Top 10 Posts of 2014

I’ve been catching up on blog reading this lazy January weekend, and in reading a few other people’s top 10 of 2014 lists, I realized that I had never published my own. Since I was curious as to what they were, I decided to dig into my stats and find out. And I was happy with what I found: some canning & preserving, some DIY, some healthy vegetable dishes and fat-laden bacon-y treats. All in all, a healthy mix of topics were a hit this year: bravo you!

Thanks, as always, for making the trip with me through the year. It wouldn’t be nearly as much fun without you. Here’s to a happy & healthy 2015, everyone!

chipotle-beef10. Leftover Love: Slow-Roasted Chipotle Beef

The Leftover Love series was a big hit early in the year last year, with lots of folks telling me they were inspired to see leftovers in a new light. If I could have one food wish for 2015? It would be the Year We Learn to Love the Leftover.

peanut-butter9. On the tyranny of homemade

This random musing, about the various (and sometimes wacky) reasons we do, or don’t, make the things we do, resonated with a lot of you.

curried-yellow-tomato-chutney8. Curried Yellow Tomato Chutney

I’m still hoarding my small stash. And now dreaming of summer tomatoes….

ramp-bean-fritter7. Ramp & White Bean Fritters with Sriracha-Marmalade Sauce

It was the sauce that pulled people into this one.

DIY-compost-bin6. DIY Walnut Countertop Compost Bin

I still love it. Every day.

meyer-rosemary-mac5. Meyer Lemon Rosemary Mac & Cheese

Citrusy, herby mac & cheese. What’s not to love?

travel-vegetable-curry4. Traveler’s Vegetable Curry

An easy veg curry, inspired by one I made in Brazil.

bbq-chicken-tacos3. Barbecue Chicken Tacos

A Use It or Lose It! classic, breathing new life into leftover, dried-out chicken breast via a long, slow braise in barbecue sauce.

bacon-biscuits2. Bacon Cheddar Biscuits

Need I say more?

fennel-salt1. Candied Fennel Stalks + Fennel Frond Salt

This one made the rounds on Pinterest, and I’m pretty thrilled that something so esoteric, and “root-to-stem” cookish, is #1 on the blog this year.

 

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