One month into 2014 and going strong, we thought we’d take a moment to look back on the year that was. Â So many good recipes in 2013: from Wheat Germ Pancakes with Blueberries and Thyme to Roasted Beet Puree with Goat Cheese and Cilantro, from Rosemary Caramel Sandwich Cookies to Burrata with Arugula Drizzle. Â 2013 was full of good food, fun flavors, and plenty of fresh herbs. Â Wax nostalgic with us and take a look back at the year’s 10 best recipes.
Welcome spring with basil-marinated strawberry toastlettes. Perfect for an Easter brunch or a springtime cocktail party, these toastlettes combine the fresh flavors of basil, lush goat cheese, and tangy balsamic to enhance the ripeness of the berries.
It's hard to beat soft, chewy chocolate cookies sandwiched together around caramel frosting, but we did it! Our creamy caramel frosting is infused with fresh rosemary to give these sandwich cookies a fresh and flavorful twist. We advise enjoying these cookies with friends and several tall glasses of milk.
These pancakes are really something special. Wheat germ and whole wheat flour lends them a nuttiness that other pancakes lack, and the blueberries and thyme give them a springtime twist that makes them feel delightfully of the moment. Topped with butter and syrup, they couldn't be better--except with the addition of bacon.
Burrata is Mozzarella's more luxurious cousin. It's a fresh cow's milk cheese infused with cream, so that when you cut into it oozes deliciousness. Topped with a peppery arugula drizzle and served with grilled bread, it makes for a perfect appetizer or a simple summer dinner.
These enchiladas are jam-packed with fresh veggies like kale, spinach, and charred corn, but they’re also decadent and rich with salty feta, creamy cheddar, and a flavorful red chile sauce. And instead of going through the tedious process of dipping and rolling tortillas, these are stacked layer upon layer—more like a lasagna than an enchilada—to create a New Mexican meal you won’t soon forget.
Elevate frozen snack food to the next level! These sweet potato tater tots get a flavor boost from fresh rosemary and garlic. Tossed with fruity extra-virgin olive and kosher salt, they're perfect for dipping in everything from ketchup to sriracha mayonnaise. Happy snacking.
Adapted from Sami Tamimi and Yotam Ottolenghi's Jerusalem: A Cookbook, this innovative preparation of beets makes the earthy sweetness of these ruddy root vegetables shine. Accented by fresh oregano and thyme and topped with creamy goat cheese, crunchy hazelnuts, and the oniony zip of green onions and fresh cilantro, it works perfectly as a side dish for chicken or fish or as a dip for flat bread, pita chips, and fresh vegetables.
Adapted from Cook's Illustrated, this tarte tatin has all of the flavor of the old French favorite plus an extra herbal kick from the infusion of fresh thyme into the caramel sauce. Flaky butter-based crust, crisp granny smith apples, and a tangy whipped cream topping put this dessert over the top. It's like candied apples for grownups.
This limeade melds the tang of fresh limes with the clean taste of cilantro. It's flexible too--serve it with ice for non-drinkers and kids, or spice it up with rum or gin for a quick cocktail. The cilantro syrup can be combined with all kinds of liqueurs to make a wide variety of cocktails, so go ahead and make a little extra--you'll thank us later!
These Korean lettuce wraps are spicy, steak-filled packages of freshness and flavor, and they come together quickly--as long as you have the condiments ready. Yes, the condiments can take a little time to prepare, but remember, you don't have to make them all! These taste great when it's just the steak, some fresh mint, chives, and cilantro, and a drizzle of sriracha rolled up tight in a juicy, sweet lettuce leaf. Let the wrapping and rolling begin!
