Difficult to determine recipe characteristics the best Recipes are reliable and memorable that you can rely on for years to come. There are many things to consider, but most importantly, the recipe should be easy to follow and give great results, even if the recipe itself is not easy to try. Whatever your definition, these are our definitions for 2024.
Frankie Gow first generation
For the longest time, I was obsessed with just one Rice Krispie Treats recipe. Salted Brown Butter Crispy Treats from Smitten Kitchen. This slightly more grown-up take on a classic hit everything right. It was easy to make, impressive, and a crowd pleaser. But for a recent Eater event, I needed to add some pizzazz to my baked goods offering, so I looked for something a little more creative. Frankie Gow’s Milk Tea Rice Krispie Snacks Boosting the flavor of oolong tea and adding roasted almonds fits the bill. Miso is optional, according to Gau, but I think it’s like a cheese foam topping and adds some much-needed flavor. And I especially liked Gau’s tips about oiling the bowl and pot, and pouring melted butter and marshmallows into the mixing bowl rather than vice versa to make it easier to pour the mixture. The yield here is 16 pieces, but I cut it into much smaller pieces and managed to get 48 bite-sized pieces instead. This is enough to feed a crowd. — Stephanie Wu, Editor-in-Chief
Maddie Omelchenko, bread and more
Perhaps this is recency bias (I made a batch of these blondies for Thanksgiving when I didn’t feel like working with puff pastry), but this recipe ranks among the ones I’ve baked all year. By far the best, better than many breads and cookies. , a tray of butter mochi. The problem I often have with Blondie is the texture. I’m not looking for something fluffy and cakey, but a deliciously moist, dense, fudge-like consistency. These blondies offer all that and more. Sliced almonds on top add just enough nutty flavor and crunch, while almond flour and almond extract provide a robust almond flavor that nut fans will love. Baking this is like enjoying the best parts of an almond croissant without worrying about the laminated dough, which is an advantage in itself. — Kat Thompson, Associate Editor, Eater at Home
Claire Saffitz What’s for dessert?
I’m someone who finds joy in baking delicious pies, even if the process usually involves a fair amount of anxiety and self-doubt. But even I can see the ease you get by choosing a galette instead. Then I stumbled across Claire Saffitz’s galette recipe. What’s for dessert? I completely lost the desire to make pies. I first made Saffitz’s version with stone fruits, but fall has become all about her apple galettes. This is a very easy recipe with great benefits. The most difficult part is sourcing and scooping out the vanilla beans. As soon as I took a bite, I was reminded of eating Chausson aux Pommes on a bench in Paris. Since then, it has become a recipe that I make every time I have the chance. Should I call someone to make the galette? The answer is always yes. — Monica Burton, Deputy Editor
Eric Kim korea world and korean american
When looking for a recipe, I usually look for something that will take me a few minutes or a day. Flipping through Deuki Hon and Matt Rodbard’s cookbook korea worldEric Kim’s short rib pappardelle with kimchi immediately caught my eye. The recipe also appears in Kim’s debut cookbook. korean american. The long-simmered short ribs become fork-tender after three hours in the pot, and the kimchi becomes a jam-like consistency with gochugaru, garlic, soy sauce, and sesame oil. For wide pastas like pappardelle, it is essential to follow the recipe recommendations. Small noodles can’t stand up to the richness of the sauce, nor do they add the chewy textural contrast that harder noodles do. To finish, sprinkle generously with Parmesan cheese. Like many stews, this sauce will be just as good, or even better, the next day if the flavors have time to mingle. — Rebecca Rowland, Eater LA Deputy Editor
Hearty vegan multi-mushroom soup
Adina Sussman sabbath day
I’ve been making a lot of soups over the past few months, but I rarely use recipes. The process usually involves adding the spices, vegetables, and coconut milk to a pot, boiling, seasoning, and pureeing. that. A notable exception to this rule is the mushroom soup recipe in Adina Sussman’s latest cookbook. sabbath day. This is a soup made for mushroom fanatics like me. You’ll need about 3 pounds of mixed mushrooms (I used cremini and oysters), optional mushroom soup, plus onions, garlic, fresh thyme, and a little. of miso and soy sauce. The result was the most mushroomy soup I’ve ever had, a lingering burst of flavor. The soup is also vegan, and the dairy products have the effect of highlighting the mushroom flavor rather than subduing it. It tastes even better when eaten with a crusty loaf of bread, and definitely sustains both the literal and figurative cold. — Rebecca Flint Marks, Eater at Home editor
Ham El Waily, NYT Cuisine
I really liked this Brazilian Chicken Stroganoff recipe the first time I tried it. It was difficult enough for a beginner level cook like me to feel like I could learn some things from it, but it was easy enough that I felt confident approaching it. Ta. The ingredient list includes browned chicken, mushrooms, onions, garlic, butter, Worcestershire, ketchup, heavy cream, mustard, and potato sticks, and it’s almost a joke because it’s just a list of delicious things. I can read it. Give credit where credit is due, but Ham was instrumental in selling this recipe to me. Hamm’s professed dedication to using chicken stroganoff as a comfort food and perfecting it for others was contagious. I’ve since found this recipe useful for date nights, meal prep, and everything in between. It’s now part of my repertoire as comfort food associated with my first apartment in Brooklyn. — Sergio Scardinho, Social Video Producer
heirloom tomato sorbet
gabriella lewis turntable
There wasn’t enough tomato season this year. One day, during a shopping frenzy at the farmers market, I managed to pick up a beautiful and fragrant heirloom. To immortalize them as long as possible, I turned them into sour sorbet. At first I was a little suspicious that I would end up eating gazpacho, or worse, frozen ketchup. But what I ended up with was not only incredibly easy to make, but also bright, floral, and super refreshing. I used my KitchenAid stand mixer and ice cream maker base to get the sorbet to the perfect consistency, then topped it with olive oil and Malden salt, resulting in a surprisingly refreshing treat. — Gabriela Ruiz, supervising producer
