As I prepare to ring in the New Year (and a new decade) with my family, I can’t help but look back on some of the recipes I have loved over this past year! So, here’s to 2019 and all my favorite Bon Appetit recipes from this year!
Poached eggs in Tomato Sauce
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 2 jalapeños, seeded, finely chopped
- 1 15-ounce can chickpeas, drained
- 2 teaspoons Hungarian sweet paprika
- 1 teaspoon ground cumin
- 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
- Kosher salt and freshly ground black pepper
- 1 cup coarsely crumbled feta
- 8 large eggs
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh cilantro
- Warm pita bread
- Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
- Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.
Tomato Margherita Pizza
- 1 13.8-ounce tube refrigerated pizza dough
- 1 tablespoon extra-virgin olive oil
- 1 12-ounce bag cherry tomatoes, stemmed
- 1 garlic clove, pressed
- 1/2 teaspoon fennel seeds, coarsely crushed in a plastic bag
- 1/4 teaspoon dried crushed red pepper
- 1 4-ounce ball fresh mozzarella in water (ovoline), diced
- 4 ounces whole-milk mozzarella, diced
- 1/3 cup chopped fresh basil leaves plus small leaves for garnish
- Position rack in the top third of the oven and preheat to 425°F. Unroll dough on heavy large baking sheet; pull to about 12×8-inch rectangle, pinching any tears to seal. Fold over the edge of dough to make a border.
- Heat large skillet over high heat for 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down about 5 minutes. Transfer to a large bowl. Mix in garlic, fennel, and crushed red pepper. Using the back of a fork, crush tomatoes in a bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in a medium bowl.
- Sprinkle cheese mixture evenly over dough, right up to the border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.
- Loosen pizza with a metal spatula and slide onto the board. Garnish with basil leaves.
Better than takeout stir-fried udon
- 2 tablespoons vegetable oil, divided
- 4 cups very coarsely chopped green cabbage (from about ¼ medium head)
- 2 7-ounce packages instant udon noodles, flavor packets discarded
- 2 teaspoons toasted sesame oil
- 8 ounces ground pork
- 5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
- 2 teaspoons finely grated fresh ginger (from a 1-inch knob)
- 1 teaspoon crushed red pepper flakes
- ⅓ cup mirin
- ⅓ cup of soy sauce
- 1 tablespoon toasted sesame seeds, plus more for serving
- Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set the skillet aside.
- Place udon noodles in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipeout skillet.
- Heat remaining 1 Tbsp. vegetable oil in the same skillet over medium-high and add pork, breaking up and spreading across the surface of the pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up the meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute.
- Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape the bottom of the skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.