Modern Farmer’s Best of 2016: Recipes

Crispy smashed root vegetables by Chef Chris Lanier.

Christopher Testani

All week, we'll be posting round-ups of some of our favorite stories from 2016. Check back daily for a new collection.

Here at Modern Farmer we love food—talking about it, making it and especially eating it (obviously). Seems you, our readers, do too. So we’ve put together some of the best loved recipes of 2016 from our archives. It’s food porn paradise! Try your hand at these scrumptious dishes and let us know which are your favorites.

Maple-Glazed Pork Chop RecipeThis simple and delicious pork chop recipe by New York-based chef Chris Lanier highlights the meat’s natural ability to pair well with sweet flavors without drowning out its own essence.

Crispy Smashed Root VegetablesThere’s nothing better on a cold night than hearty root vegetables. Chef Chris Lanier’s version manages to give the vegetables a crispy exterior and tender interior. Plus, he adds the bite of swiss chard and the creaminess of butter into the mix for a side dish that could play the title role at any dinner.  

Wine-Braised Brisket RecipeThe secret to a great brisket, according to sustainable food expert Anya Fernald, is not to cook the meat until it disintegrates into a pile of meat swimming in liquid. Fernald sears her brisket before braising it in the oven until it’s tender, but not falling apart.

Blistered Green Beans RecipeHere’s a simple and delicious side dish from Anya Fernald that imparts a hint of smokiness and a crisp bite to boring old green beans.

Butternut Squash and Spicy Sausage Ravioli in Brown Butter-Sage Sauce RecipeThere’s no better comfort food than from-scratch butternut squash ravioli in a brown butter sauce. With the delicious addition of sausage New York-based personal chef Rebecca Wolf takes this dish to a higher plane in a recipe that is easier to make than you’d think.

Hayfields Market Pumpkin-Pecan Streusel Cake RecipeFew things go better together than cake and ice cream. Chef Rebecca Wolf’s recipe for a mouth-watering streusel that combines the flavors of pecans and pumpkins is perfectly matched to a ginger ice cream. And, thankfully, making this delicious dessert is fairly easy.

Pan-Fried Stuffed Crabs RecipeThis flavorful pan-fried crab and shrimp recipe from New Orleans-based chef Melissa Martin will get your taste buds jumping and your mind drifting to thoughts of the Big Easy.

Pop Rouge Ice Cream With Blackberry Dumplings RecipeThis frozen dessert from Chef Melissa Martin includes strawberry soda and blackberry dumplings to create a flavor-filled finish to a spicy Louisiana meal or, if you’re feeling naughty, a meal unto itself.

Farm to Fido’s Bowl: How to Make Homemade Dog FoodLet’s not forget your four-legged best friend and clean-up crew. Here’s a dog food recipe that will keep your pet coming back for more and will help them stay healthy to boot.

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Modern Farmer’s Best of 2016: Recipes