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Tuesday, December 18, 2018
4 Best Add-Ins for Macaroni and Cheese
Macaroni and cheese is the ultimate blank slate and delicious as is. Sometimes, though, you want to gussy it up a bit. Mac and cheese is happy to oblige.
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The 100 Best Recipes of 2018 According to You
There is something about finding a new recipe that makes us want to share. Whether with friends, family, neighbors or strangers on the street (and internet), it’s in our nature to shout our most delicious discoveries from the rooftops, and thank god for that.
If you haven’t noticed, sharing the very best in food (tips, hacks, histories, and, of course, recipes!) is kind of our thing at Chowhound and the reason you—our diverse community of food explorers and chefs—have been logging on to share and discover for yourself for all these years. In the spirit of sharing, and as 2018 comes to a close, we’re bringing you the 100 best and most-shared recipes of the year. The ones you found, tried, and just couldn’t keep quiet about!
The list, as you’ll see, is a true tapestry of classic standbys like our Beef Stroganoff to newer recipes that shook things up a bit, like Marcella Hazan’s four-ingredient tomato sauce. Our top 100 also represents an ever-growing appetite for international flavors, and by that we don’t just mean French and Italian. Korea, Trinidad, Malaysia, Iran, Israel, Morocco and many other mighty international traditions show up on the list, with unique recipes that impressed from coast to coast. What’s more, vegetarians and vegans will delight in the many meat-free dishes that made the rounds in 2018.
From soup to salad, main courses, side dishes, desserts, and even a few breakfast recipes, we hope you have as much fun with the list as we did putting it together. Without further ado, Chowhound proudly presents the Top 100 Recipes of 2018 (according to you)!
Truckadero Stew Recipe, Genius Kitchen
A rich and layered stew to keep you going through December, January, and beyond. Make this one in batches and freeze for easy use later. Try Genius Kitchen’s Truckadero Stew Recipe recipe for yourself.
Cold Chickpea-Tahini Soup, New York Times
Chickpea and tahini are truly the peanut butter and jelly of the Middle East and Mediterranean, but a soup is not where you’ll generally find the iconic duo. Mark Bittman suggests cooking the chickpeas yourself and using the residual water (or “aquafaba”) to make this nutty and flavorful soup. Try the New York Times’ Cold Chickpea-Tahini Soup recipe yourself.
Slow Cooker Taco Soup, Chowhound
There are certain recipes we love that are both low-difficulty (a.k.a. low stress) but crowd-pleasing all the same. Slow cooker taco soup fits firmly in that category. Try our Slow Cooker Taco Soup recipe for yourself
Fresh and Wild Mushroom Stew, New York Times
There is flexibility in which mushrooms to use for David Tanis’ hearty mushroom ragout. Butter, flour, and tomato paste give it rich texture while earthy herbs like thyme, sage, and rosemary bring the stew to life, whether served over pasta, polenta, or other starch. Try the New York Times’ Fresh and Wild Mushroom Stew recipe yourself.
Yam and Peanut Stew with Kale, Food52
This is a two-punch soup: one punch for flavor and another for its undeniable health benefits. With nutrient-dense yams (sweet potatoes), vitamin-rich kale, and protein-packed peanuts, this hearty soup is made tasty by a mountain of spices, like cinnamon, ginger, and cumin, and will keep the whole family chugging full steam through flu season. Try Food52’s Yam and Peanut Stew with Kale recipe yourself.
Pork Stew with Sweet and Hot Peppers, Epicurious
This is like the stew version of a sausage and peppers hero you might find outside of Fenway or any other ballpark. The hot peppers provide a bit of a kick while red wine and fennel add rich and hearty depths of flavor. Try Epicurious’ Pork Stew with Sweet and Hot Peppers recipe for yourself.
Certified International Large Soup Bowls (set of 6), $39.90 on Amazon
But please keep slurping to a minimum.
Chicken Curry Soup with Coconut and Lime, Epicurious
An exotic soup like this can stand in as main course for a dinner party and is easy enough for a casual weeknight meal. Lime and creamy coconut cut the heat of the curry. Try Epicurious’ Chicken Curry Soup with Coconut and Lime recipe for yourself.
Chowhound
Kale-Apple Coleslaw with Poppy Seed Dressing, Chowhound
A bright and crisp slaw, the green apple gives this recipe a sweet bite against bitter kale while the honey-dijon and poppy seed dressing keeps it fun and frisky. Try our Kale-Apple Coleslaw with Poppy Seed Dressing Recipe for yourself.
Roasted Sweet Potato Salad with Chutney Vinaigrette, Serious Eats
Sweet potato and balsamic are a perfect pair in this filling side or salad and sliced almonds provide some crunch. Try Serious Eats’ Roasted Sweet Potato Salad With Chutney Vinaigrette recipe for yourself.
Avocado and Grapefruit Salad with Edamame, Bon Appetit
There’s nothing complicated about assembling this bright summer salad with tangy grapefruit and creamy avocado. Just a lot of good healthy flavors working hard to keep your salad routine from going stale. Try Bon Appetit’s Avocado and Grapefruit Salad with Edamame recipe for yourself.
Roasted-Chickpea and Kale Salad with Sun-Dried Tomato Vinaigrette, Serious Eats
A vibrant summer salad or side with surprisingly bold flavors and diet-friendly ingredients. Try Serious Eats’ Roasted-Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette recipe yourself.
Freekeh Salad, PureWow
Jeanne Kelley wrote a whole book on having salad for dinner, appropriately titled “Salad for Dinner,” and this hearty grain variety is both filling and healthy any day of the week. Make it as a side dish, too. Try PureWow’s Freekeh Salad recipe for yourself.
Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette, Food Network
A simple arugula salad is an unsung hero for a dinner party. Supplement this with grilled chicken or shrimp for a fabulous luncheon. Try Food Network’s Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette recipe for yourself.
