Recipe Roundup: 2014 Test Kitchen Favorites

Our Test Kitchen tests hundreds of recipes every year, from salads and stews to cakes and pies. As the end of the year approaches, we asked the chefs to share their favorite recipes of 2014, and to tell us a little about why they love each recipe. Read on for their top 10 standout recipes of the year.

 

Farmer’s Market Salad with Tomato-Basil Vinaigrette This summery salad highlights fresh-from-the-market produce dressed in a light vinaigrette. “Pureed tomato in the vinaigrette is an unexpected twist in this gorgeous salad,” says the Test Kitchen.

Vegetarian Bibimbap with Crispy Brown Rice “We love the hearty, healthy dish for breakfast, when we use whatever veggies we have on hand.” Here, we topped mushrooms, carrots, zucchini, spinach and crispy brown rice with a fried egg.

Very Berry Ice Cream Cake This dessert looks impressive but is surprisingly easy to make, especially if you use store-bought pound cake.

Grilled New York Strip Steak with Tomatoes and Peppers Our Test Kitchen agrees that the best steaks are prepared simply. Serving the steak with grilled tomatoes and sweet peppers makes for a colorful presentation.

Heirloom Tomato Tart with Ricotta and Basil This stunning tart highlights best-of-the-season tomatoes. Guaranteed to be a showstopper on your summertime table.

Braised Pork Shoulder with Polenta Our Test Kitchen loved Scopa chef Ari Rosen’s menu for our Vineyard Dinner, especially this rich pork braise. “Chef Rosen’s meltingly tender pork and decadent polenta is one of our go-to dinner party dishes.”

Olive Oil-Poached Tuna with Tomato Fennel Salad Poaching in a shallow bath of olive oil and herbs results in tender, flavorful tuna that can be enjoyed warm or at room temperature. “We love the contrast between the bright salad and the silky tuna,” says the Test Kitchen.

Salted Caramel Apple Pie with Lattice CrustT”The lattice crust takes a bit of work, but it’s worth it for this gorgeous dessert that captures the flavor of fall.” Salted caramel adds a modern twist to this classic dessert.

Smoked Trout and Vegetable Hash with Eggs We partnered with Portland’s Ned Ludd restaurant on our spring Open Kitchen campaign; this smoky hash, made with crunchy rye breadcrumbs, was a favorite in our Test Kitchen.

Breakfast Strata Lorraine “We love breakfast dishes that can be made ahead, like this strata that will feed a house full of guests,” says the Test Kitchen of this strata inspired ingredients found in a traditional Quiche Lorraine.