Nevertheless:
"Cold noodles with cherry tomatoes"
Discovering this wonderful dish solved two problems for me: one, I have missed cold (Japanese) soba terribly since I relocated out of NYC, and two, I grow an heirloom black cherry tomato that is incredibly delicious and extremely prolific.
No Holds Barred Lasagne Bolognese”
I was able to source local ricotta so I never made it myself, but otherwise followed the recipe exactly. A time-consuming but delicious treat.
Chili Crip Fettucine Alfredo with Spinach
The heat is easily adaptable here; I made a fairly mild version and passed the chili crisp at the table. A big hit.
. Egg rice
This hardly merits being called a recipe, I guess, but I enjoyed learning and making this dish repeatedly this year for lunch.
Peach frozen yogurt
@MunchkinRedux 's adaptation of a David Lebovitz recipe, which allowed me to finally realize a long-delayed dream of making delicious peach frozen dessert (it’s called frozen yogurt but it eats like ice cream.)
Peach buttermilk soup
Not really soup, more like a chilled lassi, but delicious.
apricot breakfast crisp
lemon verbena ice cream
Lacy brown butter ricotta cookies from Serious Eats
Candied ginger shortbread from King Arthur
cranberry spice bundt cake
Always enjoy these kinds of threads.
There were several new keeper recipes this year (though most haven’t quite gone into rotation yet as I wasn’t in my kitchen a good portion of the year):
Umami Noodles (I use Andrea Nguyen’s version as a guide with modifications each time, though there’s always garlic, soy sauce, oyster sauce, and butter in the mix)
Roberta’s-style pizza dough via the NYT: gorgeous, supple dough, easy to work with, and delicious
Inverted potato pizza: like the right-side-up one at Sullivan Street Bakery, so delicious.
Pakistani Pot Roast / Pasanday – from a book I was gifted a long time ago, fabulous flavor payoff for minimal effort
Pasta with Salmon – copycat of a neighborhood Italian restaurant dish, still needs tinkering Panna Cotta with an Indian twist:
Mishti Doi Tart
Beef Chow Fun – so good, and easier than expected once the noodles are procured (which is the main impediment)
Pan-fried (Chinese) Noodles – another first that was easy and delicious and repeatable Japanese one-pot rice / Kinoko Gohan (Mushroom Rice) /
Takikomi Gohan (Salmon / Mixed Rice) – easy and big flavor.
Impossible mini quiches: thanks to @heidicooksandbakes for the idea and recipe. I’ve been tinkering each time.
Tuna spuma /mousse: thanks to @Rooster for recommending.
The Roberta’s pizza dough in my favorite! I’m making a batch today for khachapuri that we will snack on tonight.
That cauliflower looks great - just added it to my 2023 “to make” list!
I never got to the brown butter ricotta cookies for Christmas. They are on the short list for the new year!
You know I love that orange olive oil cake
I loved the Aushak idea when you posted it — I’m going to try them when I get back.
I tried the Chicken Diavola when RR’s book was COTM ON Chowhound, and it was good but didn’t stick. Reminder to try again, maybe with a different chilli oil.
An orange olive oil cake my resident baker makes includes whole oranges (peel and all) that are cooked down.
That is the approach I use (whole oranges peel and all) when I make OOO cake and I love it.
Have tried that version, not my thing. The pith leaves a bitter aftertaste detectable to my palate. (There was a much-beloved version attributable to someone’s grandma posted on Chowhound.)
Ah, perhaps the oranges you used. I’ve never experienced any bitter taste in ours, just wonderfully orangey flavors
Palates are likely to differ as much if not more than oranges
You are so right. It’s quite wonderful to have that much variety on our planet, innit?