Kale and Brussels Sprouts Salad, Bon Appetit
From kale to almonds, brussels sprouts and lemon juice, there is almost nothing in this salad that’s not great for you. Add some grilled shrimp or chicken for a brilliant weekday lunch or light dinner. Try Bon Appetit’s Kale and Brussels Sprouts Salad recipe for yourself.
Acacia Wood Serving Bowl, $49.95 on Sur la Table
You'll be using this daily after the new year. #HealthGoals
Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint, Epicurious
This salad-slaw hybrid features big flavors like fresh mint and tons of texture from breadcrumbs and walnuts; an excellent way to begin an early summer al fresco dinner party. Try Epicurious’ Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint recipe for yourself.
April Bloomfield’s Steamed and Raw Radish Salad with Kimchi and Sesame, Food52
Asian salads prove to have a strong showing on the list and April Bloomfields radish, kimchi, and sesame salad is one of the reasons why. Make sure to purchase quality kimchi it’s not homemade. Try Food52’s April Bloomfield’s Steamed and Raw Radish Salad with Kimchi and Sesame recipe for yourself.
Asian Slaw with Ginger Peanut Dressing, Serious Eats
Brightly colored and full of healthy stuff like edamame, carrots, and cabbage. A ginger, soy, Sriracha, and peanut dressing lifts this eye-catching Asian summer slaw. Try Serious Eats’ Asian Slaw with Ginger Peanut Dressing recipe for yourself.
Seedy Olive Oil Granola, Taste
A good granola packed with healthy nuts, seeds, oats, and all-natural sweetener is great to have on hand for an oh-crap-I’m-late breakfast, impromptu power hike, or day at the park. This recipe is careful to use good-for-you components like chia, hemp, pumpkin seeds, olive oil, and maple syrup, a sweetener low on the glycemic index, and rice cereal for added crunch and texture. Try Taste’s Seedy Olive Oil Granola recipe yourself.
Brioche with Prosciutto, Gruyere, and Egg, Food & Wine
Los Angeles’ AOC wine bar has been making these French-inspired open-faced egg sandwiches since 2003, long before the egg on toast trend overwhelmed us. Try Food & Wine’s Brioche with Prosciutto, Gruyere, and Egg recipe for yourself.
Chowhound
Sour Cream Banana Bread, Chowhound
Sour cream makes for a superior and moist banana bread in this widely shared recipe. Serve at room temperature or warmed/grilled with a pat of butter on top. Try our Sour Cream Banana Bread Recipe for yourself.
Flour’s Famous Banana Bread, Food Network
Creme fraiche adds a tang and creaminess to this fan-favorite banana bread recipe. Toasted walnuts give it a crunch. Try Food Network’s Flour’s Famous Banana Bread recipe for yourself.
Pyrex 8-pc Mixing Bowl Set, $24.99 at Macy's (originally $42.99)
When I mix, you mix, we mix.
Quick Sausage, Kale, and Crouton Saute, Simply Recipes
This saute, which originally appeared in the “Smitten Kitchen Every Day” cookbook is like a breakfast salad, but cooked…are you following? Try Simply Recipes’ Quick Sausage, Kale, and Crouton Saute for yourself.
Mesa Grits, Food.com
Grits are a corn-based silky smooth starch (when done right) and as popular as sweet tea south of the Mason Dixon. Try Food.com’s Mesa Grits recipe for yourself.
Shakshuka with Feta, Food & Wine
This Israeli dish that is officially breakfast food but feels like anything but has blown up over the last few years here in the States. Rich tomato and tangy feta elevate fried eggs to another level. Try Food & Wine’s Shakshuka with Feta recipe for yourself.
Smoked Turkey Baked Chimichangas, Food Network
Rachael Ray is truly the queen of easy and craveable weeknight meals. You might not see turkey chimichangas on the menu at Eleven Madison Park anytime soon, but admit it, there are moments when only a chimichanga in a rich sauce of tomato, adobo and chipotle, topped with melty cheese will do. Try Food Network’s Smoked Turkey Baked Chimichangas recipe yourself.
Curried Chicken and Vegetable Pan Roast, Food & Wine
This one-pan meal calls for a yogurt marinade of the chicken pieces, while Madras curry and ginger deliver an unmistaken Indian undercurrent. Try Food & Wine’s Curried Chicken and Vegetable Pan Roast recipe for yourself.
Chowhound
Pulled Jerk Chicken, Chowhound
Good pulled chicken has hundreds of great uses; in sandwiches, over rice, in soups or tacos. Master this popular Chowhound recipe with rich dark molasses and warm spices like cinnamon and allspice and you’ll be good to go for game day and beyond. Try our Pulled Jerk Chicken recipe for yourself.
Trini-Chinese Chicken, New York Times
Trinidad has a rich culinary history and this chicken recipe, with oyster sauce, Chinese five-spice, and ginger, lend a formidable pow of flavor. A pickled scotch-bonnet pepper sauce finishes the special poultry main course. Try the New York Times’ Trini-Chinese Chicken recipe for yourself.
Baked Tofu with Coconut Kale, Food52
Kale may be the most prolific food trend of the last decade and nothing seems to derail the leafy green freight train. Toasty sesame oil, salty/umami sauce, and spicy Sriracha play off the sweetness of the coconut in this vegan-friendly main. Try Food52’s Baked Tofu with Coconut Kale recipe for yourself.
Cauliflower Steaks with Olive Relish and Tomato Sauce, Bon Appetit
A divine cauliflower steak that could easily be a side or main course. Searing the tomatoes on a hot skillet brings out all their delicious sugars while olives add mediterranean vibes. Try Bon Appetit’s Cauliflower Steaks with Olive Relish and Tomato Sauce recipe for yourself.
Lamb Meatballs with Lemon Cumin Yogurt, Chowhound
These lamb meatballs with creamy lemon-cumin yogurt sauce will transport you to a Greek isle. They also work as a spirited main course or finger food for game day or a cocktail party. Don’t forget the toothpicks! Try our Lamb Meatballs with Lemon Cumin Yogurt recipe for yourself.
