Our Favorite New Kitchn Recipes of 2019
We have a supremely talented team of food editors and contributors here at Kitchn who develop, test, and cross-test countless recipes for you every year. And while all of our recipes hold a special place in our hearts, we do have certain favorites that crop up (we’re only human!).
From flavorful vegetarian mains to impressive baked goods, these are the new recipes our editors loved most this year.
Creamy One-Pot Butternut Squash Pasta with White Beans and Kale
I make a pasta-based dinner about once a week, which means I’m always on the hunt for new recipes to mix things up. Grace is now infamous in some circles for her one-pot pasta and I love all the ingredients in this dish, so I couldn’t wait to try it. Of course she nailed it. It’s creamy, tangy, and just the right amount of spicy (this coming from the girl who thinks water is spicy). The best part is that my husband thought FOR SURE the creamy sauce was going to be wickedly unhealthy, but it’s just Greek yogurt! — Lisa Freedman, Lifestyle Director
Get the recipe: Creamy One-Pot Butternut Squash Pasta with White Beans and Kale
Grilled Gnocchi with Summer Squash and Burst Tomatoes
When I think of how I cooked in 2019, it has been all about the grill. I was lucky enough to test Grace’s grilled gnocchi before it published and I’ve riffed on it ever since, adding whatever pestos and cheeses I have stashed in the fridge. — Patty Catalano, Contributing Editor
Get the recipe: Grilled Gnocchi with Summer Squash and Burst Tomatoes
Sweet Potato Quinoa Bowls with Crispy Chickpeas and Chopped Pesto
Jumping on the Grace Elkus appreciation bandwagon! I love all of her veg-heavy recipes, but this one — with vibrant pesto, briny olives, and salty feta — hits all the right notes for me. It’s packed with protein, thanks to the chickpeas and quinoa, and sets me up with two servings of veggies, thanks to the kale and the sweet potatoes. — Lauren Kodiak, Managing Editor
Get the recipe: Sweet Potato Quinoa Bowls with Crispy Chickpeas and Chopped Pesto
The Easiest Strawberry Shortcake
These strawberry shortcakes will forever be one of my favorite recipes because they do so much with so little. Lemon zest flavors the tender, buttery drop biscuits, while the juice is used to macerate the berries. Heavy cream is stirred into the biscuit dough, then used to make the fluffy whipped cream topping. Sugar draws the juices out of the berries, and also sweetens the dough. This recipe is smart, it’s fast, and it’s so incredibly delicious. — Grace Elkus, Deputy Food Director
Get the recipe: How To Make the Easiest Strawberry Shortcake
Instant Pot Spaghetti
It still blows my mind that you can cook pasta in the Instant Pot. I had wrongly assumed that pressure cooking pasta would make it mushy, but instead it makes for a perfectly al dente spaghetti with a luxe, starchy sauce. — Meghan Splawn, Associate Food Editor
Get the recipe: How To Make Instant Pot Spaghetti
The Best Gluten-Free Lemon Poppy Seed Muffins
What I love about these muffins is the magic behind them: Whipping the egg whites creates the loftiest, most tender gluten-free muffins in all the land. So much so, that no one will ever guess they’re actually gluten-free. — Sheela Prakash, Senior Contributing Food Editor
Get the recipe: The Best Gluten-Free Lemon Poppy Seed Muffins
I Made the Indian-Style “Bread Omelet” the Internet Went Nuts Over. Here’s How It Went.
I love how this all came to be. Arie found a video of this mesmerizing breakfast sandwich technique on Reddit, and the food team decided to try it out for themselves. And it really works! — Lauren Masur, Staff Writer
Get the recipe: I Made the Indian-Style “Bread Omelet” the Internet Went Nuts Over. Here’s How It Went.