Test Kitchen

LPB’s Top 20 Recipes in MMXX (2020)

What a year 2020 was and putting everything else aside, we had a lot of fun, as well as stress relief, cooking and getting small groups together this year. It was an escape for the harsh realties at our doorsteps when we uncorked some wine and got to cooking and eating.

Ninety-two percent of all traffic came from the United States and we saw a total increase by unique visitors double from 2019. In order of unique visitors, here is what our members viewed and downloaded, starting with the most popular:

Cookies & Cabernet during the Covid-19 Pandemic

I am a big believer in good cookies to end a dinner – and I mean very good cookies. Recently, I found a greater purpose for these tasty treats. When the lock-downs started to roll through the United States, it was tough to keep in touch with people beyond never-ending mass text chains. If IContinue Reading

Pastitsio, a Greek Lasagna

Though Italian styled Lasagna is delicious, the complexity and richness of this Greek dish is worth the extra effort.

Spatchcock Lemon Rosemary Chicken

If you ever stumble upon one of my favorite restaurants, Le Petit Maison, be sure to pop in and order their lemon chicken – as well as just about everything their legendary chef, Raphael, has on the menu. You can find his spots in London, Dubai, Beirut, and Miami. The original is in Nice andContinue Reading

Italian Beef Stew

When the cold weather comes it’s time to turn to some classic hearty dishes like beef stew. I have had a lot of tasteless versions of this dish but the deep slow cooking of just a bit of hearty read wine and the beef makes for the base of a delicious sauce. The anchovy pasteContinue Reading

Marinated Skirt Steak

Wesley Maloney is the king of the kitchen, and for years she would serve up a perfectly charred skirt steak that had marinaded for 24 hours. The oil creates a high flash point that ignites the grill to caramelize the sugar in the ketchup, while the soy already deeply penetrated the beef for rich flavor.Continue Reading

Moose Milk

The Canadian military claims a variation of this wintery drink as their own, but for me it’s a memory of a trail ride outside of Tucson, Arizona with the Maloney family, men only, save your protests as the women on the family were very excited to see all the men go for 3 days andContinue Reading

Shrimp and Feta

One of my favorite Greek dishes is shrimp with baked feta, which is often served in a tangy tomato sauce and makes for fantastic small plates for a casual meal. I say casual because to properly cook the shrimp, you’ll need leave the shells and heads on, which makes for a mess best saved forContinue Reading

The “Morton’s” Steak Sandwich

When we were interns and wanted a big night out on the town, we would make our way from Georgetown University summer housing (we were squatters, not students) to Morton’s for happy hour. We’d have enough money for two glasses of wine, but the bartender would bring out complimentary steak sandwiches which we would devourContinue Reading

Tzatziki with Fresh Herbs

There are so many variations of tzatziki sauce it is hard to keep up with.  I like a very robust and rich sauce.  It is important to make at least 4 hours ahead to ensure all the flavors blend together.  This is great to make and just have in the refrigerator for a quick snackContinue Reading

Spicy Lamb Gravy and Biscuits

This great start to a brunch is a Greek twist on an old southern staple, sausage gravy and biscuits.  Our true southern neighbor in Washington D.C., Jan, is an expert on all traditional southern regional dishes and has given this new approach a double thumbs up.  It has a kick to it and the spice inContinue Reading

Tzatziki Cream Cheese

A good bagel can be hard to find, and delicious tzatziki cream cheese to accompany it is even harder. Sometimes, you have to make it for yourself. This Greek mix of herbs and vegetables can put just about every processed vegetable cream cheese to shame. It’s a simple and great addition to any bagel. IngredientsContinue Reading

Toasted Cheese Sandwiches

Borough Market sits in the heart of central London, in the shadow of the famous London Bridge, and is a playground for amazing food and drink.  There are food and specialty stands as far as you can see, well at least from the barrel we claim as ours at a wine bar.  We love to spendContinue Reading

Marinated Rib Eye Steaks

This marinade goes well with a marbled ribeye fired on a red hot pre-heated grill. You’ll let marinate for a full 24 hours for a sweet and picky streak. I like 1 inch cut steaks so the marble can have a good char to it. For 6 people. Ingredients 3 1 inch thick boneless ribContinue Reading

Snickerdoodles

I have always loved snickerdoodle cookies, though the name is a bit odd. But why reinvent the wheel by changing the name, when it’s better to just enhance the recipe? Of course, I added a little Maldon sea salt to wake the cookies up a bit. There is one sneaky ingredient in these cookies thatContinue Reading

Braised Short Ribs

Braised short ribs are a rich and bold dish, easy to prepare and even better if you make it the day before and so they rest overnight in the refrigerator.  The fat will form on the top, which is easy to scoop out and discard.  Just reheat and serve, which makes for more time forContinue Reading

Minted Hot Chocolate with Peppermint Schnapps

Yes. Don’t be deceived by this innocent-sounding holiday beverage as the schnapps is 100 proof and packs a punch. This is great by a fire on a cold day as it can really warm up a crowd… literally. Ingredients 4 cup of whole milk 10 Andes Creme De Menthe Thins, wrappers removed, separated (6 choppedContinue Reading

Bucatini Alle Vongole

When our friends Kait and Luke got married in Lake Como in Italy, a wave of South Carolinians descended on a few of the small villages on the lake. Everyone took to Vongole and it was a staple at most of the meals. When we all got back to Sullivan’s Island we realized that noContinue Reading

Shepherd’s Pie with Curry and Cheddar Potatoes

Like every recipe on this blog, we have to tinker with it… so we have taken the traditional shepherd’s pie and hit it with an over-the-top flavor profile that brings an often bland dish to a new level. We made this for a brunch and it was a big hit. You can make it inContinue Reading

Orecchiette with Sausage and Pistachio-Mint Pesto

This recipe has a little bit of Sullivan’s Island as well touches on an old Italian recipe that stems from a small Umbrian Village. The Italian version calls for a lot more cream than we use and on Sullivan’s Island they use lamb and a mint-pistachio sauce. So somewhere in-between, we have create a heartyContinue Reading

Our reach continues to grow, we had visitors from the following countries, in order of most visits:

United States
Canada
United Kingdom
Australia
China
United Arab Emirates
Brazil
Germany
South Africa
India
France
Greece
Argentina
Italy
Mexico
Ireland
Switzerland
Japan
Netherlands
Puerto Rico
Hong Kong SAR China
Singapore
Spain
Portugal
Philippines
Belgium
Norway
Uruguay
Panama
Romania
Qatar
Israel
New Zealand
Cyprus
Sweden
Lebanon
Thailand
Liberia
Denmark
Poland
Finland
Morocco
Albania
Dominican Republic
Tunisia
U.S. Virgin Islands
Malaysia
Bahrain
Bangladesh
Macedonia
South Korea
Latvia
Czech Republic
Guernsey
Saudi Arabia
Jamaica
Turkey
Pakistan
Cayman Islands
Taiwan
Colombia
Trinidad & Tobago
Russia
Jordan
Austria
Egypt
Ukraine
Malawi
Brunei
Jersey
Venezuela
Luxembourg
Vanuatu
Sri Lanka
Nigeria
Kuwait
British Virgin Islands
Bosnia & Herzegovina
Indonesia
Palestinian Territories
Serbia
Swaziland
Chile
Barbados
Zimbabwe
Guinea
Fiji
Papua New Guinea
Gibraltar
Andorra
Hungary

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