NYT Cooking’s 20 Most Popular Recipes of 2020 - The New York Times |
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NYT Cooking’s 20 Most Popular Recipes of 2020 - The New York Times Posted: 11 Dec 2020 01:20 PM PST  An entire tube of tomato paste and a whole tin of anchovy fillets play support to a half-dozen caramelized shallots in this rich pasta from Alison Roman. Double the sauce, and keep it around for weeks to come. Ravneet Gill's supersmart recipe omits expensive vanilla extract, but still yields incredible flavor. Don't skip the overnight chill, or rolling the dough balls before chilling. It's that attention to detail that truly makes them an exemplary cookie. Recipe: Perfect Chocolate Chip Cookies This recipe, from Ali Slagle, takes the best parts of sour cream and onion dip and applies them to … a weeknight chicken dish. The result is a tender (yes, tender!) chicken breast with a crisp exterior and the flavors of sour cream and onion dip. You're welcome. It turns out feta becomes goat-cheese creamy in the oven. That creaminess plays against tart tomatoes, earthy broccolini and bright lemon in this weeknight dinner from Yasmin Fahr, ready in less than 30 minutes. Play with it as you like, swapping out the vegetables depending on season. Recipe: Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon Forget the beans. This may have been the year of the boneless, skinless chicken breast on NYT Cooking. Ali Slagle's take uses mayonnaise as a marinade, to yield a particularly moist result, while the ginger and lime give the chicken big flavor. But best of all? It's ready in 15 minutes. Recipe: Ginger-Lime Chicken Beans had a huge moment in 2020, and this recipe from Alison Roman was no exception. This flexible stew is wildly adaptable: It plays well with broccoli rabe or kale, just about any kind of white beans or salty cheese. This vegetarian take on the French classic is full of deep flavor, and comforting as can be. A mix of mushrooms is best, and as Melissa Clark notes, don't skip caramelizing everything first. Take a cue from the readers who've made it and serve it over mashed potatoes, grits or a hearty polenta. Recipe: Mushroom Bourguignon Another flexible stew, this recipe from Colu Henry is surprisingly rich while still being vegan. Use butter beans or cannellini, cherry tomatoes or grape, add greens or don't. And, if you prefer (and don't mind making the dish vegetarian, not vegan), finish it with a very welcome sprinkle of cheese. Yewande Komolafe has a way with tofu. This take on it is pan-seared, and paired with a warming reduction of ginger and coconut milk. The blistered snap peas are a bright counter, but, as Yewande notes, any fresh green moment (snow peas, broccoli, asparagus) works. Juicy heirloom tomatoes are best on their own, but this tart from Vallery Lomas may just be the next best thing. The tomatoes are nestled in an herbaceous custard, then baked off. To cut the prep time, use a premade crust. Recipe: Heirloom Tomato Tart Melissa Clark developed this recipe for Rosh Hashana, but it fits the bill for just about any night. The sweetness of the plums complements the rich, meaty chicken thighs and sharp bite of the red onions. Marinating helps here, so start it the night before. But, after that, this simple, satisfying meal is ready in an hour, max. If you love chickpeas and pasta, you're not alone. This flexible take on the Roman dish from Colu Henry is easily tweaked, and ready in 30 minutes — a satisfying hearty weeknight main. This one-bowl loaf from Yossy Arefi is just the thing when you're craving carrot cake, but don't want to go through a big production to get there. (No mixer!) It's an ideal afternoon snack, and the lemon glaze is an unexpected alternative to cream cheese frosting. After Samin Nosrat's recipe was published on NYT Cooking, reports of runs on buttermilk started coming in. That's how popular it was. Out of buttermilk? Samin suggests plain yogurt or kefir as substitutes. The result is a burnished bird with tender meat. Recipe: Buttermilk-Brined Roast Turkey Inspired by Indian dal, this meatless meal from Lidey Heuck is great for lunch or dinner, and great for freezing. Thai spices, like fresh ginger, turmeric and coconut milk, infuse the red lentils, brightening them. Skip the toasted coconut, if you like, but it adds a nice crunch at the end. Lovers of pan pizza rejoice! This recipe, which Tejal Rao brought to The Times from the King Arthur Flour test kitchen, has a long rest, so you'll have to plan ahead. But the result is a flavorful, airy crust that's wonderfully crispy at the edges. Recipe: Cheesy Pan Pizza Jerrelle Guy's simple-as-can-be dessert is just the thing when you want something warm, gooey and sweet without a lot of effort. Feel free to swap out the strawberries for any berry you have on hand — frozen or fresh. Some readers have even used stone fruit. They all play well against the cakey filling that's sweetened with brown sugar. Recipe: Strawberry Spoon Cake The dough for these scones, from Joanne Chang of Flour Bakery & Cafe, benefit from a bit of a rest. Prepare them a day in advance, then bake them off in the morning, for a tender, flaky treat full of fresh blueberries and finished with a maple glaze. This vegetarian option, which Alexa Weibel brought to The Times from Brooks Headley of Superiority Burger, relies on extra-firm tofu that's marinated in pickle brine, then deep fried. The result is transcendent and an ideal meatless alternative to a fried chicken sandwich.  |
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What to Cook This Weekend - The New York Times Posted: 11 Dec 2020 07:30 AM PST  Good morning. Gabrielle Hamilton is in The Times this week with a marvelous new recipe for white borscht (above) that pays homage to the $2.50 bowls of soup she used to eat in her early days in the East Village, when Polish and Ukrainian diners were thick on the ground. "During my scared-about-money years," she wrote for The Times, "these diners and their steam drawers of pierogies and sauerkraut and hunter's stews kept me not only fed but secure, and even after I had reliable income, I always returned for the white borscht. It remains one of my favorite soups of all time." The borscht is a sour soup, traditionally made with a spoonful or two of fermented sourdough starter stirred into the kielbasa broth, but Gabrielle makes do with a large chunk of stale sourdough bread instead, soaking it in the broth until it goes soft and pillowy, then blending it into the liquid to give the soup body and bite. Try that borscht this weekend, and I bet it'll become one of your favorite soups, as well. Meanwhile, Hanukkah continues, with Kwanzaa and Christmas hot on its heels: sticky toffee pudding season; holiday sugar cookie season; babka for days. See what delights you in those collections of recipes, and make them like gifts. Me, I'd like to make these roasted sausages with caramelized shallots and apples this weekend, and this Taiwanese popcorn chicken with fried basil. It might be a good time to butter-roast salmon or to simmer a big pot of beans. You could make caramelized onion, apple and goat cheese melts. Or a Japanese cheesecake. Or an onion quiche. Speaking for myself, I find it is never not a good thing to make cheese buldak and consume it with beer. Thousands and thousands of actual recipes are waiting for you on NYT Cooking — and cooking instruction. (Here's how to make a gingerbread house.) Save the recipes you're interested in cooking, then rate the ones you've made. You can leave notes on recipes, too, if you've got notes to leave, for yourself or for your fellow subscribers. Yes, you need to be a subscriber. Subscriptions are what make NYT Cooking possible. Please, if you haven't already, I hope you will subscribe to NYT Cooking today. And if you run into trouble while you're cooking, or while you're using our site and apps? Just write us for help: cookingcare@nytimes.com. Someone will get back to you. It's our privilege to do so. Now, it's a very long way from stir-fries and roulades, but you should spend some time with The Washington Post Magazine's 2020 photography issue, "American Crossroads."  |
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