Chipotle Meatballs, Cookstr
Mexico City is littered with tiny family-run lunch eateries serving delicious and spicy chipotle meatballs like this recipe to make at home and bring to a potluck. Try Cookstr’s Chipotle Meatballs recipe for yourself.
Halal Cart-Style Chicken and Rice with White Sauce, Serious Eats
In New York City, there are few smells more recognizable than the Halal Carts found every few blocks (and few sauces more revered than the creamy white sauce drizzled to finish one of the city’s best cheap eats). This recipe perfectly replicates the flavorful chicken and cult-classic yogurt-based sauce. Try Serious Eats’ Halal Cart-Style Chicken and Rice with White Sauce recipe yourself.
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Chop, dice, and mince to your heart's content.
Pressure Cooker Green Chili Chicken, Serious Eats
We’ve all been swept up in the pressure cooker phenomenon (Instant Pot for days), which is the tool to have for easy, set-it-and-forget-it weeknight meals like this green chicken chili. Try Serious Eats’ Pressure Cooker Green Chili Chicken recipe for yourself.
Silky Smooth Macaroni and Cheese, Modernist Cuisine
For this twist on a classic comfort food, the cooking geeks at Modernist Cuisine school us on the problems with a traditional bechamel, which cannibalizes the flavors of good (and often expensive) cheese. Through a little emulsion science and sodium citrate (that’s right) they’ve come up with a solution based in science that results in a full flavor and silky smooth mac. Try Modernist Cuisine’s Silky Smooth Macaroni and Cheese recipe for yourself.
Easy Spinach Lasagna, Chowhound
This simple and straight-to-the-point lasagna recipe is a good one to master and a building block for a million and one variations. Use some of the fresh ricotta (recipe found in Side Dishes) if you’ve got extra. Try our Easy Lasagna recipe for yourself.
Savoury Bundt Cake, Best Home Chef
This savory polenta-based bundt cake is as interesting as it sounds and looks. Greek flavors like feta, garlic, and spinach are hidden in every bite making this decidedly NOT a dessert. Try the Best Home Chef’s Savory Bundt recipe for yourself.
Turmeric Chicken with Sumac and Lime, Serious Eats
There is a suggested use of chicken thighs for this recipe from Persian-born chef Louisa Shafia. Sumac, an underused flavor in American cooking, gets a chance to shine along with turmeric and fresh lime. Try Serious Eats’ Turmeric Chicken with Sumac and Lime recipe for yourself.
Russ Parsons’ Dry Brined Turkey a.k.a. The Judy Bird, Food52
This turkey was successful enough to impress the L.A. Times food staff in a turkey taste test. One to have in your cue for next November. Try Food 52’s Russ Parsons’ Dry Brined Turkey a.k.a. The Judy Bird recipe for yourself.
Thomas Keller’s Simple Roast Chicken, Epicurious
With an arsenal of Michelin-studded restaurants, Thomas Keller has come to define modern French cooking in the U.S., and his simple roast chicken is as good as any. Dijon mustard and thyme provide the backbone of flavor, though Keller cautions not to baste until after the chicken is cooked. The steam may hinder a crispy, salty skin. Try Epicurious’ Thomas Keller’s Simple Roast Chicken recipe for yourself.
Chicken Parmigiana with Cherry Tomatoes, Weekly Greens
A radically simple and healthy spin on chicken parm, this version has no breading or frying of any kind and subs in cherry tomatoes for red gravy. Non-traditional but fresh and delicious. Try Weekly Greens’ Chicken Parmigiana with Cherry Tomatoes recipe for yourself.
Chowhound
Basic Fish Baked in Parchment, Chowhound
There’s something about opening a steamy package of fresh fish that makes you feel like you’re somewhere way more interesting than where you actually are. It’s also healthy and easier than it sounds. Master the technique and you can impart all sorts of great flavors. Try our Basic Fish Baked in Parchment recipe for yourself.
Harissa Chicken, David Lebovitz
Pulled from Melissa Clark’s (New York Times) book “Dinner: Changing the Game,” this one-pan recipe employs spicy harissa, a hot, paste-like sauce you can find in most high-end markets. A cool creamy yogurt cools things down a bit. Try David Lebovitz’s Harissa Chicken recipe for yourself.
Mexican Roadside Chicken with Green Onions, Serious Eats
This Mexican chicken gets a healthy rub of cinnamon clove and other warm spices before getting slapped down on a hot charcoal grill. Pair with green onions for a bold but healthy summer meal. Try Serious Eats’ Mexican Roadside Chicken with Green Onions recipe for yourself.
One-Pan Roasted Chicken Thighs with Potatoes and Tarragon, Food52
Using more tarragon should be every chef’s new year’s resolution. It may be underrated, but it’s undeniable in this chicken recipe with baby potatoes and dijon mustard. Try Food52’s One-Pan Roasted Chicken Thighs with Potatoes and Tarragon recipe for yourself.
Hammered Tray Serving Platters in Copper, $35.99 on Amazon
Dinner parties have never felt fancier.
Ginger-Braised Pork Meatballs in Coconut Broth, Food & Wine
Thai flavors like ginger and lemongrass mix and mingle in this pork meatball recipe served in a fragrant coconut broth. Try Food & Wine’s Ginger-Braised Pork Meatballs in Coconut Broth recipe for yourself.
Momofuku’s Bo Ssam, New York Times
This is not exactly a quickie weeknight meal but that David Chang’s name is on it means you should definitely give it a whirl. Roast pork shoulder gets an overnight cure and is served with lettuce wraps and kimchi. Try the New York Times’ Momofuku’s Bo Ssam recipe for yourself
Foolproof Pan Pizza, Serious Eats
Skillet pizza is way underrated and the amount this recipe has been shared is proof that may be changing. The crispy almost fried undercrust is the stuff dreams are made of and with a good sauce, quality cheese, and toppings, it’ll rival any of that flat flimsy stuff they serve in New York City (just kidding, N.Y. pizza is still BAE). Try Serious Eats’ Foolproof Pan Pizza recipe yourself.
