![]() It’s a super simple side dish that can be made in advance and served at room temperature, perfect for lazy dinners or WFH lunches. ![]() I love the creamy texture that the roasted eggplant takes on when mixed with the savory-sweet doenjang and sesame dressing. One of my other favorite recipes from this year was Sunny Lee’s gaji-namul (marinated eggplant banchan), that I made many, many times this summer. Derek Lucci put together a phenomenal package of Thai salad recipes, and the salty-sour-sweet combination of the tam khao pod kai kem (corn salad with salted duck egg) is outrageously delicious. I recently had the pleasure of cross-testing all four of Andrew Janjigian’s excellent outdoor tabletop oven pizza recipes, and couldn’t get enough of his “Armenian” pie that combines Armenian flavors and classic Italian pizza features, with a lahmajun-inspired lamb sausage and nigella-laced Armenian string cheese in place of fior di latte. It's quick, easy, delicious, and it's the only way my daughter will happily eat a bowlful of broccoli rabe. Tim's batter-fried chicken is also a regular in my dinner rotation, as is Nik Sharma's aloo paratha recipe-I've been making aloo paratha for years, but the subtle spicing of Nik's aloo filling was a revelation to me, as I'd previously been firmly in the "more is more" camp of loading up the filling with spices, specifically amchur.įinally, I want to point out the understated perfection of Sasha's orecchiette con salsiccia e cime di rapa recipe, which I make once a week. Sunny Lee's baechu kimchi recipe is the first that's ever really worked for me similarly, Tim Chin's fermented hot sauce primer has made up for years of fermented pepper mash failures (the blueberry-habanero one is a favorite in my house). However, there are a few other recipes that I'd also like to highlight, since I now make them regularly and can't imagine my life without them. While we saw a bit more normalcy in our lives and kitchens this past. (I've also found both the finished curry and the Southern Thai curry paste to be excellent for use in quick noodle soups for lunch). You appreciated recipes that are simple and timeless (hello, chicken breast all-the-ways). I strongly recommend making the curry paste yourself using a mortar and pestle for the full effect, but I've made it using the red curry paste substitution Derek recommends (at my father's suggestion), and what little it loses in depth and complexity of flavor it gains in convenience. ![]() Spicy, salty, and meaty, it's one of those dishes that seems to continuously get better as you eat it, the ample slick of unemulsified fat on top of the curry tempering the spicy punch-to-the-mouth of chile heat and black pepper. Latest Recipes Easy Taco Soup Hot Spinach and Artichoke Dip Loaded Smashed Potatoes The Best Pasta Salad The Best Ever Cheeseburger Weeknight Lemon. Get our all-time most popular recipes, organized and neatly delivered right to your inbox (with a free printable cookbook to boot). ![]() I've been saying for months that the best recipe we published this year, and the best thing I've eaten in years, is Derek Lucci's gaeng khua prik si krong moo. ![]()
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