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This page is a running list of all the recipes proposed in my weekly "Vote for a Recipe" post. Feel free to suggest recipes or cookbooks that you'd like to see!
I've updated the list to include a color-coding of what has been voted for but not yet posted, what I've already made and liked, what I've already made and felt ambivalent about, and what I've already made and been disappointed by.
Week 1:
A) Gooey Cinnamon Squares from Smitten Kitchen
B) Cranberry Cornmeal Cake from Sweeter off the Vine
C) Pulled Pork Mole ("Slow Burn") from Heartlandia
D) Asian Cabbage Slaw with Orange-Peanut Dressing from Love and Lemons
Week 2:
A) Russian Chicken Salad from Everyday Super Food
B) Lentil-Beet Salad from Urban Pantry
C) No-bake Oreo Mint Bars from Cookies and Cups
D) Cranberry-Orange Shortbread from Joy the Baker
Week 3:
A) Strawberry Bread from Sweet and Vicious
B) Chocolate Silk Pie from Smitten Kitchen
C) Red Pepper-Feta Fritatta from Love and Lemons
D) Corn Soup from At Home in the Whole Foods Kitchen
Week 4:
A) Sea Bass with Curried Cucumber-Tomato Water and Tomato Herb Salad from Gourmet Today
B) Skillet Eggplant Parmesan from Williams-Sonoma Weeknight Vegetarian
C) Nectarine and Blackberry Pie Bars from Sweeter Off the Vine
D) Summer Berry-Lemon Ricotta Cake from Modern Potluck
*wildcard) Kimchi Bread from my latest acquisition from Modern Potluck
Week 5:
A) Enchilada Pie (rafting)
B) Chocolate Sandwich Cookies filled with Tahini Cream from Honey & Co. The Baking Book
C) Mango Salad (rafting)
D) Cacao Nib and Raspberry Scones from Afternoon Tea
Week 6:
A) Okonomiyaki (Japanese savory pancakes) from Clean Green Eats
B) Japchae (Korean stir-fried sweet potato noodles) {gluten-free} from Korean Food Made Simple
C) Chai Spice Upside-down Plum Cake {vegan, gluten-free} from My New Roots
D) Tomato Scones from Fresh Pantry
Week 7:
A) Ultralemony Lemon Bundt Cake with Almond Glaze from Baked Occasions
B) Chocolate Olive Oil Cake {gluten-free, dairy-free} from Chickpea Flour Does It All
C) Gözleme from Rick Stein: From Venice to Istanbul
D) Roasted Tamarind Chicken with Honey and Red Chilies from Made in India
Week 8:
A) Smoky Spicy Eggplant with Tomato {vegan} from the Food of India
B) Mustard Spice Cookies from Ovenly
C) Ginger Beef Satay with Charred Asian Vegetables from Good Food Good Life
D) Magic Espresso Brownies from Food52 Baking
Week 9:
A) Oatmeal Chocolate Cookie Cake from Layered
B) London Fog Cake (Earl Grey tea-based cake with caramel sauce) from Layered
C) Butterscotch Bourbon Cake from Layered
D) Honey Fig Cake from Layered
E) Coconut Mojito Cake from Layered
F) Yuzu Citrus Cake from Layered
G) Chocolate Cassis Cake from Layered
Week 10:
A) Winter Citrus-Grain Salad {vegan, gluten-free} from Nutrition Stripped
B) Cinnamon Roll Muffins {vegan, gluten-free} from Easy. Whole. Vegan.
