The best of 2024

As decided by me! Because Google analytics is unclear

Hello and happy week before New Years! I love this week. Even if you’re working, everything feels just a bit quieter and a bit more sacred. I also love the time to reflect on the year. And I don’t mean in the vein of the recaps that everyone posts (although, forgive me, I probably will post a book tour recap), but I like to reflect on how much a year can actually hold. I feel like I was a wildly different person last January. We had just “given up” on the search for a house (only to find our dream house in March), I was trying desperately to hold onto a style of content that wasn’t serving me anymore, and I was riddled with anxiety about the page design for my cookbook (we all know there was a happy ending there!).

Now that I think about it, I had no idea what 2024 would hold for me. Things are still not perfect, I overthink on how I could be better every day, but it’s comforting to see how much can happen in a year even when we aren’t looking for it. So I like reflecting on a year to give ourselves those reassurances. The time doesn’t stop moving, but we don’t stop growing, either.

But this is a food newsletter, so to celebrate the year, I’ve picked my favorite recipes from each month of 2024. Because they don’t stop being hits!

And with that, the best of 2024!

January: Miso Risotto

A January 5th revelation. I’m sad I reminded myself of this because now I need to make it again.

February: Sweet Potato Romesco Lentils

I don’t know what possessed me to publish this the day before Valentine’s but I guess sweet potatoes means it’s love.

March: Lemon Caramel Muffins

The last of citrus season and still cold enough for baking season - these are my favorite dessert to wake me up before spring.

April: Carrot Salad with Aleppo Chickpeas & Date Vinaigrette

I will not lie, April was a banger month (see: this salad too), it was hard to choose this one, but I revisit her for my lunches again and again!

May: Corn & Quinoa Salad with Pineapple Lime Dressing

This meal-prep friendly salad signaled my body was ready for summer. I was SO ready.

June: Tahini Caesar Salad

June was bittersweet for me, we had just moved into our new house and I had some growing pains with the photography and the kitchen (I still am, tbh), but this salad will forever have my heart as the first recipe I developed in my forever home (*sobs*).

July: Breaded Halibut over Sungold Tomatoes

July was another great month (see: this pasta and this sandwich and this egg salad), but this recipe will go down in history as one of my easiest and most inspired. (Fried fish without the frying! I won’t stop screaming about it!!)

August: Sticky Oaty Zucchini Cookies

A stunner of a cookie that took me way too long to develop. May they live in our hearts forever.

September: Basil Tahini Chickpea & Farro Bowl

If I could hyper-fixate on my recipes (I don’t let myself, otherwise I’d never think of anything new), I would have eaten this for the whole month.

October: Kabocha Squash and Fennel Soup

Okay, I was swamped this month, but somehow was able to produce the best soup of my entire life. The trick is roasting half the vegetables before simmering, so you deepen the soup with all their caramelized flavor. Eric calls it “vegetarian with chicken pot pie energy,” which I love to my core.

November: I was busy giving birth to this book

So I guess I had 110 favorite recipes this month!

December: Tomato Fennel Soup

This was another hard month, but you’ve already heard how much I adore this soup. It fed me through a month where I really needed nourishment. I hope it could do the same for you <3

And that’s as far as I can go without going over the email limit. But thank you so much for cooking with me this year. I love our community to pieces, and I’m honored to be a part of your kitchens (or even just your emails!).

But also, let me know any of your favorites that I forgot! I love hearing what you all love best.

See you in 2025!!!

Xoxo,

New Year_New Snacks