Our 10 most popular recipes of September 2022 have been a real mix of new recipes, old recipes and compilations. As there was a bit of repetition – my beef Stroganoff recipe remains one of the most popular on Grantourismo yet again – I decided to focus on new recipes published this month for this round-up of our 10 most popular recipes of September 2022.
September is soon coming to an end, which means it’s time to review the Grantourismo stats to see what visitors to Grantourismo searched for, read and cooked (or at least saved to cook) and share those with you. So here are our 10 most popular recipes of September 2022 for your cooking pleasure.
As I say every month, I always find it so interesting to see what recipes brought you to our site and what recipes most inspired you, and this month’s stats were especially intriguing. I would love to know how many of you actually cooked these recipes and whether you faced challenges accessing ingredients.
Before I tell you more about the 10 most popular recipes of September, I have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by supporting our epic Cambodian cuisine history and cookbook on Patreon, which you can do for as little as the price of a coffee. Or you could buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing.
Another option is to use links on our site to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. Or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. We may earn a small commission but you won’t pay any extra.
Lastly, you could browse our Grantourismo store for gifts for food lovers, including food themed reusable cloth face masks designed with Terence’s images. Now let me tell you all about the 10 most popular recipes of September.
10 Most Popular Recipes of September
These are our 10 most popular recipes of September – the recipes that were the most searched-for recipes, the most-visited recipes and the recipes that we hoped you cooked and most-enjoyed this month.
Full English Breakfast Recipe for a One-Pan British Fry-Up for Two to Share
Topping the list of our 10 most popular recipes of September was our full English breakfast recipe for a one-pan British fry-up for two to share – although if famished you could certainly try tackling this on your own.
Also called a classic English breakfast, traditional English breakfast, British fry-up, and English fry-up, this very British breakfast consists of a plate that’s abundant with baked beans, fried eggs, bacon, mushrooms, tomatoes, sausages, and black pudding. It’s a comforting and filling breakfast, and it’s also a fantastic hangover cure.
My take on the full English breakfast calls for each of the elements to be fried up or grilled, then it all comes together in a Dutch oven and is presented shakshouka-style and served at the table with plenty of toast and, if you like, sides of fried potatoes, bubble and squeak, and fried bread.
We published this British fry-up recipe as part of Weekend Eggs, our 12-year-old series of recipes for quintessential egg dishes from around the world, creating it with our British readers in mind, given the death of Queen Elizabeth II.
As you can see, we do our fry-up in the lid of a Dutch oven, and if you don’t have a Dutch oven, this is a good excuse to invest in one. While the much-coveted enamel-coated Le Creuset Dutch oven has been partly responsible for the Dutch oven craze of recent years – and is well worth the investment; they’ll last forever – the more affordable Lodge Dutch oven is a solid choice.
Cauliflower Cabbage Potato Soup Recipe for a Comforting Creamy Vegetable Soup
Our easy cauliflower cabbage potato soup recipe makes a creamy vegetable soup that’s incredibly rich and comforting and it was next on the list of our 10 most popular recipes of September, which wasn’t surprising.
This creamy cauliflower cabbage potato soup recipe will make you a comforting vegetable soup textured with homemade croutons that tastes so rich and creamy you’d think there was cream in it – there isn’t! – and while you could happily tuck into a bowl on the sofa in your PJs on a Sunday night (which is what I’ve been doing this month), you could also make it a bit fancy.
In fact, my inspiration for this cauliflower cabbage potato soup recipe was partly a heavenly, velvety cauliflower soup that Terence used to make for dinner parties years ago when we lived in the UAE. We frequently had friends over for multi-course tasting menus that Terence prepared, which rivalled any Michelin-starred European restaurant.
Terence would often begin his divine degustation menus with an amuse bouche of creamy cauliflower soup that was a hit with our guests: a shot glass of a rich creamy cauliflower soup that was topped with a dollop of cream, a spoonful of caviar, and a sprinkle of finely-sliced chives or micro-herbs.
You could also make amuse-bouche size servings of this soup, otherwise, I recommend generous serves in decent sized bowls, and dunking toast into the silky broth. You can make it a bit fancy by sprinkling crushed croutons, fresh fragrant dill sprigs, and cracked black pepper on top.
Baked Potato Soup Recipe with Crispy Bacon, Cheddar Cheese, Sour Cream and Spring Onions
Our baked potato soup recipe makes a creamy potato soup topped with crispy bacon, sour cream, cheddar cheese, and spring onions, and it was next on the list of our 10 most popular recipes of September.
The delicious potato soup is not made with baked potatoes, rather it’s inspired by the traditional British baked potato or jacket potato with toppings first sold by hawkers on the streets of London back in the mid-1800s.