C) Pillowy Pumpkin Snacking Cookies {vegan, gluten-free} from Oh She Glows Every Day
D) Crowd-Pleasing Caesar {vegan} from Oh She Glows Every Day
Week 11:
A) Corzetti Stampati (Embossed Hand-Stamped Pasta Coins with Herb Sauce)
B) Maccheroni alla Chitarra ("Guitar String" Spaghetti with Rich Meat Sauce)
C) Fregola (Sardinian Couscous with Lobster Sauce)
D) Cappelletti Messicani (Bottle-Cap-Shaped Pasta "Sombreros" with Chickpea Sauce)
E) Turtei cu la Cua (Piacenza-Style Tortelli Stuffed with Ricotta and Swiss Chard, with Tuscan Tomato Sauce)
Week 12:
A) Asian Ginger Steak Salad from Clean Green Eats
B) Quick Curry Noodle Soup from Good Food Good Life
C) Bagels, bialys, or pretzels from my class
D) Deep-dish apple pie (optionally with salted caramel or cheddar cheese) from the Cook's Country Cookbook
Week 13:
A) Jennie's Chicken Pelau from Small Victories
B) Tomato, Beet & Carrot Soup from Gjelina
C) Buckwheat Bergamot Double Chocolate Cookies {gluten-free} from Alternative Baker
D) Kabocha, Olive Oil, and Bittersweet Chocolate Cake from Gjelina
Week 14:
A) Silky Roasted Bell Pepper Sauce with Pasta, Zucchini, and Basil Ribbons {vegan} from Thug Kitchen
B) Lemon Yogurt Cake from Sarabeth's Good Morning Cookbook
C) Lamb Meatballs Stuffed with Feta and Spinach from Rick Stein: From Venice to Istanbul
D) Chai Sugar Cookies from Little Flower Bakery
Week 15:
A) Butternut Squash, Swiss Chard, and Kale Salad from Cook Yourself Sexy
B) Pumpkin Apple Challah from Modern Jewish Cooking
C) Poached Chicken with Green Beans and Olives from Gourmet Today
D) Gingerbread Pumpkin Waffles from Brunch at Bobby's
Week 16:
A) Spiced Honey Bread from the Rye Baker
B) Easier Chicken and Dumplings from the Cook's Country Cookbook
C) Spiced Parsnip Cake from Food52 Baking
D) Easy Meat Lasagna from the Cook's Country Cookbook
Week 17:
A) Date Pistachio Praline Tart(lets) {vegan, gluten-free} from At Home in the Whole Foods Kitchen
B) Black and White Cupcakes from Sprinkles Baking
C) Flattened Chicken Thighs with Charred Lemon Salsa Verde from Mozza at Home
D) Moroccan-spiced Chicken with Dates and Eggplant from Simple
Week 18:
A) Healthier Buffalo Chicken Salad from the Dude Diet
B) Thai Chicken Meatballs from the Dude Diet
C) Double Chocolate-Ginger Cookies from Dorie's Cookies
D) Multigrain Chocolate Chunk Cookies from Dorie's Cookies
Week 19:
A) Olive Oil Sugar Cookies with Pistachios and Lemon Glaze from Vanilla Bean Baking Book
B) Chocolate Oat Bars from Vanilla Bean Baking Book
C) Orange-Cranberry Bundt Cake from Vanilla Bean Baking Book
D) Nasi Goreng from The Paleo Chef
E) Crispy Rice Salad (Fried brown rice with lemongrass, mint, cucumber, and ginger) from Sqirl
Week 20:
A) Braised Chocolate Swirl Bread from Vanilla Bean Baking Book
B) Rosemary Potato Bread from Lucky Peach Presents Power Vegetables
C) Pear-Apple Hard Cider Pie from Vanilla Bean Baking Book
D) Lemon Chicken with Green Harissa and Roasted Eggplant Puree from the Red Rooster Cookbook
Week 21:
A) Cast-Iron Grilled Chicken from Appetites
B) Kuching-style Laksa from Appetites
C) Chocolate Sugar Cookies from the Vanilla Bean Baking Book
D) Olive Oil Sugar Cookies with Pistachios and Lemon Glaze from the Vanilla Bean Baking Book
Week 22:
A) Sweet Focaccia with Oranges from Divine Food
B) Citrus Poppy Seed Strudel from Divine Food
C) Thin Korean Pancakes (Bindae Duk) from a Taste of the Orient
D) Chicken and Spiced Vegetables (Sayur Kari Daging Ayam) from a Taste of the Orient
E) Hyderabadi Chicken Curry (Dum Ka Murgh) from Five Morsels of Love
F) Omelette Pulusu (Spiced Omelette Curry) from Five Morsels of Love
Week 23:
A) Polenta Stuffed with Sausage and Broccoli Rabe from Modern Potluck
B) Chinese Chicken Salad from Modern Potluck
