The Recipe Analyst: Top Recipes 2024
I started this website a little over a year ago and have reviewed over 90 recipes. In that time, I’ve discovered some truly exceptional recipes. Of course, not very recipe goes as planed, but the ones that exceed expectations make up for the disappointment. Of the approximately 90 recipes eligible for this list, 10 have earned a perfect score. 26 recipes have missed perfect by just one point. I just want to highlight those recipes and recipe makers here. Also, I think it would be remiss of me not to point out a couple writer (a few writers really) who set themselves apart from the rest of the pack with an impressive 7 recipes scoring a 9 or 10. Of course, this is dependent upon how many recipes I choose from each source, but if you consistently impress, you’re more likely to have people come back for more. Congratulations to Angie Rito, Scott Tacinelli, and Jamie Feldmar, authors of Italian American for compiling a body of consistently great recipes. Equally Impressive, Claire Saffitz has accumulated 8 recipes with scores of 9 or higher across her two books Dessert Person & What’s for Dessert. Congratulations to her, as well. For a link to the recipe or to the cookbook for each recipe, click on the picture associated with the entry.
I reached out to most of the authors of the recipes who received these high scores to see if they had anything to say about their recipe. Unfortunately, only Genevieve Ko of The New York Times was able to provide me with a quote for her recipe for Lemon Ricotta Pancakes.
10/10 Recipes
Although I don’t remember having Cacio e Pepe specifically before, the flavor of this dish was very familiar. I think it kinda reminds me of a less savory carbonara flavor wise. The cheese flavors really come through, so I recommend using good quality ones. The texture was really nice, as well. It was pretty creamy and I enjoyed the new texture of the little acini di pepe. I feel like cacao e pepe is almost always made with long pastas, so I definitely like the creativity to use a different pasta here. For how simple this recipe is and how good it tastes, I’ll have to give it a 10/10. You can’t complain about a tasty pasta in 10 minutes. I can’t really knock it for my grocery store not having Pastina, either, since this pasta worked just as well.
This dish is very flavorful and I think it’s seasoned perfectly. The beef is extremely tender, nearly melting in my mouth, and also has a very beefy flavor. Further, the overall flavor profile is fairly deep and complex. The savoriness from the caramelized onions and beef is the main flavor, but there is also some sweetness, also from the onions. Taking into account the simplicity of the ingredients and recipe overall, the flavors are very impressive. I’m giving this recipe a 10/10. Although it takes a while to come together, it’s well worth it.
I really enjoyed the flavors of this dish. Not only is it intensely savory, it is also slightly sweet, all while not being too salty. It’s interesting that it is so flavor without all that much salt being added directly. The meatballs had a very nice crust from the browning step, giving them intense flavors, as well. The chicken was very tender and was a great companion to the glaze. I also really liked the peppers, which had a nice texture even though they had shrunken significantly, still retaining very good flavor. There is a very small amount of spice here, which isn’t a problem at all. Overall, this dish gets a 10/10. It’s one pot, easy, and tastes great. Not much else I could ask from it.
The first thing you notice is that these are super crunchy. They are borderline hard, but they give right before you start thinking they might be too hard. The flavor is very nice and sugary, which pairs nicely with the buttery flavors. The cardamom comes through, as well, adding some interest to the pinwheels (not that the incredible texture isn’t interesting enough). I really like the sensation of the sugar melting on my tongue, kinda giving a cooling sensation. Finally, I want to mention the caramelized notes there are that ensure that there’s some variety in sugar flavors, too. Overall, I’ll give this recipe a 10/10. It’s just too easy to make. With how few ingredients there are and how simple they are, it’s kinda impressive how good the final product is. Sometimes simple is just better.
I’m just gonna say it. This is the best peach cobbler I’ve ever had. The peach flavor is strong and pairs nicely with the more caramelized flavors from the brown sugar. The warm spices are also pleasant and work well with everything else in the dish. The biscuits are nice and crispy on top and have the typical biscuit texture inside, but not like a flakey biscuit. The butter flavor in the biscuits comes through as well. Once again, everything just works very well together. The filling doesn’t make the biscuits soggy, but their flavors and textures balance each other perfectly. The only thing I could complain about is the amount of peaches, which could have been my fault, as I didn’t actually weight the peaches to ensure I had 4 lbs. Adding vanilla ice cream to this is a nice touch to add an temperature element to the experience as well, but I have no problem eating this as it is. This recipe gets a 10/10. It’s easy and despite the 3 hours it took, it’s pretty low effort for such a great result.
