Our food editors pick their favorite Test Kitchen dishes of the year
Written byMargo TrueNovember 11, 2015
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Scrambled Eggs with Meyer Lemon Salsa Verde
An unusually gentle technique makes these eggs creamy and cloudlike. Drizzled with a luscious Italian-style sauce of olive oil, capers, parsley, and aromatic Meyer lemons, it’s an unforgettable brunch dish. All you need is toast.
So often, gnocchi are disappointingly heavy, like little bullets. Not these. Pillowy and tender, they’ll renew your faith in this classic Italian recipe. They do take a couple of hours to make, but the good news is, you can freeze them and boil them whenever the craving strikes.
Brad Lettau, executive chef at the Hitching Post II in Buellton, CA, started making bacon several years ago to give to special customers. Now his monster slices (cut half an inch thick from smoked slabs, then grilled until crisp-edged) are something of a cult item. He makes his bacon at home all the time, and here he shows us how.
This recipe proves how delicious Brussels sprouts can be when treated with respect. They’re sliced thin, browned crisp, and tossed with nutty whole-wheat pasta; then a fried egg goes on top. It’s a great weeknight dinner for a chilly night.
Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers
There’s definitely an art to making matzo balls, and this recipe shows you exactly how to make them light and tender. The soup itself, based on a rich roasted chicken stock, is packed with flavor. It’s Jewish tradition infused with Southern soul.
Simple to make, these buttery danishes showcase one of the glories of the West—the huge, juicy, glossy boysenberry, bred from a raspberry and three different blackberry species. Fruit specialist David Karp calls it “a noble fruit, as distinct from a common blackberry as a thoroughbred is from a mule.” The recipe adapts well to other berries, too.
The Mediterranean burst into our Test Kitchen this summer in the form of this beautiful pie, with its meltingly soft roasted peppers, creamy feta, and savory lamb encased in flaky pastry. It makes a stunning centerpiece for an outdoor party. We’ve even thrown in a vegetarian version!
The ingredients sound bodacious—in addition to bittersweet chocolate, there are two kinds of chile, cinnamon, and tequila—yet these little milkshakes taste refined and smooth. They are dangerously easy to drink.
We thought we’d tried just about every bruschetta under the sun, and needed try no more. Then these came along—suave, compelling, the perfect companions for Sauvignon Blanc. Now this artichoke recipe has joined our “keeper” file.
True, quince are still a little obscure. But they reward the adventurous cook with subtle, warm flavors and a beautiful rosy-pink color once simmered or baked. This recipe is a two-for-one: a tasty syrup to use in either a spritzer or a sophisticated cocktail.
There are countless versions of the classic Spanish dish known as patatas bravas. This is the best we’ve ever tasted. The potatoes stay rivetingly crunchy in a cloak of feisty sauce. Add the allioli—garlic mayonnaise—and you’re a goner.
Don’t throw away your crab shells from a cracked-crab feast! Freeze them and use them for bisque when you want an impressive first course. This version, rich and deeply flavorful, has become a favorite in our Test Kitchen.