C) Vanilla Bean Cake with Vanilla Buttercream from Vanilla Bean Baking Book and Ovenly
D) Hot Fudge Rugelach from Cookie Love
Week 24:
A) Butter Chicken from Food of India
B) Butternut Squash Coconut Soup with Miso and Lime from Vegetable Literacy
C) Boozy Fig Blondies from Ovenly
D) Fig and Fennel Bread from Bread Illustrated
Week 25:
A) Roasted Squash Laksa Bake with Chicken, Lemongrass, and Peanuts from Everyday Super Food
B) Chicken and Squash Cacciatore with Mushrooms and Tomatoes from Everyday Super Food
C) Citrus and Za'atar Chicken from Brooklyn Rustic
D) Chocolate Oat Bars from Vanilla Bean Baking Book
Week 26:
A) Tom Kha from the Perfect Blend
B) Roasted Veggies with Lemon Tarragon Trickle from the Perfect Blend
C) Pistachio and Yogurt Chicken Curry (Pista nu Murghi) from Made in India
D) Spiced Parsnip Cake from Food52 Baking
Week 27:
A) Chocolate Peanut Butter Stout Cake from Layered
B) Wild Salmon with Coconut-Lime Sauce and Sweet Potato Puree from The Paleo Chef
C) Chicken Salad with Avocado Ranch Dressing from The Paleo Chef
D) Chicken with apricots & almonds (Mahmudiye) from Rick Stein: From Venice to Istanbul
E) Raspberry Foley Bars from Little Flower Bakery
Week 28:
A) Braised Halibut with Leeks and Mustard from Cook's Science
B) Sesame-crusted Salmon with Lemon and Ginger from Cook's Science
C) Sweet Potato and Macadamia Magic Soup from the Perfect Blend
D) Chocolate, Hazelnut and Cinnamon Krantz Loaf from Honey & Co. The Baking Book
Week 29:
A) Mushroom and Leek Pasta from Gordon Ramsay's Home Cooking
B) Flatbreads with Fennel and Feta from Gordon Ramsay's Home Cooking
C) Jerk Chicken from Gordon Ramsay's Home Cooking
D) Seared Tuna with Preserved Lemon, Olives, and Avocado from Simple
E) Lamb with Preserved Lemon, Dates, and Cumin Butter from Simple
F) Chocolate Sandwich Cookies filled with Tahini Cream from Honey & Co. The Baking Book
Week 30:
A) Pumpkin Beer and Turkey Chili with Butternut Squash and Beans from Modern Potluck
B) Sweet Potato Quinoa Muffins from At Home in the Whole Foods Kitchen
C) Butterscotch Blondies (as cookies) from Home Baked Comfort
D) Oat-Currant Paddles from Nancy Silverton's Pastries from La Brea Bakery
Week 31:
A) Cheddar Cheese & Black Pepper Bread from Bread Illustrated
B) Quinoa Stew with Potatoes, Spinach, and Chard from Love Soup
C) Mushroom-Barley Soup with Cabbage from Love Soup
D) Soft Chocolate and Fig Cake from Sweeter Off the Vine
Week 32:
A) Quinoa Stew with Potatoes, Spinach, and Chard from Love Soup
B) Mushroom-Barley Soup with Cabbage from Love Soup
C) Cornmeal Rosemary Cake with Lemon Glaze from the Dahlia Bakery Cookbook
D) Chocolate Celebration Cake from Heartlandia
Week 33:
A) Pear-Oat Bran Quick Bread from 101 Recipes You Cannot Live Without
B) Beef and Broccoli with Brown Rice from 101 Recipes You Cannot Live Without
C) Stir-Fried Chettinad Chicken from At Home with Madhur Jaffrey
D) Banana and Cinnamon Cake from Love Bake Nourish
Week 34:
A) Roasted Chile Basil Lime Tofu Bowls from the First Mess Cookbook
B) Creamy Chickpea Stew with Black Pepper Drop Biscuits from the First Mess Cookbook Pre-order Recipes
C) Savory Ginger Green Onion Crepes from the First Mess Cookbook
D) Raspberry Cream Cake from the Vanilla Bean Baking Book
Week 35:
A) Blood Orange Chicken with Scotch Whiskey and Olives from Dinner: Changing the Game
B) Rye and Cheddar Biscuits from Dinner: Changing the Game
C) Pappardelle Bolognese with Lentils and Sausages from Dinner: Changing the Game
D) Herbed Parmesan Dutch Baby from Dinner: Changing the Game
E) Winter Vegetable Salad with Kale, Cabbage, and Thai Lime Dressing from Dinner: Changing the Game
F) Kimchi Soup with Pork and Tofu from Dinner: Changing the Game
Week 36:
A) Spicy Tomato Bisque with Pan-Fried Chickpeas from Dishing Up the Dirt
