Ever since Jmore started sharing recipes, there have been a few that our faithful readers and local foodies come back to time and again. This past year saw the continued popularity of some old favorites, plus a few new delicious recipes that broke through to make this year’s Top 10.
Here’s a look back at the recipes that our readers viewed (and hopefully enjoyed) the most this year:
10. Rosh Hashanah Salad
It may be called Rosh Hashanah Salad, but this combination of greens, walnuts, pomegranate seeds and crunchy apple from local foodie and cookbook author Elite Jakob is delicious any time of the year.
9. The Perfect Salad for a Hot Summer Day
Health salads — sweet and tangy slaw-like, cabbage-based salads that often include carrots, bell peppers and cucumbers — are super-easy to make, and they get better the longer they sit in the fridge.
8. How to Make Pampushky, the Ukrainian Garlic Bread Rolls that Dreams are Made of
Make no mistake, these rolls are adamantly for garlic lovers.
7. Bukharian Chicken and Herbed Rice
Bukharian chicken and herbed rice is a fragrant, one-pot meal with a generations-old recipe.
6. Whole Roasted Cauliflower with Tahini and Tomato Salsa
It may take some extra time, but slow roasting the cauliflower is certainly worth the wait. Trust us!
5. The Vegetarian Schnitzel That Will Make You Not Miss the Real Thing
Schnitzel is one of the ultimate comfort foods. It’s hard not to like a food that is fried and golden brown, right?
4. How to Make a Georgian Cheese Boat (Khatchapuri)
This slice of cheesy-carby heaven is basically all the comfort food you could possibly crave in one single dish: cheese, runny egg yolk and butter, all being held by homemade bread.
3. Why You Should be Cooking your Chicken Soup in the Oven
Nu, don’t tell bubbie but making chicken soup in the oven is easy, and it gives the dish a rounded, distinct depth of flavor.
2. Noodles and Cottage Cheese
Noodles and cottage cheese was the defining dish of her childhood, writes Sonya Sanford. A chef, writer and food stylist specializing in modern Jewish food and seasonal dishes, Sanford thinks of noodles and cottage cheese as the Eastern European version of boxed macaroni-and-cheese, a culinary staple of youth.
1. You Can Make an Entenmann’s Danish at Home (And You’ll Never Look Back)
Danishes are made traditionally with puff pastry, but Entenmann’s dough deviates from the norm. Instead of puff pastry with its flaky croissant-like texture, it uses an enriched dough more akin to brioche.
While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.
Dara Bunjon talks with Dr. Lucy M. Long, author and director of the Center for Food and Culture, about her latest book, "Sweet, Tart, and Golden: Apples in the Midwestern Imagination," and other projects.
Stuffed vegetables invite creativity, but there are some "rules" when it comes to cooking. Vered Guttman shares six veggie-stuffing tips.
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."