In my opinion, these are flat out better than the typical pancakes. There’s just more flavor and texture than most other pancakes I’ve had. Yes, there is a corny flavor, but it’s no more than in cornbread. These pancakes are fluffy, as you would expect from a pancake, while adding a pleasant textural quality from the cornmeal. This isn’t to say that the pancakes are by any means gritty, though. They are slightly sweet on their own, but I like to enjoy them with some maple syrup, which works here just as well as it does on any other pancake or waffle. I’ve seen pictures of these with blueberries in them, which would probably be a great addition if you like them. I have to give this recipe a 10/10. It’s quick, easy, and even better than you might expect.
These are probably the best biscuits I’ve ever had. They are very flavorful, butter being the main flavor, which a lot of biscuits somehow lack. They are slightly sweet, thanks to the honey butter, but to think they’d still have a hint of sweetness without it. The texture is also very nice, being slightly crispy on the very edges and some exterior surfaces and soft on the inside. They layers are nice as well without being super flaky or defined. I’m giving this recipe a 10/10. It’s super easy and yields a truly excellent result. Nothing too fancy and you get something you won’t forget.
I really enjoyed the flavor of this stuffing. It is very savory and well seasoned; there’s nothing I would add as far as the flavors go. The textures are also very good. A lot of stuffings can be overly mushy, but this one has a great mix of crisp, firm, and soft components. I also think that the two different breads along with the sausage add a nice textural contrast. This is a stuffing that I can see a lot of people really liking. It’s moist, flavorful, and satisfying. What more could you ask for. Now, some people like a little sweetness in their stuffing. This doesn’t have that, but I don’t think it really needs it (maybe it would be too much). This recipe earns a 10/10. Despite how long it takes to make, it’s super easy and mostly hands off. It’s well worth the wait.
I’m not sure if the potato chips really added any crispiness or if it was just the combination of the flour and cornmeal that made these wings the perfect level of crispy and crunchy. At the same time, these wings were some of the juiciest wings I can remember having, bursting with flavorful juice. I could definitely taste the flavors that the orang peel provided in the brining step and I think it complimented the rest of the flavors nicely. Despite me not having all the garlic powder that the recipe called for, these wings were seasoned nearly perfectly. I don’t think it really needs any more garlic powder, but this could also be because some of the oil I used came from making roasted garlic, so this may have made up for that. Every now and then I noticed a slight hint of spice, but it was never anything substantial, which I have no problem with. I honestly think that this is the best fried chicken that I’ve ever made. Although I didn’t quite make this recipe exactly how it was written (using less garlic powder and using some roasted garlic oil), I doubt it would be much different if made as written. I’m giving this recipe a 10/10. It’s easy and delicious. I think this’ll be my go to fried chicken recipe.
While the flavor is a bit hard to put my finger on, it’s just excellent. There’s a little bit of everything here, some sweetness, saltiness, tanginess, and plenty of savoriness. I shouldn’t be surprised considering the book that this comes from, but I don’t think I’ve made, or even had, a better pasta sauce. There’s plenty of depth to the flavors, which is something I really enjoy and look for in top tier food. The texture is good, clinging to and filling the pasta surprisingly well for how chunky it is. While it is chunky, the sauce is smooth at the same time where there aren’t chunks of meat. It’s really almost creamy, which I think is due to the milk in this recipe. But, really, the flavors are the star of the show here. Nearly every single ingredient in this recipe can be either felt texturally or tasted on one level or another. Seriously, from the citrus to the little nutmeg I added, I could taste it all and they all work extremely well together. This recipe is a 10/10. It’s very easy to make and yields an excellent result. There’s nothing else I could ask for from this one.
9/10 Recipes
I served this sauce with some thick cut noodles (cut up fresh pasta sheets left over from a previous analysis). I really liked this sauce, given the 20 minutes it took, I wouldn’t be upset at all using this instead of a jarred sauce. There is a very slight level of spice and I enjoyed the balance of sweetness and acidity. The flavors are really pretty impressive given the ingredients. I could pick up on the garlic, but the basil was quite a bit more subtle. Despite taking twice as long as the recipe’s name would suggest, I’ll give this recipe a 9/10. Two times ten isn’t that bad and it’s a more interesting sauce than the average store bought stuff.
