19 Recipes Our Food Staff Cooked on Repeat in 2020 - The New York Times

Kasper
Home

19 Recipes Our Food Staff Cooked on Repeat in 2020 - The New York Times

19 Recipes Our Food Staff Cooked on Repeat in 2020 - The New York Times

Posted: 16 Dec 2020 08:28 AM PST

At the end of each year, Spotify releases personalized lists of the songs and artists that users listened to most over the last 12 months. There's no algorithm to count exactly how many times the Food staff made the recipes below in 2020, but consider it the NYT Cooking version of the streaming giant's end-of-year recap. Among the greatest hits: cheesy pan pizza, Momofuku bo ssam, and, of course, the year's sleeper hit, Mark Bittman's No-Knead Bread.

(View our collections of the best of 2020 including Our 50 Most Popular Recipes of 2020, Our 50 Most Popular Vegetarian Recipes of 2020 and Our 50 Most Popular Desserts of 2020)

The songs that got me through the year were beans and garlic toast in broth and kale sauce, which I used to dress pasta, poach eggs, layer in lasagnas or surround with soft polenta. And every time I made sprouts, or had some crunchy vegetables like fennel or cucumber around, I made Eric Kim's delicious muchims plus a little pot of rice. TEJAL RAO

I typically add seared scallops to this very substitute-friendly farro salad by David Tanis, though it's comfortably filling on its own. The heartiness of the vinaigrette and farro combination is what gives this dish a stand-alone quality. If you're trying to add more veggies to your diet, this is a simple and flavorful way to start. DAVID LOOK

Recipe: Farro Salad

Bristol Bay sockeye salmon has been our go-to dinner once or twice a week. I usually put it skin side down in a hot cast-iron skillet. And with a nod to J. Kenji López Alt, though I did not need him to tell me this but it was nice to be validated, I trowel some mayonnaise over the flesh side and run it under the broiler. A couple of sides, candlelight and a nice pinot noir make it dinner. FLORENCE FABRICANT

I make batches of Samin Nosrat's dressing all the time and keep it in Mason jars in the fridge. I use it on greens and steamed vegetables. Also, I perfected caramel making a lot of these apple crisps over the fall and will continue to make them through the winter. Sometimes I just make the caramel and let everyone dip in apple slices. Or put it on ice cream. Don't judge. It's a pandemic. KIM SEVERSON

Recipe: Via Carota's Insalata Verde | Skillet Caramel-Apple Crisp

In early April, I thought it'd be easier to make David Tanis's homemade pita bread than to make a grocery store run. It was less stressful than going out and the process of kneading and shaping the dough, then watching it puff in the oven was therapeutic. I've been turning them out ever since. GENEVIEVE KO

Recipe: Homemade Pita Bread

The recipe I've made most is Jim Lahey's no-knead bread, adapted by Mark Bittman. We barely kept bread in the house before the pandemic and now my kids expect to have homemade bread on hand at all times. Alison Roman's baked ziti has also been in regular rotation as it's one of the few dishes everyone in the house will eat, and it's one of my daughter's favorites. KIM GOUGENHEIM

Recipe: No-Knead Bread | Baked Ziti

Tejal Rao's version of pan pizza turned out to be a perfect-size dinner for my family of three, and mixing the dough in the morning gave us something to look forward to through some very long days. JULIA MOSKIN

Recipe: Cheesy Pan Pizza

Like many of us, I've spent much of the year working from home with little kids in the house, so I've relied on my trusty old slow cooker to do the grunt work while I hide away in my office (ahem, playroom) hunched over my laptop. Three recipes I turned to again and again are Sam Sifton's Mississippi roast (also great with pork shoulder) and Sarah DiGregorio's white chicken chili as well as her salsa verde chicken. Also a household favorite: Ali Slagle's cheesy spicy black beans. Not a slow cooker dish, but ready in 15 minutes and endlessly adaptable. MARGAUX LASKEY

I noticed a pattern this year. On weeks that I had a batch of Genevieve Ko's whole grain banana yogurt muffins ready in the freezer to quickly reheat, I was 83.6 percent less likely to have a meltdown because, say, the baby managed to eat some dog food while I was trying to write an email. EMILY FLEISCHAKER

Recipe: Whole-Grain Banana Yogurt Muffins

I have been cooking Marcelle Bienvenu's jambalaya regularly since the pandemic began. It calls for diced tomatoes, making use of those cans I stocked up on earlier this year, and it is quick and endlessly adaptable. Her recipe calls for shrimp, ham and sausage for the proteins, but I often just use smoked sausage or a mix of andouille and smoked sausage. I added the last bit of turkey breast from Thanksgiving to the last batch I made.

