Our Top 10 Recipes of 2020

Last Updated January 11, 2021
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green lasagna

2020 was many things, but it wasn't without wonderful things coming out of the kitchen. We've rounded up 10 of the best recipes from the year.

Compound Butters

Keep compound butters on hand to brighten everything from turkey to rolls to vegetables.

Creamy Goat Cheese Grits With Mushrooms

This dish comes to us from The Humble Table's chef Kirstie Harris. With cream and cheese in the grits, this is a very rich dish. The drizzle of honey at the end pulls it all together. To "gild the...

Fudgey Chocolate Malt Brownies

This simple recipe for chocolate brownies is the bomb and uses just one bowl! They are super dense and best kept in the fridge, To gild the lily, frost with Espresso Chocolate...

Green Lasagna

This fresh white lasagna celebrates whatever greens are in season. When you blanch or pre-cook your greens, keep in mind that what starts off as a sink full will cook down to a much smaller amount....

White Bean Salad with Pesto, Arugula and Burrata

You can use any kind of pesto in this pasta. We made it with Green Garlic Pesto, fresh arugula and creamy burrata cheese. 

Strata with Spinach and Goat Cheese

Stale bread gets revived with eggs and cheese in this make ahead velvety strata with fresh spinach, chives and spring onions. Stratas are super veratile. Use kale, or any kind of greens. Pesto is also...

Lemon Cheesecake with Strawberries

When local berries are in season, we make cheesecake. The simple creamy dessert is best smothered in syrupy sweet and tart berries. Combine the sugar and berries and let sit for an hour or two to...

Crinkled Chocolate Chip Cookies

Crunchy and chewy chocolate chip cookies from the New York Times with an intriguing method

Turkey Soup

Perfect for Thanksgiving leftovers, this simple comforting soup is made from the leftover turkey meat and bones. Vegetables, such as spinach, kale or other greens make a great addition to this...

Farmhand Mac and Cheese

Grilled Cheeserie owner and Chef Crystal De Luna-Bogan made this rich dish with local cheeses and fresh pasta. The key is using fresh pasta, not dried. It makes enough for a gang, but you can cut it...

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