Tuna Noodle Casserole, Epicurious
This is a gussied up version of the mid-century American canned classic with sherry wine and fresh mushrooms. Nostalgia truly tastes as good as you remember! Try Epicurious’ Tuna Noodle Casserole recipe for yourself.
Chowhound
Rajas Quesadillas, Chowhound
Rajas is basically sauteed chilis, onions, and cheese and, from there, the world is your cheesy oyster. This recipe employs the classic Mexican mixture as a filling in a quesadilla. Try our Rajas Quesadillas recipe for yourself.
Who Loves Ya Baby-Back? Baby Back Ribs, Food Network
No detail is too small for Alton Brown ,so trust him when he says that these baby back ribs will come out tender and moist. Jalapeño adds a little heat to balance a sweet sauce. Try Food Network’s Who Loves Ya Baby-Back? Baby Back Ribs recipe for yourself.
Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt, WPR
A stick-to-your-ribs Greek peasant dish, this slightly spicy lamb and chickpea medley published by Wisconsin Public Radio made the rounds this year and for good reason. Try WPR’s Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt recipe for yourself.
Mahi Mahi with Smashed White Beans and Sage, Bon Appetit
Mahi Mahi (or swordfish) make for a simple and elegant dinner party main course when served over this white bean and sage ragu. Done in minutes but no less impressive. Try Bon Appetit’s Mahi Mahi with Smashed White Beans and Sage recipe for yourself.
Tofu Triangles in Creamy Nut Butter Sauce with Scallions, Epicurious
A truly innovative dish, the sauce features several flavors that generally command their own dishes (peanut butter, soy sauce, tamari), all married together but it somehow works to make a satisfying vegetarian meal that is creamy and full of punch. Try Epicurious’ Tofu Triangles in Creamy Nut Butter Sauce with Scallions recipe for yourself.
Chowhound
One-Pot Beef Stroganoff with Egg Noodle, Chowhound
Beef Stroganoff is a classic Russian comfort food and, when made with a little love, good cooking wine, and spices, has a surprising depth of flavor. Try our One-Pot Beef Stroganoff with Egg Noodle recipe for yourself.
Cashew Chicken Curry with Cilantro Sauce, Serious Eats
There is plenty of Indian food on the list and this recipe from Serious Eats is relatively simple, as far as curries go. Feel free to substitute shrimp, lamb, or cauliflower in for the chicken as desired. Try Serious Eats’ Cashew Chicken Curry with Cilantro Sauce recipe for yourself.
Lamb Stew with Spinach Sauce, Epicurious
Lamb stew with fragrant spices like garam masala and turmeric has gotten us through many cold winter nights. Serve with homemade naan or other grilled bread for best results. Try Epicurious’ Lamb Stew with Spinach Sauce recipe for yourself.
Black Cod with Miso, Food & Wine
This sake-miso marinated cod was an instant hit at Nobu. Good quality ingredients with simple, careful execution is what legends are made of. Serve with sauteed leafy greens as suggested. Try Food & Wine’s Black Cod with Miso recipe for yourself.
Japchae Sweet Potato Starch Noodles Stir Fried with Veggies, Maang Chi
Korean cuisine continues to draw the attention on the world stage and Japchae, a traditional stir fry of sweet potato noodles, meats, and vegetables, is a good example of why. Be sure to cook each component separately and combine at the end to avoid over or undercooking any single ingredient. Try Maang Chi’s Japchae Sweet Potato Starch Noodles Stir Fried with Veggies recipe for yourself.
Whole Roasted Cauliflower with Whipped Goat Cheese, Bon Appetit
Cauliflower is slowly but surely having its full potential realized and that’s a trend we hope continues. With some love and care, like in this recipe that calls for the cauli to be poached for flavor and roasted for crispiness, the cruciferous veg could truly be a main course and a little goat cheese never hurt nobody. Try Bon Appetit’s Whole Roasted Cauliflower with Whipped Goat Cheese recipe for yourself.
No-Knead Bread, New York Times
The New York Times lauds this simple bread recipe from iconic New York purveyor, Sullivan Street Bakery, as one of the most popular they’ve ever published. Sometimes keeping it simple is truly a recipe for success and this chewy on the outside, fluffy on the inside bread is living proof. Try the New York Times’ No-Knead Bread recipe for yourself.
Fresh Homemade Ricotta, Epicurious
Homemade ricotta is simpler than it sounds and worth every minute, according to the crew at Epicurious. Once finished, the possibilities are endless. Stuffed in pasta, smeared over good bread, or drizzled with honey for a playful dessert. Try Epicurious’ Fresh Homemade Ricotta recipe for yourself.
Brown Rice Mujadarra with Mixed Herbs, Bon Appetit
Middle Eastern Mujadarra, a side built with lentils and rice, is then flavored with cumin and fresh herbs and finished with yogurt. Try Bon Appetit’s Brown Rice Mujadarra with Mixed Herbs recipe for yourself.
Joy the Bakers Olive Oil Braised Chickpeas, Food52
Falling somewhere between a braise and slow fry, these chickpeas hang out with feta, olives, capers, and chili flakes for a salty Mediterranean side or party snack. Try Food52’s Joy the Bakers Olive Oil Braised Chickpeas recipe for yourself.
Roasted Radishes with Brown Butter, Lemon, and Radish Tops, Bon Appetit
Radishes’ natural sugars are amplified by a rich brown butter sauce and then cut with tangy lemon juice in this colorful side dish. Finish with flaky Maldon sea salt. Try Bon Appetit’s Roasted Radishes with Brown Butter, Lemon, and Radish Tops recipe for yourself.