B) Blueberry, Lemon, and Ricotta Biscuits from Dishing Up the Dirt
C) Miso & Honey-Glazed Radishes from Dishing Up the Dirt
D) Butternut Molasses Muffins from Dishing Up the Dirt
E) Roasted Cabbage with Bacon Gremolata from Dishing Up the Dirt
F) Winter Harvest Pizza (butternut squash, Brussels, bacon, dates, hazelnuts, and blue cheese) from Dishing Up the Dirt
Week 37:
A) Quinoa, Black Lentil, Mango, and Smoked Chicken Salad with Korma Dressing from A Change of Appetite
B) Winter Greens with Crispy Onions, Tahini, and Sumac from A Change of Appetite
C) Indian-spiced Beet, Pumpkin, and Spinach from A Change of Appetite
D) Date, Apricot, and Walnut Loaf Cake from A Change of Appetite
E) Persian Spice Bread from A Change of Appetite
Week 38:
A) Garlic Knots from Bread Illustrated
B) Classic Bialys from Bread Illustrated
C) Scali Bread from Bread Illustrated
D) Parmesan Breadsticks from Bread Illustrated
Week 39:
A) Pumpkin Beer and Turkey Chili with Butternut Squash and Beans from Modern Potluck
B) Sustenance Stew from from the Perfect Blend
C) Easy Meat Lasagna from the Cook's Country Cookbook
D) Spiced Honey Bread from the Rye Baker
E) Kabocha, Olive Oil, and Bittersweet Chocolate Cake from Gjelina
Week 40:
A) Better Nut Mac & Cheese from Easy Vegan Breakfasts and Lunches
B) Chicken Salad with Avocado Ranch from The Paleo Chef
C) Ground Turkey with Spinach and Whole Spices from Indian Home Cooking
D) Nutmeg Cake from Love Bake Nourish
E) Lemon Pie Bars from Back in the Day
Week 41:
A) Lamb baked with Orzo Pasta, Tomatoes, and Lemon from Malouf
B) Yogurt-baked Fish with Walnut-Herb Crumbs from Malouf
C) Jewelled Cracked Wheat Pilaf with Honey-Ginger Tomato Sauce from Malouf
D) Risotto with Zucchini, Prawn, and Preserved Lemon from Malouf
E) Date Bread with Turmeric and Cumin from Malouf
F) Aniseed Bread with Wild Figs from Malouf
G) Little Lemon Yogurt Cakes from Malouf
Week 42:
A) Shredded tofu with spicy ground chicken and edamame from Dinner: Changing the Game
B) Red curry & coconut tofu from Dinner: Changing the Game
C) Thai-style shredded tofu with Brussels sprouts from Dinner: Changing the Game
D) Sweet potato dhal with coconut from Dinner: Changing the Game
E) Greek avgolemono soup with greens from Dinner: Changing the Game
F) Roasted cauliflower salad with chickpeas, tahini, avocado (and watercress) from Dinner: Changing the Game
Week 43:
A) Middle Eastern Sweet Potato Wraps from Green Kitchen at Home
B) Banana and Spinach Pancakes from Green Kitchen at Home
C) Mushroom, Goat’s Cheese, Pear and Walnut Fettuccine from Green Kitchen at Home
D) Chermoula Baked Aubergine with Spiced Chickpeas from Green Kitchen at Home
E) Chocolate Persian Love Cake {GF} with Raspberry Mascarpone Cream adapted from Butter Baking
Week 44:
A) Ginger Salmon with Sesame Cucumbers from Food Swings
B) Chard-wrapped Cod from Food Swings
C) Chicken Salad with Cream Basil Dressing from Food Swings
D) Seared Tuna with Pistachio Crust and Papaya Salsa from Ottolenghi
Week 45:
A) Garlic and Honey-Marinated Avocado, Mango, Roasted Chicken Salad from Fabio's 30-Minute Italian
B) Broiled Balsamic-Glazed Sea Bass with Celery and Fennel Salad from Fabio's 30-Minute Italian
C) Pan-Seared Sole with Roasted Garlic, Spinach, and Chilies from Fabio's 30-Minute Italian
D) Lemon-Roasted Chicken with Avocado and Warm Artichoke Hearts from Fabio's 30-Minute Italian
Week 46:
A) Soba Salad with Miso Dressing from Family Table
B) Wild Rice and Nectarine Salad from Salad in a Jar
C) Spring Salad from Plenty More
D) Seaweed, Ginger, and Carrot Salad from Plenty More
Week 47:
A) Kuku Sabzi (a Persian version of frittata, always stuffed with fresh herbs)
B) Cheese and Pepper Crackers