I preferred this cauliflower without the sauce. Although the sauce was good, it really muted a lot of the flavors and took over. The sauce adds some tanginess and sweetness, but hides most of the flavors from the spice mixture. Without the sauce, the cauliflower has a little spiciness and an interesting combination of flavors from the spices. I also liked how the cauliflower retained form crunchiness and wasn’t mush or completely soft. Overall, I was impressed by this recipe. It was really easy to make and would be even faster without making the vinaigrette. With all things considered, I’d give this recipe a 9/10.
I really enjoyed these. I never thought that a sweeter tomatoey sauce would work so well with pork. The chops were pretty tender and juicy while providing yet another new flavor combination for me. The marinated provolone pairs very will with the marinade, balancing the sweet and slightly sour flavors with more savoriness and saltiness. I think the peppers make a big difference in this dish, really adding the sweetness and more unique flavors. All together, this is a very good way to cook your pork. It is very low effort and once you have it marinating, the actually cooking is very low pressure. I’m giving this recipe a 9/10. Although it has all of that going for it, it doesn’t require another recipe to make and the flavors, while interesting, are just a little shallower than a 10 would command.
This is a pretty dense lasagna with 8 layers of noodles and fairly thin layers of filling between them. I like it, though. I like biting through each layer, each with a pleasant and balanced flavor. Despite not having as much basil as it should, the pesto was pretty good and supplied both a savory flavor and interesting texture with the bits of pistachio. The Beciamella sauce provided some richness and light garlic flavor to the affair. Some bites are more intensely flavored than others, which I don’t minds as the dish as a whole was very well balanced. The crisp bits of pasta were nice, too, although there should probably be some sauce under the first layer of pasta so they don’t get too crispy. In all, I think this recipe deserves a 9/10. If I made a bigger batch of the pesto and Bechiamella, I wouldn’t mind making this more often. Those two steps took most of the time and effort, and they weren’t difficult at all. The flavors are interesting and different, I just think it probably needs that layer of sauce on the bottom and perhaps a option to add meat and this would be perfect.
I skipped the frosting on one donut to let you know how they are ‘plain’. The donuts had a very nice crisp exterior with a extremely soft interior. They had a very nice flavor, as well, being lightly sweet and cakey. If you try these, you’d probably say they are the best donuts you’ve ever had. My favorite part was that the crisp exterior was noticeable in every chew once you take a bite, offering some textural interest throughout the eating experience. With the frosting, the sweetness is added slightly, while adding some tanginess and a slight lemon flavor. The frosting goes great with the donut and really just elevates the already great experience. This recipe is getting a 9/10. It only lost a point because the piping step took a little more effort and concentration.
I didn’t taste this cheesecake on the same day that I filled the crust, as it was already pretty late in the day and the recipe calls for a 4 hour chill before serving. Once I did taste it, I was honestly pleasantly surprised. I tasted the filling earlier in the process, before it had been drained and didn’t really like it and thought the lemon zest would be an odd texture in the final dish. However, after draining, the flavor and texture improved dramatically. The texture, while nowhere near as firm as traditional cheesecake, was very smooth and had a nice consistency (somewhere between whipped cream and whipped cream cheese). The lemon zest disappeared as far as texture goes, but you can definitely taste the brightness it and the lemon juice brings to the table. The crust compliments the filling very nicely flavor wise, being a warmer flavor than the rest of the dish. However, the crust didn’t hold up very well, as after one night in the refrigerator, it had become pretty soft, making it hard to get clean slices. Overall, this cheesecake captures most of the essential cheesecake flavors while having a perfect balance of sweetness in my opinion. The topping was a great addition, not stealing the show, but being a good compliment to the filling, as was the crust. For what it is, I’m giving this recipe a 9/10. The only things I can complain about are the crust, which may have been my fault, and that the texture isn’t what you’d expect from a cheesecake. Oh, and it ended up taking 3 days
I’ve never had a truly bad home baked bread. This bread continues that streak. It filled my house with a very pleasant aroma, more than most other breads have, and delivered a rich and slightly sweet flavor. The butter flavors really come through, so if you have a favorite use it here. It’s not overpowering by any means, but it is noticeable. The brioche was arguably the best part of the sandwich I used it for. The buns were soft, but had no problem maintaining it’s structure under the load of a chicken sandwich with pickles, mayo, mustard, and honey. If you have a stand mixer, I highly recommend giving this recipe a try. It will definitely be better than most, if not all, brioche you can get from your local grocer. It just has more flavor than store bought breads do. The sweetness is a very nice touch, but doesn’t make it taste like more of a dessert than a vessel for more savory flavors. It really can do both. Given all this, I’m giving this recipe a 9/10. Because it almost requires a stand mixer to be worth making, I had to deduct a point. Although it’s very good, I wouldn’t say that this bread would be worth potential next say soreness from 10 minutes straight of slapping and folding. Next time, I’ll apply this recipe to a sweeter application for sure.
