For the second year in a row, a copycat recipe for Entenmann’s danish was Jmore’s most popular recipe of the year.
Here’s a look back at the Top 10 recipes our readers viewed (and hopefully enjoyed) the most this year:
10. Persian-Inspired Stuffed Peppers
These Persian-style stuffed peppers are both seriously comforting and wholesome. It’s also a one-pot-meal that’s perfect to bring people together on a weeknight or for a Friday night Shabbat dinner.
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
Last year’s No. 1 recipe drops to No. 8. 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. The Vegetarian Schnitzel That Will Make You 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.
5. Rosh Hashanah Salad
Elite Jakob says there’s no need to toss this salad ahead of time. It looks nicer and it keeps the greens from wilting quickly.
4. How to Make a Georgian Cheese Boat (Khatchapuri)
This slice of cheesy-carby deliciousness 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. Noodles and Cottage Cheese
Noodles and cottage cheese was the defining dish of her childhood, writes Sonya Sanford, who thinks of it as the Eastern European version of boxed macaroni and cheese – a culinary staple of youth.
2. Why You Should be Cooking your Chicken Soup in the Oven
Making chicken soup in the oven is easy, and it gives the dish a rounded, distinct depth of flavor.
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."