Newsletter: In the kitchen: Our favorite recipes
Happy New Year, fellow cooks. For many of us, the new year is an opportunity — or that little push we needed — for change, a time for new beginnings. Perhaps you’ve committed to one or more resolutions, be they dietary or otherwise. Maybe you’ve committed to a project. I’ll be cleaning out my spice cabinet this weekend, and recalibrating the oven after its holiday run.
As much as we’re looking forward to the year to come, we also take a moment to look back. For the Food staff, this includes choosing our top recipes from 2016.
15 OF OUR FAVORITE RECIPES FROM 2016
Skillet hoe cake. Fried broccoli. Vietnamese coffee pudding. Roasted butternut squash with dukkah. Salted caramel shortbread bars. Of the many recipes that were tested or created in our Test Kitchen this year, 15 stood out above the rest. We share our favorites, including the orange oregano roast chicken recipe from Diana Henry.
COUNTING CALORIES? YOU’LL LOVE THESE RECIPES
Whether your New Year’s resolutions include cutting calories or you just want to keep things lighter after the holiday excess, we’ve pulled together 26 of our favorite recipes with fewer than 500 calories per serving. And, yes, that includes this pumpkin lasagna recipe.
VIDEO TIP: CHECKING YOUR OVEN FOR ACCURACY
Times Test Kitchen director Noelle Carter shows how easy it is to check your oven for accuracy.
WHAT TO DO WITH ALL THAT CHARD
Known for its frilly leaves and colorful, celery-like stalks, chard is one of the best cold-weather cooking greens. Sauté it quickly for a quick side dish, use it as a base for soups, or to add color and flavor to pastas, pizzas, shakshuka and more. We share tips and recipes.
TRY THIS 10-MINUTE PERSIMMON SALAD RECIPE
Are you looking for last-minute inspiration for dinner tonight? This simple salad combines winter greens with toasted walnuts and persimmon slices tossed with a vinaigrette flavored with orange juice and red wine vinegar. Best of all? It only takes 10 minutes to make.
Love cooking as much as I do? Follow me @noellecarter
Check us out on Instagram @latimesfood
Counter Intelligence: Sign up for Jonathan Gold’s weekly newsletter
Check out the thousands of recipes in our Recipe Database.
Feedback? We’d love to hear from you. Email us at food@latimes.com.