One of the first things I noticed was the nice crispy exterior of the cake. It was really nice and gave a pleasant contrast to the tender inside of the cake, while giving a slight nutty flavor. Unfortunately, after a day out two, all signs of any exterior crunch were gone. The same couldn’t be said for the flavor, though. The same almond extract flavor, which to me doesn’t really taste like almonds, comes through just as strongly on the second and third days as it did on the first. The orange glaze, despite how odd of a pairing it may sound, paired perfectly with the rest of the cake. Although the orange flavor was on the lighter side most of the time, it was always lingering and a very pleasant surprise when it came on a little stronger in some bites. If you’re a big fan of orange flavor, I’d say go heavier on the glaze than I did. The poppy seeds also added a nice textural element to the cake, which lasted longer than the crispiness that existed on the first day. Overall, there are no complaints about the final product. For how simple this recipe is and how little hand on time it takes, it’s remarkable how good of a product it is. With all that in mind, I’m giving this recipe a 9/10. The only issue I had was with the glaze having some lumps to strain out (see above), which honestly, could’ve been my fault. The flavor profile is unique and interesting, but not super complex and layered (which it’s not trying to be). All in all, this is a recipe I would recommend to anyone who wants to try something different than the typical desserts with chocolate and vanilla at the forefront. Sometimes, trying something new pays off.
The first thing you’ll notice in these bars is the intense lime flavor, which is obviously a good thing. They are very tangy and will likely make you pucker your lips. The sweetness does a pretty good job of balancing the sourness of the limes and lemon. The crust held up very well, not becoming soggy after multiple nights in the refrigerator. It also just tastes good, reminding me a little of a buttery graham cracker crust. As I mentioned earlier, the fact that I overcooked it didn’t negatively impact the flavor noticeably, so it’s a pretty forgiving recipe in that aspect. I would just say don’t overcook the curd in the saucepan, which will probably cause it to break. Overall, I’ll give this recipe a 9/10. I just think the level of sourness and tang may be a little too much for some people (even me at times).
These buns are super soft. Even after sitting out for an half an hour or so, they were still very soft and pillowy. Although I think the sweetness is pretty perfect, the topping is very sticky, sticking to my teeth easily. The orange flavor is pretty obvious and pairs nicely with the cardamom. The toasted pecans work well with these flavors, which is something I wouldn’t have found obvious. As for the dough itself, it is pretty much the perfect transporter of all the flavors surrounding it. I’m glad that cinnamon wasn't used here, as I think it would’ve been a little less interesting flavor wise. I think this recipe deserves a 9/10. It’s not too hard, but it does take a while to make. However, once you’ve made it, I don’t think you’d regret it.
This dish has a lot more flavor than what you’d think from the ingredients list. Well, you would probably think it would be well seasoned, but it’s the depth of flavor that’s surprising. As expected from takeout, it is slightly sweet, and I appreciate that it isn’t overly so. I like the peppers, which while not as satisfying to eat as the pork, are still a pretty nice flavor bomb. I think onions would have been a good addition to this recipe. With all thing considered, this recipe is getting a 9/10. Despite all the garlic, it’s not too garlicky. The sauce is great and clings well. Maybe there are a few too many peppers, but that’s nitpicking. I just don’t understand why you would want to taint it with peanuts.
