Our Top 7 Recipes of the Year
You loved recipes from a friend, from my wife, and from my childhood
A little bonus email to send you off into 2025…your favorite recipes of the year! Did you make any of these? Have good memories of them? Please, share them here!
By FAR you were all most excited for Jamie Lee Curtis’s Very Famous Caesar Salad. She was a wonderful guest on my Amazon special Dinner Party Diaries (along with Brian Cranston and O’Shea Jackson, Jr.) where I learned about this amazing Caesar salad and her secret technique for “hugging” it!
Jamie Lee Curtis's Very Famous Caesar Salad
My friends—I’m so excited to be talking to you today and sharing with you one of the most amazing salads I’ve ever hugged. I mean, I’ve ever had!
I shared my wife Patricia’s recipe for garbanzos almost a year ago, and the season is again perfect for their filling warmth:
My wife's garbanzos from the south of Spain
Do any of you remember the last time I shared a recipe from my wife Tichi? That’s right, it was her gazpacho, a summertime staple in our house, and maybe the most-requested recipe in my entire life!
Another cold weather favorite…pea soup in under 10 minutes:
Quick and fast pea soup
My friends…it’s been cold in Washington. How about where you are? When it gets to the middle of winter, all I want are hot soups and stews like the ones that I grew up with, the ones that my wife makes, the ones that we made for our daughters. Today I want to share with you one that’s extra easy…I’m telling you, it will take you 5 minutes, maybe 10 minutes if you strain it, but you could turn on your stove at 6pm and have dinner on the table before 615. I’m not kidding.
Roasting apples will fill your house with the smells of childhood…at least, my childhood:
Roasted apples like my mom used to make
As Mother’s Day is coming up, I wanted to share with you a recipe that reminds me of MY mother. I was born in Asturias in the north of Spain. Apples grow everywhere around there, and are often made into sidra—Asturian-style cider. Sidra is incredibly popular in that part of Spain, and we drink it in a very special way…cider pourers called
These pancakes were the ones I made for my three daughters growing up…I know your kids (and you!) will love them:
Olive Oil Pancakes
It’s no secret that I absolutely love olive oil, and we all know by now that Spain has the best olive oils in the world. Many people might think of olive oil as being used mostly for savory dishes, but I’m here to tell you today that it can add depth, richness, and a little magic to other meals of the day…that’s right, I’m talking about breakfast, people. I’ve been making these light, fluffy olive oil pancakes—
In a pure effort-to-amazement ratio, this Basque fish recipe has some of the best payoff ever:
Simple, amazing Basque-style fish
Amigos! I’m so excited to share with you all what we find out today at the World’s 50 Best celebrations in Las Vegas, and I’m also going to be with my old friend Emeril Lagasse taping an episode of my podcast Longer Tables, so you can expect to hear that in a few weeks (oh—and if you’re in Las Vegas like I am, I hope you’ve had a chance to try out some of my recommendations over on
And finally…it might not be hot out, but if you can find some strawberries that look good enough, you can pretend it’s the start of summer with these vinegar-marinated berries!
A sweet and tangy ode to summer
Is there anything that says summer is just around the corner like a container of bright red, juicy, fragrant strawberries from the farmers market? You can get strawberries year-round, but in their short peak season—when they are at their absolute best, we want to enjoy them as many ways as possible. And there are
See you all in 2025 with more recipes! And always, please don’t hesitate to reach out to me and my team if there are recipes you want to try from my restaurants (or anything you’re curious about in general!)
I tried to find a way to direct message rather than post a public comment, but that may not be a feature available to an unpaid subscriber.
While I am so grateful for all the work that you and WCK do in the world, it seems insensitive to make recipes only available through the "claim my free recipe" button.
Why make it harder for people who, for whatever reason, are not paid subscribers? This may benefit your revenue streams in the short term, but the long-term effect is a put off for the people who come to your site to be involved, educated, and appreciated.
And, just for good measure, I'll say that my fellow elderly readers may not be as tech abled as e, and would get lost in the maze.
Lighten up. Open up recipes without click throughs.
Thanks for all you do.
Thank you for the recipes and the good cheer but always and above all thank you for what WCK does and will do in the next tough years to help feed so many people in need.