The pandemic didn’t slow down creativity in the kitchen. Chefs in restaurants and foodservice operations kept on cooking old favorites and innovative new dishes—and our readers kept searching for fresh recipe ideas. Here’s a look back at the five most popular recipes of the year. (Spoiler alert: A fried chicken sandwich rose to the top!) Happy holidays!
At Seven Lions restaurant in Chicago, chef Russ serves up a saucy Buffalo chicken sandwich with layers of fiery flavor. The chicken is marinated overnight in buttermilk and hot sauce, then dipped in a breadcrumb and corn flake coating to achieve the perfect crispiness. The signature Buffalo sauce, made with pickle juice, is smothered on as a topping for additional heat, along with a douse of creamy buttermilk dressing for a touch of cool.
By filling shrimp with a crabmeat stuffing, restaurant Smith & Wollensky can menu a signature item that contributes high-quality protein in a more price-conscious package.
Satisfy post-holiday cravings for simpler food with a Southern classic of shrimp and grits. The Flying Biscuit Cafe grates sharp white cheddar cheese into grits to produce a creamy, silky texture, then layers it with shrimp that’s cooked in a variety of spices and seasonings, including Worcestershire and hot sauce.
Pho has expanded from a Vietnamese street food into a comforting Asian soup embraced by American consumers. At Saigon Sisters, one of Chicago’s most authentic Vietnamese restaurants, the kitchen simmers roasted beef bones with aromatic spices, charred onions and a piece of brisket to give the broth a rich, meaty flavor.
Hutchins BBQ gave these stuffed jalapenos the name Texas Twinkies to call attention both to their resemblance in shape to the snack cake and the restaurants’ location in Texas. Heat- and meat-seeking guests will welcome the mix of flavors and ingredients.