It’s been a big year here at the Washington Post Food section. We released the second edition of our Plant Powered newsletter with a new batch of delicious, vegetable-centered recipes from cookbook author Hetty McKinnon, conducted even more in-depth taste tests of your favorite store-bought foods such as marinara sauce and boxed cake, published deeply reported stories about some of the biggest news in the food and dining world, spotlighted the best restaurants in the D.C. area for all occasions with new filtering options, unveiled some of our most beautiful Thanksgiving and holiday cookies sections to date, and, oh yeah, completely relaunched our Recipes experience, making it easier than ever to browse through and cook from our archives of over 10,000 tested recipes. NBD.
Amid all these exciting projects and changes, we’ve also still been publishing fabulous new recipes every week, and there were a few in particular that caught people’s eyes. These are our readers’ favorite recipes from 2023, an eclectic collection of veggie-forward dinners, one-pan meals, hearty soups, simple baking projects and TikTok- and TV-inspired dishes. The one thing they all have in common, though, is how delicious they are. Find all the recipes below, and if you don’t see your own favorite, you can search for it in our recipe archives.
20. Ecuadorian-Style Potato Soup
Return to menu
This take on the Ecuadorian soup locro de papa from Nourish columnist Ellie Krieger gets its beautiful golden color from ground achiote, also called annatto. The potato-based soup is infused with richness from milk and cheese, and fresh herbs and avocado add a pop of freshness. Get the recipe.
19. Crispy Tofu and Zucchini Stir-Fry
Return to menu
Staff writer G. Daniela Galarza struggled to make tofu work for her until she tried this saucy, savory dish. Firm tofu is fried with chopped zucchini, then smothered in a customizable sauce that can swing sweet, salty or spicy, depending on your preference. Get the recipe.
18. Baked Zucchini ‘Fries’
Return to menu
You don’t need to deal with the fuss and mess of deep-frying to have a crispy snack. These zucchini fries from Ellie Krieger are baked in a parmesan-panko coating, giving them an umami crunch with each bite. We love dipping them in a marinara sauce, but they’re also good enough to gobble on their own. Get the recipe.
17. Crazy Crispy No-Oil Chicken
Return to menu
We can’t believe it’s not oil! All you need for these ultra-crispy chicken thighs is a bit of salt, pepper and a nonstick skillet. Get the recipe.
16. Garlic Butter Baked Cod
Return to menu
You don’t need to wait for a special occasion to have an elegant dinner. This baked cod is an attainable luxury, requiring only 40 minutes and mostly pantry ingredients. It’s a treat you can give yourself any night of the week. Get the recipe.
15. Venison Mushroom Meatloaf
Return to menu
This is meatloaf with a twist. The healthful take on the dish from Ellie Krieger features venison, which is leaner than ground beef but without sacrificing any flavor. Mushrooms and oats pack in even more nutritional value. Get the recipe.
14. Pull-Apart Cinnamon Muffins
Return to menu
If you’re craving a little something sweet for breakfast, these pull-apart muffins are just the thing for you. Pieces of biscuit dough are dunked in butter and rolled in cinnamon sugar before being piled in a muffin tin and baked. The result is a tasty and tearable treat that’s “doughnut-like in flavor and texture.” Get the recipe.
13. Pinto Bean Cakes With Avocado Salsa
Return to menu
If you’re a veggie burger fan, you’ll want to try these simple and smoky bean cakes. They’re reminiscent of veggie patties, but instead of pairing them with buns, let the flavors shine with a fresh avocado salsa. Get the recipe.
12. Smash Burger Tacos
Return to menu
Food mash-ups remained popular this year, and this fusion of smash burgers and tacos is proof. This trending TikTok recipe makes a fun new addition to taco night and is complete with cheese, pickles, lettuce and a special sauce. Get the recipe.
11. Cheesy Corn Casserole
Return to menu
This cheesy casserole is inspired by corn cheese, a popular dish at Korean restaurants. The dish utilizes canned corn and creamed corn, making it a super easy pantry meal to have on rotation year-round. Get the recipe.
10. ‘The Bear’ Boursin Omelet With Potato Chips
Return to menu
Our stomachs wouldn’t stop growling while watching the second season of “The Bear,” and lucky for us, staff writer Aaron Hutcherson did something about it. Working off the cheese-filled and chip-topped omelet made by Syd in the ninth episode, Aaron created a version that anyone can replicate at home. Get the recipe.
9. Pesto Pantesco
Return to menu
No, not all pesto is green! This variety is found in Pantelleria, an Italian island in the Mediterranean Sea. Unlike the more familiar pesto Genovese, this version gets its salty, nutty flavors from Roma tomatoes, almonds, capers, herbs, garlic and olive oil. Get the recipe.
8. Orange and Cashew Cabbage Salad With Sesame Dressing
Return to menu
Inspired by Wolfgang Puck’s Chinois chicken salad, staff writer and multiplatform editor Jim Webster created a vibrant vegetarian version of the dish. It’s a delicious chorus of textures and flavors: crisp cabbage, fresh vegetables, crunchy wonton strips, nutty cashews, sweet orange and a vibrant dressing. Get the recipe.
7. Tomato Bruschetta
Return to menu
This dish is a well-loved classic for a reason. This Italian antipasto coaxes out the sweet, delicate flavors of summer tomatoes with a three-ingredient marinade of olive oil, garlic and salt. It’s one of the simplest appetizers you can make, and also one of the tastiest. Get the recipe.
6. Hummus Pasta With Tomatoes and Olives
Return to menu
Hummus is a wonderfully versatile ingredient, and this one-pot pasta showcases just how useful the refrigerator staple is. It gets combined with sun-dried tomatoes, olives and basil to create a creamy vegan sauce. Get the recipe.
5. Cacio e Pepe Soup With Chickpeas and Kale
Return to menu
Cacio e pepe’s key ingredients — pecorino Romano, black pepper and pasta water — take center stage in this wonderful and warming soup filled with kale, beans and pasta. Think of it as the marriage of cacio e pepe and pasta e fa*gioli. Get the recipe.
4. Caldo Verde
Return to menu
A hearty, warming soup recipe is always good to have in your back pocket. Caldo verde, a Portuguese soup filled with chouriço, potatoes and kale, is one of our favorites. Switch it up and try it either smooth or chunky — it’s wonderful both ways. Get the recipe.
3. Instant Pot Lemon Chicken and Potatoes
Return to menu
This one is for fans of speedy one-pot dinners and a whole lotta lemon flavor. All it requires is 20 minutes of prep and a bit of hands-off cooking time before you’re sitting down to a Mediterranean-inspired meal. You can control how strong the lemon flavors are in the dish, but we opt for the vibrancy and pleasant bitterness of adding in a whole lemon. Get the recipe.
2. Air Fryer Baked Potatoes
Return to menu
Formerly an air fryer skeptic, staff writer Aaron Hutcherson makes the case that the best baked potatoes are made in the countertop gadget. With crispy skin and fluffy interior, these spuds might make you a believer, too. Get the recipe.
1. Butter Swim Biscuits
Return to menu
Our top recipe of the year is for these buttery biscuits that take only 35 minutes to make. Words fail when trying to describe how delightful these biscuits are, but readers still tried: “Wow. Buttery, pillowy and crispy all at once. Plus easy to throw together quickly. 10 out of 10!” Get the recipe.