I've also been obsessed with ramen eggs this year. I always forget to bring my eggs to room temperature before boiling so they're slightly more underdone than they're supposed to be. But I am now trying to follow Ivan Orkin's path, using his half-cooked eggs recipe from "Ivan Ramen." SARA BONISTEEL

Recipe: Jambalaya | Half-Cooked Eggs

I probably make Grace Lee's kimchi fried rice every other week, and I'll never get tired of it. When I cook a big pot of rice, I double it and save half to make that recipe — and when I order takeout, I always get extra rice for the same purpose.

I nearly always keep potatoes on hand, and this year, I found myself using them in Tejal Rao's aloo masala, a recipe as flavorful as it is forgiving. KRYSTEN CHAMBROT

Recipe: Aloo Masala

This apple and pear cake recipe was a family mystery, until I cracked its delicious code - The Washington Post

Posted: 16 Dec 2020 07:00 AM PST

That means the memories come easily and in great numbers. For me, a lot of them revolve around food: The vats of Friendly's chocolate sprinkles Grandpa brought us when we were little, the meals at our favorite restaurants, the stories about what he ate in his youth (invariably, it always cost a nickel).

My grandfather and my grandmother were also passionate, talented bakers, so thankfully, there's a collection of family recipes to hold dear. Years ago, I published their recipe for mandelbread, a crunchy Jewish cookie similar to biscotti. I also shared one savory dish here from my grandmother, reader favorite Wine-Braised Chicken With Mushrooms, so a few months ago, it felt time to see what else lay in my three-ring binder. Flipping through the recipes in Grandpa's somewhat scratchy, slanting handwriting, I came across one that was a total mystery: Aunt Dora's Fruit and Nut Cake. Who was Aunt Dora? And what was this recipe I had photocopied but never made or even tasted?

Alas, my mom and I had no idea who Dora was. I also had no idea that this was a favorite cake of my grandfather's that he talked about even toward the end of his life. My mom remembered the cake but didn't have the recipe — and didn't know I did. The missed opportunity haunted me. I could have made this for him, and it would have made him so happy! Bittersweet as it was, I knew I had to try it.

Easier said than done. As is typical in family recipes, a few key details were missing. When does the oil in the ingredients get added to the batter? What pan is it baked in? And how long to bake it? The instructions say 1 hour, but an annotation at the top says "bake longer 9/81." (An hour turned out to be perfect.) The recipe was similar to another family favorite cake, so I did what I knew and hoped for the best.

I uncovered a treasure I didn't know I had. Loaded with shredded apple and pear that melt into the batter, packed with citrus (zest and pureed flesh) and studded with nuts, the cake was a winner. Thanks to the oil — it's dairy-free — and fruit, the crumb is plush and tender, something like a cross between banana and zucchini breads. It's homey and nostalgic, the kind of old-fashioned treat many of us associate with grandparents. While there's some busy work involved in prepping the fruit, it's simple and straightforward, and the batter can be stirred together by hand. The towering Bundt is a beautiful thing to behold, though you can also make it in a 9-by-13-inch pan. All the cake needs at the end is a dusting of confectioners' sugar for an easy touch of elegance.

It was no mystery why my grandfather loved it. Now future generations will, too.

Recipe notes: If you can, make the cake a day in advance (wait to dust with confectioners' sugar until serving); the flavor will improve as it sits. The baked cake can be stored in an airtight container at room temperature for up to 4 days. Wrap and freeze individual slices for up to 1 month.

To make in a 9-by-13-inch pan, grease the pan with nonstick spray and line with parchment paper, letting enough excess hang over the edges to form a sling for removing the cake later. Secure the paper to the pan with a few metal clips and grease it, too, with the nonstick spray. Proceed with the recipe and bake for about 50 minutes, or until a cake tester inserted into the center comes out clean. Cool, cut and serve as directed below.

