Our most popular recipes of 2021

Phew, it’s been a crazy year, but New York Times Kitchen readers have still found their way into their kitchens. (The food is a great escape, and, despite the news, you have to eat.) Quick, simple dishes like Ali Slagle’s five-ingredient cucumber-avocado salad and Hetty McKinnon’s cauliflower piccata dominated our menu. list of the most popular recipes, but project recipes like croissants by Claire Saffitz and birria de res by Josef Centeno have also appeared. Below is a list of the 20 most popular new New York Times Cooking recipes this year. (See our 50 best recipes here.) Scroll down to see our recipe # 1 of 2021. It’s a great recipe.

Hetty McKinnon’s vegan version of tantanmen, the Japanese version of dan dan noodles, a dish of Szechuan noodles and pork bathed in spicy sesame broth, was a favorite with readers.

Rich in coconut milk, curry powder, turmeric and paprika, Genevieve Ko has adapted this evening of the week recipe from “Burma Superstar” by Desmond Tan and Kate Leahy. It gets better after a rest in the fridge, so cook it on a Monday and you’ll be ready for lunch until Thursday.

Recipe: coconut chicken curry

White beans never get old, do they? Here, Lidey Heuck simmers them with fennel, rosemary, and greens, then adds mozzarella and Parmesan for a quick and filling weeklong meal.

Recipe: Braised white beans and green vegetables with parmesan

Roasted cauliflower gets the lemon piccata treatment in this easy vegetarian recipe from Hetty McKinnon. Add chickpeas or a candied egg on top for a more complete meal.

Readers loved this Melissa Clark dinner plate for its ease and versatility. Some readers have used boneless thighs, while others have sprinkled the finished dish with a little feta for a creamy, tangy punch.

Recipe: Chicken Leaf With Zucchini And Basil

In this 30-minute recipe, Eric Kim combines two types of seaweed, fresh asparagus and heavy cream with pasta for a truly special umami-rich dish. For a more filling meal, garnish with a few ribbons of smoked salmon like a player did.

Recipe: Creamy Asparagus Pasta

Eric Kim harnesses the heart-warming powers of pineapple enzymes in this tangy and sweet chicken breast dish. A short, not long marinade is the key to perfectly tender, non-gooey chicken.

Recipe: Pineapple marinated chicken breasts

Lemon and chicken are always a winning combination, and, here, Yotam Ottolenghi doubles citrus with a combination of lemon zest and “cheat” candied lemon paste made by simmering fresh lemon, juice and salt, then mixing everything in a food processor.

Recipe: Double Lemon Chicken

Yes, you too can make croissants at home with this detailed and foolproof recipe from Claire Saffitz as a guide. To ensure success, check out these tips and his step-by-step video on YouTube.

Recipe: Some croissants

Gently roasted salmon is mixed with grapefruit, oranges, radishes, avocado, ginger and dill in this crisp, textured dish from Ali Slagle. If desired, add baby leaves, thinly sliced ​​cucumbers or fennel, roasted beets, soba noodles, tostadas, furikake or chili oil. (Watch Ali cook this dish on YouTube.)

Recipe: Salmon with ginger and dill

Tejal Rao adapted this recipe for birria de res, a Mexican meat stew with complex seasonings, from chef Josef Centeno. Use the leftover embers to tacos quesabirria and the rest of consumed for birria ramen.

Eric Kim revisits bibimbap, the Korean mixed rice dish, for the baking sheet in this adaptable recipe. Use whatever veg you have, but be sure to cut back on cooking times for delicate dishes like spinach, green onions, or asparagus. (Watch Eric make this recipe on YouTube.)

Recipe: Bibimbap cooking plate

You only need five ingredients – cucumber, avocado, green onions, lemon juice, and red pepper flakes – for this deliciously refreshing recipe from Ali Slagle. Add mint, dill, or cilantro, and maybe a handful of halved cherry tomatoes if you feel like it.

Recipe: Cucumber-Avocado Salad

After being stuck inside for months, many readers were overjoyed to get out and toast something. Melissa Clark’s Garlic Herb Chicken was a big winner. If you don’t have a grill, you can grill it for 5 to 8 minutes per side in the oven.

Recipe: Grilled Chicken Za’atar with Garlic Cilantro Yogurt

When Mark Bittman adapted Jim Lahey’s bread without kneading for the New York Times in 2006, readers went wild. This year, J. Kenji López-Alt slightly modified the recipe “for precision and a touch of acid to improve the resistance of the dough”.

Recipe: Updated No-Knead Bread

Hetty McKinnon created this hard-to-eat cold soba and veggie salad dressed in a spicy peanut sauce. Use whatever crunchy vegetables you like, and if you don’t have peanut butter on hand (or are allergic), use nut or seed butter, like cashew, almond, sunflower or even tahini.

Recipe: Cold noodle salad with spicy peanut sauce

Ali Slagle’s Five Star Seared Gnocchi Dish (over 3,760+ ratings!) Is like a faster version of baked pasta – it gives you the same warm, fuzzy feeling in just 25 minutes. Use cherry tomatoes if you can, as they are tastier all year round than the larger, more watery varieties.

Recipe: Crispy gnocchi with popped tomatoes and mozzarella

Lots of lemon, fresh herbs, cumin, ginger and garlic make this vibrant one-pot soup from Melissa Clark a crisp, deliciously satisfying flavor. Make it yours by adding whatever vegetables you have on hand.

Eric Kim achieved superhero status when he created a copied version of Stouffer’s Macaroni and Cheese. The secret? Velvety. (Watch Eric make this recipe on YouTube.)

Recipe: Creamy Macaroni and Cheese

You probably thought you knew how to make scrambled eggs. Well you were wrong. J. Kenji López-Alt’s recipe calls for adding a little potato starch, tapioca starch, or cornstarch (a technique he learned from Mandy Lee of the Food Blog Lady and puppies) and lots of butter for extremely soft and creamy eggs.

Recipe: extra creamy scrambled eggs

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