The best recipes of 2023, according to Eater editors

The best recipes of 2023, according to Eater editors

AI-generated recipes that actually work won’t be arriving in your kitchen anytime soon. Fortunately, Eater’s team of editors, fellow humans who also need to know what to cook themselves for dinner most nights, have sampled thousands of recipes online and in print, and personalized their favorites. Now here are their favorite recipes they made in 2023:

What’s the best recipe you’ve made this year?

Grateful Pizza Focaccia: Everyone says focaccia is “so easy” and “you can’t ruin this cake,” and yet, I’ve ended up with several mediocre focaccias, which has reinforced my mental image of myself as an irredeemably bad baker. Feeling frustrated, I decided to try some new things this year. I switched to instant yeast instead of active yeast. After watching several of Carolyn Anderson’s cooking videos on TikTok, I tried her focaccia recipe. Then, I combined the two. These days, I make focaccia about every two weeks, declaring each version “the best focaccia ever.” No matter how much I mess with it — skipping the overnight rise, accidentally adding yeast at the beginning, swapping it out for toppings like caramelized onions or kimchi and scallions — it always turns out beautifully crispy on the bottom and fluffy on the inside. — Bettina Macalintal, Senior Reporter

This sweet and sour tofu from Rummy Jill has to be it Zika. I make a lot of tofu, and I’ve made a lot of good tofu recipes this year (shoutout to Hetty Loy McKinnon for her unerring genius). But this is my favorite for several reasons. Firstly, it’s a very delicious and very easy recipe: just marinate chunks of tofu in a simple sauce made of ketchup, honey, cornstarch, soy sauce, fresh ginger, garlic and a little spice; Fry the tofu for a few minutes. And voila. Secondly, I did this for the first time in October while visiting my dear friend Louise in Scotland. We hadn’t seen each other in nearly a decade, and being able to cook together was one of the high points of our year. So this recipe will always hold that memory for me as well as its charming flavours. — Rebecca Flint Marks, Home Editor

I’m not a big cook but I enjoy baking sometimes. The most memorable bake for me this year was a sprinkle cake that I had the honor of making for a one-year-old’s birthday party, using Molly Yeh’s recipe. I didn’t go to the trouble of buying imitation vanilla but the result Which I decorated with more sprinkles It was nonetheless a delicious nostalgia, the platonic ideal of homemade birthday cake. — Monica Burton, deputy editor

I’ve made it my mission this year to cook using lots of actual recipes, as opposed to my usual rushed, improvised, “just make whatever’s in the fridge” approach. The most memorable was the Smitten Kitchen chicken rice with buttered onions. This deceptively simple dish is a one-pot wonder, rich in onions, flavorful, and endlessly reheatable. It’s delicious enough for company but easy enough to feed the family on a Tuesday. Deb Perlman strikes again. —Leslie Sutter, special projects editor

Plates of potato salad without mayonnaise on a crumpled pink tablecloth.

Naseem Lahbashi’s recipe for potato salad without mayonnaise.
Dina Avila/The Carnivore

I spent most of the summer preparing Naseem Lahbashi’s recipe for herbed potato salad without mayonnaise. He was bright, strong, olive oil-coated, and endlessly adaptable. Don’t have a choice? Add pickles. Don’t want all that dill? Replace it with mint. But definitely don’t ignore preserved lemons, which are an essential ingredient. -Amy McCarthy, staff writer

As a newly arrived baker, I’ve been working slowly BraveTart, Stella Parks’ brilliant and extremely challenging cookbook of classic American desserts. In honor of one of my mother’s previous birthdays, an infamous family event that Hostess Cupcakes stopped by to make a birthday cake during a family trip, I put together a homemade version of the cupcakes as best I could to celebrate in 2023. For a mess with some curdled filling, I opted for a simpler layer of Cream cheese and focused on the swirl piping technique. My only other addition was some birthday candles. —Nicholas Mancal Bittle, Senior Editor

Cabbage Carbonara by Hetty Louise McKinnon tender heart. I’ve cooked through this entire cookbook and every recipe has been a hit, but this one was so perfect. She perfectly transforms a head of cabbage into a sweet, savory accompaniment to pasta, and her instructions resulted in one of the few times I’ve successfully made a silky carbonara sauce. — Jaya Saxena, Reporter

Look, obviously I’m going to pick something from the “Eater” cookbook, which came out this year. One dish that came up repeatedly for me is actually part of a larger recipe: Roasted Broccoli with Curry Dust, Beets, and Orange Salad from Zoe Kumarin. In itself, it is an attractive side dish and full of flavour. And if you choose to buy pre-cut flowers, as I do because I have a toddler and my time in the kitchen is at a premium these days, it’s super easy too. (You can find it on page 53.) Honorable Mentions: Crisp Chili Bolognese from Max Bonthanakit’s The Eater Cookbook (page 126), Harissa Chickpeas with Feta from Ali Slagle’s I dream about dinnerAlison Roman’s One-Pot Chicken I made when a toddler’s illness prevented us from joining a larger family meal and thus necessitated me planning something last-minute. – Hilary Dixler Canavan, restaurant editor

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