Our Best Recipes of 2020
We published dozens of recipes in 2020, and we love them all—but our food editor says these are her favorites. Check out Gateau au Chocolat, Soy-Ginger Pulled Pork, Chorizo-Potato Tacos with Collards, Cheese Rosemary and Pecan Snack Mix and more.
This traditional Greek chicken soup made with egg, lemon and orzo is rich and velvety, but also bright and refreshing thanks to a healthy dose of lemon juice.
At Des Moines restaurant Tacos Mariana's, the classic avocado-lime-cilantro mash is doctored with cucumber, Cotija cheese, and chiles—the result is one of the best guacs we've ever tasted.
Gâteau au Chocolate
This exceedingly moist and rich (but so simple!) cake is all about chocolate and butter; if you can swing it, choose top-quality brands.
Braised Green Beans with Tomatoes and Lentils
This is a lazy Sunday—or tired Tuesday—recipe from chef Abra Berens' book Ruffage: A Practical Guide to Vegetables. Don't be alarmed by cooking beans this long. Make it vegetarian by using vegetable broth and skipping the Parmesan.
Rosy Rhubarb, Raspberry and Cheese Danish
These beauties use frozen puff pastry for ease, but the filling has an optional fancy ingredient: rose water. It gives a lovely, floral "je ne sais quoi" to the punchy fruit.
Roasted Tomato Chilaquiles
Our shortcut chilaquiles use corn chips to avoid frying tortillas. The sauce is a quick puree of canned fire-roasted tomatoes, onion, garlic and chipotle peppers. Serve with fried eggs, quick-pickled radishes, and an appetite for adventure.
Cheesy Rosemary and Pecan Snack Mix
This might be the best snack mix we've ever published.
Chorizo-Potato Tacos with Collards
Classic chorizo-potato tacos get a nutrition boost from hearty chopped collard greens in this weeknight-easy recipe.
Soy-Ginger Pulled Pork
Your crew will love this Asian twist on classic pulled pork. Feeding a crowd? Swap the sesame buns for slider rolls, and you'll get twice as many sandwiches.
Green Bean and Tofu Stir-Fry
Extra-firm tofu is the choice for this quick, pretty and nourishing dish. It's least likely to stick in the pan or fall apart when turned.
Red Lentil Dal with Zucchini
A staple on the Indian subcontinent, dal spans a whole category of bean dishes. It sometimes has a loose texture, but this version—thick like a stew and bolstered with zucchini-—satisfies as a meat-free meal.
Brown Butter Apricot Bars
These deceptively delicious bars deliver the perfect, rich balance of sweet-tart fruit and buttery pastry.
Smoky Beef, Black Bean and Corn Chili
This hands-off, slow-cooker recipe has just a pound of ground beef and a can of stock. All the rest of the heft and taste comes from black beans, fire-roasted tomatoes, smoked paprika, chipotle peppers and corn tortillas.
Pastry chef Emily Marks learned all the tricks to making popovers during her five years at The Bachelor Farmer in Minneapolis, which closed during the pandemic in 2020. Serve them with the restaurant's signature honey butter or swap chopped fresh herbs, black pepper, or shredded cheese for the honey.
J Cole Cauliflower Mash
These mashed potatoes are a staple on the menu of Soul Bowl in Minneapolis. Chef and co-owner Gerard Klass roasts cauliflower to bring nutrition and nutty sweetness, but powdered ranch seasoning adds the real X factor.
You will most likely print this recipe to keep in your favorites stash. With a satisfying crunch to the crust and plenty of PB&J flavor and chocolate chips in the filling, it was a test kitchen favorite.
Clementine Bourbon Smash
This refreshing cocktail made with fresh citrus and mint will be a welcome addition to your happy hour.
Vietnamese summer rolls are a great party food to make with friends. Chef Thai Dan, owner of HaiSous Vietnamese Kitchen in Chicago, shares his favorite method and recipe.
Sweet Cream Goat Milk Gelato
At Elderslie Farm in Kansas, Katharine Elder infuses her gelato with edible blossoms (such as peony, black locust or lilac), but it's also delicious plain---rich, creamy, lightly "goaty," and nicely salted.
Farro and Olive Salad
This salad is a great barbecue side, or hearty enough for a stand-alone meal. At Elderslie Farm, chef Katharine Elder likes to keep a big batch on hand to eat for lunch.
Pickled Shrimp Po' Boys
This recipe knocked our swim fins off. The shrimp soak in a lemony marinade with onion and peppers—a light and tangy twist on the classic fried seafood sandwich.
Jill Scott Collard Greens
Minneapolis chef Gerard Klass cooks his spicy, smoky vegetarian collards low and slow (and mixes in bok choy for a twist). Be sure to serve them with their flavorful juices, known as potlikker.
Try this kicky chutney with any meat or on a cheese board, or make a killer grilled cheese sandwich of sourdough bread, chutney and an ultra-creamy cheese like Brie or Havarti.