Top Recipes of 2019 Gaby Dalkin: What You Actually Needed to Cook

Man, 2019 felt like a lifetime ago, didn't it? Before the world went sideways, we were all just obsessed with finding the perfect grain bowl and figuring out how to put burrata on literally everything. If you were anywhere near the food side of the internet back then, you were probably cooking something from Gaby Dalkin.

Gaby—the face behind What’s Gaby Cooking—has this specific way of making food look like a California sunset. It's bright. It's loud. It's usually covered in her signature basil vinaigrette. But looking back at the top recipes of 2019 Gaby Dalkin fans couldn't get enough of, it wasn't just about the aesthetics. These were the dishes that actually worked for busy people who wanted to eat like they lived in Malibu.

Why 2019 Was the Year of the Bowl

Honestly, Gaby basically pioneered the "bowl" movement for the home cook. We weren't just eating salads; we were assembling "power bowls" that felt like a hug.

The Chicken Larb Bowls with Coconut Rice was everywhere in 2019. It’s one of those recipes that sounds fancy but is basically just ground chicken and some very aggressive seasoning. The hit of lime and fish sauce mixed with that creamy coconut rice? Game changer. People weren't just making it; they were obsessed with it. It hit that perfect Venn diagram of "healthy-ish" and "I want to eat this entire pan."

Then there was the Copycat Chipotle Burrito Bowl. Look, we all love a franchise, but Gaby’s version made you feel like a pro. It was the cilantro lime rice that did it. Most people mess up the ratios, but her 2019 guide was foolproof.

The Dinner Game-Changers

If you weren't making Chicken Parmesan Meatballs in 2019, were you even on Pinterest? This recipe was the MVP of weeknight dinners. Traditional Chicken Parm is a whole production—the breading, the frying, the mess. Gaby turned them into meatballs.

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They’re baked. They’re cheesy. They’re basically pillows of joy.

I remember everyone talking about how these were the only way to get kids to eat protein without a fight. Plus, they freeze like a dream. You could make a double batch on Sunday and feel like a genius by Wednesday.

Another heavy hitter was the Roasted Red Pepper Pasta. This was the "I have nothing in my fridge" meal that tasted like a $30 bistro dish. It relied on jarred roasted red peppers, which is the ultimate pantry hack. You blend them up with some garlic and cream, and suddenly you have this vibrant, orange sauce that clings to noodles like its life depends on it.

The "Lazy Girl" Phenomenon

We have to talk about the Lazy Girl Chicken Enchiladas. This recipe arguably defined Gaby’s 2019 vibe. She’s a trained chef, but she knows that on a Tuesday at 6:00 PM, nobody wants to individually roll twenty tortillas.

The "Lazy Girl" method is basically an enchilada lasagna. You layer the tortillas, the shredded chicken (probably from a rotisserie bird, let’s be real), the cheese, and the sauce. It’s messy. It’s beautiful. It’s exactly what people wanted. It proved that you don't have to be precious with food for it to be delicious.

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The Basil Vinaigrette Obsession

You can't discuss the top recipes of 2019 Gaby Dalkin put out without mentioning the green sauce. The Basil Vinaigrette.

Gaby calls it "liquid gold," and she isn't lying. In 2019, she was putting this on:

• Grilled chicken
• Corn on the cob
• Caprese skewers
• Literal pieces of bread
• Roasted potatoes

It’s just basil, garlic, shallot, lemon juice, red wine vinegar, olive oil, and red pepper flakes. But the ratio is what makes it. It’s punchy. It’s the kind of sauce that makes a boring salad feel like a personality trait.

Those "Better Than Delivery" Pizzas

2019 was also the year Gaby went hard on the pizza content. The Street Corn Pizza was a standout. It’s weird, right? Corn on pizza? But it worked. It was elote-inspired—think charred corn, feta (or cotija), cilantro, and a lime-heavy crema.

It was the ultimate "entertaining" food. You’d put that out at a backyard BBQ, and people would lose their minds. It wasn't just another pepperoni pie; it was a conversation starter.

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The Sweet Stuff: Salted Key Lime Pie

While Gaby is the queen of savory, her Salted Key Lime Pie made waves toward the end of the 2019 summer season. The secret was the pretzel crust.

Standard graham cracker crusts are fine, but adding crushed pretzels gives you that salty-sweet hit that makes your brain tingle. It was a massive hit for July 4th parties. It’s one of those recipes that looks like you spent hours on it, but the filling is mostly just whisking condensed milk and lime juice.

What We Can Learn From These Hits

Looking back at these 2019 favorites, the trend is pretty clear. People wanted bold flavors without the technical stress.

Gaby’s success that year came from her ability to translate "chef-y" concepts into "I have 30 minutes before I need to watch Netflix" realities. She didn't ask you to make your own pasta. She just asked you to buy the good stuff and sauce it correctly.

Actionable Steps for Your Kitchen

If you want to bring that 2019 Gaby energy back into your life, start here:

1. Batch the Vinaigrette: Make a double batch of the Basil Vinaigrette on Sunday. Use it as a marinade, a dressing, or a dip. It stays green in the fridge for about 3-4 days if you keep it airtight.
2. The Meatball Hack: Next time you want Chicken Parm, don't bread a cutlet. Mix the ingredients into meatballs and bake them at 400°F for about 15-20 minutes. It’s faster and honestly juicier.
3. Go Heavy on Acid: A common thread in all her top hits is lemon juice and vinegar. If your food tastes "flat," it doesn't need more salt; it needs a squeeze of lime or a splash of red wine vinegar.
4. Embrace the Layer: Try the "Lazy Girl" method for your next baked dish. Stop rolling and start layering. It saves 20 minutes of prep time and tastes identical.

The top recipes of 2019 Gaby Dalkin aren't just relics of a pre-pandemic era. They’re still solid, reliable meals that deserve a spot in your rotation today. Go grab a bunch of basil and get started.