Our Most Popular Recipes of 2016

Cassoulet. The French omelette.

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You could argue that recipes don’t really belong on sites that cover products. Except that you’d be wrong. Like a hand-built bike or a 15-year-old Scotch, a beautiful dish, or a balanced cocktail, is the sum of process, the symbol of craft. These are the recipes our readers cooked most in 2016.

It’s Time You Learned How to Make an Old Fashioned

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Henry Phillips


This isn’t the last Old Fashioned recipe you’ll learn. It’s the first.

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How to Make the Rolls-Royce of Beef, The Porterhouse Steak

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Executive Chef Amiro Cruz, from Wolfgang’s Steakhouse, explains the proper process for cooking the king of beef.

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Your Weekend Breakfast Recipe: The French Omelette

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Forget everything you thought you knew about making breakfast.

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Meet the King of Hearty Winter Stews, Cassoulet

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A 14th-century invention, cassoulet is a hearty, caloric flavor bomb. And it’s perfect for winter nights.

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Italy’s Version of Macaroni and Cheese Is Better, Faster and Easier Too

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Kristina Gill


Introducing cacio e pepe — straight from Rome to your kitchen.

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A Rye and Scotch Cocktail, Inspired by Pop’s Greatest Producer

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The wall of sound, in cocktail form.

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Koreans Have Discovered a Cure for Hangovers — This Soup

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Sam Horine


Put down the coconut water and make haejangguk instead.

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For the Perfectly Charred Steak, Go Direct-to-Charcoal

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Copyright 2015. All rights reserved.


Why the “Eisenhower steak” should be a backyard staple.

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How to Make a Curry Feast

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Chris DeLorenzo


In Sri Lanka, the joke goes that anything can be curried, from goat to pumpkin to cashew nuts.

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The Only Steak Sauce You’ll Ever Need

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Lauren Volo


There’s something profound, maybe even a little magical, about a good steak sauce. Chimichurri is the one you want to know.

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A Vitamin-Rich Soup That’s Delicious Too

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Eva Kolenko


The holidays are over, but your food hangover isn’t. Detox with this deceptively delicious vegetable soup.

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The Classic Martini, Three Ways

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Chase Pellerin


The classic, time-tested martini — with a modern twist.

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Japan’s Chicken Nugget Is the Perfect Bar Food

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Nanban


It’s pronounced “kah-rah-ah-gay.” And it’s so, so good.

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