After 4 hours of waiting (really more if we include the overnight marination), you want whatever you worked on to be worth the wait. I’m happy to say that I think it was worth it. I haven’t had anything quite like this before. Sure, chicken and rice isn’t something out of the ordinary, but this particular iteration is. The chicken and rice were cooked perfectly, remaining tender after the steaming. The flavor was interesting. It’s hard to describe but I really enjoyed it. All of the spices and other seasonings came together for create a harmonious flavor profile. While the flavor wasn’t super intense, I don’t think it needed to be. The flavors were well balanced overall, but I do think that maybe a little more salt wouldn’t hurt. As the name states, the rice is pretty sticky and although I wouldn’t necessarily say that this dish is dominated by chewiness, I do see why it is in the chewy category of the book. Overall, I was very pleased with the outcome. Yes, I have gripes about how the recipe is presented (without any tips for substitutes or a heads up on the tools), but if you have access to the ingredients and can find a way to set up a steamer, you won’t be disappointed with this recipe. I’m giving it a 9/10. If the ingredients were more available, it were less tedious, and could easily be made with everyday tools, this recipe would probably get a perfect score. But hey, no pain, no gain.
As expected, this low and slow cooked beef was very tender. Portioning it into my bowl took little to no effort, as the beef easily broke apart with a little pressure from my fork. Besides that, the first thing I noticed was how flavorful it was. Given the relatively sparse ingredients list, I was expecting the flavors to be flat and boring. However, there was plenty of deep and interesting flavors. I could definitely taste the herbs (mostly the rosemary), and the onion and carrot contributed some of their flavors along with some sweetness to the whole dish. Speaking of the carrot and onion, they were very soft while maintaining a good amount of flavor themselves. I don’t usually enjoy cooked carrots, but I had no issue with the ones in this pot roast. The onions were very sweet and went very will with the beef. Unfortunately, the beef itself, while very flavorful, was a little dry. I’m not sure why, but It was nonetheless. I thought I’d miss having potatoes or some garlic, but I really didn’t. Everything in this recipe is there for a reason and there’s nothing extraneous. One adjustment I would make is that if you really enjoy the vegetables, you could add more to make it a little more interesting, or even just more carrot, as I found myself looking for more of them. Overall, I’ll give this recipe a 9/10. I wouldn’t say it’s perfect, but it’s pretty close. Given how few ingredients there are, how simple it is to make, and how flavorful it is, it’s not hard to see why others have rated it 5/5 stars.
This tasted just as I remembered. It is very flavorful and well seasoned, even though the salt in this recipe is only used to season the pasta water. There was essentially no spice, allowing for the flavors to do most of the talking, which is how I prefer it. The blend of cheeses is very nice, not being too cheesy, but also having an interesting balance of sharpness and an tanginess. I think the sour cream really helps to round out the flavors in the sauce. As I mentioned earlier, the price of your cheeses shouldn’t make much of a difference in the overall flavors here, so don’t go overboard. I will say that you definitely don’t want the pre-shredded stuff which may have a hard time melting. The textures in this recipe are also nice. The occasional crunch from the celery and the topping is a welcome touch to a dish that would otherwise just be pasta and chicken. Even then, the pasta didn’t become mushy and the chicken did add a little change of pace. That’s one thing I will knock this recipe for. I wish it did have more chicken, but at the same time, it might not be able to take much more and still fit in a 13x9” baking dish. Lastly, the blue cheese hits here and there are very pleasant, giving yet another cheese flavor and texture. With that being said, this recipe gets a 9/10. If it recommended grating the cheese instead of cubing it and found a way to get a little more chicken into it, then it just might be perfect.
Despite not being mashed using a ricer or any power tools, these potatoes came out pretty smooth. There were still some lumps, but I didn't mind it. I usually like some textural contrast in almost every food, but I know some people will prefer super smooth mashed potatoes, especially when they’re a side dish. The flavor was interesting, with some tang from the mayonnaise, which I really enjoyed. The butter also provided some nice flavor. Overall, these were seasoned nicely, but it is seasoned to taste, so it’s really up to you. Oh, and there is a good level of creaminess in this potatoes, as well. I’m going to give this recipe a 9/10. I really liked the use of mayo to make the recipe easy, yet interesting taste wise. I don’t think you’d be disappointed with this dish.
