The Post’s 10 favorite recipes of the year

If all the dishes we made from scratch this year were contained in a virtual recipe file, which 10 creations would rise to the top as our favorites?

We flipped through our 2017 recipe file, and we learned a couple of things: First, we swooned over many a dish this year. Second, it wasn’t easy to pick just 10 favorites. But we did. From a lasagna with an unexpected twist to a Southern grilled peach salad, we’ve picked our most scrumptious recipes of the year.

Here they are. Enjoy!

Root beer and an aromatic rub give these ribs a sweet/smoky lift.

A slab of baby back ribs gets aromatic love from a genius spice rub and root beer glaze.

Grandma Guarnaschelli's Lasagna is loaded with tiny meatballs for the win.

Here's a lasagna recipe that feels traditional despite an unexpected twist: It calls for mini meatballs instead of classic Bolognese sauce or simple ragu.

This kicky shrimp appetizer takes inspiration from Mexican escabeche (pickled) recipes.

Southern pickled shrimp take on spicy notes when given a Mexican-inspired escabeche treatment.

One-pan wonder: skillet seafood paella.

Here’s a recipe that doesn’t require a backyard paella pan, a flamenco soundtrack or even traditional Spanish bomba rice.

Salmon fillets get a kick from blackened seasoning. After a pan searing, the fish is finished in the oven.

This vibrant salmon dish blends Alaskan fish with very South Florida flavor notes.

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This red lentil stew is a lighter, vegan version of a Bangladeshi dhal dish.

This red lentil stew gets round, rich notes from coconut oil and curry powder, a spicy lift from ginger and garlic, and a little smokiness from chili powder.

Jusst peachy: Shaved ham and sorghum lend salty and sweet notes to this grilled peach dish.

This grilled peach dish is as lovely as it is adaptable. Its sweet-salty-smoky notes will make it the perfect savory salad.

Here is the full recipe.

Ginger Fried Rice, as featured in Food 52's "Genius Recipes" cookbook, by Kristen Miglore.

This rice dish takes aromatic notes from ginger and garlic and richness from peanut oil. It comes together nicely with a sprinkling of crisped garlic.

Fantastically fragrant: Tomato basil tart by Diana Henry, author of the cookbook "Plenty."

The buttery crust of this tomato tart holds contrasts ranging from creamy (mascarpone) to sharp (Parmesan, Gruyère) to sweet (plum tomatoes).