Recipes Photo Credit: Western Living

Reader Favourites: The 15 Most Popular Recipes of 2016

Eat your heart out.

It’s always interesting to reflect on the past year—and of course, a good recipe is sure to evoke some fond memories. We took a look at the WL Recipe Finder statistics to see which recipes you couldn’t get enough of in 2016. Turns out, you have some damn good taste.

Sashimi-Style B.C. Spot Prawns with Deep Fried Heads
15. Sashimi-Style B.C. Spot Prawns with Deep Fried Heads

At Miku and Minami restaurants in Vancouver, they love serving fresh B.C. spot prawns in the simplest way possible—sashimi-style! But with deep-fried heads

Focaccia with Rosemary and Parmesan
14. Focaccia with Rosemary and Parmesan

A solid loaf of focaccia is a simple thing to make—and perfect for feeding a crowd, whether to accompany a meal or just to nibble warm with cheese, olives and wine. If you don’t have (or like) rosemary and Parmesan, it’s just as good plain, with olive oil and coarse salt. Serve in wedges or slices—if there are leftovers, it’s delicious toasted and turned into crostini or croutons.

Vegan Pumpkin and Sage Mac 'n' Cheese
13. Vegan Pumpkin and Sage Mac ‘n’ Cheese

Mac ’n’ cheese will never go out of style. This version is made lighter and healthier than the original so you can eat more and not feel the guilt.

Chicken and Tarragon Casserole
12. Chicken and Tarragon Casserole

This deliciously simple chicken and tarragon slow-cooked casserole from Amelia Freer’s cookbook Cook. Nourish. Glow is worth the wait. Enjoy it on a chilly winter day, or any other time of year.

Green Bean Fries
11. Green Bean Fries

The addictive, guilt-free snack of 2016, from the Eat Better, Live Better, Feel Better cookbook.

Bacon Sour Cream and Chive Scones
10. Bacon, Sour Cream and Chive Scones

This recipe may not actually call for sour cream, but the combination of sharp cheddar and heavy whipping cream brings that tangy flavour into the mix.

Cream Biscuits
9. Cream Biscuits

Simplicity yields some amazing results for this biscuit recipe. Feel free to add a handful of grated aged cheddar to the dry ingredients to turn them into cheese biscuits.

Thai Lemongrass Meatballs
8. Thai Lemongrass Meatballs

These meatballs are elevated to the exotic, but are easy to make and use just a small list of easy-to-acquire ingredients.

Cornmeal Waffles with Apple Cider Syrup
7. Cornmeal Waffles with Apple Cider Syrup

There’s a reason these cornbread waffles are the essential dish at Oakland’s Brown Sugar Kitchen. Can’t make the trip to Cali? You can still get a taste of the good stuff right at home with the recipe.

Salt and Pepper Buttermilk Calamari
6. Salt and Pepper Buttermilk Calamari

Salt, pepper and squid are a classic combo; crispy, restaurant-style calamari is easier to make at home than you might think.

Toffee Almond Cookies
5. Toffee Almond Cookies

These super-easy melt-in-your-mouth cookies make the ideal tea-time treat; the toasted almonds give a great crunch and delicious flavour combined with the buttery toffee pieces.

Steamed Pacific Halibut with Egg Dashi and Spring Vegetables
4. Steamed Pacific Halibut with Egg Dashi and Spring Vegetables

We are lucky in the Pacific Northwest that halibut, asparagus, over-wintered leeks and morel mushrooms are in season at the same time. This dish combines and highlights all those spring flavours with the richness of egg dashi and seaweed butter.

Baked Camembert with Winter Citrus, Black Pepper and Local Honeycomb
3. Baked Camembert with Winter Citrus, Black Pepper and Local Honeycomb

It doesn’t get more simple than baked cheese, but here it’s elevated by just a few easy-to-source accompaniments that make all the difference.

Salted, Peppered Caramels
2. Salted, Peppered Caramels

Salted caramels have been all the rage for a while—the combination of sweet and salty is irresistible, but so is the kick of warmth freshly ground pepper adds to a soft, chewy caramel.

Spatchcocked Chicked (Roasted or Grilled)
1. Spatchcocked Chicken (Roasted or Grilled)

Spatchcocking, a method of butterflying a chicken by removing the backbone, gives the meat a more uniform thickness, making it cook more evenly and cutting the cooking time by about a third.

Want more great dinner ideas from WL? Check out our recipe finder!

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