The first piece that I had was very juicy and tender with a nice lemon flavor. I liked how the caramelized skin complemented the bright flavors from the lemon. The sauce was also nice, with a good balance of chicken and lemon flavor, which would go nicely over a bed of rice. Overall, the chicken was well seasoned, which kinda surprised me considering the amount of salt used for such a large chicken. Even the breast remained moist and flavorful. With that being said, I’ll give this recipe a 9/10. I think if the skin had stayed crispier and was a little more caramelized, I would’ve had more of those nice flavor peaks I explained earlier. In any case, this was pretty easy to make and resulted in something I’d love to have again.
My idea turned out to be correct. This turkey was pretty good. I didn't miss anything that I had from the previous thanksgiving turkey dishes I had, as this one was tender, juicy, and flavorful. Despite all of the seasoning being on the outside, the brine did it’s job, helping distribute some flavor inside the turkey as well. Given how much simpler and less time consuming this turkey is, I was very happy with the result. Of course the best of the flavor is on the outside and on the more well seared parts, but when sliced, you get a little bit of that in almost every bite. This recipe gets a 9/10 from me. The flavors could be a little more complex and interesting, which would have made this perfect. Besides that, there’s not much I could complain about.
Risotto is known for its creaminess and this one is not lacking in that area at all. The rice is well cooked, not mushy and not hard. The predominant flavor is of the cheese, but the pepper on top is very noticeable and pleasant. The overall flavor balance is very good, not needing any additional salt, but not lacking it either. The only things that could make this better in my opinion is adding some toppings to increase the textural and flavor variety. This recipe gets a 9/10. It’s really no where near as difficult or complicated as I was thinking it would be and it tastes very good. You just need to monitor it for the entire cooking time, but that’s not too bad in my opinion.
The first thing I noticed was how soft these pancakes are. They are super fluffy and almost melt in your mouth. I think they might be the softest pancakes I’ve ever had. Next, I noticed the nice lemon flavor that these have. I was kinda surprised that just the lemon zest was able to provide so much lemon flavor. On top of that, I could definitely tell the ricotta added something special to these pancakes. It’s hard to describe, but the pancakes had an extra almost creaminess to them. After eating these (and the cornmeal pancakes for that matter) it’s really hard to go back to regular pancakes. The only thing that these may be missing is a crisp edge, but I think I could go without it. Oh, and adding maple syrup does make these sweeter, but they are plenty sweet on their own, and I prefer them without it. Overall, I’ll give these pancakes a 9/10. If I could have the flavor and interior texture with some crisp edges, then these would be perfect.
Genevieve Ko-
“I made endless batches of these to come up with the just-right proportions of ricotta, lemon, buttermilk and dry ingredients to ensure that they're light and fluffy and full of flavor. Cooking them in a cast-iron skillet will give them nice, crisp edges too. My kids ask for these all the time and it's become the special brunch dish we share on weekends.”
I really enjoyed the combination of flavors in this dish. The lemon wasn’t over powering and paired very well with the garlic and butter flavors. Of course, the chicken wasn’t crispy at all, and I’m honestly not sure if it ever was, which isn’t a problem. The chicken was tender and juicy, too (something easy to mess up with chicken breast). Given the simplicity of the recipe and the impressive flavors, I’m giving this recipe a 9/10. The only missteps were that there wasn’t enough flour and that the recipe wasn’t quite clear enough about the butter flour tossing step, which could lead to a lumpy sauce.
As promised, I’m going to compare this recipe to Snoop Dogg’s. If I remember correctly, Snoop’s wasn’t all that cheesy. In a great contrast, this Mac is very cheesy. I think smoothness is the best way to describe the texture, with the sauce being thick and creamy. The noodles were well cooked, too. I was a little skeptical of the 4 minute cook time initially, but It worked out just fine. Snoop’s recipe had more textural contrast, with some crisp edges to add some interest. The seasoning is perfect, toeing the saltiness line perfectly. Overall, I think this recipe is great. The ingredient list is slim and the final product manages to deliver something better than you might expect. I’m giving this recipe a 9/10. It’s only really missing some textural contrast to make it more interesting, which may be achieved by either cooking it longer or broiling at the end, yet the recipe only calls for 20 minutes and doesn’t specify any doneness indicators.
