Cooking through food magazines is great. But there's a downside to spending so much time testing new recipes that we want to feature the blog: We very rarely make the same thing twice.
Still, there are a number of recipes that we've returned to time and again because they're just so darn good.
Here are the 9 food magazine recipes we've featured on the blog that we revisit most often. You can click the images below to go directly to those posts. And below the photos you can read a bit of new commentary about each dish.
Here's why we keep coming back to these recipes:
Chicken and Israeli Couscous with Tomato and Lemon: This recipe taught us to love Israeli couscous, and it's a love affair that's still ongoing.
Eggplant Parmesan For Two: It's our all-time favorite eggplant recipe and indispensable in the summer when our CSA share gets eggplant heavy.
Baked Eggs in Tomato-Parmesan Sauce: Often called Eggs in Purgatory, we've seen similar recipes in magazines ever since we first made these in 2008. They're a go-to weeknight meal for us. Crusty bread optional but highly encouraged..
Scrambled Eggs with Ramps and Asparagus: We make this dish every spring and we've already made it once this month. When we can get them, we use ramps. Other times we just use asparagus. To us, this dish is April.
Soy-Glazed Flank Steak: Our go-to for a simple flank steak. We've made it so many times that we don't even refer to recipe anymore. The marinade is just great.
Fresh Corn Pancakes: Every summer we can't wait for fresh corn to come into season so we can make these pancakes. If you can't wait, sub in frozen sweet corn. They're better with fresh, but sometimes you just need a fix.
Overnight Oatmeal: Steel-Cut Oats in 10 Minutes: When we first learned how to shortcut cooking steel cut oats from Food & Wine, it was a revelation. The recipe is printed on just about every oats package, but every time we make oats using this method, we think of F&W.
Chili-Rubbed Pork Tenderloin: Another recipe from way back in 2008. Martha taught us how to properly make a pork tenderloin and we've been doing it that way ever since.
Risotto with Butternut Squash and Sage: It's a basic risotto but absolutely delicious. We've been thinking about it (and making it again) ever since 2008.
Do you have favorite food magazine recipes you revisit all the time? Share the love!