Recipe Box: Ribs, Chocolate Mousse, Tofu Burger

It's unlikely that you are in desperate need of food ideas at this time of year.

However, we have found that there is always room for a reliable and reliably delicious dish in one's repertoire. With that in mind, here are five of our favorite made-in-New York recipes from the past 365 days–each tested in our Test Kitchen:

Pilacca: A love affair with hot sauces brought us Missy Robbins's recipe for pilacca, a fermented Puglian spread. Start making it now to eat it with scrambled eggs on New Year's Day.

Soy-and-Citrus-Marinated Tofu Burger: We became tofu boosters after trying this satisfying tofu patty at Social Eatz. It's served on a squishy potato bun with a swath of Sriracha-laced mayo.

Greens: Jean-Georges Vongerichten always seems to have a magical culinary trick up his chef's-coat sleeve. This year, he taught us about butter-blanching greens, and our kale and collards haven't been the same since.

Ribs: New Zealander Mark Simmons of Kiwiana showed us another side of Marmite with his deeply flavorful manuka-honey-and-Marmite-braised baby back ribs.

Chocolate Mousse: We can honestly say that Buvette chef Jody Williams's version of this classic is our favorite mousse of all time. Impossibly thick and smooth, it's like biting into the inside of a truffle.

Tomorrow in Tasting Table NYC, look for our guide to the best drinks (with recipes!) from the past year.