Although I have to clarify that this baked potato soup recipe for a creamy potato soup topped with crispy bacon, sour cream, cheddar cheese, and chives – or scallions or spring onions if you can’t source chives, as I couldn’t this week – isn’t strictly British.
In fact, this baked potato soup recipe makes a modern American potato soup, but the dish that inspired this soup of the moment is quintessentially British, and a centuries-old British potato dish at that, first sold by London street food vendors in the early 19th century.
Gourmet Hot Dog Recipes for Mediterranean Inspired Healthy Hot Dogs
These gourmet hot dog recipes make healthy hot dogs inspired by the Mediterranean cuisines of Italy, Morocco and the Middle East, and they were next on the list of our 10 most popular recipes of September.
If you’re planning on making hot dogs for the holidays over coming months but you’re looking for healthier hot dog recipes beyond the classics, then try out Italian inspired, Moroccan inspired and Middle Eastern inspired hot dogs.
I love a traditional hot dog spread with mayo and topped with generous squirts of chilli sauce, mustard and tomato sauce or ketchup, if you prefer, as much as the next person. But when I feel like healthier hot dogs or hot dogs that are a bit fancy, I make these gourmet hot dog recipes.
I have to confess to not being a fan of the classic frankfurter style hot dog sausage. I much prefer to buy some good quality sausages from a butcher shop, such as Italian style herb sausages, Moroccan merguez sausages or the Lebanese makanek sauces, and fill the hot dogs with salads and spreads.
But if you’re a lover of the classic hot dog or you can’t source these sausages, you could always use traditional hot dog-style sausages with these spreads and salads.
Burmese Cucumber Salad Recipe with Sesame Seeds, Green Chillies and Crispy Fried Shallots
This Burmese cucumber salad recipe makes a crunchy cucumber salad with sesame seeds, green chillies, purple shallots and crispy fried shallots with a dressing of fruit vinegar and sesame oil.
It’s based on cucumber salad recipes from Myanmar I’ve adapted from the charming vintage Burmese cookbook Cook and Entertain the Burmese Way, dating to 1978, by Mi Mi Khaing, and it’s another of our 10 most popular recipes of September.
Last weekend I made this incredibly rich Indian-style Burmese chicken curry, which I long ago adapted from my favourite Burmese cookbook, Cook and Entertain the Burmese Way (1978) by Mi Mi Khaing. We ate it with Burmese coconut rice, fiery chilli lime pickles, a spicy mango chutney, and cooling Indian raita, all of which we scooped up with crunchy papadams.
As we had leftover chicken curry, we decided to stick with the Indian-Burmese theme and make a few more dishes we love from Myanmar, including this Burmese cucumber salad recipe. It does the same job as raita, refreshing the palate and providing contrast.
Bacon and Egg Yaki Udon Recipe for Japanese Fried Udon Noodles for Weekend Eggs
This bacon and egg yaki udon recipe makes my idea of a deliciously-hearty Japanese noodle breakfast for the weekend and I’m delighted that it was another of our 10 most popular recipes of September.
The recipe takes inspiration from classic Japanese fried udon noodles and tamago kake gohan or Japanese egg on rice. The udon noodles are fried with bacon and mushrooms and served with a raw egg yolk stirred into the piping-hot noodles before eating, although you could certainly use cooked eggs.
My bacon and egg yaki udon recipe – which was last weekend’s edition of Weekend Eggs, our 12-year-old series of recipes for egg dishes from around the world – is not a traditional yaki udon. This breakfast or brunch dish was inspired by cravings, my indecisive nature, and the need to use some leftover mushrooms and bacon.
I was craving both this Korean spicy noodles recipe made with udon noodles, kimchi, bacon and eggs, and tamago kake gohan or Japanese egg on rice, but couldn’t decide which to make. I’d read that in Japan, tamago kake gohan made with European ingredients such as Italian Parma ham and Parmigiano-Reggiano has become popular since our last trip, so I thought why not?
Incidentally, if you made and enjoyed our Korean spicy noodles recipe and our recipe for tamago kake gohan, then I have no doubt you’re going to love this bacon and egg yaki udon recipe. While it’s delicious as it is, it’s also versatile, so see what you need to use up in the fridge and tweak away.
Korean Japchae Recipe for Stir Fried Glass Noodles with Mixed Vegetables
Our classic Korean japchae recipe makes a delicious Korean noodle dish of stir fried glass noodles with mixed vegetables and it was another of our 10 most popular recipes of September.
Called dangmyeon in Korean, the sweet potato starch noodles are doused in sesame oil, soy sauce and sesame seeds, then combined with stir-fried carrot sticks, onion, mushrooms, and spinach.
