Phew, it’s been a wild year, but New York Times Cooking readers still found their way into their kitchens. (Cooking is a great escape, and, despite the news, you do have to eat.) Simple, quick dishes like Ali Slagle’s five-ingredient cucumber-avocado salad and Hetty McKinnon’s cauliflower piccata dominated our list of most popular recipes, but project recipes like Claire Saffitz’s croissants and Josef Centeno’s birria de res also made an appearance. Below is a list of the 20 most popular new recipes on New York Times Cooking this year. (View our top 50 recipes here.) Scroll down to see our No. 1 recipe of 2021. It’s a good one.
“Rich and savory, great for a cold fall evening, and quite versatile.”
Hetty McKinnon’s vegan take on tantanmen, the Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth, was a big reader favorite.
“My new favorite curry recipe!”
Rich with coconut milk, curry powder, turmeric and paprika, Genevieve Ko adapted this weeknight recipe from “Burma Superstar” by Desmond Tan and Kate Leahy. It gets better after a rest in the fridge, so make it on a Monday, and you’ll be set for lunch until Thursday.
Recipe: Coconut Chicken Curry
“Gosh. This is about the most delicious bean dish I’ve made.”
White beans never get old, do they? Here, Lidey Heuck simmers them with fennel, rosemary and greens, then stirs in mozzarella and Parmesan for a quick and hearty weeknight meal.
Recipe: Braised White Beans and Greens With Parmesan
“This is my third time making it, and it has gotten rave reviews!”
Roasted cauliflower gets the lemony piccata treatment in this easy vegetarian recipe from Hetty McKinnon. Add chickpeas, or a jammy egg on top, for a more complete meal.
“Outstanding and easy! And the aroma while it cooked? So lovely.”
Readers loved this sheet-pan dinner from Melissa Clark for its ease and versatility. Some readers used boneless thighs, while others sprinkled the finished dish with a little feta for a creamy-tangy punch.
Recipe: Sheet-Pan Chicken With Zucchini and Basil
“This was indulgent and scrumptious with spring asparagus and just as good with thinly sliced bok choy.”
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