From excellent versions of classics to innovative spins on familiar flavors, Chronicle cooking columnists published dozens of new recipes this year — and readers ate them up.
The appetite was obvious for simple comforts, soothing soups and more vegetables. Some recipes, like Bounty columnist Christian Reynoso’s post-Thanksgiving mushroom soup, garnered so much glowing feedback that they’re sure to become staples in many Bay Area kitchens. But home cooks are still interested in the occasional project, too, such as the Thanksgiving spread from Modern Vegetarian columnist Amisha Gurbani or a summery celebration cake from former Repertoire columnist Jessica Battilana.
Here are our 10 most popular new recipes from 2022, in reverse order.
These pumpkin chai lattes are finished with whipped cream.
Amisha Gurbani / Special to The Chronicle10. Instead of a typical pumpkin spice latte, Gurbani created a Pumpkin Chai Latte, full of real pumpkin and a homemade spice mix. Fall pumpkin vibes aside, some readers liked having access to Gurbani’s chai masala — heady with ginger, cardamom and fennel — and chai tea concentrate to make a simpler chai latte, too.
Corn Pakoras with a Peach, Nectarine & Heirloom Tomato Salad is designed for backyard eating in the Bay Area.
Courtesy Amisha Gurbani9. Gurbani joined The Chronicle as a columnist in July, and her introductory spread included three recipes: Corn Pakoras With a Peach, Nectarine & Heirloom Tomato Salad; Zucchini, Summer Squash & Corn Tart; and Roasted Peach Masala Chai Tiramisu Cups. All three showed off Gurbani’s style, incorporating vibrant Indian spices into seasonal, vegetarian dishes.
Roasted Eggplant alla Norma is inspired by the Sicilian pasta dish.
Christian Reynoso/Special to The Chronicle8. This summery eggplant recipe is a riff on Sicilian classic Pasta alla Norma — with no pasta. Instead, Reynoso’s Roasted Eggplant alla Norma pairs custardy, slowly roasted eggplant with a fresh tomato sauce and ricotta salata.
Raid your fridge to make a simple leek soup topped with roasted mushrooms.
Christian Reynoso7. A break from the indulgence of the holidays, this Leek and Roasted Mushroom Soup is meant to soothe and refresh. Reynoso found inspiration in his fridge: the leftovers from holiday meal shopping, including celery, broth and sour cream.
This pasta dish, full of beans, greens and sausage, is made it one pot.
Provided by Jessica Battilana6. When you need a back-pocket recipe that ingredients together things you probably have on hand, turn to Battilana’s One-Pot Brothy Pasta With Kale, White Beans and Sausage. After cooking the dregs of a box of pasta, you brown some Italian sausage in the same pan, then pour in some stock, greens and a can of beans. It tastes much greater than the sum of its parts.
This Pho'rench Dip Sandwich is stuffed with roasted mushrooms.
Christian Reynoso5. Perhaps you’ve tried the roast beef banh mi at San Francisco restaurant Lily, where you dip the sandwich in pho broth? Reynoso created a similar recipe that he calls Pho’rench Dips. Instead of simmering traditional pho broth for hours, you start with pre-made stock (or Better Than Bouillon) and infuse it with aromatics like ginger and star anise. And there are two sandwich filling options: steak or a vegetarian one with mushrooms.
Jessica Battilana’s strawberry-rhubarb cake is a festive affair.
Courtesy Jessica Battilana4. After eight years, Battilana said goodbye to Chronicle readers with her last column in May, an occasion that called for Strawberry-Rhubarb Party Cake. It’s a lavish yellow cake layered with strawberry-rhubarb compote and tangy crème fraiche, then encased in an Italian buttercream frosting.
A bowl of hearty, soothing, tangy chicken and lime soup.
Photo courtesy Christian Reynoso3. Inspired by the Yucatán soup sopa de lima, Reynoso’s Chicken and Lime Soup involves a whole, slowly poached chicken and accouterments like scallions and fried tortilla strips. With lime, lemon and grapefruit — juice and zest — it’s prime for winter.
2. This spread of Indian-inspired vegetarian Thanksgiving dishes — including Tandoori Brussels Sprouts, Delicata Squash Stuffed With Paneer Wild Rice Pulao, and Chai Masala, Bourbon & Halvah Apple Crumble — is full of bright colors, textures and spice. Gurbani broke the menu up so many components could be made ahead of time, which is convenient for any time of year.
These light, feathery pancakes are ready for your next weekend brunch.
Jessica Battilana1. The Chronicle’s most popular recipe by far this year is also one of the simplest: Perfect Pancakes. Feather-light and tender, yet capable of soaking up maple syrup like a sponge, Battilana promises you never need another pancake recipe again.
Janelle Bitker is the senior editor of Food & Wine. Email: janelle.bitker@sfchronicle.com
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