Editor’s Choice: Elizabeth’s Favorite Posts of 2008 Best of 2008
Here are Elizabeth’s favorite posts from the past year.
• New Ice Cream Technique from Jeni’s Splendid Ice Creams — With apologies to David Lebovitz, whose The Perfect Scoop is still my ice cream bible, I’m fully hooked on Jeni Britton’s eggless cornstarch method. This was a revelation and makes ice cream so much easier, in my opinion. I just used it last weekend for my Peppermint Ice Cream with Dark Chocolate Flecks– creamy and perfect.
• On Growing Radishes — Radishes got a lot of press from us during gardening month, and they are something I never really ate (or thought I liked). This was one of those posts that made a relatively unfamiliar vegetable sort of sexy and made me think about seasonality in a strong way. I ate tons of radishes (mostly with butter and sea salt) this year, and they’ll forever be a sign of spring for me.
• Italian Template Recipe: Pasta, Meat, Greens and Cheese — I mentioned this as one of the things I was thankful for at Thanksgiving, so it must be a favorite post of the year. Such a simple supper, but I’ve also entertained with it. It can be fancy or humble, but it’s always cheap and tastes great.
• Quick Tip: The Best Way to Cook Pasta — Every time I cook pasta now, I hear, “Salty like the sea!” in my head. I never added enough salt to the water, and it really makes all the difference. Thanks, Emma.
• Skeptical Shopper: Born Free Hard Boiled Peeled Eggs — The fact that these exist still freaks me out.
• Home Cooking: The Homemade Wedding Cake — Faith is always inspiring with her beautiful recipes and photos, but this was unreal. I don’t know how stressed out she was during the process, but through the internet, she always seemed calm, happy, and purposeful. Such a testament to her love for her family and a sweet way to start a marriage.
• Recipe: Chicken with Shallot-Apricot Sauce — One of the first recipes I shared on the Kitchn, a staple I learned from my dad, who is an incredible cooking without recipes kind of guy. The best part was that someone came back to comment that this dish is in her regular rotation now. I really appreciate that.
• From the Email: On Charcuterie for Dinner — This was just the sweetest post from Sara Kate. I love the idea, and I saved the original email to show to my husband as a hint of a nice thing to do for a wife’s birthday… He looked at me like I was asking him to procure a dancing hippopotamus. So I’ll just have to live vicariously through Sara Kate.