It’s Best-Of season, our chance to rummage through 2024 to pick out a few things that really lit up our year. At New York Times Cooking, we published a thousand new recipes, and it would be nearly impossible to choose among them. That staggering total, and the stunning quality of each, couldn’t have happened without a truly stellar group of recipe editors and developers to shepherd the ideas, and the entire photo and food styling team to bring them to life. It makes my head spin.
The Most Popular Recipes of 2024
But among the recipes we won’t soon forget is Andy Baraghani’s sticky miso salmon bowl. The secret ingredient in this brilliant weeknight dish is grapefruit juice and zest, which, when combined with honey and miso, gives everything a distinct, divine perfume. Find 24 more recipes that you, our readers, turned to the most this year here. I’ll bet there are at least a few you’ll want in your recipe box.
Featured Recipe
Sticky Miso Salmon Bowl
Ali Slagle’s roasted squash and bacon salad is a fresh contender for my own recipe box. I live for dinner salads, especially when they have enough bacon to make them feel more like a treat than health food. The copious amounts of raw kale and roasted butternut squash in the bowl qualify it as both in my book, all speckled with bits of pungent blue cheese and crunchy pecans. It’s a colorful, filling meal that needs no accompaniment.
That said, if you crave more protein to round it out, try Ali’s two-ingredient yogurt-marinated roast chicken. Its burnished skin makes a fitting, savory tablemate for the caramelized squash.
For more savory, with touches of spicy and sweet, Nargisse Benkabbou’s harissa-maple mushrooms gain their rich, condensed flavor from being slow-roasted with slices of red onion. Served on a bed of thick Greek yogurt with some flatbread, it’s an elegant side dish or appetizer with heady, earthy aromas.
Now that Thanksgiving is a far-off memory, I’m ready to trot the turkey back out, at least in its ground form. Ruth Reichl’s turkey chili calls for tomatillos and beer, which simmer down into a tangy sauce that’s spiced with cumin seeds, heated up with two kinds of canned chiles (chipotle and green) and sweetened with a dash of cream sherry. Serve it with a dollop of sour cream for a complex and unusual stew that, if you can plan ahead, gets even better after a few days.
For dessert that doubles as breakfast (or vice versa), Yossy Arefi’s whole-wheat chocolate chip loaf cake is wonderfully versatile. Try a few slices dolloped with whipped cream or ice cream after dinner, or have them with your morning tea spread with softened salted butter. The cake freezes well, too, so you can stash some slices away for a future gray day in January.
And as always, you’ll want to subscribe for all these smart recipes and so many more (to think, a thousand more just over that past year!). If you need any technical help, the brilliant people at [email protected] are here for you. And I’m at [email protected] if you want to say hi.
Let’s celebrate pasta in this week’s one-pot, with Hetty “Ricotta Good Feeling” Lui McKinnon’s umami-filled creamy pasta with mushrooms and leeks. Full of caramelized vegetables and milky ricotta, it’s a 30-minute meatless meal guaranteed to ward off the winter chill.
The post ‘This Is the Best Salmon I’ve Ever Made’ appeared first on New York Times.