Porcini and Pecan Pâté, Food & Wine
This rich and creamy pâté is part of the vegan charcuterie plate at Gather, a restaurant in Berkeley, Cali., but would also make a fine spread for a roasted vegetable sandwich. Try Food & Wine’s Porcini and Pecan Pate recipe for yourself.
Sautéed Greens with Olives, Epicurious
Sometimes called misticanza (“mixed greens”) this simple sauteed greens recipe is a fast, fun, and healthy Mediterranean side to pair with any number of main courses, from meat to fresh fish. Try Epicurious’ Sautéed Greens with Olives recipe for yourself.
Roasted Butterflied Chicken with Cardamom and Yogurt, Food52
Cardamom is hoisted up by ginger, cumin, and other spices in this fragrant, low-difficulty chicken recipe. Great for any occasion, fancy to informal. Try Food52’s Roasted Butterflied Chicken with Cardamom and Yogurt recipe for yourself.
Orzo with Tomatoes, Feta, and Green Onions, Epicurious
Any Greek deli worth a dime will have some version of this orzo salad with feta, onions, and tomatoes. It keeps for hours, so bring some on your next summer outing. Try Epicurious’ Orzo with Tomatoes, Feta, and Green Onions recipe for yourself.
Smacked Cucumber in Garlicky Sauce, The Telegraph UK
This is a no-fuss salad or side and staple in Sichuan cooking; salty, spicy, and generally amiable served with or before any sort of Asian main course. Try Telegraph’s Smacked Cucumber in Garlicky Sauce recipe for yourself.
Roasted and Charred Broccoli with Peanuts, Bon Appetit
Keep the broccoli stems for this healthy, vaguely Thai preparation for broccoli salad with peanuts and rice vinegar. Try Bon Appetit’s Roasted and Charred Broccoli with Peanuts recipe for yourself.
White Cheddar Puffs with Green Onions, Epicurious
Red Lobster has a little competition with these cheesy, onion-y puffs. Make the dough in large batches and freeze for a quick, warm and comforting accompaniment to dinner on any cold night. Try Epicurious’ White Cheddar Puffs with Green Onions recipe for yourself.
Beautiful Burger Buns, King Arthur Flour
Burgers, or any sandwich, would be lucky to be built on a bun like this. Butter and egg lend a smooth sweetness and sesame seeds, a toasty nuttiness. Try King Arthur Flour’s Beautiful Burger Buns recipe for yourself.
Roasted Carrots with Cumin Yogurt, Bon Appetit
Dishes with a yogurt sauce are ALL OVER this list and for good reason. The creamy coolness offsets spicy warm cumin in this roasted carrot side dish. Try Bon Appetit’s Roasted Carrots with Cumin Yogurt recipe for yourself.
Orzo with Roasted Vegetables, Food Network
Another popular Ina Garten recipe that you can make ahead of time for a casual get together, picnic, or barbecue. Lots of classic ingredients like bell pepper, yellow onion, and lemon vinaigrette are a safe bet for large groups. Try the Orzo with Roasted Vegetables recipe for yourself.
Marcella Hazan’s Tomato Sauce, New York Times
This recipe has caused a stir with Italian mothers from Staten Island all the way to Sicily for its mind-numbing simplicity. Just four ingredients, and not a single one of them is garlic. Try the New York Times recipe for Marcella Hazan’s Tomato Sauce for yourself.
Red and Black Rice Stuffing with Red Lentils, Serious Eats
A protein-filed side dish with bright red lentils and crunchy textur. Dried cranberries add an unexpected, albeit welcomed sweetness. Try Serious Eats’ Red and Black Rice Stuffing With Red Lentils recipe for yourself.
Cold Chinese-Style Sesame Noodles with Cucumber, Epicurious
Are you going to the market today? Yes? Get sesame oil, because there is no substitute and you’ll thank yourself later, like the moment you’re ready to make this perfectly simple Asian noodle salad. Try Epicurious’ Cold Chinese-Style Sesame Noodles with Cucumber recipe for yourself.
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (Pack of 2), $28 on Amazon
Nice and roasty.
Cauliflower Couscous, Leites Culinaria
Make no mistake, there is no couscous in this dish, but light-on-carb cauliflower is treated as such and makes for an Atkins-friendly side. Try Leites Culinaria’s Cauliflower Couscous recipe for yourself.
Squash Gratin with Poblanos and Cream, Food & Wine
This one comes from Tavern in L.A. where chef Julie Robles tops this rich cheesy gratin with candied pepitas. Try Food & Wine’s Squash Gratin with Poblanos and Cream recipe for yourself.
One Pot Kale and Quinoa Pilaf, Food52
Everyone’s got time for a one-pot meal. This kale and quinoa pilaf is a fun shakeup from the traditional rice version and goes a long way in a pinch. Try Food52’s One Pot Kale and Quinoa Pilaf recipe for yourself.
Roasted Carrots with Carrot-Top Pesto, Bon Appetit
In this elegant side, the sweetness of roasted carrots plays nicely with a spicy, nutty pesto. Perfect for any dinner party or holiday celebration. Try Bon Appetit’s Roasted Carrots with Carrot-Top Pesto recipe for yourself.
Brussels Sprout Hash with Caramelized Shallots, Epicurious
Apple cider vinegar makes a bright binder for this slaw-like brussels sprout hash. Try Epicurious’ Brussels Sprout Hash with Caramelized Shallots recipe for yourself.
Chicken Larb Lettuce Wraps, Bon Appetit
Chicken larb is a Thai preparation packed with flavor that has the Bon Appetit editors salivating and dreaming about its million uses. Lettuce wraps are the healthiest variety and let the spicy larb shine brightly. Try Bon Appetit’s Chicken Larb Lettuce Wraps recipe for yourself.
Marie-Hélène’s Apple Cake, Epicurious
Marie is one of this Epicurious editor’s most fabulous French friends. She’s not known to follow a recipe (oh, Marie-Hélène!) but she does cook up a mean apple cake and recalled it to the best of her ability, from which the editor figured it out (mostly) and shares it with the world here. Dieu merci! Try Epicurious’ Marie-Hélène’s Apple Cake recipe yourself.