C) Corn, Green Beans, and Parmesan
D) Whole Loaf Cheesy Garlic Bread
E) Blueberry Cobbler with Cornmeal Buttermilk Biscuits
F) Lemon Pound Cake
All from Tartine All Day
Week 48:
A) Soy bean jicama from Adventures in Starry Kitchen
B) Spicy Korean noodle from Adventures in Starry Kitchen
C) Buckwheat polenta with braised greens, sausage, and poached eggs (polenta au sarrasin, légumes braisés, saucisse, et oeufs pochés) from My Paris Kitchen
D) Chicken with mustard (poulet à la moutard) from My Paris Kitchen
E) Lemon pistachio Israeli couscous (couscous Israélien au citron et aux pistaches) from My Paris Kitchen
F) Chocolate-dulce de leche tart (tarte au chocolat et confiture de lait) from My Paris Kitchen
Week 49:
A) Cauliflower Risotto from Superfood Kitchen
B) Tamarind Chickpeas from Madhur Jaffrey (handwritten recipe source)
C) Hazelnut, Blue Cheese, and Date Scones from Sweet
D) Apricot-Basil Cream Galette from Sweet
E) Citrus, Honey, & Pistachio Drizzle Cake from Love Bake Nourish
Week 50:
A) Cauliflower Ragu from Six Seasons: A New Way with Vegetables
B) Squash and "Tuna Melt" Casserole from Six Seasons: A New Way with Vegetables
C) Roasted Pepper Panzanella from Six Seasons: A New Way with Vegetables
D) Risotto with Shell Beans, Sausage, and Bitter Greens from Six Seasons: A New Way with Vegetables
E) Caledonian Oatmeal Ice Cream with Berries from the British Table
Week 51:
A) Savory Asian-Flavored Granola from Bold Flavored Vegan Cooking
B) Baked Oats with Pistachios, Dried Figs, and Honey from Nourished Kitchen
C) Marrakesh Carrots (a grated carrot salad) from Sprouted Kitchen Bowl and Spoon
D) The Last Meal Salad from Sprouted Kitchen Bowl and Spoon
E) Spanish Chopped Salad from Sprouted Kitchen Bowl and Spoon
F) Kimchi Fried Quinoa adapted from Bold Flavored Vegan Cooking
Week 52:
Round 1:
A1) Moroccan Eggplant Salad in Tomato Sauce from Toss your Own Salad
B1) Eggplant and Veggie Balls from Toss your Own Salad
C1) Help! My Vacation Starts in Two Weeks Kelp Noodle Salad from Toss your Own Salad
D1) Lemon Ginger Scones from Flour Bakery
E1) Cornmeal Lime Cookies from Flour Bakery
F1) Intense Chocolate Brownies from Flour Bakery
Round 2:
A2) Everything Biscuits from the Harvest baker
B2) Blueberry Cream Scones from the Harvest baker
C2) Stuffed Spinach and Feta Cheese Scones from the Harvest baker
D2) Summer Squash Loaf with Olives and Cheese from the Harvest baker
E2) Shaker Fresh Herb Bread with Walnuts from the Harvest baker
F2) Blueberry Gingerbread from the Harvest baker
Week 53:
A) Goat Cheese Potato Pizza Tartlet with Mushrooms and Arugula from the Malibu Farm Cookbook
B) Shrimp with Farro and White Beans from the Malibu Farm Cookbook
C) Mama Tran's Vietnamese Chicken Salad from the Malibu Farm Cookbook
D) Mustard Chicken with Mustard-Fennel Slaw from the Malibu Farm Cookbook
E) Bay Leaf-Scented Yogurt Cake from the Malibu Farm Cookbook
Week 54:
A) Cardamom Rice with Poached Eggs and Yogurt from Plenty
B) Shaved Carrot Salad with Ginger and Lime from Salt Fat Acid Heat
C) Blue Cheese Risotto with Wild Mushrooms from the Chelsea Market Cookbook
D) Matar Dal with Watercress, Braised Red Cabbage Sabji, and Brown Rice Chapati from Peace and Parsnips
Week 55:
A) Honey Bundt Cake from Vanilla Bean Baking Book
B) Cheddar & Vegetable Bread-a-saurus from the Harvest baker
C) Vegetarian Fried Rice from Stir-frying to the Sky's Edge
D) Raspberry Hazelnut Pancakes from Vegetarian Heartland
E) Fancy Apple Cake from German Baking Today
Week 56:
A) Cornbread Coffee Cake with Fresh Figs and Walnut Streusel from Deep Run Roots
B) Miso Flounder with Cucumber Noodles and Gingered Collards from Deep Run Roots
C) Sweet Potato and Turkey Shepherd’s Pie from Deep Run Roots
