To celebrate the 10th anniversary of New York Times Cooking, we published “Our 50 Greatest Hits, According to You,” a small slice of a decade-old recipe database. But with more than 24,000 recipes and counting, we were bound to miss a few of your favorites.
So we asked you to weigh in. Like any good New York Times Cooking commenter, you didn’t hesitate to share your love for the creamy, cozy, flavorful, tangy recipes you swear by, along with stories of how they made their way into your lives. Below are just a few of our favorite submissions, which have been lightly edited for clarity.
Gochujang Potato Stew
I have recommended the gochujang potato stew to virtually everyone in my life. It is complex and delicious with relatively little effort. You also don’t need to have the exact kind of beans, potatoes, rice, etc., called for in the dish. I’ve cooked it with variations on all of those ingredients, and as long as the core remains the same, it’s just as excellent as the first time.
— Sofia Mankin. Washington, D.C.
Tajín Grilled Chicken
It’s a quick and easy recipe that is packed with flavor and can be served with rice, in a tortilla, next to roasted baby potatoes, with noodles, on top of a green salad with avocados. I make it probably every other week, mostly under the broiler.
— Bette Sullivan, Sumner, Wash.
Farinata (Herbed Chickpea Flour and Onion Pancake)
My son developed the recipe, so proud-mom favorite.
— Meredith Gibson, Satellite Beach, Fla.
Lemon Bundt Cake
I was once a professional baker. For years, my sister-in-law ordered the Lemon Lulu cake by mail from Mother Myrick’s in Vermont for every special occasion, even though I insisted I could make a cake that was just as good. I made lemon cake after lemon cake for her to try, yet she kept ordering the Lemon Lulu. Finally, I gave Yossi Arefi’s recipe a whirl and FINALLY, after 30 years, my sister-in-law agreed that this lemon Bundt cake was even maybe a tiny bit better than the Lulu. F.Y.I., I use full-fat plain yogurt in place of the sour cream for some extra tang.
— Hillary Nelson, Canterbury, N.H.
Peanut Butter-Miso Cookies
The umami added from the miso makes them more addicting than normal. They also come out chewier than a normal peanut butter cookie. My wife substitutes maple extract in for vanilla extract, and it makes them even better. She makes them often, and everyone that tries them says they are the best peanut butter cookies they’ve ever had.
— Benjamin DeRidder, Iron Mountain, Mich.
Ratatouille
I love a good ratatouille and have cooked it for more than 30 years. But when I tried Melissa Clark’s recipe, and cooked the veggies separately, I was blown away. It is SOOOOO much better. Crazy better. Cannot really figure out why, but it really works.
— Johan Rönn, Stockholm
Homemade Hamburger Helper
It is such a kid-friendly favorite! This brought my children to the table when they were little, and coaxes them out of their rooms now that they are insolent teens. It’s so versatile and forgiving — I’ve used ground turkey, bison and venison, and every iteration results in a savory and flavorful comfort dish that is perfect for weeknights, snow days and football Sundays.
— Mary Thorp, Oreland, Pa.
Eggs Kejriwal
Massive flavor; accessible; global; works for any meal; affordable. Eggs Kejriwal = a party in your mouth!
— Amy Hackett, Falcon Heights, Minn.
Italian Wedding Soup With Turkey Meatballs
It’s been 55 years since my wedding. But whenever we have a spat, which we as real people often do, I make this sublime supper, and my husband falls right back in line. I make it with hamburger instead of ground turkey because we live in Mexico now, and ground turkey is not to be found. But still, it’s my very favorite soup.
— Mary Seggerman, San Miguel de Allende, Guanajuato, Mexico
Pesto Beans
The slightly salty cheese broth in this recipe is unlike any bean dish I ever eaten. Makes me want to eat more beans.
— Lisa Peterson, Guilford, Conn.
Creamy Macaroni and Cheese
This mac and cheese is creamy, chewy, cheesy and beautifully crusty at the edges. It is embarrassingly easy to make, coming together in minutes with a food processor, a bowl and a baking dish. Assembled and uncooked, this is the ready-made dish I gift to friends in the event of a new baby or unexpected quarantine. The instructions: For a cozy, hot meal, pop the tray in the oven at 375 degrees for one hour.
— Connie Liu
Pressure Cooker Pork Puttanesca Ragù
When I made it, I was going through the process of divorcing. My life was upside down. I was moving out of my house into a small, upstairs apartment that got really hot and prevented me from cooking the things that I wanted. This recipe showed me that I can get flavor without having the burner on for hours at a time, and that I can make delicious meals in the space.
— Joel McCauley, Louisville, Ky.
Chicken Tikka Masala
This recipe is delicious and my kids get really excited when I make it. It’s in very regular rotation. The marinade for the chicken is really, really good.
— Drew Brown, Durham, N.C.
Crispy Gnocchi With Burst Tomatoes and Mozzarella
Feeding a hungry and growing family with varying schedules can sometimes feel like a chore. This one meets the minimum requirements for a successful dinner in our house: pantry-based, quick prep and cook time, minimal pots and most important, liked by everyone. It provides enough sustenance to stand alone at the table, but can also be served with grilled sausage and a crisp salad. My children, a.k.a. “The Critics,” are always thrilled when I announce this dish for dinner and come to the table happy. And that is the best part.
— Carin Bronner Chapman, Delray Beach, Fla.
Cinnamon Rolls
A Christmas morning tradition. I prep the dough the day before, and when my husband and son go to church in the morning, I roll out the dough and make the rolls. The house is warm and smells like cinnamon when they return. We enjoy them in front of a roaring fireplace, which burns all day.
— Christine Gotz, Heimberg, Switzerland
Spanish-Style Lamb Stew
I fell in love with this recipe the first time I saw it in the New York Times Cooking section. I’ve made it numerous times for special occasions with friends. Most memorably, in Oaxaca, Mexico, I made it for a 20-person dinner party to be cooked at a friend’s house who had a table big enough. I had to debone and cube four legs of lamb myself to have enough for the meal, after the legs of lamb were delivered to me on the street in front of our home there by a vendor from the village of Tlacolula (20 miles outside the city). The dinner was a huge success.
— Thad Mummert, Oaxaca de Juárez, Oaxaca, México
One-Pan Shrimp Scampi With Crispy Gnocchi
Quick, easy, tangy, flavorful and all done is a single pan. Wow, we eat up every bite. Toasting the gnocchi in a frying pan gives them a slight crust and a nutty flavor. Add citrus and garlic and a health dose of butter, and it’s a little slice of heaven.
— Stuart Naber
Roast Turkey With Orange and Sage
I made this Sam Sifton recipe for Thanksgiving when it was first published in the Times. The results are a Norman Rockwell-worthy turkey that tastes amazing, with divine, lump-free gravy. I have made it this way ever since. I just called it “Perfect Turkey and Gravy” because it turns out that way.
— Elizabeth Brown, Pearland, Texas
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