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.
From COTMs:
- 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