D) Savory Monkey Bread with Scallions, Gruyere, and Bacon from Bread Toast Crumbs
E) Foccacia with Grapes, Pancetta, and Rosemary from Bread Toast Crumbs
Week 57:
A) Healthy Chipotle Turkey Sweet Potato Skins from Half Baked Harvest
B) Fig and Cider Pork Chops from Half Baked Harvest
C) Apple Ricotta Pancakes with Bacon Butter from Half Baked Harvest
D) Tarte au Cafe et au Chocolat (Coffee and Chocolate Tart) from Maison Kayser's French Pastry Workshop
E) Pho Noodle Salad with Tofu, Napa Cabbage, and Broccolini from Neighborhood
F) Lebanese Stewed Green Beans and Chickpeas with Spinach Pilaf from Neighborhood
Week 58:
A) Oven-roasted Chicken Tikka from Made in India
B) Chicken in Pickling Spices from Made in India
C) Slow-cooked Lamb and Spinach Curry from Made in India
D) Baked Falafel from Delights from the Garden of Eden
E) Shredded Roasted Meat (Gyro Pitas) from Delights from the Garden of Eden
F) the Pregnant Chicken from Delights from Delights from the Garden of Eden
Week 59:
A) Seared Short Ribs with Quick Kimchi and Sesame Salt from Dining In
B) Grandma-style Chicken Noodle Soup from Smitten Kitchen Every Day
C) Caramelized Cabbage Risotto from Smitten Kitchen Every Day
D) Triple Bean Vanilla Bundt Cake from The Artful Baker
E) Portofignos from Dorie's Cookies
F) White Chocolate Macadamia Nut Cookies from the Duchess Bake Shop
G) Bake Sale Winning-est Gooey Oat Bars from Smitten Kitchen Every Day
Cookie Ideas:
Vote for what cookies ideas I should try first!
A) Snowy-topped Brownie Drops
B) Pecan-Butterscotch Shortbreads
C) Maple-Star Anise Cookies
D) Zan's Birthday Cookies (German Chocolate Cake translated into cookies)
E) Pistachio-Berry Slims
G) Coffee-Cardamom Cookies
H) Coconut-Lime Sables
I) Old Bay Pretzel-and-Cheese Cookies
J) Honey-Blue Cheese Madeleines
K) Bee's Sneeze Nuggets (lemon, ginger, honey, black pepper, gin flaky cookie/biscuits)
L) White Chocolate and Poppyseed Cookies
M) Moroccan Semolina and Almond Cookies
N) Double Ginger-Molasses Cookies
O) Ms. Corbitt's Pecan Cake Fingers
All from Dorie's Cookies
Week 60:
A) Hot Pink Beet & Apple Salad from Around the World in 120 Days
B) Shredded Cabbage & Carrot Salad with Peas from Around the World in 120 Days
C) White Chicken Chili from The Science of Good Cooking
D) Greek Chicken and Artichoke Stew with Avgolemono from One Big Table
E) Enchilada Soup from Bob Harper's Skinny Meals
Week 61:
A) Moroccan Stuffed Sweet Potato with Braised Fennel and Tahini from Fress
B) Artichoke, Spinach, and Pistachio Gratin with Pitta Chips from Fress
C) Chicken and Pistachio Meatballs with Cilantro Tahini from Fress
D) Chocolate, Date, and Pistachio Cake {gluten-free} from Fress
E) Sweet Potato Brioche with Orange-Pecan Streusel from Bake from Scratch vol. 1
Week 62:
A) Orange Chicken with Cauliflower Rice
B) Fennel Soup with Spinach and Spicy Sausage
C) Garlicky Pepper Beef with Crunchy Cabbage
D) Thai Chicken and Brussels Sprout Skillet
E) Sheet Pan Shrimp with Sesame Broccoli
all from Whole30 Fast and Easy Recipes
Week 63:
A) Caramelized Brussels Sprouts and Lentil Salad, Sweet and Sour {vegan, gluten-free} from Naturally Vegetarian
B) Spinach, Artichoke, and Toasted Pecan Dip from The Home Cook
C) Slow-Cooked Arctic Char with Broccolini, Capers, and Serrano Pepper from Bobby Flay Fit
D) Chicken Adobo with Mustard-Marinated Kale from Bobby Flay Fit
E) Grilled Trout with Radicchio and Orange-Almond Vinaigrette from Bobby Flay Fit
Week 64:
A) Bouchons from Bouchon Bakery
B) Cinnamon Honey Scones from Bouchon Bakery
C) New Deli Coffee Cake from Zingerman's Bakehouse
D) Hot Cocoa Cake from Zingerman's Bakehouse
E) Za'atar Monkey Bread with Garlic and Onion Labneh from Molly on the Range
F) Toasted Oat, Orange, and Dried Cherry Monkey Bread from Marbled, Swirled, and Layered