Chocolate Olive Oil Cake, Nigella
This dense chocolate cake can be made both with and without gluten (almond flour or wheat) and the olive oil keeps it moist. Try Nigella’s Chocolate Olive Oil Cake recipe for yourself.
Chowhound
Pavlova with Lemon Curd and Fresh Berries, Chowhound
Having a cake named after you is obvious #goals, as in this meringue, which pays tribute to 1920s Russian ballet sensation Anna Pavlova. Our version is updated slightly with lemon curd whipped cream and fresh berries…something to really pirouette for! Try our Pavlova with Lemon Curd and Fresh Berries recipe for yourself.
Chocolate Cherry Heart Smart, MyRecipes
Use dried cherries (or feel free to sub for other dried fruit) in this chocolate chip cookie recipe. Bittersweet chocolate adds a deeper flavor than traditional milk chocolate chips. Try MyRecipes’ Chocolate Cherry Heart Smart recipe for yourself.
Supernatural Brownies, New York Times
This often-shared brownie recipe was born of an accident by pastry chef Nick Malgieri. Less flour and brown sugar keep it moist and delicious. Try the New York Times’ Supernatural Brownies recipe for yourself.
White Chocolate Cake with Lemon Glaze, David Lebovitz
White chocolate is polarizing but detractors might be won over with this popular moist cake recipe. A creamy and tangy lemon glaze won’t hurt the case either. Try David Lebovitz’s White Chocolate Cake with Lemon Glaze recipe for yourself.
Mrs. Anderson's Baking Springform Pan, $21.47 on Amazon
Bake yourself a cake as fast as you can.
Crustless Cranberry Walnut Pie, Coleen’s Recipes
Crustless but not gluten-free, this cranberry cake-pie hybrid makes a perfectly sweet addition to any holiday menu. Serve with vanilla ice cream and watch the “mmms” roll in. Try Coleen’s Crustless Cranberry Walnut Pie recipe for yourself.
Meyer Lemon Semifreddo with Summer Berries, Epicurious
Semifreddo or “semi-frozen” desserts take a bit of time and effort, be warned. This version is brightened up with sweet berries and gets an almond crunch. Try Epicurious’ Meyer Lemon Semifreddo with Summer Berries recipe for yourself.
Ina Garten’s Lemon Cake, Food Network
When Ina talks, we listen. This lemon cake is finished with a lemon glaze and there just really isn’t anything to not love about it. Try Food Network’s Ina Garten’s Lemon Cake recipe for yourself.
Berry Crisp, Los Angeles Times
A fruit crisp is a classic and beloved dessert but the trick is ensuring that it’s actually crisp. The food editors at the L.A. Times have found a foolproof recipe here, and while berries are used in this version, any seasonal fruit—from apricots to apples and even peach or pineapple—would work, should you prefer. Try the L.A. Times’ Berry Crisp recipe for yourself.
Godinger La Cucina 3 Tier Marble Cake Stand, $46.05 on Amazon
Almost too pretty to eat. Almost.
Apple Tart Maman Blanc, Raymond Blanc
For his popular apple tart recipe, Raymond stresses the importance of picking the right apple, suggesting Captain Kidd from the Cox Orange Pippin family, if you can find it. Try Raymond Blanc’s Apple Tart Maman Blanc recipe for yourself.
Double Chocolate Layer Cake, Epicurious
Everyone needs a solid chocolate cake recipe and when it comes to chocolate cake, it’s go big (double chocolate, baby!) or go the heck home. This one from Epicurious has gained favor with the Chowhound faithful and has surely busted more than a couple diets this year. Try Epicurious’ Double Chocolate Layer Cake recipe for yourself.
Berry Blitz Torte, King Arthur Flour
This fluffy layer cake is as dazzling on the eyes as it is delicious in your mouth. Use whatever berries look good at the market and don’t skimp on the whipped cream. Try King Arthur Flour’s Berry Blitz Torte recipe for yourself.
Beatty’s Chocolate Cake, Food Network
What do you get when you combine Ina Garten with a chocolate cake recipe? Sheer bliss and perfection, of course. This rich chocolate cake will win the hearts of anyone and everyone. Try Food Network’s Beatty’s Chocolate Cake recipe for yourself.
Lemon Layer Cake with Lemon Curd and Mascarpone, Epicurious
A light and airy lemon cake with lemon curd mascarpone is giving us dreams of a summer wedding on the coast of Italy. Try Epicurious’ Lemon Layer Cake with Lemon Curd and Mascarpone recipe for yourself.
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How to Host an Easy Holiday Brunch
Whether you pull off parties with ease or find yourself more frenzied than festive, we’re partnering with Cuisinart to get you all the help you need to pull off a stress-free holiday gathering this year!
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How to Make Cheese Balls That Will Wow Your Next Holiday Party
The mid-century design theme is currently taking over our offices, homes, and television sets. Our nostalgic craving for the swinging decades of yesterday moves from aesthetics and programming to cuisine with a throwback recipe beloved as much for its simplicity as for its flavor. The cheese ball is making a comeback and for good reason. This no-fuss appetizer is easy to make, can be prepared well ahead of time, has variations aplenty, and it’s likely to be the first thing to disappear at your next holiday party.
How to make a cheese ball:
1. Bring a cup of soft cheese such as cream cheese, goat cheese, quark, or mascarpone to room temperature. Once soft, stir it in a bowl with a wooden spoon until it’s slightly fluffy.
2. For additional flavor and texture, add a cup of shredded cheese such as Parmesan, Manchego, or Asiago. Stir until combined.
3. Stir in additional ingredients such as spices, dried fruit, fried bacon bits, sliced scallions, or herbs such as chives, parsley, or shredded basil. Season with salt and pepper.
