Executive food editor Tina Ujlaki reveals her favorite fast recipes that F&W published in 2014, from hearty cauliflower steaks to luscious scrambled eggs with caviar.
1. Cauliflower Steaks with Herb Salsa Verde
I love how beautiful this dish is almost as much as the fact that it is so good, it will get anyone to like cauliflower.
2. Pan-Fried Flounder with Lemon Butter Sauce
This dish is totally old school and so delicious, plus it's a perfect showcase for often-overlooked flounder. What makes it fresh and new is adding super fragrant Meyer lemon juice to the little butter sauce that tops the fried fillets.
3. Mapo Tofu
This version of mapo tofu, everyone's go-to Szechuan restaurant fave, is not-at-all submerged in chili-laced oil and it's more meat-rich, but it's just as satisfying if not more so, plus you can kick up or tone down the heat as high as you like.
4. Savory Oatmeal with Tomatoes, Parmesan and Eggs
If oatmeal in a savory context is a definitely a leap of faith for you, it was for me too until I tried this. This recipe is the perfect gateway to thinking about oatmeal beyond breakfast.
5. Pizza with Baked Meatballs
A two in one red sauce extravaganza for the days when you know you want easy, and Italian, and carbs, but you just can't decide between pizza and pasta.
6. Tomato Soup with Feta, Olives and Cucumbers
Leave it to Dave Chang to turn a Greek salad into a soup. This vibrant save-for-summer soup is easy, refreshing and beautiful to serve.
7. Soft-Scrambled Eggs with Caviar and Toasted Challah
One of the very best high/low dishes of all times—super simple silky scrambled eggs with cool caviar and buttery-rich toast.
8. Crispy Buffalo Potatoes
The hot sauce and butter combo actually works the same magic on crisp oven-roasted potato wedges that it does on chicken wings.
9. Nutty Baby Kale Chips
You'll never want to buy a kale chip again, or make another, once you see the magic that happens when baby kale gets rubbed with almond butter and roasted.
10. Avocado Toasts with Oaxacan Sesame Sauce
I thought my avocado toasts were pretty perfect as they were, a ripe Hass, chunkily mashed, a nice salt, something acid, something spicy, done. I had no idea I was missing something until I tasted this! Now I can't go back!