Week 65:
A) Curry Noodles with Chicken from Simple Thai Food
B) Stir-fried Glass Noodles with Chicken from Simple Thai Food
C) Warm Red Rice and Chicken Salad from the Ginger & White Cookbook
D) Gluten-free Marmalade Loaf from the Ginger & White Cookbook
E) Stem Ginger Loaf from the Ginger & White Cookbook
Week 66:
A) Chicken with Mustard (Poulet a la Moutarde)
B) Chicken Lady Chicken (Poulet Crapaudine)
C) Chicken in Red Wine Sauce (Coq au Vin)
D) Herbed Fresh Pasta (Pates Fraiches aux Herbes)
E) Individual Chocolate Cakes with Dulche de Leche and Fleur de Sel (Mini Gateaux au Chocolat avec un Coeur de Confiture de Lait et Fleur de Sel)
All from My Paris Kitchen
Week 67:
A) Kohlrabi Salad with Ginger-Maple Dressing
B) Smoky Broccoli with Blue Cheese Dressing and Spiced Krispies
D) Slow-cooker Coconut-braised Beef Cheeks
E) Miso-butterscotch Budino with Yogurt and Blueberry Jam
All from Gather & Graze
Week 68:
A) Tea and Honey Macarons (Macarons Thé au Miel)
B) Orange Macarons (Macarons Orange)
C) Salted Caramel Macarons (Macarons caramel beurre salé)
D) Basque Cake (Gâteau Basque)
E) Mocha Cake (Moka Café)
F) Paris-Brest Almond Financiers (Moelleux Financiers Paris-Brest)
G) Molten Chocolate Cakes (Moelleux au Chocolat)
All from French Patisserie
Week 69:
A) Kohlrabi Salad with Pecans, Lime, Paprika, and Marjoram from Broad Fork
B) Roasted Romanesco Cauliflower with Raisins, Vin Cotto, Capers, and Parsley from Broad Fork
C) Arugula Salad with Poached and Pulled Chicken, Buttermilk Dressing, Fried Bread, and Olives from Broad Fork
D) My Big Fat Greek Chicken Salad from Everyday Cook by Alton Brown
Week 70:
A) Challah Falafel Rolls from Breaking Breads
B) Shakshuka Focaccia from Breaking Breads
C) Jerusalem Bagel from Breaking Breads
D) Roasted Cauliflower, Feta, and Orzo Salad from Cravings
E) Jok Moo (Thai Pork and Rice Porridge) from Cravings
F) Fresh Corn Risotto with Seared Shrimp and Salsa Verde from Cooking Light Annual Recipes 2005
Week 71:
A) Sauteed Halibut with Thai Red Curry from Arrows Cookbook
B) Chicken Satay with Peanut Sauce from Mark Bittman's Kitchen Express
C) Chinese Corn Velvet Soup from Moosewood Restaurant Daily Special
D) Salmon with Corn Relish and Basil Mayo from Vintner's Table Cookbook
Week 72:
A) Raw Kale Salad with Anchovy-Date Dressing
B) Shaved Zucchini and Avocado Salad with Green Goddess Dressing
C) Crushed New Potatoes and Pea Salad with Mustard Seed Dressing
D) Southeast Asian Tomato Salad
E) Celery Salad with Walnuts and Parmesan
F) Garlicky Sesame-Cured Broccoli Salad
G) Sauteed Scallops with Tomatoes and Preserved Lemon
H) Steamed Wild Salmon with Mustard Greens, Soy Sauce, and Ginger
I) Thai-style Ground Turkey with Chiles and Basil
All from Favorite Recipes from Melissa Clark's Kitchen
Week 73:
A) Honey-Roasted Strawberry Muffins
B) Penne with Parsley Pesto, White Beans, and Parmesan
C) Chicken and Chickpea Pesto Summer Salad
D) Summer Squash and Corn Pasta with Garlic Tahini Sauce
E) Kohlrabi Fritters with Garlic Herb Cashew Cream Sauce
All from Dishing Up the Dirt
Week 74:
A) Spicy Scallops with Watermelon Salsa from Cooking Light 2018
B) Creamy Arugula, Goat Cheese, and Tomato Pasta Salad from Love Real Food
C) Kale and Quinoa Salad with Crisp Celery, Plumped Cranberries, and Lemon Dressing from Love Real Food
D) Honeycrisp Apple and Kohlrabi Salad with Burnt Chile Chimichurri from Cheers to the Publican, Repast and Present
E) Skillet Chicken with Crushed Olives and Sumac from Dining In
F) Jalapeño Peach Chicken from Deep Run Roots
G) Easy Carrot Cake with Cream Cheese Frosting from Love Real Food
Week 75:
A) Sweet Potato Waffles
B) Wild Rice Pancakes
D) Brown Rice Risotto with Mushrooms and Peas
all from Run Fast. Cook Fast. Eat Slow.
