Twenty twenty-one was the year we cautiously returned to dining at our favorite restaurants and hosting loved ones at our own tables. For those not still recovering from numerous failed focaccia attempts, it was also a chance to try new recipes — we’re fond of Roxane Gay’s take on a basil-y chicken Milanese, and Batsheva Hay’s indulgently eggy challah, both of which are highlighted below. That’s because this week, we’re using the T List to look back on our most mouthwatering food stories published in T this year, including those on the bakers creating gloriously disheveled cakes, the specialty food shop where New Yorkers stock up on spices and the rich, crispy gold mine that can be found at the bottom of a pot of rice.
Did we miss one of your favorites? Let us know at tlist@nytimes.com, and catch up on more food stories at tmagazine.com. Sign up here to find us in your inbox every Wednesday.
