This week we are talking about the recipes that defined the decades, those dishes that may no longer be popular, but that still hold a special place in our hearts (and bellies). Today we're hitting a little closer to home, talking about the recipes that were superstars just a decade ago.
Remember cupcake mania? The trio of fancy sliders on every menu in town? Meyer lemons in everything? Of course you do — it was the 2000s. And it included a lot of recipes food writers still love.
Creme brûlée hasn’t gone very far away, but I feel like it was on every single restaurant dessert menu in the 00s, thanks, perhaps, to the gamine charm of Amelie (2001) and her tap-tap-tap? Let’s hope it stays close; there’s nothing like that first crack of the sugar on this luscious custard. — Faith Durand, Executive Editor of The Kitchn and author of Bakeless Sweets
Food writers are always trying to find the "new" cupcake, but when it comes down to it, there just isn't a dessert that can match cupcakes' adorable package and sweet satisfaction. Whoopie pies and macarons don't stand a chance! — Cathy Chaplin, author of Food Lovers' Guide to Los Angeles
Meyer lemons everywhere! — Amanda Hesser, co-founder of Food52 and author of The Essential New York Times Cookbook
Lamb Meatball Sliders with Chimichurri and Crispy Shallots
I don't think I'll ever tire of a good fruit smoothie and its late-aughts cousin, the green smoothie. The first smoothie I remember having was made with buttermilk, bananas, and strawberries (I've since swapped out the buttermilk for yogurt or almond milk). Although juicing seems to be the trend du jour, I'd take a smoothie over juice any day. Way more filling and satisfying. — Cambria Bold, Design and Lifestyle Editor for The Kitchn
Artisan bread on all sandwiches and used as toast with breakfast — the era of bleached flour Wonder bread was over. And the 2000s were all about sliders, mini burgers in every flavor combo possible, usually served in sets of three. I still love them. — Sarah Simms Hendrix of La Femme Epicure
For awhile it seemed like every restaurant menu had its version of a Roasted Beet, Goat Cheese and Walnut Salad, but it has since been overthrown by the mighty raw kale salad. No complaints about kale, but I do miss that salad. — Anjali Prasertong, Contributing Editor for The Kitchn
DIY Salted Caramels
Smoothies! And Mojitos! — Judy Gelman, author of The Book Club Cookbook
Salted caramel anything and I'm there. I was there when it seemed completely radical and new, I'm definitely still there now, and I expect to be there in the years to come. Yes, I know that salted caramel has had its heyday and we all collectively roll our eyes when we see it yet again on a menu, but...it's just so good! This is the combo that first made me realize that salt has a place in sweets, and I will love it forever and always. — Emma Christensen, Recipe Editor for The Kitchn and author of True Brews
What are your favorite under-appreciated recipes of the 2000s?
(Image credits: Champiofoto/Shutterstock; Kristin Teig; Faith Durand)