Our Editors’ Favorite Recipes of 2016
Dear Kitchn Editors: What was your most favorite recipe of all from 2016?
Such a difficult question! Did you know that we published over 900 recipes in 2016? Indeed! Of all the inspired, thoroughly researched, and tested recipes we published in 2016, only one can be chosen? Impossible, impossible! Our editors were forced up against a wall and threatened with a balloon whisk if they didn’t pick one. Here’s what they said.
Geraldine Campbell, Managing Editor: The 3-Ingredient Sauce That Will Change How You Cook This Fall
My go-to vinaigrette is olive oil, lemon juice, and Dijon mustard (sometimes with shallots or garlic, sometimes without). I love that this sauce is just a slightly fancier version of something I already make, but it feels life-changing. Brown butter makes everything better!
Lauren Kodiak, Production Editor: Vegan Stir-Fried Garlic Tofu and Eggplant
As a vegetarian, I love tofu, but I’ve never been a huge fan of eggplant. This recipe changed all that for me, though (I blame the flavorful stir-fry sauce and the fresh garlic). Served over brown rice, it’s one of my go-to dinners.
Sheela Prakash, Assistant Food Editor: Broccolini, Chicken Sausage, and Orzo Skillet
I had sort of an aha moment with this recipe. I’d always cooked orzo in a pot of boiling water and drained it, but in development, I attempted to simply cook it right in the skillet with the other ingredients and a bit of broth, almost like a no-stir risotto. The results were a revelation — a creamy, satisfying, one-skillet meal that not only have I added to my personal roster, but also played with depending on my mood, swapping in other veggies or even leaving out the meat completely.
Lisa Freedman, Lifestyle Editor: Butternut Squash Fettuccine Alfredo
This recipe is just so simple. And that photo! I also convinced my husband it was healthy because the sauce was basically a vegetable (I didn’t mention it had heavy cream and cheese). Hey, it’s better than traditional Alfredo sauce!
Meghan Splawn, Associate Food Editor: How To Make A Bacon Wrapped Turkey
Ariel Knutson, News & Culture Editor: Weeknight General Tso’s Tofu
Hello, did you see how gorgeous this recipe is? It’s simple, it’s delicious, and it’s something I could eat every single week and feel like a kitchen superhero. It makes any average weeknight feel like something special.
Kelli Foster, Assistant Food Editor: Watermelon Caramel Sauce
I haven’t been able to look at watermelon the same after making this caramel sauce. This recipe completely took me by surprise — both with a totally unexpected way to eat watermelon and by how much I fell in love with this sauce. I spent the summer eating it on everything from ice cream and Greek yogurt to pancakes. I wish I had some now!
Samantha Bolton, Art Director: Classic Thanksgiving Sweet Potatoes
After making this recipe in Kitchn’s studio, I dreamed of it for days. So much so that I made it for my family and friends twice. Not only is the recipe beautiful and delicious, but it’s also so easy. This recipe brings the ultimate wow factor to a holiday table.
Christine Buckley, Food Stylist: How To Make Sugar Buns
I love this recipe because the buns are deeeelicious, but also because it showcases what we do so well for our readers: sharing and teaching. I love our Cooking Lessons. This recipe is easy to follow, and the buns are tasty and beautiful. I plan on making them New Year’s Day for my friends. I can’t wait to share with them, and I know they’ll be a hit and much appreciated “the morning after.”
Faith Durand, Editor: Caramelized Figs and Ravioli with Rosemary Brown Butter & Crispy Prosciutto
As Dana said, I needed to be threatened at whisk-point to pick a favorite recipe of 2016. I have never been so proud of our food team as I was this year; they worked with such energy and inspiration to anticipate and meet our readers’ desires in the kitchen. Was it the completely ingenious freezer-to-stove (or grill) series of recipes from Meghan? The vegetarian answer to children’s favorite dinner, chickpea nuggets? Slow-cooker breakfast casseroles?
Okay, okay — I’m cheating and I’ll quit now — this simple ravioli won out for me, especially after I cooked it three times in a row for an event at our New York studio. The entire shopping list is in the name of the recipe, and it’s easy enough to cook at last minute, by heart. But the luxury of the cheese ravioli paired with the sweet figs and salty prosciutto is simply awesome.
Did you have a favorite new recipe this past year? From us at Kitchn, or from another good spot? We’d love to hear about it!