2022 Staff Favorite Recipes – The New York Times

Year-end lists are somewhat daunting to compile. In December, who even remembers what happened in January? But they are an opportunity to look back, to remember the days, months and meals of our recent past. Below, our staff members reflect on their most memorable tastes of 2022: surprising savory recipes, sweet dishes, all so good they had to be shared.

I probably make a batch of these Jacques Torres Chocolate Chip Cookies every month or so. This is THE BEST chocolate chip cookie recipe – crispy outside, gooey inside – and having a batch of homemade cookies on hand makes up for the fact (in my mind anyway) that I regularly feed my family chocolate chip cookies. frozen chicken fillets and crinkled fries. I use half milk chocolate and half bittersweet chocolate chips, and I like to add ¼ cup cocoa nibs for the crunch. MARGAUX LAKEY

The recipe I’ve made over and over again this year is Becky Hughes Vegan Caesar Salad. I hooked my sisters and all year long we texted each other our empty bowls after eating the full serving. It’s the perfect blend of crunchy, salty and creamy and I push it on everyone I know. If there’s one thing to do, it’s this salad. NATASHA JANARDAN

Recipe: Vegan Caesar Salad with Crispy Chickpeas

I can’t even count how many times I’ve made Ali Slagle’s Arugula Salad with Parmesan for lunch or as a side dish for dinner. I feel like it as I write this. I keep some shaved or grated parmesan on hand to speed up the process, and sometimes I like to add colorful cherry tomatoes, fresh cracked pepper, and extra lemon juice to make it a meal. My partner has also made Ali’s chicken piccata for dinner several times this year. It’s a warm, comforting, flavorful dish that’s ready in just 25 minutes, using many of the ingredients I already have in my fridge. The sauce in this chicken is so amazing that the pan always stays clean. And we fight to make sure we both get an equal amount. It is so good. Christina Morales

Receipts: Arugula salad with parmesan | chicken Piccata

As a new mom back to work with an absolutely adorable baby who absolutely refused to sleep, I had as little free time as rest in 2022. But Yewande Komolafe’s Chilli Star Anise Glazed Tofu m brought so much joy! The recipe is easy for all cooks, and it turns out restaurant-quality results are faster than I can figure out a take-out order. I halve the amount of tofu and keep the same amount of sauce when cooking for two because its complexity is a revelation every time. ALEXA WEBEL

My most cooked recipe of 2022 was actually a cocktail. Rebekah Peppler’s classic sherry cobbler to be exact. That’s all I want in a late fall drink: lemony, not too alcoholic, not too sweet! Unfortunately, most of the bars I frequent in New York don’t keep amontillado sherry on hand – does that make me a weirdo? – so I’m going to have to settle for making it my drink at home. I highly recommend trying it for yourself! NIKITA RICHARDSON

Recipe: Classic Sherry Cobbler

Impromptu or last-minute lunches, whatever the weather, made me look to Mark Bittman’s Simple Carrot Soup as a model. I always have carrots in the fridge, and a pound of them quickly turns into lunch for two or three. In the summer I can serve it chilled, in the winter warm and vary the seasonings and various toppings, often adding other vegetables, cereals, leftover mussels, perhaps, or yogurt. FLORENCE FABRIC

Recipe: Carrot soup with curry and coconut

Melissa Clark’s banana snacking cake was definitely the headliner of my year. I can’t tell you how many times this perfect, quietly magical five-star recipe has arrived to save me and the browning bananas on my kitchen counter. The cake is tender and just sweet enough, with a frosting steeped in brown sugar molasses flavor. I don’t even like cakes, but I love this one. ERIC KIM

Recipe: Banana Snack Cake with Salted Caramel Glaze

I use a lot of celery but rarely enough to use up anything I’ve bought. At least that was the case before I discovered Alexa Weibel’s recipe for Celery-Leek Soup with Potatoes and Parsley, my new favorite thing to do for casual dinners. It was also the year I upped my farinata game. Tejal Rao’s recipe, with roasted mushrooms and radicchio, made me want to. I recently adopted techniques from a recipe in “Snacks for Dinner,” by Lukas Volger, which calls for leaving the radicchio char on the farinata while cooking. BRETT ANDERSON

Receipts: Celery-leek soup with potatoes and parsley | Crispy Chickpea Pancakes with Roasted Mushroom Salad

This year I fell in love with some pasta. First up was Genevieve Ko’s Crispy Chili Fettuccine Alfredo, which is so simple and so satisfying, hearty but never heavy. Geneviève writes that it’s the kind of thing you do quickly, when you’re too tired to cook and too thrifty to have it delivered (that’s where I’m always, if I’m being honest). But when I was feeling a little—just a little—fancier, there was Alexa Weibel’s Mushroom Ragù Pasta, which made every night special. There is no shortage of Lex, especially not when it comes to his mushroom dishes, which in my little house are eagerly awaited and happily received. KRISTEN CHAMBROT

Receipts: Spinach Chili Crisp Fettuccine Alfredo | Pasta with mushroom stew

This tuna fudge from Lidey Heuck is the perfect pairing of a grilled cheese sandwich and tuna salad – the ultimate dinner food! I’m one of the few people in the world who doesn’t like pickles or dill, so I skip them. It has become a favorite that my husband and I make frequently. I’ve also made Ali Slagle’s Prawn Scampi with Orzo so many times over the past year. It comes together in a jar in less than 30 minutes, so it works for a quick weeknight dinner, but is impressive enough for weekend meals with friends or family. I love her garlic butter sauce with lemon wedges and usually serve it with a simple salad or roasted broccoli. KIM GOUGENHEIM

Receipts: Tuna melt | Shrimp Scampi With Orzo

This year, I wanted one thing more than anything else: chewing. This entailed cooking many noodle dishes, eating large amounts of bread, and keeping a bag of mochiko flour handy so I could make Genevieve Ko’s buttery mochi whenever the desire was felt. In addition to its texture, it is a must-have for a dessert, which makes it a hit at parties. (Watch Genevieve make the recipe on YouTube.) GABRIELLA LEWIS

Recipe: butter mochi

I’m always trying to cook different recipes from our database, and I’m extremely bad at sticking to routines, so it’s rare that I cook a dish that really loops. But Melissa Clark’s Crispy Egg Parmesan has managed to break through. I’ve made them consistently this year, sometimes on their own, but more often as part of a simple, pleasantly bitter salad with lots of lemon. (When I had some spare time, I made them as part of Melissa’s salad with radicchio and snow peas.) They’re everything I want in my hyperfix meals: quick, salty , salty, cheesy and impossible to get tired of. . Tanya SICHYNSKY

Receipts: Crispy eggs with parmesan | Parmesan Crispy Eggs with Radicchio and Pea Salad