This burrito is very good. Every part of this recipe is easy to make, plays its role very well, and has plenty of flavorful. Each component works well together and plays off of each other. I really like the avocado sauce as a substitute for the guacamole and sour cream. I don’t typically enjoy sour cream, but in the sauce it just works. You get the flavor and creaminess of the avocado along with the tang of the sour cream, which is perfect for this burrito. The chicken is very flavorful as well. I had no dry or tough pieces and the flavor was one I hadn’t experienced before. The Achiote seasoning is hard to describe, but I might describe it as a better taco seasoning. Where taco seasoning tastes generic and flat, in both the chicken and beans the Achiote seasoning stood out with a more powerful savoriness. Paired with the acidity from the lime and orange juice, the chicken is just as good on its own as it in in the burrito. With all this being said, I’m giving this recipe a 9/10. I don’t usually get beans, but the beans in this recipe are definitely worth adding. The only negatives for this recipe is that it’s a little misleading, as it doesn’t taste much like Chipotle at all and can in no way be faster than Chipotle given the minimum chicken marination time is 30 minutes. This recipe should drop the Chipotle link and faster headline.
The only negative about the final result this time was that some parts were a little on the dry side. Most of it was moist and tender, but those few parts certainly were noticeable. Other than that, the flavors were outstanding. This pulled pork really doesn’t need any sauce at all. The rub is plenty to infuse every bite with plenty of flavor. The parts that were on the outside of the shoulder are flavor bombs that add some variety to everything, as I didn’t make this into sandwich. Every now and then, I did get a little hit of spice, which I didn’t mind as it wasn’t overwhelming at all. As far as oven made pulled pork goes, I can’t really ask for much more. I’m giving this recipe a 9/10. The only thing holding it back was the unfortunate bits that were in the dry side.
I never had smoked food seasoned with just salt and pepper, but I think I’ll be doing it more often. Despite those being the only things contributing to the flavor other than the smoke (the mustard contributes no flavor), these ribs came out plenty flavorful. As expected from such a low and very slow cook, they were perfectly tender. I will say that I wish the smokiness was amped up a little bit. It was probably lacking in that department because of my setup and I didn’t refill the smoke tube once it ran out of pellets. I also wish that I was able to get the membrane off, which did get in the way of eating the ribs. Other than those small complaints and the amount of time this recipe took, I’m giving this recipe a 9/10. I think if I had a better smoking setup my personal result could’ve been even better and if you have a legit smoker I think you’d love what you get.
Despite there being no specific salt measurements in this recipe, this pasta was very well seasoned. It is a great recipe to practice tasting your food and seasoning to taste, as there really isn’t anything to worry about getting sick from. The tomato flavor is nice and is complimented from the caramelized sweetness from the onion, as well as the garlic flavors. I could taste the bacon in every bite even though actual pieces weren’t always present. Even without the variation, this sauce is pretty good. It coats the pasta well and doesn’t need to be pureed super smooth to feel smooth. Everything in this sauce comes together to be greater than the individual piece. The only complaints I have is that the Amatriciana variation could use some more meat and the fact that you need a blender or food mill to make it. If you have access to one of those tools, I don’t think you’ll be disappointed if you make this recipe. I’m giving it a 9/10. It’s a easy, elevated tomato sauce.
While I didn’t do a patty taste test before stuffing the casings to test for seasoning, I did when cleaning up the sausage that didn’t make it into the casing. In patty form I really enjoyed this sausage. Although the texture wasn’t as firm as most patty sausages I had before, the seasonings were interesting in a good way. It’s hard to explain, but the more earthy spices used in this sausage all complement each other along with the onion and pork. It was also pretty juicy. This gave me high hopes for the cased and smoke sausage. Luckily, most of what I liked about the sausage in patty form carried over to the links. All of the same pleasant flavors were still there along with a nice smokey flavor. It was a little drier than I expected, but this could have just been because I kept checking the temperature after an hour had passed, letting the juices leak out. The casing isn’t as snappy as other sausages are, but it is still there. Overall, I give this recipe a 9/10. It’s a sausage that you can’t find at the grocery store. The Ragnarok sausage has unique flavors while being fairly easy to make despite the time invested. If it could have kept it’s juiciness and the smoking time were a little more accurate, this recipe would have a perfect score.