Years ago, when we lived in Sydney’s Potts Point, where there was a lively Korean and Japanese dining and drinking scene, thanks to Korean and Japanese business travellers who stayed in the neighbourhood, we used to eat Korean food weekly, including japchae or chapchae, one of my favourite Asian noodle dishes, not just a favourite Korean noodle dish.
In the years since, along with the Korean dishes bulgogi, bibimbap and kimchi bokkeumbap (kimchi fried rice) – in fact, anything with kimchi – japchae has become one of the most popular Korean dishes in the world.
These days, I make this classic Korean japchae recipe at home for the chewy Korean glass noodles called dangmyeon or sweet potato noodles. Drenched in a sauce of sesame oil, soy sauce and sesame seeds, after boiling, the noodles are combined with mixed vegetables, before the whole lot is stir-fried again.
Burmese Cucumber Salad Recipe with Sesame Seeds, Green Chillies and Crispy Fried Shallots
This Burmese cucumber salad recipe makes a crunchy cucumber salad with sesame seeds, green chillies, purple shallots and crispy fried shallots with a dressing of fruit vinegar and sesame oil. It’s based on cucumber salad recipes from Myanmar I’ve adapted from the charming vintage Burmese cookbook Cook and Entertain the Burmese Way, dating to 1978, by Mi Mi Khaing.
On the weekend I made this incredibly rich Indian-style Burmese chicken curry, which I long ago adapted from my favourite Burmese cookbook, Cook and Entertain the Burmese Way (1978) by Mi Mi Khaing. We ate it with Burmese coconut rice, fiery chilli lime pickles, a spicy mango chutney, and cooling Indian raita, all of which we scooped up with crunchy papadams.
As we had leftover chicken curry today, we decided to stick with the Indian-Burmese theme tonight and make a few more dishes we love from Myanmar, including this Burmese cucumber salad recipe, which does the same job as raita, refreshing the palate and providing contrast.
Terence is cooking up this Burmese egg curry to go with the leftovers as I write, and I’m preparing a simple Burmese relish while I toss up between making this Burmese raw cabbage salad, our Shan tomato salad recipe or this Shan vermicelli noodle salad. Decisions, decisions.
Indian Raita Recipe for a Cooling Accompaniment to Any Spicy Dishes
This easy Indian raita recipe makes a deliciously refreshing yogurt based side or salad of diced cucumber, tomato and red onion with fresh fragrant mint and coriander, and it’s yet another of our 10 most popular recipes of September.
It’s the perfect cooling accompaniment to any spiced dish, from curries to biryanis, but can be eaten with pickles, relishes, flat breads or papadams. Super easy to make, it’s also very versatile.
We made this wonderfully easy Indian raita recipe on the weekend to enjoy with this Indian-style Burmese curry we make regularly, along with papadams, chilli and lime pickles and a spicy mango chutney. It’s also a perfect side to this Punjabi chole or chickpea curry and tamarind eggplant.
Raita is the deliciously cooling dip, salad or side, depending on what you eat it with, as it’s incredibly versatile. You could use it as a dip for papadams or flatbreads, serve it as a refreshing accompaniment to anything from grilled kebabs to spicy curries and savoury biryanis, and even use it as a spread.
You probably already know and love raita if you’re a lover of Indian cuisine – and I should say Indian cuisines, because Indian food, like Chinese food, Italian food and Thai food, to name a few, is a regional cuisine, with ‘Indian cuisine’ being an umbrella for a number of regional cuisines.
Baba Ganoush Recipe for the Traditional Middle Eastern Eggplant Dip
This authentic baba ganoush recipe makes the traditional Middle Eastern eggplant dip – also spelt baba ghanoush, baba ghanouj and baba ganouj – that’s eaten with flatbread as one of an array of appetisers or meze. It was another of our 10 most popular recipes of September.
Made with smoky grilled eggplants, tahini, lemon juice, garlic and olive oil, it’s super easy to make and tastes better homemade. If you made our creamy hummus recipe for another traditional Arabic dip that also typically features as part of a spread of meze or starters, then you’re going to love this.
Like our homemade hummus recipe, which Terence learnt to make from a Lebanese friend when we lived and worked in the United Arab Emirates for eight years from the late 1990s through to 2006, this baba ganoush recipe is as authentic as Arabic dips get.
Serve your baba ganoush with slices of Arabic flatbread or pita bread – or even better with bowls of homemade hummus, tabbouli and fattoush, piping hot falafel, and a mixed grill platter.
Please do let us know if you make any of our 10 most popular recipes of September in the comments below as we always love to hear how our recipes turn out for you.