Narrowing down the list of our favorite recipes of the year is never an easy task. Among the recipes shared by readers, the ones developed in our test kitchen and those gathered from various other sources, there are always more favorites than we have space to print.
This year was no different. After compiling our list and polling others we tallied 29 outstanding dishes.
These eight are the recipes we made again and again. And a few we wished we could eat again and again.
In chronological order:
"The first time I tasted avgolemono soup was more than 20 years ago at Little Rock's Terrace restaurant. I immediately fell in love with its rich, velvety texture and subtle lemon flavor. I spent many years chasing that soup, ordering a bowl at every Greek restaurant I visited. While it has been many years since I've eaten The Terrace's version of the famous Greek soup, this recipe captures the version I remember falling in love with -- tender bits of rice suspended in a thick, velvety lemon-scented broth," wrote Kelly Brant in the introduction of this recipe.
Avgolemono Greek Egg and Lemon Soup
4 cups chicken broth
1/4 cup long-grain white rice
4 egg yolks
Juice of 1 lemon
Salt and ground white pepper, to taste
Flat-leaf parsley, for optional garnish
Bring the broth to a simmer in a pot. Add the rice and cook until tender, about 15 minutes.
In a mixing bowl, whisk the egg yolks until thick and pale. Whisking constantly, slowly drizzle in the lemon juice, whisking until frothy.
Reduce heat on broth-rice pot to low.
Gradually ladle the hot broth-rice mixture into the egg yolk mixture, whisking constantly. When about half to three-quarters of the broth mixture has been whisked into the yolk mixture, whisk the yolk-mixture into the remaining broth mixture in the pot. Cook over low heat just until heated through. Do not let mixture boil. Season to taste with salt and pepper. Serve immediately garnished with parsley, if desired.
Makes 2 main-course servings or 4 first-course servings.
From "Hugs in a Mug" by Kelly Brant published Jan. 20
If your recipe file contains just one pot roast recipe, let it be this one. Also known as Mississippi Roast, we call it simply The Roast.
The Roast
1 (4- to 5-pound) beef chuck roast
1 envelope ranch dressing mix
1 envelope au jus mix
1/4 to 1/2 cup butter, cut into tablespoons
5 pepperoncini peppers (or more to taste)
Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place butter on top. Add peppers. Cook on low for 8 hours or until meat is very tender.
From Front Burner: "By any other name, 'new' roast is best" by Kelly Brant, published March 2
Roasted radishes are nothing like raw radishes. Roasting transforms the radishes from pungent and crunchy to sweet and nutty with a crisp exterior and juicy interior.
Roasted Radishes With Brown Butter
3 bunches radishes
2 tablespoons olive oil
Coarse salt
Ground black pepper
3 tablespoons butter
1/2 lemon, juiced
Heat oven to 450 degrees.
If the radishes still have their leafy tops attached, cut off all but 1/4- to 1/2- inch of the tops.
Cut radishes in half, stem to root. Place radishes in a large bowl. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat. Arrange radishes in a single layer, cut side down, on a rimmed baking sheet. Roast 18 minutes or until radishes are golden brown.
About 5 minutes before radishes are ready, melt the butter over medium low heat in a small saucepan. Cook, swirling pan constantly, until butter begins to turn golden brown and takes on a nutty aroma. Immediately remove from heat.
Pour butter over radishes, then drizzle with lemon juice. Season with salt and pepper. Serve immediately.
Makes 6 to 8 servings.
From "Easter, right on time" by Kelly Brant published March 23
This seasoning blend started out as burger seasoning, but we quickly realized it works on just about everything -- burgers, beef, chicken, pork and even vegetables.
All-Purpose Seasoning
2 teaspoons paprika
11/2 teaspoons ground black pepper
11/2 teaspoons salt
1/2 teaspoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch ground red pepper (cayenne)
Combine all ingredients in a small glass jar, preferably with a shaker top, and mix well.
Makes about 2 tablespoons.
From "Building a better burger" by Kelly Brant published May 25
Espresso, mascarpone and ladyfingers combine for an eggless version of tiramisu in this no-cook recipe.
Espresso Mascarpone Icebox Dessert
2 cups whipping cream
1 (8- or 9-ounce) tub mascarpone cheese
6 tablespoons confectioners' sugar
1 teaspoon vanilla extract
11/2 (3-ounce) packages ladyfingers
2/3 cup espresso or very strong coffee
1 tablespoon unsweetened cocoa powder
1/2 teaspoon espresso powder, optional
In a medium bowl, whip cream to stiff peaks; set aside.
In a separate bowl, beat mascarpone cheese, confectioners' sugar and vanilla until smooth. Fold in about 3/4 cup of the whipped cream.
Drizzle the ladyfingers with espresso.
In a small bowl, combine the cocoa powder and espresso powder; set aside.
Line the bottom and sides of an 8- or 9-inch square baking dish with the espresso-drizzled ladyfingers. Spread the mascarpone mixture over the ladyfingers and dust lightly with some of the cocoa. Top with remaining whipped cream. Dust top with additional cocoa. Cover and refrigerate 4 to 12 hours before serving.
Makes about 10 servings.
From "Cool idea" by Kelly Brant published June 29
We weren't exaggerating when we called these the best thing ever. At least not when it comes to fried tomatoes.
