Here's what our editors, writers, and readers loved this year.
"I find this recipe is a little too labor intensive to make every week, but making it on a Sunday once a month or so is doable and worth it. Tip: If you plan to eat the leftovers, cook the pasta separately and then add to the soup before serving or reheating. Otherwise, the noodles will absorb a lot of the liquid as it sits in the fridge, and it becomes considerably less soup-like after a few days." —Rachel Miller
"I made this for a dinner party. Keep in mind that nobody at the party had any allergies, and none of us were even that into any ~health food trends~ — and still, this gluten-free, dairy-free blueberry lemon mousse cake with scented geranium flowers was a big hit. It was easy to make and too pretty to resist!" —Timothy A.