Recipes

Food Porn Alert: Our Most Favorite Photos of the Year

BRB, we're eating with our eyes.
Image may contain Ice Cream Cream Food Dessert Creme Animal Seafood Sea Life Lobster Human and Person
Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead.Eva Kolenko

Sometimes we sit at our desks, clicking through food photos, and instantly transform into the literal embodiment of the emoji with hearts for eyes. We have our most beautifully photographed recipes of 2015 to thank for that.

  • Image may contain Steak Food and Pork
    Michael Graydon + Nikole Herriott
    1/28

    Slow-Roasted, Twice-Fried Porterhouse Steak

    We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it.

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  • Image may contain Spaghetti Food Pasta Dish and Meal
    Elizabeth Cecil
    2/28

    Eggplant and Country Ham Ragù

    If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.

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  • Image may contain Human Person Food Dish and Meal
    Eva Kolenko
    3/28

    Petit Trois's French Onion Soup

    Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead.

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  • Blueberry pecan galette with a scoop of white ice cream
    Michael Graydon & Nikole Herriott
    4/28

    Blueberry-Pecan Galette

    The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one’s for you.

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  • Image may contain Plant Food Vegetable and Cabbage
    Christopher Testani
    5/28

    Pork Soup Dumplings

    There's an art to eating soup dumplings: Nibble a bite, cautiously slurp the soup, then eat the rest.

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  • Image may contain Food Meal Roast Dish Flame Bonfire and Fire
    Nicole Franzen
    6/28

    Seared Mushrooms with Garlic and Thyme

    Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side.

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  • Image may contain Plant Food Produce Human Person and Fruit
    Eva Kolenko
    11/28

    Raspberry-Rose Jam

    If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

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  • Image may contain Burger and Food
    Christopher Testani
    12/28

    BA's Best Breakfast Sandwich

    It’s amazing how malleable eggs are, and this method yields an especially fluffy result.

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  • Image may contain Food Bread and Bun
    Elizabeth Cecil
    15/28

    Milk Bread

    At Kindred, this dough is used to make the pan of warm pull-apart bread that’s gifted to each table, in addition to the house’s burger buns, split-top rolls, and sandwich bread. It’s as versatile as it is forgiving.

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  • Image may contain Plant Fruit Food Confectionery Sweets and Peach
    Christopher Testani
    16/28

    Spiced Pear Upside-Down Cake

    Make sure the cake pan you’re using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.

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  • Image may contain Cutlery Fork Human Person Food Dessert Confectionery Sweets Bread Chocolate and Cake
    Peter Frank Edwards
    17/28

    Malted Chocolate Cake

    Carnation malted milk powder, we love you (and this devilish cake) so, so much.

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  • Gratin of potatoes shingled and topped with melted Gruyere and Parmesan in a casserole dish on a wooden surface.
    Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen
    18/28

    Classic Potato Gratin

    When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).

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  • Image may contain Food Lunch Meal Bowl Dish and Dessert
    Ted Cavanaugh
    19/28

    Israeli-Style Hummus

    Intentionally overcooking the chickpeas then whipping the mixture is key.

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  • Image may contain Food Bread Bun and Fungus
    Alex Lau
    20/28

    Day of the Dead Bread

    Get creative with how you mold the dough; these instructions are for shaping crossbones, but you could also make several small loaves or divide the dough into thirds to make a braid.

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  • Image may contain Food Meal Dish and Bowl
    Michael Graydon & Nikole Herriott
    21/28

    The Ultimate Bolognese Sauce

    This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time.

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  • Image may contain Food Dessert Cake Pie Bread and Plant
    Christopher Testani
    22/28

    Strawberry-Lemon Lattice Pie

    Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). If you’re in love with a thinner style, or love using a fluted cutter, we won’t stop you.

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  • Image may contain Dish Food Meal Egg Plant and Platter
    Peden & Munk
    25/28

    Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

    Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

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  • Human hands holding a plate topped with a bacon cheeseburger.
    Peden & Munk
    26/28

    Double RL Ranch Burger

    Ralph Lauren's signature burger. At his New York City restaurant, they use a mix of chuck, brisket, and short rib. If you have an awesome butcher, ask him or her to give you a blend, but you’ll get great results with chuck alone. Watch the video here.

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Associate Web Editor. When she’s not posted up at a café, reading and praying that sipping her cappuccino won’t mean sacrificing a night’s sleep, Elyssa writes about food culture and restaurant trends for bonappetit.com. The team’s unrelenting sweet tooth and beverage nerd, Elyssa can also be found refreshing the Wait-or-Buy ... Read More