Ok, well, I just finished a very wordy (but worth it!) favorite-stories-from-2011 roundup, but if you’re here (and thank you for being here!), I’m guessing you’d rather we just get to the chase. And so, here we go with a kinda-sorta random assortment of some of our tastiest, smartest recipes from 2011.
HAVE DESSERT FIRST
- Peanut butter and jelly pie – Yes, it’s exactly as good as it sounds
- The original red (wine) velvet cake – Skip the food coloring and get back to what red velvet used to mean: the richness of brown sugar and a tender crumb, with some red wine to make it feel grown-up
- Pumpkin pie milkshake – You may never make the actual pie ever again
- Pumpkin whoopie pies – Ok, so after you see how cute these babies are, from Gramercy Tavern’s pastry chef Nancy Olson, you might not be giving up baking entirely.
- Maple panna cotta with almonds and bread crumbs – An ooh-and-ahh-er of a dessert that doesn’t even need an oven
THE SAVORY STUFF
- Perhaps the world’s finest fried oyster sandwich – A recipe from New York’s “Restaurant of the Year,” The Dutch
- The perfect lobster roll – Simple, classy, and mayonnaisey
- Grilled pork chops with stone fruit vinaigrette - A dish from the princes of pig at Chicago’s Publican
- Street cart chicken-and-rice – The garlicky white sauce, the spicy sizzle… all the pleasures of the street food classic at home, reverse engineered by the fine folk at Serious Eats
- Roasted chile potato pancakes – For Hanukkah, or any day of the week that ends in “y,” from the chef of Miami’s Michy’s
- The most amazing turkey gravy you’ll ever see – It takes two days and fearlessness to make, but we guarantee you’ve never had gravy this rich, from the cats who brought you Mission Street Food
- Five-minute tomato pasta – A summertime dish so delicious, so surprising, so good that the recipe’s been published four times… and no one’s complained yet
- Daniel Boulud’s sautéed snails with curry and sausage – It’s stunning, it comes out of left field, and really… where else are you going to find this recipe?
GET YOUR PRODUCE ON
- How to make celery leaves and hearts delicious – Part of our (ahem) brilliant series on using vegetable trim, Eat Shoots & Leaves
- Green bean casserole like you ain’t never seen – Loaded with mushrooms, cured ham, and other forms of umamiliciousness, this side dish from Michelle Bernstein is going to steal the show every time
- How to season and spice fruit – Why do vegetables have all the fun? Here, we show you how to break open the spice cabinet to make your fruit sparkle
- Kale salad with pine nuts, bacon, and raisins – Sweet, salty, rich, and crunchy, this is salad at its most action-packed
- Cook broccoli stalks like an Iron Chef – More Eat Shoots & Leaves, this time from Dirt Candy chef – and Iron Chef competitor – Amanda Cohen
DRINK, DRANK, DRUNK
- Citrus spice celebration punch – Part sangria, part Champagne cocktail, all fun
- The Sidewalker – The ultimate cold-weather cocktail: Brandy, apple, maple and beer, from Prime Meats
- The Warlock’s Hat – Cocktail guru Dave Wondrich takes a spin on the Manhattan, deepening things with walnut liqueur, and setting it on fire
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