Fried Red Tomatoes
4 plum or Roma tomatoes, ends trimmed, sliced about 1/4-inch thick
1/4 to 1/2 teaspoon garlic powder (do not use garlic salt)
1/3 cup buttermilk
1 egg
2 tablespoons milk
2/3 cup cornmeal
1/3 cup all-purpose flour
1 ounce freshly grated Parmigiana-Reggiano (I used a Microplane)
Salt and ground black pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup vegetable oil
Line two wire racks with paper towels. Arrange the sliced tomatoes in a single layer on one of the racks. Set the remaining rack aside. Sprinkle the tomatoes with garlic powder. Let stand for 40 minutes. (Recipe creator Diane Unger advises flipping the tomatoes halfway through. I forgot this step and it didn't seem to make a difference.)
In a shallow dish, whisk together the buttermilk, egg and milk.
In a separate shallow dish, combine the cornmeal, flour, cheese, a generous pinch of salt and black pepper and the cayenne. Mix well.
Lightly blot the tops of the tomatoes to remove any liquid that has accumulated. Dip each slice into the buttermilk mixture, then dredge in the cornmeal mixture, making sure to thoroughly coat the slices with cornmeal.
Transfer coated slices to the other paper towel-lined wire rack. Replace the used paper towels on the first rack.
Heat the oil in a 10-inch cast-iron skillet over medium heat. When the oil is hot, but not smoking, add tomato slices, as many as will comfortably fit in a single layer. Fry 2 to 3 minutes or until golden brown, flip and and cook 1 to 2 minutes more or until browned. Drain on paper-towel-lined rack. Repeat with the remaining slices. Serve hot.
Makes 2 to 4 servings.
Recipe adapted from Cook's Country
From Front Burner: "Fried red Roma tomatoes: Best thing ever" by Kelly Brant published July 20
"The recipe came from the late Roy Tainter, who was a longtime volunteer fireman in Marianna. This is the best pecan cobbler I have ever eaten in my life!" wrote Jenny Ann Boyer.
And everyone we know who has tried it agrees.
Pecan Cobbler
3 cups sugar, divided use
3/4 cup white Karo (see note)
3/4 cup dark Karo (see note)
2 sticks margarine, divided use
1 cup plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
4 eggs, lightly beaten
2 teaspoons vanilla extract
2 cups pecan halves or pieces
In a 4-quart saucepan, combine 2 cups of the sugar, corn syrup(s) and 1 stick of the margarine. Bring to a boil over medium heat. Set aside to cool.
In a 13-by-9-inch baking dish, melt the remaining stick of margarine in a 350-degree oven.
In a mixing bowl, combine the flour, remaining 1 cup sugar, baking powder and salt. Mix well. Stir in milk. Pour batter into the prepared pan. Do not stir. To the corn syrup mixture, fold in the eggs, vanilla and pecans. Pour mixture over the batter in the pan. Do not stir. Bake at 350 degrees for 30 minutes, then reduce oven to 325 degrees and continue baking until the crust comes to the top and is golden brown, 15 to 30 minutes more.
Note: Can use all white or all dark.
From Idea Alley: "Fireman credited for cobbler recipe" by Kelly Brant published Oct. 5
This is hands down the best monkey bread we've ever had.
Monkey Bubble Bread
For bread:
11/4 cups whole milk
2 teaspoons instant yeast
4 cups all-purpose flour, plus more as needed
5 tablespoons sugar
1 teaspoon salt
1 egg, beaten
5 tablespoons butter, melted
For topping:
11/4 cups brown sugar, firmly packed
2 teaspoons cinnamon
1/2 cup butter, melted and cooled
In a small saucepan, warm milk slightly (no more than 110 degrees), add yeast and whisk to dissolve.
In the bowl of a stand mixer fitted with paddle attachment, mix flour, sugar and salt until combined. Add egg and mix on low speed until combined.
Keeping mixer on low, slowly pour in milk until combined. Add butter and mix until dough comes together. Replace paddle with dough hook attachment and continue to mix on medium, about 8 to 10 minutes. Dough should mound together and easily come off bottom of bowl. (If it's too wet, add a little flour; if too dry, add a tiny bit of water.)
Coat bottom and sides of a large bowl with cooking spray. Place dough in bowl and roll it around to completely cover in oil. Cover bowl with dish towel, and keep in a warm area until dough has doubled in size, about 1 hour.
Push down and deflate dough. Remove dough from bowl and pat into a rough 8-inch circle. Use a serrated knife to cut dough or use your fingers to pinch dough into 1-inch pieces. Roll pieces into balls and place on sheet pan lined with parchment (there should be about 60). Cover balls lightly with plastic wrap to prevent drying.
Heat oven to 350 degrees. Coat a 10-inch Bundt pan with cooking spray.
In a small bowl, mix brown sugar and cinnamon. Put melted butter in another small bowl. Dip each ball in butter, then roll in cinnamon-sugar mixture. Layer balls in Bundt pan. Wrap pan in plastic wrap and set in warm area until balls have doubled in size, about 1 hour. Remove plastic and bake for 30 minutes. Cool 5 minutes, Place a serving plate over pan and invert pan to remove. Serve warm.
Makes 12 servings
Recipe from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito
From "Monkey bake, monkey eat" by Jennifer Christman published Oct. 26
Food on 12/28/2016