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We’ve published hundreds of new recipes this year, ranging from sumptuous desserts to mouth-watering main dishes. Every year, there are a few exceptional dishes that truly leave an impression. As we reflect back on 2022. We’ve compiled a list of our readers’ favorite dishes, ranging from a rich and creamy Italian wedding risotto to a smoked brisket that slides right off the bone. Continue reading to find out which 25 dishes our readers enjoyed the most this year.
Risotto for an Italian Wedding
This substantial risotto is inspired by the classic Italian wedding soup and is packed with just-wilted spinach and topped with crispy, garlicky meatballs. Use a cookie scoop to divide out the meatballs quickly. Prepare a double batch and freeze half to make this risotto in a hurry. Remove the risotto from the stove when it is still little soupy; it will thicken slightly as it sits.
Steak Reverse Sear
Learning how to reverse-sear means you can offer steakhouse-quality dinners in the comfort of your own home. The secret to this brilliant cooking procedure is to first roast the steak in a low oven before immediately sear all sides on a scorching hot pan. As a consequence, the steak has a deeply browned surface and an evenly cooked inside. This approach is very useful for cooking big steaks since it allows the meat to cook exactly to your liking without overcooking or scorching the outside of the steak. Although this steak is delicious right out of the skillet, we finished it with a buttery wine pan sauce. The herb butter added to the sauce recipe creates more than you’ll need and is great to have on hand to season up a pot of rice or veggies at the last minute.
Poached eggs with turmeric, chive biscuits, and lobster gravy
This delectable breakfast dish is evocative of crawfish étouffée. But with the West Coast vibes present throughout chef Brooke Williamson’s Playa Provisions seaside restaurant complex. The lobster adds a deep taste to the gravy, while the turmeric eggs give a bright flash of color. To make breakfast easier, make the lobster gravy the day before and gently reheat it.
Brisket that has been smoked
This smoked brisket is self-taught barbecue specialist Matt Horn’s distinctive recipe. And it’s the highlight of the menu at his Oakland, California restaurant, Horn Barbecue. The 2021 Food & Wine Best New Chef spent hours crafting this recipe and believes that time is the most crucial component.
You must be patient as the internal temperature of the meat climbs to 203°F (95°C). But it will be worth it when your smoked masterpiece is done.
7-Eleven Japanese Egg Salad Sandwich
Jason Diamond was inspired to make his own version of the iconic Japanese 7-Eleven egg salad sandwich after craving one. Kewpie mayonnaise, made with only egg yolks and rice or apple cider vinegar, is essential to this dish. As is a fluffy Japanese milk bread and just the perfect ratio of whites to yolks.
Dough for Artisan Pizza
Despite its image as a fast snack, the most important component of superb pizza is time. Our pizza dough gets its chewy-crispy texture and depth of flavor from lengthy fermentation. It begins with a sourdough starter (called levain) or a basic mixture of flour, water. And active dry yeast (poolish) fermented for 12 hours. Both methods begin fermentation and flavor development in the dough overnight. Stretching the dough strategically throughout the first fermentation stage generates gluten and makes the dough uniformly elastic and forgiving to deal with. Each 9-ounce dough ball yields one 10-inch pizza. A personal-size pie that’s also convenient to transport around kitchen counters and ovens.
Chicken Wings with Adobo Sauce
“This dish is completely inspired by my father,” chef Anna Swann adds. “The first Filipino dish he taught me how to make when I first started cooking was his family’s chicken adobo.” Swann mixes the aromas of chicken adobo with another childhood favorite, fried chicken wings, at her pop-up Ulam in Dallas. Adobo Chicken Wings are seasoned to the bone owing to a marinade of umami-rich soy sauce and vinegar. While the wings bake, the marinade is reduced to concentrate the flavors, making it ideal for tossing in the cooked wings, adding a final, sticky, finger-licking layer of deliciousness.
Louisiana Red Beans and Rice
“Everyone with roots in southern Louisiana. Where red beans and rice is a staple, thinks their mom makes the best version,” says 2019 F&W greatest New Chef Kwame Onwuachi. “But I’m the only one who is correct. Growing up, my mother used this recipe as a base, occasionally adding smoked turkey necks or smoked, spiced, and cured tasso ham, in addition to the ham hocks and andouille sausage that add smoke, fat, and spice to the Holy Trinity (celery, bell peppers, and onions) and, of course, the sturdy red kidney beans.”
Chicken Citrus and Fennel with Olives and Calabrian Chiles
In this remarkable recipe, citrus, buttery olives, and fiery, oil-packed chilies amp up the taste of braised chicken leg quarters. Toasted fennel seeds and dry sherry provide a nice warmth to the sauce. Which begs to be savored with a baguette.
Shrimp in Butter with Peas and Potatoes
Baby vegetables, unlike their bigger, late-season counterparts, cook in record time. Creamy new potatoes lend depth to this one-pan skillet supper of delicate shrimp, fresh shelling peas, and dill in a sweet and buttery cream-laced broth.
Spinach Maria
Spinach Maria is a traditional meal that originated at Calhoun’s, an east Tennessee BBQ establishment. It has a lot of spinach, Monterey Jack cheese, and crushed red pepper in it. The cayenne and nutmeg heat up the cheese sauce. And the additional layer of melted cheese on top makes it deliciously decadent. As good as it is as a side dish, it also works well as a dip with toasted pita wedges or tortilla chips. You may change up the sauce by adding extra garlic, chopped spicy chilies, pickled peppers, herbs, or even crabmeat.
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