I can't believe how incredible 2017 has been for us at Serious Eats! It feels like we've been riding a wave of non-stop excitement, breaking traffic records left and right like a chef setting a kitchen on fire with too much flambé. Our team has grown with some absolutely amazing new colleagues who bring so much energy and creativity to the table. We've managed to churn out top-notch recipes, techniques, and features that have left our readers drooling and coming back for more. And all this while juggling some wild personal milestones—three babies were born (imagine the diaper changes during meetings!), one of our leaders got married (the cake was epic, I heard!), and half the office got addicted to a silly trivia game on their phones (I may or may not have been the ringleader). It's been a year of chaos, joy, and a whole lot of deliciousness.

a-year-of-culinary-adventures-image-0

One of my absolute favorite pieces from this year was Laura Freeman's moving story about a study abroad trip to Ghana. She wrote with such raw honesty about feeling out of place, and how food became a bridge to connection. The narrative builds up to this incredible recipe for peanutty groundnut soup that I still dream about—it's like a warm hug in a bowl. Then there's Michael Harlan Turkell's grilling series; I mean, who knew vinegar could be such a game-changer on the grill? I got to hang out with him on a Brooklyn rooftop, beers in hand, as we tested recipes. The burger with black vinegar and olive mayo was a revelation—tangy, savory, and utterly addictive. And don't get me started on Sohla's cheesy bread post; it had me laughing from the first line about her wedding vows involving cheddar. She made baking seem like a breeze, and the result was cheesy perfection that I've made a dozen times since.

Our Definitive Guide to Eggs was a mammoth project that brought the whole team together. I joined right in the middle of it, and it was the perfect way to dive into the Serious Eats world. We had videos, guides, and so much info on everything from poaching to scrambling. It's become my go-resource whenever I'm in an eggy mood. Speaking of resources, Daniel's salad advice was a wake-up call for me. I used to dread making salad, but his tips on choosing greens and simple dressings transformed it into something I actually look forward to. Now, I'm that person proudly tossing together a vibrant mix instead of grabbing a sad bag of pre-washed lettuce.

Kenji's quesadilla tips are pure genius—I've used them more times than I can count this year. It's all about that crispy, cheesy magic with whatever leftovers I have on hand. And Sho's story about pho and his mother? It hit me right in the heart. His writing is so evocative, you can almost smell the broth simmering. On a lighter note, Stella's deep dive into the history of Oreos was a rollercoaster of corporate drama that had me hooked. I'll never look at a cookie the same way again! Then there's Josh's feature on soju, which opened my eyes to a whole world of Korean culture I knew nothing about. It's stories like these that make me proud to be part of this team.

Let's not forget the sweeter side of things. Stella's granola recipe? I thought, 'Eh, granola is granola,' but then I tried it and became obsessed. I finished a whole jar in days—it's that good. And her chicken pot pie gave me the courage to ditch the frozen versions and make my own. The flaky crust and rich filling are now a staple in my home. Finally, Daniel's piña colada method with frozen everything is a game-changer for summer parties. It's creamy, tropical, and just strong enough to make any day feel like a vacation. Reflecting on all this, 2017 wasn't just a year of great content; it was a year of growth, laughter, and unforgettable flavors that I'll carry with me forever.