4. Cover the bowl with plastic wrap and refrigerate until chilled.
5. Lay a sheet of parchment paper on a work surface and roll the cheese into a ball.
6. On another sheet of parchment, scatter toppings such as toasted and chopped nuts, herbs, bacon bits, or whatever else your taste buds desire. Roll the cheese ball through the toppings until it is uniformly coated.
7. Refrigerate again until chilled.
To serve, place the ball at the center of a decorative serving plate and scatter crackers or vegetables such as sliced carrots, bell peppers, cucumbers, or celery around it.
LUNAR Stainless Steel Cheese Knife Set, 6 for $27.87 on Amazon
Serve your cheese ball with the right knife to make spreading it easier.
Invent your own delicious combinations, or try one of these recipes.
Chocolate Moosey
This recipe is so simple it’s hard to believe how tempting it is. No one will be able to resist this delectable flavor bomb of cheddar, crunchy bacon, and garlic made even better with the addition of salty, buttery crackers. Get the Bacon Cheddar Cheese Ball recipe.
Sweet and Savory by Shinee
This is a lovely recipe to kick off a holiday brunch party and it proves that even cheese balls can be elegant. Lemon and capers keep it bright while slivered almonds dress it up and add texture. Keep it simple and swap out the liquid smoke for smoked salmon and don’t shy away from the horseradish; it adds just the right amount of zing. Get the Salmon Cheese Ball recipe.
Chowhound
What could be better than one cheese ball? Multiple cheese balls, of course. We constructed a surprisingly delicious (and massive) version with several cheesy layers all nested within one another for a showstopping party centerpiece. Get our Turducken of Cheese Balls recipe.
Carrie’s Experimental Kitchen
If you’re looking for something completely unique for your next cheese ball creation then this is the recipe for you. It’s ideal for this season of merrymaking with its beguiling alchemy of pumpkin, maple syrup, pecans, and thyme. Serve it as a breakfast waffle topping or swap out pie for dessert and replace it with this unexpected finale of earthy sweetness. Get the Pumpkin Cheese Ball recipe.
Bacon Ranch Chicken Cheese Ball
Wildflour’s Kitchen
This cheese ball recipe has it all with bacon and chicken both coming to the party and ranch dip seasoning mixed in to make your next holiday shindig come alive. It’s absolutely addictive and sure to be the first appetizer to disappear. Get the Bacon Ranch Chicken Cheese Ball recipe.
The Girl Who Ate Everything
Bring the taste of the tropics to your next holiday party with this festive cheese ball recipe that includes pineapple, pecans, and green and red bell peppers to infuse the day with a convivial seasonal spirit. Get the Hawaiian Cheese Ball recipe.
Shugary Sweets
You might need to make two of these cheese balls; one for you and one for your guests. It’s that good and a guaranteed runaway dessert hit. It’s also completely decadent with its brown sugar, butter, mini chocolate chips, and caramel sauce but ‘tis the season for indulgence and extravagance. Get the Turtle Cheese Ball recipe.
Related Video: How to Make a Christmas Owl Cheese Ball
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Once Upon a Kitchen: When the Top 3 Chefs in the World Cook for a Taco Bell Girl
What happens when you put the world’s three best chef’s in a kitchen together? It’s a scenario that sounds so unfathomable I almost expect it to be the set-up to a joke, albeit one that’s been granted three stars from the Michelin comedy gods. But this sort of once in a lifetime, culinary tour-de-force is an actual reality. And in a stunning turn of events, it soon becomes my reality.
GR8 Productions
I find myself invited to the Gotham Hall, a legendary Midtown venue for a seven-course meal prepared by none other than Massimo Bottura, Mauro Colagreco, and Joan Roca. (Dessert came courtesy Milk Bar’s Christina Tosi.) Normally you’d have to travel to Italy, Spain, or France to even attempt to eat at each of their respective restaurants, but now for the first time ever they’re collaborating in the same space. The event is titled “Once Upon a Kitchen” and, in many ways, I’m living out a fairytale by gaining entry to such a heralded event. It’s an incredibly fancy affair. As a charity fundraiser with seats costing upwards of four digits a plate (the proceeds go to God’s Love We Deliver, an amazing non-profit which delivers meals to sick and needy individuals throughout New York City.) I find myself lost in a sea of tuxedos and cocktail dresses. I worry about feeling out of place in such opulence, culinary and otherwise. After all, the last meal I ate out was at Taco Bell. That’s not to say I don’t have a vast appetite or fine appreciation of food, but I normally don’t have access to a ballroom full of truffles and caviar. But I’m eager to dig in.
Mother of Pearl Caviar Spoon - $9.90 on Amazon
For when you're craving the finer things in life.
As I find my table, I notice the night’s menu next to my plate. Every course has a clever name and a meticulous, thorough description, with print finer than most contracts, as if to suggest these aren’t just meals, but works of art worthy of museum hanging status. Take this dish created by Massimo Bottura’s for instance, “Beautiful Psychedelic, Spin-Painted Veal, Not Flamed Grilled.” If the title doesn’t make it already make it clear, this is a creative enterprise on par with the work that inspired it –the colorful canvas’s of Damien Hirst.
GR8 Productions
Other courses like Joan Roca’s “Truffle Soufflé with Low-Temperature Cooked Veal Oyster Blade” and his “Prawn Marinated with Rice Vinegar” cited the architecture of Antoni Gaudi and Dali’s “The Persistence of Memory” as key influences. And they live up their lofty aspirations. After all you, don’t become one of the best chefs in the world by making plain old chicken fingers.
But the most stimulating aspect of the night wasn’t just in eating these dishes, but in watching them be made. Towards the front of the ballroom, all the chefs, sous chefs and a bevy of other assistants work tirelessly to cook, plate and ultimately pull off these magnificent creations. There are even giant screens overhead displaying the whole affair, so you can see the meticulous process from all angles. I spoke with one of the event’s managing director Ronnie Davis, to get a better sense of what it takes to pull off feeding a sold-out crowd some of the finest food on Earth. Planning, a lot of planning. Whether its sourcing the highest quality crapaudine beetroots or measuring potatoes down to the centimeter, not one detail is overlooked. While the entire night goes off without a hitch, I can’t fathom the pressure one must feel coordinating such a daunting undertaking.
