Recipe Box: Food

Five recipes to hold onto

It's unlikely that you are in desperate need of food ideas at this time of year.

However, we have found that there is always room for a reliable and reliably delicious dish in one's repertoire. With that in mind, here are five of our favorite made-in-New York recipes from the past 365 days–each tested in our Test Kitchen:

Pilacca: A love affair with hot sauces brought us Missy Robbins's recipe for pilacca, a fermented Puglian spread. Start making it now to eat it with scrambled eggs on New Year's Day.

Soy-and-Citrus-Marinated Tofu Burger: We became tofu boosters after trying this satisfying tofu patty at Social Eatz. It's served on a squishy potato bun with a swath of Sriracha-laced mayo.

Greens: Jean-Georges Vongerichten always seems to have a magical culinary trick up his chef's-coat sleeve. This year, he taught us about butter-blanching greens, and our kale and collards haven't been the same since.

Ribs: New Zealander Mark Simmons of Kiwiana showed us another side of Marmite with his deeply flavorful manuka-honey-and-Marmite-braised baby back ribs.

Chocolate Mousse: We can honestly say that Buvette chef Jody Williams's version of this classic is our favorite mousse of all time. Impossibly thick and smooth, it's like biting into the inside of a truffle.

Tomorrow in Tasting Table NYC, look for our guide to the best drinks (with recipes!) from the past year.