Week 76:
A) Super Greens Soup from Nutritious Delicious
B) Poached Chicken with Warm Tomato-Ginger Vinaigrette from Nutritious Delicious
C) One-pan Chicken with Kale and Butternut Squash from Nutritious Delicious
D) Spice-rubbed Turkey Breast with Sour Orange Sauce from Nutritious Delicious
E) Beef Stir-fry with Bok Choy and Green Beans from Nutritious Delicious
F) Corn-Sesame Breakfast Cake from Tassajara Cookbook
G) Gingerbread Pancakes from Tassajara Cookbook
H) Sour Cream Poppyseed Cake from Tassajara Cookbook
Week 77:
A) Mustard marinated kale with asparagus
B) Broccolini with soy sauce, garlic, and peanuts
C) Cavolo nero with chorizo and preserved lemon
D) Mustardy cauliflower cheese
E) Arnold’s roast chicken with caraway and cranberry stuffing
F) Beef meatballs with lemon & celery root
G) Slow-cooked chicken with crisp corn crust
H) Miso chicken
I) Chicken marbella
K) Honey and yogurt set cheesecake
L) Blueberry, lemon, almond cake
All are from Ottolenghi Simple.
Week 78:
A) Spicy Stir-fried Pork (Dwaejigogi-bokkeum) from Maangchi's Real Korean Cooking
B) Spicy Beef and Vegetable Soup (Yukgaejang) from Maangchi's Real Korean Cooking
C) Napa Cabbage Kimchi (Baechu-kimchi) from Maangchi's Real Korean Cooking
D) Paper-baked Sea Bream with Mushrooms (Orata al Cartoccio con i Funghi) from Acquacotta
E) Acquacotta Maremmana from Acquacotta
F) Fig and Chocolate Bread (Pagnotella) from Acquacotta
Week 79:
A) Velvety Green Leek Soup
B) Celery Salad with Pistachios
C) Raw Porcini Mushroom Salad
E) Japanese Cucumber Salad
All from Market Cooking
Week 80:
A) Raw Asian Pear Rainbow Salad
B) Dinosaur Eggs with Edamame & Veg Noodles
C) Peanut & Sticky Chili Chicken Rice Noodles
D) Sprouting Broccoli & Buckwheat with Miso
E) Burrito Salad with Black Beans & Quinoa
all from Big Salads
Week 81:
A) Grizzly Peak hanger steak & couscous salad
["Hanger steak over harissa-spiced couscous, dried cherries, red onion marmalade and spring greens with curry vinaigrette"]
B) Blind Burro Quinoa salad
C) Cafe Zola Hediye's Breakfast
["Toasted bagel filled with scrambled eggs, scallions, mushrooms, asparagus, caramelized onions, herbs and Danish Havarti cheese. Served with a slice of tomato and Kalamata olives"]
D) Blueberry mascarpone babka with lemon curd glaze from Bake from Scratch Vol. 3
E) Pistachio-hazelnut loaves from Gateaux
Week 81:
A) Grilled halloumi with pomegranate and sumac dressing
B) Foot of the mountain couscous with garden vegetables
C) Harira soup with pan-fried chicken dumplings and fava bean salad
D) Slow-roasted lamb shoulder with nomad's jewelled yogurt and nigella seed bread
F) Arugula salad with labaneh, tomatoes and sumac
G) Raw beetroot carpaccio
H) Melon, goat cheese, and mint salad
I) Steamed shrimp dumplings
J) Slow-roasted beef brisket
K) Orange semolina cake (Basbousa)
L) Red snapper curry (Samaki wa kupaka)
M) Wakame butter scallops
N) Char siu pork with Chinese noodles
O) Chilcano
The New Classics: A Definitive Collection of Classics
P) Spring pea and mint risotto
Q) Chilli-salt salmon noodles
R) Sticky lime and ginger chicken
S) Herb and mascarpone chicken
T) Mozzarella, lemon and mint salad
U) Stir-fried celery with peanuts and bacon
V) Charred broccoli salad
W) Slow-cooked dozen-egg frittata
X) Fried grains with bacon, mushrooms, and kimchi
Y) Seared lamb patty with marinated halloumi and herbs
