A lot may be learned from lists at the end of the year. For instance, by looking at someone’s most-listened-to music on Spotify, you can learn a lot about them.
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Did you Hear a Lot of Peppy Pop and Disco?
When you just want to eat cake and don’t want to decide between chocolate or vanilla but also don’t want to wait, do you ever feel like that? This dessert will delight you! The frosting is quick and simple to create with vanilla and chocolate swirls, but the recipe makes more chocolate cream cheese frosting than you’ll need for the cake.
Additionally, the Bundt pan gives it a more expensive appearance than it really does! This cake was my go-to dessert on weeknights, for frightening movies on Sundays, for birthdays, and simply for fun this year, and it saved my life. BROWN, CHRISTOPHER 2022
was my Cheez-It year. Not too long ago, my very own Cheez-It dispenser was laying on its side in the cupboard. When I wasn’t gorging on Cheez-Its by the handful during that trying year, I also made tubs of Hetty McKinnon’s spicy soy dressing.
When I had forgotten to eat, I would store it in the refrigerator with some silken tofu blocks as a miniature meal kit that would be ready in five minutes or less every night. The author is KRYSTEN CHAMBROT.
Recipe for Smooth Tofu with Spicy Soy Dressing
Over the past year or so, a baked feta dish with broccolini, tomatoes, and lemon has become a go-to recipe for me. My grandma, who visited me frequently until she passed away in January, enjoyed this fast meal that I would prepare for her.
Not to brag, but despite the fact that I was creating the recipe, this sandwich has been served frequently this year. Years after it was released, I kept modifying the recipe by using various meats, including pulled pork and turkey bacon, as well as varying the amount of jam or preserves. CHRISTIANA MORALES
Elena Ruz Sandwich: Feta Baked with Broccolini, Tomatoes, and Lemon
a skillet caramel apple crisp that is simple to make and tasty from Yossy Arefi. On occasion, I only make salted caramel to sprinkle over ice cream or to dip apples in.
I was also inspired to make gougères by Dorie Greenspan’s recipe and Julia Moskin’s Cheddar cheese puffs by Tori Ritchie. When friends come over, having a couple in the freezer will make you look like a master chef. She goes under the name KIM SEVERSON.
I’ve had kimchi jjigae with baby back ribs my entire life thanks to my mother’s recipe. As with any family recipe, I constantly modified my mother’s recipe. The variety of applications for kimchi jjigae is one of its best features. The first time you use it, this is a calming balm.
By the second night, the kimchi has softened even more, and the colour and flavour of the broth have also darkened. On the third and fourth evenings, if more is needed, you can simply add additional sliced onions, quick noodles, or chopped Spam to the dish.
The leftover congee from the previous night, which included a jumble of overdone onions and long-simmered kimchi, might be sprinkled on top of my morning congee. I’m really grateful for this stew because it represents the start, middle, and end of my day. JOHN CHRISTOPHER
A Simple Recipe for Kimchi Jjigae With Baby Back Ribs.
The more uses for plantains I can find, the better. Thanks to Yewande Komolafe’s asaro recipe, a meal of root vegetables cooked in a tomato-chile-based sauce soon became one of my go-to comfort foods throughout a year that had highs and lows for me. FERNANDEZ, CHRISTINE
The Dish’s Name is Asaro (Yam and Plantain Curry)
White rice, soy sauce, sesame oil, and fried eggs are just a few of the fantastic components in Eric Kim’s gyeran bap. The addition of butter that was swiftly browned and a mountain of gim gives this dish the appearance and flavour of having taken much longer than 10 minutes to create. Bailey Hughes
Making a Gyeran Bap (Egg Rice)
This year, I also ate out a lot more than I’d like to confess. Who can blame me for doing that, though? There are many possibilities in my Brooklyn neighbourhood, and each one is better than the last.
Even though I enjoy cooking, there have been times when I just couldn’t bring myself to begin. Is the thought of chopping a vegetable horrifying? Herculean. In a pot, is water boiling? Offensive.
A modified version of the popular TikTok feta pasta dish has been given to Melissa Clark, who is a generous goddess, so that we common mortals like myself don’t have to boil our pasta separately on the stovetop as was the case in the past.
Many moments have gone by without my being aware of them. The name is KASIA PILAT.
Feta, Cherry Tomatoes, and Parmesan Pasta.
My June doctor’s appointment. I have been on a “diet” since since, to put it briefly. Soon after, I had the good fortune to travel to see family in France, just when the markets were overflowing with tomatoes and summer squash and Melissa Clark’s ratatouille (look, Doc: no starch!) was the ideal party dish.
Our family has quickly adopted Ali Slagle’s Thai-inspired chicken meatball soup as a regular thanks to its creamy richness, enticing herbaceousness, and lack of starch. Brett Anderson is who I am. Ratatouille and Chicken Meatball Soup with Thai Influence.
