These Are Our Food Editors' Favorite New Recipes from 2019

By Kelly Vaughan
December 17, 2019
Paola + Murray
Here are the latest and greatest recipes that our editors developed this year.
Start Slideshow

1 of 18

Paola + Murray

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).

Advertisement
Advertisement

2 of 18

Five-Spice Pumpkin Pie with Phyllo Crust

Christopher Testani
View Recipe this link opens in a new tab

"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.

3 of 18

Corn-and-Avocado Salad with Goddess Dressing

Petrina Tinslay
View Recipe this link opens in a new tab

"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.

Advertisement

4 of 18

Albaloo Polo

Mikkel Vang
View Recipe this link opens in a new tab

"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.

5 of 18

Lemon-Glazed Sheet Cake

Alpha Smoot
View Recipe this link opens in a new tab

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

6 of 18

Super-Grain Soup with Watercress and Mushrooms

Justin Walker
View Recipe this link opens in a new tab

"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.

Advertisement
Advertisement
Advertisement

7 of 18

Monkey Bread with Hazelnut-Chocolate Swirl

Yuki Sugiura
View Recipe this link opens in a new tab

"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.

8 of 18

Pici with Short-Rib Ragu

Paola + Murray
View Recipe this link opens in a new tab

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

9 of 18

Mile-High Triple-Chocolate-Espresso Mousse Pie

Christopher Testani
View Recipe this link opens in a new tab

"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.

Advertisement
Advertisement
Advertisement

10 of 18

Broccoli Fritto Misto

Yuki Sugiura
View Recipe this link opens in a new tab

"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.

11 of 18

Sour-Cherry-and-Five-Spice-Lacquered Ribs

Mikkel Vang
View Recipe this link opens in a new tab

"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.

12 of 18

Butterscotch Pie with Pecan-Shortbread Crust

Christopher Testani
View Recipe this link opens in a new tab

"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.

Advertisement
Advertisement
Advertisement

13 of 18

Marinated Artichoke Hearts with Green Olives and Mozzarella

Con Poulos
View Recipe this link opens in a new tab

"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.

14 of 18

Salmon and Cod Gefilte Fish

Chris Simpson
View Recipe this link opens in a new tab

"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.

15 of 18

Crispy Chicken Cutlets

Marcus Nilsson
View Recipe this link opens in a new tab

"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.

Advertisement
Advertisement
Advertisement

16 of 18

Strawberry Biscuit Sheet Cake

Alpha Smoot
View Recipe this link opens in a new tab

"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.

17 of 18

Chicken-Teriyaki Noodle Bowls

Chris Simpson
View Recipe this link opens in a new tab

"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.

18 of 18

Salt-Roasted Snapper with Caribbean Spices

Ryan Liebe
View Recipe this link opens in a new tab

"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.

Advertisement
Advertisement
Advertisement
Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.marthastewart.com