Last month, we rolled out our second annual Readers' Choice Week. In addition to giving you, our readers, some much-deserved love, it's a chance to let you take the wheel and help us create the recipes you crave most.
We started every morning with a question on our Facebook and Twitter pages: We gave our readers three options for ingredients to feature, then set to work creating a brand-new recipe that featured the winner. To no one's surprise, you inspired some truly amazing new recipes; ones that are already on their way to becoming staff favorites. As soon as we had the prototypes, we got to work testing, re-testing, and perfecting each one. Check out the recipes below, plus helpful tips for making them really shine in your own kitchen. And hey: Thanks for being so awesome.
This totally meatless main is packed with collard greens and kale—and a generous amount of cheese. The key to keeping it creamy and moist is layering the noodles and cooked greens with ricotta cheese and a béchamel sauce.
We use garlicky harissa instead of curry paste in this meatless main. The cauliflower is roasted separately, so it retains a golden-brown and caramelized texture.
Equally good for dessert, a snack, or breakfast (we won't tell if you won't), these bars use two kinds of apples for a sweet-tart flavor. Fresh ginger brings an unexpected kick.
Remove the sausage from its casings before cooking, so it can brown more evenly. Why use lentils? They're quicker-cooking than beans, and don't need to be soaked beforehand.
This cocktail is named after a reader who requested a drink with vodka, blood orange, and fennel. We made it with double the fennel—a simple syrup flavored with fennel seeds, and a juicy wedge of fresh fennel used as a garnish.