Favorite Recipes of 2007
It's time for another installment in our Favorite New Recipes series. While most of the recipes in the 2006 edition were garden-centric, 2007 seemed to bring more warming, comfort foods for fall/winter. So here they are, in no particular order...
#1: Turkey and Sweet Potato Hash
Source: Fine Cooking
This hash was a big hit at Saturday morning brunch after Thanksgiving. We doubled (tripled?) the recipe, and the biggest challenge was finding enough cookware!
Source: Fine Cooking
This hash was a big hit at Saturday morning brunch after Thanksgiving. We doubled (tripled?) the recipe, and the biggest challenge was finding enough cookware!
#2: Pizza Margherita
Source: Cook's Illustrated
We’ve been making pizza at home for many years, but we were never entirely happy with any of the doughs we made. Most bake up too thick, with a consistency more like bread than a thin, NY-style pizza crust. That is, until this one. Now all of our pizzas use this dough.
Source: Cook's Illustrated
We’ve been making pizza at home for many years, but we were never entirely happy with any of the doughs we made. Most bake up too thick, with a consistency more like bread than a thin, NY-style pizza crust. That is, until this one. Now all of our pizzas use this dough.
#3: Beef Short Ribs in Chipotle and Green Chili Sauce
Source: Bon Appetit (via Epicurious.com)
As Mark Bittman says, "When I want to make something that really shows someone that I love them, I make short ribs." If you've never cooked short ribs before, now is the time to start. Cooked "low and slow" is the way to go, and the meat will fall apart in your mouth. The spice level in these short ribs is perfect.
Source: Bon Appetit (via Epicurious.com)
As Mark Bittman says, "When I want to make something that really shows someone that I love them, I make short ribs." If you've never cooked short ribs before, now is the time to start. Cooked "low and slow" is the way to go, and the meat will fall apart in your mouth. The spice level in these short ribs is perfect.
#4: Classic Macaroni & Cheese
Source: Cook's Illustrated
The ultimate in comfort food: homemade Macaroni and Cheese. Our friend Jamie made this for us on a recent visit, and now we can't stop. This stovetop version uses a roux for a nice, thick cheese sauce. Even if you're only cooking for 1 or 2, make the whole recipe; it reheats well (unlike the "blue box" version we all loved as kids).
Source: Cook's Illustrated
The ultimate in comfort food: homemade Macaroni and Cheese. Our friend Jamie made this for us on a recent visit, and now we can't stop. This stovetop version uses a roux for a nice, thick cheese sauce. Even if you're only cooking for 1 or 2, make the whole recipe; it reheats well (unlike the "blue box" version we all loved as kids).
#5: Hot Buttered Rum
Source: All Recipes
The surprise hit of this years holiday season, this drink is much lighter than it might seem from reading the recipe. Make up a batch of the batter for the freezer, then all you need to do is heat some water, add some dark rum and a scoop of the batter. Yum.
Source: All Recipes
The surprise hit of this years holiday season, this drink is much lighter than it might seem from reading the recipe. Make up a batch of the batter for the freezer, then all you need to do is heat some water, add some dark rum and a scoop of the batter. Yum.
Despite my lament last year that I didn't take more food photos, I did even WORSE this year. I guess you'll just have to make them yourselves!
- Mike (& Corinne)
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