Our 13 Favorite Recipes of ’13

December 27, 2013 | By | Comments (6)

On Instagram, we’re counting down the days to the New Year with 13 Days of our ’13 Faves. We’re sharing the picks here, too. Our editors and staff have compiled a list of our favorite recipes from all of our magazines in 2013. From dangerously-sippable boozes to sweet desserts you can’t refuse, you’re sure to find something you like here–and maybe a new favorite or two.

Thai Shrimp Cakes

Executive Food Editor Ann Pittman loves the Thai Shrimp Cakes from our April issue: “Short ingredient list, a boatload of flavor. Every time I make these, I am surprised at the complexity and balance—you get sweet, salty, spicy hits in every bite. And they take less than 25 minutes to make—how great is that?!” | Photo: Photo: Brian Woodcock; Styling: Cindy Barr

roasted-side-salmon-shallot-cream

Our Roasted Side of Salmon with Shallot Cream was one of Photo Editor Julie Claire’s favorites this year: “Classic, simple, and good when company comes.” “It’s the little black dress of dinner parties,” says Assistant Nutrition Editor Sidney Fry. | Photo: Johnny Miller; Styling: Sarah Smart

tsukune-japanese-chicken-meatballs

Assistant Editor Hannah Klinger says this about Tsukune (Japanese Chicken Meatballs), which ran in our September issue: “Forget any notion you’ve had about a boring chicken meatball. It’s the perfect balance of heat and sweet, plus a delicious char from the grill pan.” | Photo: Iain Bagwell; Styling: Missie Neville Crawford

speedy-apple-beet-salad

Think beets are boring? Think again, says Assistant Nutrition Editor Sidney Fry. “This bright, fresh salad covers the gamut: Sweet beets, crisp apples, crunchy walnuts, and salty-funky blue cheese all tossed in a tart citrusy vinaigrette. Oh yeah, and it’s ready in less than 15 minutes.” Our Speedy Apple-Beet Salad is one of our 13 Faves of ’13. | Photo: Photo: Johnny Miller; Styling: Sarah Smart

catalonian-pepper-nut-sauce

Looking for a holiday appetizer that’s sure to please? Executive Managing Editor Phillip Rhodes has a 2013 favorite for you: Our Catalonian Pepper and Nut Sauce (Salsa Romesco). “Every time Garden Guru Mary Beth Shaddix delivered sweet peppers this summer, I held back a few to make this Romesco sauce. Yellow, red—didn’t matter. I made it at least 6 times, and there’s probably still a zip-top bag full somewhere in my freezer,” he says. | Photo: Raymond Hom; Styling: Pamela Duncan Silver

black-bean-soup-chorizo-lime

Assistant Photo Editor Amy Delaune says her husband asks for our Black Bean Soup with Chorizo and Lime over and over again. “It’s perfect for a cold night, but it’s even better the next day. And he couldn’t believe it was one of our recipes.” | Photo: Justin Walker; Styling: Cindy Barr

torched-fig-newton-blue-cheese-prosciutto

So far in our 13 Faves of ’13, we’ve shown you meals and main dishes, but one simple bite was so powerful and tasty that it became Editor Scott Mowbray’s favorite recipe of all in 2013: The Newton, a Fig Newton and blue cheese, wrapped with prosciutto, then torched for zero-calorie flavor. | Photo: Tara Donne

two-cheese-mac-cheese

Classic comfort food favorite of 2013: Two-Cheese Mac and Cheese, the cover star of our September issue. It’s one of my favorite dishes—and the best macaroni and cheese we’ve ever done! Trust me—I have tried almost all of them. | Photo: Brian Woodcock; Styling: Cindy Barr

pineapple-shortbread-cakes

A sweet treat for in our 13 Faves: Pineapple Shortbread Cakes. They’re one of Executive Food Editor Ann Pittman’s favorites from the year: “These may not sound spectacular, but they are! Glorious, even—our best, most buttery shortbread cookies ever. And with that pineapple filling… oh, I dream about these!!” | Photo: Justin Walker; Styling: Missie Neville Crawford

fudgy-oatmeal-bars

Looking for a chocolaty treat for an upcoming day of baking? Try our Fudgy Oatmeal Bars, one of Assistant Nutrition Editor Sidney Fry’s faves of 2013. “I may or may not have thrown all of my own portion-savvy advice to the wind with these decadent little treats,” she says. “I just keep telling myself they’re full of whole grains and antioxidant-rich dark chocolate.” | Photo: Randy Mayor; Styling: Cindy Barr

spiced-apple-two-bite-tarts

Move over, apple pie. There is a new apple game in town, says Assistant Editor Hannah Klinger: Our Spiced Apple Two-Bite Tarts. “The crust is wonderfully warm and crumbly, the filling super quick and not too sweet,” she says. “I could inhale these!” | Photo: Andrew Purcell; Styling: Lydia Degaris Pursell

turkey-posole-casserole-cornmeal-biscuit-topping

Another one of my favorite recipes is Turkey Posole Casserole with Cornmeal Biscuit Topping from our November issue. It’s a little bit Mexican, a little bit Southern, and worth every minute it takes to make. I’m kind of greedy with the leftovers—I want them all to myself!” | Photo: Jennifer Davick; Styling: Cindy Barr

crisp-persimmon-ricotta-honey-pecans-mint

We know you’re probably looking for an app to serve at an upcoming New Year’s party. We’ve got a great one. It’s Photo Editor Julie Claire’s favorite app of 2013: Our Crisp Persimmon with Ricotta, Honey, Pecans, and Mint. She says, “They present well and look like you made a big effort, but it’s simple.” | Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

citrusy-gin-blood-orange-punch

And for good measure, a boozy bonus: Cheers! We’ve got an excellent beverage for you to imbibe while you ring in 2014. It’s one of Executive Food Editor Ann Pittman’s favorite recipes of the year: Citrusy Gin and Blood Orange Punch. “Punches are trending at better bars, and I can see why: They’re communal so they invite conviviality, coaxing partakers to cozy up to one another. Holy cow, this is a good one, too,” she says. “You get tons of sweet, rich lemon flavor from macerating lemon peels in sugar, plus a potent, decidedly grown-up boozy kick. I’d be awfully proud to serve this at any gathering. It tastes special; it tastes professional.” | Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

COMMENTS

  1. www.eoinlane.com

    I read this piece of writing fully concerning the difference of most up-to-date and preceding technologies, it’s awesome article.

    February 16, 2014 at 2:10 pm
  2. Denise Orme

    The link for the Newton recipe is also missing.

    December 30, 2013 at 7:01 pm
  3. george lansdell

    This may not bethe proper place to say this….GREAT. job on the E-magazine….every page and recipe, plus “my recipe” box all work great. I cancelled my suscription when it ALL was a mess…and left a terse note..THANKS to someone for paying attention..

    December 30, 2013 at 4:43 pm
  4. Steve

    There doesn’t appear to be a link for the chicken meatballs…? The recipe sounds great!

    December 29, 2013 at 3:49 pm

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