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.
…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:
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.
- Kenji’s “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.
The heat is easily adaptable here; I made a fairly mild version and passed the chili crisp at the table. A big hit.
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.)
Not really soup, more like a chilled lassi, but delicious.
Smitten Kitchen’s apricot breakfast crisp
David Lebovitz’s lemon verbena ice cream
Zoe’s tutu pavlova
Lacy brown butter ricotta cookies from Serious Eats
Candied ginger shortbread from King Arthur
Dorie’s 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
- Homemade 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.
- Tom Kha Kai / Coconut-Galangal Soup – from Simple Thai Food
- Bengali-ish Fish Finger Bhorta – via Nigella, with frequent modifications
- Fish Ambotik – from Maunika Gowardhan
- Malabar Spiced Cauliflower – from Maunika Gowardhan
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 won’t regret it
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?
I got the olive oil cake reference from you. It’s been a favorite at our house, as well.
I’ve been slowly ramping up the heat on the chicken diavolo by making a stronger and stronger chili oil. We like it more and more every time.
I didn’t make the chilli oil myself, given that I stock several, so maybe that was the shortfall.
Whole oranges, eh? Does your baker have a video of the technique? I LOVE this cake.