I cooked a lot this year. Look above–there I am, cooking! I made breakfasts for one, dinners for two, and brunches for ten. I didn’t get totally defeated by our CSA pick-ups. I explored Middle Eastern food. I ate a lot of leftovers and not sad desk lunches. This week, I scrolled through the last twelve months of posts and picked out the dishes that were not just good but really, really good.
In January, there was a crossover dessert-breakfast cookie that won a lot of fans:
In the name of eating healthfully in January, I made this green chicken chili with barley and tons of veggies that was just so good.
In March, I lightened up a mac-and-cheese style treatment of some Israeli couscous with a lot of broccoli:
I made this one morning and packed it for lunch:
All the healthy and healthy-ish stuff went down the drain when I made Martha’s Giant Layered Chocolate Chip Cookie Cake…
That was until I discovered the dressing recipe used at Canlis, a restaurant in Chicago, via the Times. It was genius. I couldn’t get enough of it. And so then there were weeks upon weeks of romaine, radicchio, fennel, and carrots:
I admitted to myself that inspiration can come from unlikely places, like the back of a Kraft cheese packet.
As usual, I kept on trying to win lunch. In this attempt, I combined a slaw with filling, protein-rich quinoa.
In summer, seafood dinners make me think of the beach even when we’re in Brooklyn. I was thrilled to finally show you one of my all-time favorite things to put in my mouth.
I started on soups really early, in August, and then I didn’t let up. There was:
Around the same time as soup season, I introduced you to family favorite Chicken Fritz, which makes the best-ever use of the chicken leftover from making stock. Chicken Fritz must be served with mashed potatoes.
In the condiment/snacks section, there were two particular standouts, the first from my peek into Middle Eastern cuisine which I now put on every morsel of bread I dip into olive oil.
…and the second an essential for any Maryland expats or the friends of people who miss those tables of crabs and cans of Natty Bo.
That’s the list. I’m excited to see what we cook up next. Happy new year!