Best Recipes of 2008

Apparently there's something about the closing of the year that kindles a need to make lists noting events in that year. Every time I've watched a news broadcast in the last few days I've seen one of those montages of famous people who died in 2008 or a retrospective of key political moments from the year (and, yes, I am still moved to tears everytime I get to the part where Barack Obama's win is made official). I can't pick up a newspaper or magazine without finding lists of best books, best movies, worst movies, best television shows, best inventions, best fashion moments, worst fashion moments, right down to top celebrity weddings of 2008. No subject goes un-listed. 

Not to be left out, this is my third annual list of best recipe collections from newspapers and magazines. I'm always drawn to these lists because of my enduring belief that every recipe is a kind of crap shoot, you might end up with something you love, or you might end up with disappointment. It seems to me that recipes that have been vetted by food editors or the readers of food pages have a higher chance of success.

As I compiled this list I couldn't help but wonder how much longer many of these newspaper food sections will continue. If you pay any attention to the news at all you're aware that newspapers are struggling mightily to remain profitable. As newspapers have cut back, one of the major casualties have been newspaper food departments. Enjoy them while we can.

The Baltimore Sun's favorite recipes of 2008 which are headlined as being "affordable and delicious."

The Washington Post's top 10 most-viewed recipes.

Picks from the San Antonio Express-News.

Most clicked recipes from the Dallas Morning News' website

The Atlantic Journal Constitution's 2008 Golden Whisk Award winners.

The Oregonian's list of 2008's Best Recipes

2008 staff favorites from Cooking Light

Food and Wine didn't publish an end of year list of their favorite recipes, but they published several lists for the magazine's 30th anniversary this past September. There's a list of editor's favorites from the past 30 years,  30 best fast recipes, the most frequently saved recipes from Food and Wine's online archives, and recipes that were voted on by readers as their favorites. 

At this time of year, a lot of food bloggers have also taken to posting favorite recipes or posts for the year. I'm jumping on that bandwagon too, although in a small way. Instead of a top ten list, or even a top five list I'm going with just one big favorite: The Red Cat Restaurant's Quick Sauté of Zucchini with Toasted Almonds and Pecorino. It has all the earmarks of a perfect recipe: It uses a combination of ingredients that I wouldn't have come up with on my own, the three simple ingredients create a sum that is greater than its parts, it's fast, it's easy, and it's something I look forward to eating again and again. Last summer I found myself eating this for breakfast sometimes. I'm looking forward to the return of summer when I'll be able to make it again.

And here's to 2009 and success in the kitchen! Happy New Year!

Comments

[Lydia (The Perfect Pantry)]

Thanks for sharing all of these wonderful best-of lists! Wishing you a delicious new year.

[Andrea]

Thanks for the list of great lists! I'm home sick on New Year's so now I have some good surfing to do!

[Elizabeth]

That salad is gorgeous and definitely a number one! Success in the kitchen in 2009 is a sure bet!

[adele]

I remember this recipe - I was going to make it, but I couldn't find any zucchini that weren't the size of small torpedoes, and then zucchini season was over.

Hmm. Maybe I need to make it a New Year's resolution. :P

[ann]

I love your yearly list of lists! I'll have to bookmark that salad, it looks so good. Happy new year Julie. I hope 2009 is just the best for you and that we get to meet up again.

[ann]

I love your yearly list of lists! I'll have to bookmark that salad, it looks so good. Happy new year Julie. I hope 2009 is just the best for you and that we get to meet up again.

[BaltimoreLurker]

Happy New Year to you, too, Jules, and cheers to another year of doing what you love!

When it comes to joke-telling and formal toasts I am a one trick pony. In honor of the New Year I will share the lone joke and single toast (actually am Oscar Wilde quote) that I can deliver with confidence:

Q: What do you call cheese that isn't yours?
A: Nacho cheese.

& "All work and no vacation, deserves at least a small libation. So hail thee, and RAISE YOUR GLASSES for work's the curse of the drinking classes!"

CHEERS, everyone!

[Lore]

Thanks for sharing this list, hope to try some of these dishes soon! I also have the zucchini sauté back in my mind for a while now, all I need is some free time to give it a go.
Happy New Year Julie, to you and yours!

[Janet]

This is a great round-up! I can't wait to get cooking. Cheers and happy New Year!

[The Food Hunter]

Thanks for sharing this list. I have two zucchini's just begging to be made into that salad.

[Julie]

Lydia, thanks! And here’s to a delicious year for you too.

Andrea, oh no! There seems to be a lot of flu going around. Almost everyone I know has been sick sometime in December.

Elizabeth, thanks! It tastes pretty good too.

Adele, zucchini has a natural inclination to grow to a torpedo size. In fact, it happened to me a lot in my garden last summer no matter how careful I thought I was about checking it on a daily basis.

Ann, thanks! I hope we get to meet up again too and that you have a great 2009.

Baltimore Lurker, good one! I’ll have to remember that.

Lore, that zucchini sauté was good but I won’t be making it until I have fresh zucchini again which I’m guessing will be early June.

Janet, if you find anything really good in there, let me know!

Food Hunter, well there you go. And that zucchini sauté couldn’t be simpler.

[buy food philippines]

Wow! its really good to be true that i saw this blog earlier,i also count these recipe that one of my favorite food,thanks for sharing this.

-vee-

[lolobstersquad]

thank you, Julie, this is a really useful post. I often wonder how long we´ll be able to enjoy all this internet bounty. Let´s enjoy it and see

[lauren]

I first had this zucchini preparation at Jackson Fillmore, a restaurant in San Francisco. They have had it on the menu for years. Except I think they use sliced almonds. And maybe parmesan instead of pecorino?
It is indeed completely delicious.
So now there are at least two restaurants on separate coasts where you can get it.
And everyone I have ever made it for goes crazy for it!

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