The 4 Most Popular Recipes of December 2022

. Come December, we all appreciate a healthy mix of of multi-component, labor-of-love recipes, and recipes that require little to no sweat in the kitchen. For example BA’s Best Tuna Casserole—an upgrade on the classic with a homemade roux instead of canned soup—was a top clicker this month. But so was this speedy, weeknight-friendly Teriyaki Chicken that proudly has “Supremely Easy” in its name. However you choose to spend your time in the kitchen, these 10 recipes, our most popular of the month, offer the range.

1. Supremely Easy Teriyaki Chicken

Ingredients

4–6 servings

1

Tbsp. cornstarch

2

scallions

1

1" piece ginger, peeled, finely grated

5

garlic cloves, finely grated

½

cup low-sodium soy sauce

¼

cup (packed) dark brown sugar

1

Tbsp. apple cider vinegar

3

Tbsp. vegetable oil

1½

lb. skinless, boneless chicken thighs or breasts, thinly sliced against the grain into bite-size strips

Kosher salt, freshly ground pepper

Toasted sesame seeds and steamed white rice (for serving)

Preparation

1. Step 1

   Whisk 1 Tbsp. cornstarch and ⅓ cup water in a small bowl until cornstarch is dissolved. Set slurry aside. 

   Step 2

   Remove dark green parts from 2 scallions and thinly slice on a diagonal; set aside for serving. Thinly slice white and pale green parts of scallions and transfer to a medium bowl. Add one 1" piece ginger, peeled, finely grated, 5 garlic cloves, finely grated, ½ cup low-sodium soy sauce, ¼ cup (packed) dark brown sugar, and 1 Tbsp. apple cider vinegar and whisk to combine. Set sauce aside. 

   Step 3

   Heat 3 Tbsp. vegetable oil in a large skillet over medium-high. Add 1½ lb. skinless, boneless chicken thighs or breasts, thinly sliced against the grain into bite-size strips, in an even layer and season with kosher salt and freshly ground pepper. Cook, undisturbed, until mostly cooked through and golden underneath, about 3 minutes. Toss and continue to cook until completely cooked through, about 1 minute more. Transfer to a plate. 

   Step 4

   Pour reserved sauce into same skillet and reduce heat to medium. Bring to a boil, stirring constantly and scraping up browned bits. Stir slurry to combine if it has separated and add to skillet. Cook, stirring often, until sauce is thick and glossy, about 3 minutes. Return chicken to pan and toss to coat. Remove pan from heat. Top chicken teriyaki with toasted sesame seeds and reserved scallion greens. Serve with steamed white rice.

2. 2. BA’s Best Banana Bread

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   Ingredients

   Makes one 8½x4½" loaf

   Nonstick vegetable oil spray

   1½

   cups all-purpose flour

   1¼

   teaspoons baking soda

   ¾

   teaspoon kosher salt

   1

   cup (packed) dark brown sugar

   ⅓

   cup mascarpone, plain whole-milk Greek yogurt, or sour cream

   ¼

   cup (½ stick) unsalted butter, room temperature

   2

   large eggs

   4

   large very ripe bananas, mashed (about 1½ cups)

   ½

   cup chopped bittersweet or semisweet chocolate (optional)

   ½

   cup chopped walnuts (optional)

   Preparation

   1. Step 1

      Preheat oven to 350°. Lightly coat 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.

      Step 2

      Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.

      Step 3

      Reduce speed to low, add dry ingredients, and mix until just combined. Add mashed bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared loaf pan; smooth top.

      Step 4

      Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.

   2. 3.Five-Spice Brussels Sprouts and Sausage Stir-Fry

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      Ingredients

      4 servings

      1

      Tbsp. (or more) vegetable oil

      1

      lb. hot Italian sausage, casings removed

      1

      medium onion, thinly sliced

      4

      garlic cloves, thinly sliced

      1

      small jalapeño, thinly sliced

      1

      lb. brussels sprouts, halved

      Kosher salt

      2

      Tbsp. soy sauce

      1

      Tbsp. sherry vinegar or red wine vinegar

      2½

      tsp. five-spice powder

      Preparation

      1. Step 1

         Heat a dry large nonstick skillet or wok over high. Add 1 Tbsp. vegetable oil, then 1 lb. hot Italian sausage, casings removed. Using a wooden spoon, break up sausage into bite-size pieces and cook, stirring every couple of minutes, until sausage is mostly cooked through with some golden brown edges, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate. Pour fat in skillet into a small heatproof bowl or measuring glass.

         Step 2

         Add 1 Tbsp. fat back to pan and cook 1 medium onion, thinly sliced, tossing every 30 seconds or so, until softened but not floppy, about 3 minutes. Stir in 4 garlic cloves, thinly sliced, and 1 small jalapeño, thinly sliced, and cook, stirring often, until softened, about 2 minute. Transfer to plate with sausage. 

         Step 3

         Heat another 3 Tbsp. fat (or vegetable oil if you’ve run out of fat) in same pan. Add 1 lb. brussels sprouts, halved, season with kosher salt, and toss to combine. Arrange brussels sprouts so each piece has as much contact with pan as possible. Let cook, undisturbed, until golden brown around edges underneath, about 3 minutes. Toss and pour in 2 Tbsp. soy sauce and ½ cup water. Reduce heat to medium, cover pan, and cook until brussels sprouts are just tender, about 5 minutes. Remove pan from heat and return sausage and onion mixture back to pan if you have room. Add 1 Tbsp. sherry vinegar or red wine vinegar and 2½ tsp. five-spice powder and toss to combine. (If you don’t have enough room in the pan, toss everything together in a large bowl.)

   4. 4.BA’s Best Eggplant Parmesan

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      Ingredients

      12 servings

      MARINARA

      ¼

      cup olive oil

      1

      head of garlic, cloves crushed

      1

      large red onion, chopped

      3

      oil-packed anchovy fillets (optional)

      ½

      teaspoon crushed red pepper flakes

      1

      Tbsp. tomato paste

      ¼

      cup dry white wine

      2

      28-oz. cans whole peeled tomatoes

      ¼

      cup torn basil leaves

      ½

      tsp. dried oregano

      Kosher salt

      EGGPLANT AND ASSEMBLY

      4

      pounds Italian eggplants (about 4 medium eggplants), peeled, sliced lengthwise ½–¾ inch thick

      Kosher salt

      3

      cups panko (Japanese breadcrumbs)

      1½

      tsp. dried oregano

      1

      tsp. freshly ground black pepper

      1½

      cups finely grated Parmesan, divided

      1½

      cups all-purpose flour

      5

      large eggs, beaten to blend

      1⅓

      cups olive oil

      ½

      cup finely chopped basil and parsley, plus basil leaves for serving

      6

      ounces low-moisture mozzarella, grated (about 1⅓ cups)

      8

      ounces fresh mozzarella, thinly sliced

      Preparation

      1. MARINARA

         Step 1

         Preheat oven to 350°. Place a Dutch oven or other large heavy ovenproof pot over medium heat. Add oil and garlic and cook, stirring often, until garlic is golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.

         Step 2

         Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.

         Do Ahead: Sauce can be made 2 days ahead. Cover and chill.

      2. EGGPLANT AND ASSEMBLY

         Step 3

         Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.

         Step 4

         Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.

         Step 5

         Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.

         Step 6

         Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining eggplant, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.

         Step 7

         Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.

         Step 8

         Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.

         Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.

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