January: Upside-Down Fudge-Almond Tart
Coarsely chopped almonds, two kinds of chocolate, and golden cane syrup help give Upside-Down Fudge-Almond Tart its rich flavor and our highest rating. "Easy and beautiful, this tart will satisfy every chocoholic's need for a chocolate fix," comments Test Kitchen Professional Deb Wise.
"Duck fat, potato strips, and a topping of salty cheese is a divine combination," says Timothy Q. Cebula, Associate Food Editor. Oven-frying the potatoes in duck fat adds a rich, meaty flavor and gives them a gorgeously crisp texture. Look for duck fat in specialty markets, or order from Amazon.com.
January: Rösti Casserole with Baked Eggs
March: Sour Cream Coffee Cake
We slimmed down a classic and added whole grains to the mix. Our way trimmed 225 calories and a whopping 21 grams of fat per serving from the original. The result: a moist, satisfying breakfast cake so good you’re sure to echo the sentiments of Assistant Test Kitchen Director, Tiffany Vickers Davis, who raved: “If I could have this for breakfast every morning, my world would be a better place.”
March: Beef and Guinness Stew
March: Pear and Prosciutto Pizza
April: Fried Catfish with Hush Puppies and Tartar Sauce
April: Fresh Coconut Cake
May: Pizza Margherita
May: Bacon and Wild Mushroom Risotto with Baby Spinach
June: Farmers' Market Potato Salad
June: Apricot-Thyme Galette
July: Blueberry-Peach Cobbler
July: Sheep's-Milk Yogurt Cheesecakes with Grilled Figs and Pistachios
August: Hot and Hot Tomato Salad
August: Avocado-Buttermilk Soup with Crab Salad
September: Quick Paella
September: Eggplant Parmesan
October: Bananas Foster Bread
Test Kitchen Director, Vanessa Pruett compliments, "I love the buttery banana-cognac flavor in this moist treat. It feels decadent enough to be a dessert."
October: Mushroom Bolognese
"This smells incredible as it cooks, with a deep, earthy, mushroomy fragrance," praises Food Editor Ann Taylor Pittman. "And the flavor lives up to the promise of the aroma."
October: Two Potato and Beet Hash with Poached Eggs and Greens
"Root veggies make this hash something special—it's an awesome weeknight dinner," notes Associate Food Editor Tim Cebula.
November: Toasted Guajillo and Pork Posole
"The hearty, complex flavors of the soup are complemented by crisp, fresh garnishes," says Robin Bashinsky, Recipe Tester and Developer.
November: Vanilla Cake with Italian Meringue Frosting
"It's such an impressive-looking cake, and it tastes as good as (or better than) it looks," says Julianna Grimes, Associate Food Editor.
December: Truffled Wild Mushroom Lasagna
"Hearty and rich enough to satisfy the most die-hard of meat eaters...and the perfect touch of truffle oil to round out the finish," praises Nutrition Editor, Sidney Fry.
December: Roast Lamb with Pomegranate Sauce
"So rich and satisfying—amazing that it's also budget-friendly," says Associate Food Editor, Tim Cebula.
December: Meringue-Topped Cranberry Curd Tart
"It's a great way to showcase holiday season flavor," suggests Assistant Test Kitchen Director, Tiffany Davis.