You are in: Home / Cookbooks / Top 20 of '13
Lost? Site Map
food image

20 recipes in

Top 20 of '13

In 2013, I tried lots of new recipes from and these were my favorites.

Displaying up to 20 pages of results. To see all results, or register.

I first tried this at a friend's house. It was so good I begged for the recipe.

Recipe #89907

I saw this prepared on Simply Delicioso with Ingrid Hoffman, "Miami Nights" episode. Delicious and filling! This prepares a lot, so you'll want to use a big pot - I like to use my 5-quart (sorry, international 'Zaar friends, I don't know why we still use that type of measurement). Sometimes I add a little bit of pepperjack cheese just before serving, which gives it an extra little "kick" in flavor!

Recipe #386763

2 Reviews |  By silky

A very tasty shrimp dish that does taste authentically Chinese.

Recipe #70580

5 Reviews |  By KateL

Entered for safe-keeping for ZWT5. From Clean Eating, May/June 2009 issue. This is a more complex mixture of Caribbean spices and ingredients than "knock-your-socks-off" hot peppers and "suicide-spicy" jerk chicken. The preparation is geared toward advance preparation and freezing of the marinade and marinated chicken (for 3-4 months), but I did not include freezing/thawing time in preparation time. For tropical fruit, use any combination of tropical fruit: pineapple, mango or papaya were suggested by Clean Eating.

Recipe #373651

A simple but easy and tasty way to make a boneless turkey breast.

Recipe #48383

This is the ultimate cheese pizza! Its quite easy to make and tastes oh so yummy! The addtion of fresh veggies makes it even better. You can use any types of cheese and veggies you like best.

Recipe #362397

5 Reviews |  By Cook4_6

This is one of my favorite recipes; adapted from Giada DeLaurentis. You can use dried herbs if you must; use about 1/3 of the fresh amounts listed.

Recipe #337117

This is delicious! It is a low fat recipe, without the low fat taste. The exotic spices of garam masala make this dish excellent to serve at any time. I cut the chicken breasts up so that the meat can absorb the wonderful spices easier. This is fabulous!

Recipe #163665

{Don't be afraid of the steps/ingredients! It's really quite easy.} A delectable, SPICY traditional soup full of kimchi, tofu, veggies, and pork (but can be made vegetarian). My absolute favorite Korean dish of all time; I can eat it 24/7! Kimchi is available at Asian markets; I recommend buying the homemade variety wherever possible. If you buy a shelf-bottled kimchi (non-refrigerated), or your fresh kimchi has just been made (i.e. newer than 2-3 weeks), you should add a couple of teaspoons of white vinegar to your kimchi, stir and let it sit 10 mins, and then chop it up for use. The vinegar acts as an instant fermenter and will make it taste a LOT better. Don't skip this step, trust me :) Also, the chili flakes and paste should be the true Korean variety; the Chinese, Thai or regular cayenne pepper will not work. Please let me know if you have suggestions or questions! I have adjusted this recipe over time-Koreans don't use recipes (frustrating!)-to suit my taste. DH loves it too. Beware though, it's truly Korean in that it's very spicy for most. For more detailed step-by-step instructions, including pictures, please mail me and I can send them to you.

Recipe #324429

A fairly traditional take on the recipe, without having to dispatch a live lobster with a knife on your countertop. This is based on a recipe posted by Lee Phan I found on a cooking forum.

Recipe #445797

A salad inspired by NOLA's French Quarter. Recipe is from the Deen Bros.

Recipe #503055

4 Reviews |  By swissms

Cook's Illustrated. "Try to choose 10- to 12-ounce split chicken breasts with skin intact. If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the skillet if they are done ahead. Brown ale gives this sauce a nutty, toasty, bittersweet flavor. Newcastle Brown Ale and Samuel Smith Nut Brown Ale are good choices."

Recipe #353790

From Paula's Best Dishes-Chillin Out. YUM.

Recipe #493599

From Weight Watcher's International 1977 Greece. Serve with rice or couscous.

Recipe #472021

Asparagus is probably my favorite veggie and here is a quick and tasty way to prepare it!

Recipe #427395

A family favorite around our house! I typically serve this along with any meat that was grilled. It's requested over and over by my kids, and I always get requests for the recipe when others join us for dinner! Enjoy!

Recipe #391273

3 Reviews |  By Rita~

This is named after my sister Theresa because she left a bunch of lychee' at my house. I ate a couple then thought a dressing made out of these would be really good. And it is! If you never had fresh lychee 's before I highly suggest you give them a try. Just peel the skin and enjoy the juicy fruit. It 's very sweet, refreshing just like her! You can use the rest of the dressing as a really good cold soup or just cut the recipe in 1/2.

Recipe #98435

This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The spinach, mushroom and onion filling is so satisfying, you won't even miss the corned beef. Recipe courtesy

Recipe #400814

This recipe is from Cooking Light, and I waited a while to try it because of the expense of the truffle oil.....wish I hadn't. This is delicious. Don't forget the sea salt or flake salt at the end. Since making this, I've tried this on Naan bread to save time instead of making the pizza dough. It's better on the pizza dough, but still delicious on the Naan bread. Prep time includes rising time for the dough.

Recipe #490148

5 Reviews |  By duonyte

I found this recipe on a blog written by a Lithuanian woman who now lives in India - she found the love of her life while studying in the US, he is Indian and so now she lives in India, and publishes the "Virtuve su indisku prieskoniu" blog (Kitchen with an Indian flavor). The author of the recipe is Sanjeev Kapoor.

Recipe #451324

Displaying up to 20 pages of results. To see all results, or register.

Free Weekly Newsletter

Get the latest recipes and tips delivered right to your inbox.

Your e-mail is safe. Privacy Policy