New york times recipes

The dishes our readers loved most this year include recipes for chicken, pasta, soup, burgers and more.

archived 9 Dec 2024 17:58:54 UTC

It’s been 12 months of delicious dishes, and these are the biggest hits published this year: marry me chicken, banana pudding, gochujang noodles, white chicken chili and more.

This classic Italian tiramisu recipe from Preppy Kitchen has lightly sweet mascarpone filling layered with ladyfingers soaked with a spiked espresso mixture and topped with a dusting of cocoa powder. It's practically perfect and totally addictive! #tiramisu #besttiramisu #bestdesserts

This playful take on steak au poivre features chicken thighs that are pan-fried until golden then simmered in a peppery pan sauce until tender and juicy. The caramelized browned bits left on the bottom of the skillet from searing the chicken add deeper flavor to the sauce. Though Cognac is often used in classic au poivre, there is no booze in this version. Instead, a kick of lemon juice brightens the rich, velvety sauce. Serve the chicken over egg noodles or with crusty bread to sop up all…

Here are the recipes our readers love the most.

Eat well in the coming days with Aaron Hutcherson’s creamy white bean and fennel casserole, Tejal Rao’s toor dal, and Julia Moskin’s black bean soup.

Make Ali Slagle’s recipe, or any of the top recipes of the week.

One-Pot Spaghetti With Cherry Tomatoes and Kale Recipe - NYT Cooking

Pesto becomes more full-bodied with the addition of broccoli that’s blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets — not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.

NYT Cooking is the digital source for thousands of the best recipes from The New York Times along with how-to guides for home cooks at every skill level. Discover new recipes that are tried, tested, and truly delicious with NYT Cooking.

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you’re a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for…

Discover how to make mouth-watering Buttered Gochujang Noodles with this simple New York Times recipe. Perfect for a quick meal, this dish blends sweet and spicy flavors, garnished with fresh herbs. A delightful twist to your pasta night!

The infamous NY Times Chocolate Chips Cookies. You’ll have to practice your patience with these cookies since the dough needs to chill for at least 24 hours but they’re worth the wait!

Caramelized shallot pasta, the perfect chocolate chip cookies, sour cream and onion chicken: These are the recipes that kept readers coming back for more.

This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.

The ultimate 2019 recipe list, with weeknight chicken and pork chops rising to the top of the list.

Okay — maybe not the same exact recipe for every Greek mother… but you have to admit, despite some variations, every Greek mother makes these.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. (Photo: Andrew Scrivani for The New York Times)