December 19, 2019
Top 20 Recipes of 2019
Article-Fried-Chicken-Liver-Recipe

This year, we tried some pretty far-out things in the kitchen. The year found us marinating sleeves of saltines in oil (yes, you read that right), using aluminum foil as a baking vessel, and making 18-egg frittatas. We all took some risks and made some leaps of faith, and it paid off in delicious ways.

Tammie Teclemariam taught us that after a bath in milk and a toss in flour, you can fry chicken livers into something that lands somewhere between a chicken liver mousse and a chicken nugget. Daniel Holzman wrote about the unexpected ways that MSG can punch up the volume on a batch of spicy fluke ceviche. TASTE assistant editor Tatiana Bautista shared a technique for caramelizing scallions in a flavor-packed oil to coat noodles.

As we charge ahead into a new year filled with new kitchen skills to learn, here’s a look at some of our biggest revelations and breakthroughs of 2019. —Anna Hezel, Senior Editor

Spain’s Burnt Cheesecake Breaks All the Rules

Top Recipes of 2019

Spain’s Burnt Cheesecake Breaks All the Rules

An underbaked mystery, a fine-dining fable, and the recipe of a famous cheesecake hiding in plain sight. We asked a Los Angeles chef for hints about the recipe he developed. He wouldn’t share. But it led us to the source—San Sebastián chef Santiago Rivera—to unlock the mystery.

Big Crisp Energy

Top Recipes of 2019

Big Crisp Energy

Bakers love crisps and crumbles because they come together quickly and can easily feed a crowd. But the easy-to-scale dessert is just as sweet when it’s made for a party of one.

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