My friends and I make Alison Romans pumpkin and lentil soup So often, we started calling it “our soup” in our group chat. For example, “I’m making soup tonight” or “Sorry, I’m not feeling well! Can I skip the soup this afternoon?” We may not have written the recipe, but it’s now ours. For inspiration, we asked Cup of Jo readers to share the recipes they’ve made a million times. Here, 8 readers recommend dishes that they have tried.
“Our” Alison Roman Soup — The recipe calls for acorn squash, but I make it with honeynut squash from my garden.
“Everyone has a favorite chocolate chip cookie recipe, but I swear by my mom’s recipe that she always made using my grandmother’s.” Best country food Cookbook. Remember the recipe and also add a little cinnamon and nutmeg. When I made these cookies for a friend, she couldn’t believe I had made them “just in my head.” Now, this is my favorite way to express that I came up with a recipe from scratch. ” — Katie
“I make Dan Pelosi’s.” non-alcoholic negroni On repeat. Basically, soak half of the box. red ginger tea Add orange zest, sugar, cloves, black pepper and serve with tonic (and grapefruit juice if you have it, but I don’t usually have it). It’s delicious to drink while making dinner together. My husband and I both love it so we always have a big jar in the fridge. ” — Sarah
“Marcella Hazan’s tomato sauce It’s pure kitchen magic. I’ve made it so many times that I don’t need a recipe anymore. Tomatoes, butter, and whole onions seem too basic to be special, but somehow the result is truly exquisite. My daughters have always loved this and even though they are busy teenagers now, they still get excited when they get home and smell the tomatoes simmering. They shouted from the door: “Today is tomato sauce day! -Ashley
“While on vacation in San Francisco, I had a revelatory sandwich at Golden Gate Market Deli & Liquor, right next door to the Presidio. Since then, I’ve been dedicated to perfecting the sandwich. Dijon, garlic aioli, Jarlsberg and smoked gouda, whole avocado, red onion, cucumber, ripe tomatoes (with salt and pepper, of course), and wilted. It takes 30 minutes to make, but it’s worth it.” — Elizabeth
“We always make kale Caesar with poached eggs. The trick is to tear the kale into strips and massage it for at least a minute. Then add lemon juice, a tablespoon or two of olive oil, garlic powder, salt, pepper, and freshly grated Parmesan cheese. Mix everything together. Sometimes I make homemade croutons from fresh bread. Finally, the poached eggs and salad are ready in less than 20 minutes and are very nutritious. — Becca
“Without a doubt, my go-to recipe is from Smitten Kitchen.” confetti cookies. As Deb Perelman says, it’s great because you can take the ingredients straight from the fridge without having to wait for them to come to room temperature. At my house we call them “Rainbow Cookies,” and they’ve become my signature. My 8 year old son made it himself for the first time and he was so proud!” — Laura
“For several years I have been making the next batch in advance. buffalo chicken meatballs Freeze it and pack it into lunch boxes. I’m a high school math teacher, mother of three, and time-poor, so I value consistency. I like it with roasted sweet potatoes. We will never let you down! — Andrea
“A simple meal that my teens always perfect. Melissa Clark’s White Beans with Cheese. It’s served with a green salad and sliced baguette, and it takes 25 minutes in total. We ate it during the Christmas holidays and both Lulu and my father agreed. ” — Joanna
Now it’s your turn to shout out your favorite recipes. What dishes have you made so many times that you know them by heart? I’d like to add them to the list.
PS 11 (and more) readers share their favorite recipes. What are the five recipes you have in your arsenal?
(Sprinkle photo of cookies Deb Perelman;Tomato sauce photo: Christopher Testani new york times;meatball photo Chrissa Benson. )
Source: Cup of Jo – cupofjo.com
