These Are Our Food Editors' Favorite New Recipes from 2019

"It's pumpkin pie on flavor and texture steroids. The Chinese five-spice blend used here shares cinnamon and clove with the more usual suspect pumpkin pie spice, but the other flavors (Szechuan peppercorn, fennel seed, star anise) create a whole new pumpkin experience. The phyllo crust is 16 sweet, buttery layers of flakey and crispy goodness," says Lofts.

"This salad was addictive. [It had a] creamy garlicky dressing that I couldn't get enough of…and it's great to take to any potluck party," says Carey.

"This dish was instantly comforting–savory yet slightly sweet. The sour cherry preserves become regal in the golden rice," says Kavita Thirupuvanam, Food Development Coordinator.

"Super tangy lemon topping on a tender butter cake. No annoying meringue to get in the way of all that lemony goodness," says Carey.

"It's vegetarian but tastes meaty thanks to lots of mushrooms; it's nourishing and satisfying, and really quick to make. It's become a go-to for me on busy weeknights," says Lofts.

"I very rarely request a birthday cake–I always want something different. This year, I’m requesting this monkey bread," says Riley Wofford, Assistant Food Editor.

"This short rib ragu pici is just what you want to eat on a fall evening," says Carey.

"When you want to wow a crowd, make this jaw-dropping chocolate pie. Each bite tastes light as air yet rich and decadent," says Vaughan.

"This appetizer, meaning "mixed fried things" in Italian, is deceptively addictive. While the florets, peppers, and broccolini are fried, it's such a light batter that they don't feel heavy. My favorite is the fried pepperoncini," says Wofford.

"The richly spiced, sweet-tart flavor of the sour cherry marinade elevates these ribs beyond your average BBQ, but the low and slow cooking method deliver that luscious, fall-off-the-bone texture and smoky flavor you want from a summer rib," says Lauryn Tyrell, Senior Food Editor.

"Toasted buttery crust, rich pudding-like filling, sugared pecans? Sign me up! I like my serving(s) with a dollop of softly whipped cream for good measure," says Thirupuvanam.

"Tangy, salty and swimming in olive oil, this is such a unique and delicious appetizer. Plus as a native Californian, I welcome any and all opportunities to use artichokes," says Tyrell.

"Gefilte fish can be pretty divisive so it brought up a lot of discussion in the kitchen when I was developing this recipe. When all was said and done, I think it was universally loved," says Carey.

"It's a relatively straightforward recipe–but the clever swap of Greek yogurt for the traditional egg dredge streamlines the recipe and also makes the chicken extra tender and flavorful. It's my new go-to chicken cutlet recipe," says Tyrell.

"Not only did we love it in the kitchen, but this sheet cake garnered a lot of attention on social media so I knew other people were really responding to it as well," says Carey.

"I'm a huge fan of these Asian-style bowls, which are super delicious and a breeze to pull together on a busy weeknight. I'm usually cooking for one to two people so I save the leftovers for lunch (they're just as good on day two!)," says Vaughan.

"Roasting whole fish with a salt crust is one of my favorite fish preparations. The pungent Caribbean flavors of lime, thyme, allspice, and scotch bonnet chiles delicately infuse the fish with lots of aroma," says Thirupuvanam.