GR8 Productions
As the night progresses I drink fine wines and even finer foods. Over the course of the four-hour meal, I never want to leave. Any reservations I have about using the correct utensils or mispronouncing ingredient names evaporates after the first bite of Parmesan melts in my mouth. All I need to do is embrace the salty cheese, because nothing except taste matters in this moment. It’s an exercise in living in and savoring the present. It’s a lesson I hope spills into other areas of my life.
But once midnight strikes and the evening comes to a close, I’m back out in the real world, like a modern day Cinderella scrambling to catch a train home. If I’ve leaned anything from the night, its that I not only have an appreciation for some of the world’s most amazing food, and the artistry that goes into it, but I’m actually pretty good at actively enjoy it.
Related Video: How to Buy Truffles
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Try These Traditional Christmas Foods from Around the World
While traditions can be more comforting than a mug of hot cocoa on a blustery winter day, re-creating the same meal every Christmas can get a little bland. So why not shake up your yuletide menu with some recipes from across the globe? Although some Christmas standbys like ham and fruitcake transcend international borders, we went searching for dishes that would add unique and festive twists to your holiday feast. Come along for the ride as we take a tour of traditional Christmas foods from around the world (no passport required).
Fulatronik on Twenty20
Tamales aren’t exclusively served at Christmastime, but they tend to be reserved for special occasions due to the time and effort required to wrap each one by hand. If you’re feeling ambitious, or if you can get some buddies on board for a tamalada (tamal-making party), try your hand at these staples of the Mexican Noche Buena (Christmas Eve). Get the recipe.
Granite Ware Tamale Pot with Steamer Insert, 15.5-Quart, $22.97 on Amazon
Make your own hot tamales!
Mommy’s Home Cooking
A variation of tamales known as hallacas can also be found at La Ceña Navideña in Venezuela. As for the porcine portion of the meal, don’t expect to see a honey baked ham. In fact, while you might initially mistake pan de jamón for a plain loaf of bread, inside, you’ll discover a sweet and savory spiral of ham, raisins, and olives. Get the recipe.
Nordic Food Living
The Danish enjoy a dessert of cold rice pudding topped with whipped cream, vanilla almonds, and hot fruit sauce. But there’s more to this tradition than taste alone. Similar to a baby figurine in a Mardi Gras king cake, one peeled almond is hidden somewhere in the pudding bowl. Whoever finds it wins a mandelgave (almond present). Get the recipe.
The Vintage Mixer
Everybody knows fruitcake’s Italian cousin panettone. But if you want to introduce party guests to a different Italian dessert, whip up torrone, a nougat candy made with sugar and/or honey, egg whites, and nuts. Get the recipe.
Easy Portuguese Recipes
Cod is a constant on Portuguese menus, and the holidays are no exception. The traditional Christmas preparation is a simple one that involves boiling the fish with potatoes, cabbage, and eggs. The next day, do as the Portuguese do and make roupa velha (“old clothes” or “dirty laundry”) by mixing leftover shredded cod with garlic and olive oil. Get the recipe.
Bratislava Food Tours
Fish also plays a major role in Slovak celebrations, where tradition calls for families to acquire a live carp a few days before Christmas. There are several explanations as to how this custom began, mostly relating to the cleaning and preservation of the fish. Regardless of the reason behind the ritual, the story ends the same way—with a breaded or fried filet on Christmas Eve. Alongside fish, it’s common to see kapustnica, a sauerkraut soup with mushrooms, meats, onion, garlic, and spices. Many family recipes also mix in apples and plums for some added sweetness. Get the recipe.
What’s Cooking in Your World
If you were to find yourself in Uganda for a Dec. 25 Sekukulu celebration, you might just be treated to luwombo—a dish of seasoned chicken wrapped in banana leaves and steamed with whole bananas. Get the recipe.
Ev’s Eats
Like tamales in Mexico, jollof rice makes an appearance at many West African occasions and gatherings, not just Christmas. This blend of rice, tomatoes, peppers, and spices is popular for parties because it’s a crowd pleaser that only requires one pot to prepare. Get the recipe.
Aleksandra
Dreading the post-holiday January blues? Celebrate Christmas again with the Orthodox Christians on Jan. 7! Get things started the night before with a bowl of Russian sochivo (also known as kutya) —a wheat porridge with poppy seeds, walnuts, and honey. Get the recipe.
Zestuous
In the Philippines, Simbang Gabi is a series of nine dawn masses—each one starting as early as 4 a.m.—beginning on Dec. 16. As congregants pour out of churches at breakfast-time, they’re likely to encounter vendors selling two rice and coconut-based treats: puto bumbong and bibingka. Get the recipe.
Recipe Tin Eats
Since Christmas falls during summertime in the Southern Hemisphere, prawns are common figures at yuletide barbies Down Under. As for dessert, Australians love their pavlova. Nicknamed “pav” for short, it consists of meringue cakes smothered in cream and crowned with seasonal fruits like passionfruit, strawberries, and kiwi. Get the recipe.
Cola de Mono (Chilean eggnog Christmas drink)
The weather is similarly hot in Chile, where locals enjoy a cool twist on eggnog called cola de mono. Literally translated, the name means “monkey’s tail” and comes with a handful of possible origin stories that you and your guests can entertain. While we can’t say which one is true, we can guarantee that this blend of milk, coffee, cinnamon, and brandy will cool things right down if the family dinner table conversation gets heated! Get the recipe.
With that, we’d like to raise a figurative glass of cola de mono and propose a holiday toast to you and your kin. No matter where you’re from, how you celebrate, or what language you speak, we wish you a happy holiday season full of friends and family and equally full bellies.
Related Video: This Is How Christmas Is Done in Cuba
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