My 10th birthday was a bit of a dud. Just before a long-awaited family beach vacation, I broke my collarbone in the sort of freakish bike accident you get in only when you’re 9 years and 50-ish weeks old. Sad, small and sling-ridden, I could only carefully wade in the water up to my knees.
Thankfully, I cannot say the same for New York Times Cooking. Among red and gold balloons and dozens of colleagues, we celebrated its 10th anniversary this week. For a decade, you’ve invited us into your kitchens, cooked our recipes, read our newsletters, watched our videos and gotten to know us along the way. In turn, we’ve gotten to know you — especially what you like to eat.
So, to celebrate the occasion, we turned to our funny, curious and hungry readers to help us compile a list of the 50 best New York Times Cooking recipes, according to you.
There are plenty of meatless meals among our greatest hits: icons like Melissa Clark’s shakshuka with feta and her red lentil soup, the most rated recipe on Cooking; Julia Moskin’s best gazpacho, published some nine months after the app’s debut; Eric Kim’s gochujang buttered noodles, a much later, but just as fierce, entry; and Yewande Komolafe’s jollof rice (above), which one commenter wrote they’ve made “about a hundred times” since it was published five years ago.
Jollof Rice
If you feel like celebrating with us, jollof’s your girl. “This is our party rice,” wrote Yewande of the dish, which you’ll find on tables in Nigeria, Cameroon, Ghana, Liberia and Sierra Leone — and, if you heed this advice, on your own very soon.
Speaking of heeding advice: A quick glance at a recipe’s star rating can often determine the direction of dinner tonight. Among our best is a litany of five-star wonders, including Yasmin Fahr’s vibrant sheet-pan baked feta with broccolini, tomatoes and lemon (more than 15,000 reviews); Genevieve Ko’s zero-chopping-required chile crisp fettuccine Alfredo with spinach (more than 5,000 reviews); and Ali Slagle’s crisp gnocchi with brussels sprouts and brown butter (more than 18,000 reviews).
That last one is one of those recipes that readers cite again and again as a weeknight hero, a picky-kid tamer, a grand unifier, an autumnal favorite through and through. Ali was the first recipe developer to have sold me — and my editor Mia Leimkuhler — on the idea of searing store-bought, shelf-stable gnocchi, and there’s no fruit basket large enough to appropriately thank her for the way it changed our cooking. And yours, too, judging by the more than 1,700 reader comments.
Ali’s version was the first in a wave of crunchy, bouncy gnocchi recipes to hit Cooking, among them Hetty Lui McKinnon’s summery crispy gnocchi with tomato and red onion, Susan Spungen’s springy sheet-pan gnocchi with asparagus, leeks and peas and Ali’s own wintry sheet-pan gnocchi with mushrooms and spinach.
What a decade it has been! We’ll continue to be here with recommendations, pep talks if you need ’em and recipes for every season, every gathering and, yes, every anniversary and birthday — good or not so good.
All 50 of NYT Cooking’s greatest hits, free this week →
Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon
Chile Crisp Fettuccine Alfredo With Spinach
Sheet-Pan Gnocchi With Mushrooms and Spinach
Email us at [email protected]. Newsletters will be archived here. Reach out to my colleagues at [email protected] if you have questions about your account.
The post Vegetarian Standouts From Our List of Cooking Favorites appeared first on New York Times.