Ingredients

  • 3 cups (375 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 lemon
  • 1 medium orange
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs
  • 3/4 cup (180 milliliters) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large apples (about 20 ounces/560 grams total), peeled and grated on the large holes of a box grater, excess liquid squeezed out
  • 1 ripe pear, peeled and grated on the large holes of a box grater, excess liquid squeezed out
  • 1 cup (100 grams) finely chopped nuts, such as pecans and walnuts
  • Confectioners' sugar, for dusting

Step 1

Position a rack in the middle of the oven and preheat to 350 degrees. Coat a large (10- to 15-cup) Bundt pan with baking spray, or grease thoroughly with a thin layer of vegetable oil.

Step 2

In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

Step 3

Remove the zest from the lemon and orange using a rasp-style grater, such as a Microplane. You should have about 1 teaspoon lemon zest and 1 tablespoon orange zest (don't get hung up on the exact amounts). Peel and discard the remaining skin from the fruit. Coarsely chop the flesh, removing any seeds. Using an immersion blender or traditional blender, puree the flesh of the fruits together until completely broken down. Reserve 1/2 cup of the puree and discard or repurpose the rest, such as stirring it into sparkling water.

Step 4

Transfer the lemon and orange zests to a large bowl along with the granulated sugar and rub together with your fingers until the sugar is moistened and fragrant. Add the eggs, oil and vanilla extract and beat vigorously with a whisk until smooth and thoroughly combined.

Step 5

Using about a third of each, whisk in the flour mixture and 1/2 cup pureed fruit in three alternating additions, beating well after each. Once the batter thickens, you can switch to a wooden spoon or flexible spatula for easier stirring. Stir in the grated apple, pear and the chopped nuts. Pour the batter into the pan, smoothing out the top. Bake for 1 hour, or until a cake tester inserted into the center comes out clean.

Step 6

Transfer the pan to a wire rack and let rest for 10 minutes. Use a small, flexible spatula or a round-edged knife to loosen the sides of the cake from the pan and then turn onto the rack. Let the cake cool completely, then store or cut and serve, dusting with confectioners' sugar before serving.

Nutrition Information

The nutritional analysis is based on 14 servings.

Calories: 410 ; Total Fat: 19 g; Saturated Fat: 2 g; Cholesterol: 53 mg; Sodium: 236 mg; Carbohydrates: 58 g; Dietary Fiber: 3 g; Sugar: 34 g; Protein: 6 g.

From Voraciously staff writer Becky Krystal.

Scale and get a printer-friendly, desktop version of the recipe here.

The 10 Most Popular Soup Recipes of 2020 - Bon Appetit

Posted: 16 Dec 2020 04:13 AM PST

During this objectively tough year, it's perhaps no surprise we've been turning to soup—one of the most universally comforting dishes there is. As Virginia Woolf once said, "Soup is cuisine's kindest course." Beyond their ability to fortify the spirits, each one of these recipes is damn delicious too. We're talking about a Taiwanese-style beef noodle soup laced with an entire Dutch oven's worth of caramelized onions. A vegan(!) take on cream of mushroom so creamy, earthy, and silky you'll wonder why the OG ever included dairy in the first place. And a brothy fish number bursting with jammy tomatoes and zippy lime. Here you'll find this year's 10 most popular soup recipes, starting with No. 1.

These 47 Recipes Were 2020's Biggest Hits — and Yes, Banana Bread Is on the List - POPSUGAR

Posted: 16 Dec 2020 05:10 AM PST

If 2020 didn't get you into the kitchen, we don't know what will. With stay-at-home orders sweeping the country for most of the year, newfound chefs and bakers came out of the woodwork looking for recipes to take up their time and provide them with some sweet homemade happiness. This year more than ever, bread recipe searches spiked while people took to sourdough starters and way-too-ripe bananas to occupy their time and fill their kitchens with freshly baked slices of their labor. Comfort foods were cooked up in ovens across with country with mashed potatoes, rich ravioli, and warm cookies adorning dining room tables. Everything from Disney's very own Ratatouille recipe to Chrissy Teigen's famous banana bread (literally) hit home this year, proving that during tough times, food is always the answer.

If you're in search of your new favorite recipe or just want to see what this year was all about, look no further than these trendsetting recipes that defined 2020. From POPSUGAR editor favorites to the most-searched recipes of the year, these ideas are fit for stay-at-home-foodies of all kinds. Check out the best recipes of the year, ahead.


from What to Cook https://ift.tt/389YC77
google-playkhamsatmostaqltradent