These Are Our Food Editors' Favorite New Recipes from 2019
Year-end roundups are always a fun way to reflect on the highlights of the previous 12 months; in this case, we're sharing our favorite new recipes from 2019. Our team of food editors developed hundreds of recipes for everything from quick weeknight meals to dinner party-worthy entrées and sophisticated cocktails to stunning desserts. Here, they've chosen the brand-new recipes that they consider their personal favorites so you can make them all throughout 2020, too.
During the chilly seasons, all we're craving is a cozy, nourishing bowl of soup, baked pasta, or risotto. Lucky for all of us, Sarah Carey, our editorial director of food, found a winning recipe that's sure to satisfy. She's a big fan of Pici with Short-Rib Ragu, which was a part of the "Pasta Paradiso" story in the October 2019 issue, as well as the Ricotta Raviolo with Garlicky Greens pictured here. Looking for a quick weeknight meal? One of the most popular recipes among our food editors was Crispy Chicken Cutlets, featured in the September issue. Served with tossed peppery greens Milanese style, it will become your go-to weeknight dinner recipe.
Of course, plenty of desserts made it onto this best-of list. One of deputy food editor Greg Loft's favorite recipes from 2019 was the Five-Spice Pumpkin Pie with Phyllo Crust that he developed for the November issue. "Five spice is used extensively in Chinese cuisines, usually to flavor meat, poultry, and other savory dishes, but it's a revelation in a sweet application like this," he explains. Another one of Greg's standout recipes from this same story is his Mile-High Triple-Chocolate-Espresso Mousse Pie, which is associate digital food editor Kelly Vaughan's pick if you're craving a serious dose of chocolate.
As we start the new year, let's celebrate our food editors' genius recipes that carried us through 2019 (and are sure to be on repeat all throughout the next decade).
Five-Spice Pumpkin Pie with Phyllo Crust
"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.
Corn-and-Avocado Salad with Goddess Dressing
"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.
Lemon-Glazed Sheet Cake
"Super tangy lemon topping on a tender butter cake. No annoying meringue to get in the way of all that lemony goodness," says Carey.
Super-Grain Soup with Watercress and Mushrooms
"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.
Monkey Bread with Hazelnut-Chocolate Swirl
Pici with Short-Rib Ragu
"This short rib ragu pici is just what you want to eat on a fall evening," says Carey.
Mile-High Triple-Chocolate-Espresso Mousse Pie
Broccoli Fritto Misto
"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.
Butterscotch Pie with Pecan-Shortbread Crust
Marinated Artichoke Hearts with Green Olives and Mozzarella
Salmon and Cod Gefilte Fish
"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.
Crispy Chicken Cutlets
Strawberry Biscuit Sheet Cake
Chicken-Teriyaki Noodle Bowls
Salt-Roasted Snapper with Caribbean Spices
"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.