A running list of my favorite internet recipes

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When it was still Twitter, I kept a running thread of the recipes I was trying. I thought it’d be nice to continue the tradition here, with the same added commentary of what I liked, didn’t like, and adjusted. I will continue to update this with new internet recipes and hopefully offer some meal inspiration.  

Melissa Clark’s creamy corn pasta.

Easy-ish dinners

• Asha’s Saag by

  Asha Loupy
  
  This recipe is my favorite way to use kale and other bitter greens (I refuse any and all raw kale salads). I’ve used chard, mustard greens, and even beet greens. Add baked tofu or cooked chickpeas to make it a meal. 

• Baked Rajma by Tejal Rao
  This recipe is significantly elevated with good-quality beans, like Rancho Gordo’s Vaquero or another dark bean. Canned fire-roasted tomatoes can also be used here. I’ve made it with and without mozzarella, and both are great.  

  
  Also—don’t be tempted by the recipe photo. The acidic tomatoes can damage a cast iron skillet, and the spattering will make you appreciate using a tall, oven-safe Dutch oven instead. 

• Beet Tostadas by Rick Martinez 
  This may be the only way I like to eat beets. Great for tacos or rice bowls. 

• Creamy Corn Pasta with Basil by Melissa Clark

  This is a great vegan recipe if the parmesan is omitted. It can also be made with frozen corn!

• Crispy Cheese Pan Pizza by King Arthur Baking

  Fabulous! I’ve subbed yogurt whey for water with a lot of success.  

• Ginger Scallion Ramen by Andy Baraghani 
  We make this at least once a month. I typically use the Lotus Food brand of rice ramen noodles. To add protein, I’ve added crumbled tofu (using my tofu method) or toasted cashews. 

• Pesto Potato Pizza by Half Baked Harvest

• Sheet-Pan Spicy Roasted Broccoli Pasta by Melissa Clark 
  This recipe is elevated with homemade sourdough breadcrumbs!

• Spicy Red Bell Pepper Rigatoni by Chloe Walsh

• Sweet Potatoes with Tahini Butter by Samin Nosrat and

  carla lalli music
  
  I was indifferent to sweet potatoes for so long, but that was because I didn’t know steamed sweet potatoes are far superior to roasted. Before we had a steamer, I would cook the sweet potatoes in the microwave. Prick with a fork, microwave for three to six minutes, wrap in tin foil and leave for 10 minutes. 

Sides and salads

• Grilled Zucchini with Garlic and Dill by

  Alison Roman

• Gunpowder Potatoes by Dishoom

• Oven French Fries by

  Alicia Kennedy

• Winter White Salad by Molly Baz

  I’m a known hater of winter vegetables, but this pear and endive salad is refreshing.  

Baking

• Alison Roman’s biscuits

• Crushed Blackberry and Cornmeal Cake by

  Alison Roman

• No-Knead Sourdough by Farmhouse on Boone

  Don’t let the underbaked recipe photo fool you: I make this delicious, easy, and flexible sourdough once a week. I half it and use preground whole wheat flour; otherwise, I follow it closely.  My two-year-old sourdough starter is from Cultures for Health, and I always use King Arthur’s organic flour. 

Misc

• The Best Homemade Hummus by Rainbow Plant Life

  The title says it all. 

• Salsa Verde by Rick Martinez

• Nettle and Mint Iced Tea

Projects (but worth it)

• Kimchi by Eric Kim 

• Macaroni and Cheese by Martha Stewart 

  I skip the breadcrumbs and give it a few minutes under the broiler at the end.  

• Risotto With Mushrooms and Thyme by

  carla lalli music

• Superiority Burger’s Tofu “Chicken” Sandwiches

• Our Thanksgiving Menu

What are some of your go-to recipes? 🌽