Our Favorite Recipes from an Entire Year of Cooking

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(Image credit: Joe Lingeman)

From drop-and-go dinners to scene-stealing desserts, Kitchn’s editors and writers cooked a ton this year. And when looking back, we realized we all had a few dishes that stood out in our minds as extra memorable. Some were budget-friendly favorites that could feed a whole family, some were weeknight MVPs that could go from prep to plate in 20 minutes, and some were sweet treats that are absolutely worth spending a Sunday on. These are the recipes we’ve loved most in 2018 — from our kitchen to yours.

Growing up, chicken adobo was one of the first Filipino dishes I learned to make. It’s an easy starter dinner; the traditional marinade of soy sauce, garlic, and vinegar does all the heavy lifting. But what I love about this specific version — which cooks in an Instant Pot — is how it manages to make things even easier. It’s a true drop-and-go dinner for busy nights: Toss a few ingredients in, leave it alone for 20 minutes, then de-lid to flavorful, fall-off-the-bone chicken that’s made itself. —Melissa Harrison, Food Director

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(Image credit: Joe Lingeman)

Even us vegetarians crave a burger sometimes — not for the meat, but for the satisfying combo of a crispy patty and a handful of savory toppings sandwiched between a toasted bun. This smart recipe is the easiest way to satisfy that craving because the burgers are on the table in just 30 minutes. —Grace Elkus, Senior Food Editor

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(Image credit: Joe Lingeman)

What I love about this recipe is how much greater it is than the sum of its parts. It’s the ultimate pantry dinner — just pasta, lots of garlic, olive oil, and red pepper flakes — yet it’s ridiculously flavorful and, most importantly, so comforting. —Sheela Prakash, Assistant Food Editor

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(Image credit: Lauren Volo)

These are hands-down my favorite brownies. I’ve made them enough times in the past year that I now have the recipe committed to memory. In full disclosure, you’ll dirty several bowls in the process, but as someone who hates washing dishes, I’m here to tell you that these rich, fudgy brownies are worth it every time. Plus the recipe calls for just a handful of pantry basics and is a breeze to pull off. —Kelli Foster, Associate Food Editor

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(Image credit: Photo: Joe Lingeman; Design: Kath Nash)

This recipe has become a staple for family dinner: It cooks faster than we can order takeout and everyone loves it. Plus the ingredients are inexpensive so I can always keep them on hand for when my meal planning goes awry. —Meghan Splawn, Associate Food Editor

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(Image credit: Lauren Volo)

If you grew up eating Entenmann’s cheese danish as I did, you’re also probably filled with fond memories of that cream cheese filling. Don’t let the yeast dough scare you off in this recipe — your efforts will be well rewarded and you’ll never buy one of those long rectangular boxes from the grocery store again. —Tracey Gertler, Production Assistant

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(Image credit: Joe Lingeman)

Most eggplant Parmesan recipes involve a few more steps than I usually like for a weeknight meal, but this version comes together a lot quicker and turns out — dare I say — even more majestic-looking than the regular kind. —Lauren Masur, Staff Writer

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(Image credit: Joe Lingeman)

I talk about this recipe incessantly, but it’s seriously so good. I am a huge cauliflower fan and am always looking for excuses to squeeze it into my dinners. This ingenious method makes the creamiest sauce and pads my cheesy pasta nights with an extra serving of veggies! —Lauren Kodiak, Managing Editor

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(Image credit: Joe Lingeman)

This was my first time grilling fish and I honestly couldn’t believe how simple it was. I hardly had to pay any attention to it while it cooked. I also loved the flavor and the lack of cleanup! —Kaitlin Garske, Senior Social Media Editor

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(Image credit: Ghazalle Badiozamani)

Some nights you just need the comfort of a warm cookie without a bunch of scooping and baking. I made this once for a dinner party too, served with pillows of whipped cream, and almost every guest asked for the recipe. It’s deceptively delicious considering how easy it is to make and bake. —Meghan Splawn, Associate Food Editor

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(Image credit: Joe Lingeman)
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