The Icons

Classics old and new

This roast chicken by Samin Nosrat was published in The Times in 2017, with an essay tied to the release of her debut cookbook, “Salt Fat Acid Heat.” The recipe became a modern standard, producing an exquisitely juicy chicken with a crisp bronzed crust. (It was so beloved that Samin later developed a version for Thanksgiving: her buttermilk-brined roast turkey.)

Shakshuka is a great anytime recipe, an egg dish that’s equally satisfying at breakfast, lunch or dinner. Melissa Clark adds crumbled feta to this version, the nubs melting into the bed of tomato-bell pepper sauce.

Adapted from the baker Jim Lahey and broadly popularized by Mark Bittman, who gave it the “no-knead” name, this simple and recipe sparked a revolution in bread baking and inspired countless variations. The method is remarkably simple, letting amateur bakers produce bread with a crackling crust and an airy crumb.

Based on mercimek çorbasi, a Turkish soup, this recipe from Melissa Clark has a lively orange hue from red lentils, tomato paste and carrots; earthiness from cumin; and brightness from some lemon added at the end. It also has five stars and nearly 30,000 ratings — more than any other recipe on Cooking.

Jollof is both celebratory and the celebration itself. Yewande Komolafe’s version is made in the oven rather than on the stove, for hands-off cooking, but it still delivers jollof’s signature flavor, thanks to the bright tomato-pepper tang of the obe ata. A pinch of smoked paprika helps make up for the flavor you lose by not cooking over a flame.

“I’ve probably made this about a hundred times since this recipe was published.” — A commenter

Long before you could look at recipes on your phone or even a desktop computer, there was the plum torte, arguably our first viral recipe. Initially published in 1983, this Marian Burros recipe was so frequently requested by readers that The Times published it in the newspaper every September — plum season — until 1989. It’s still a winner. (Here are five easy variations you can try.)

“If plum torte lives on for the rest of time, I’d be pretty happy with that.” — Marian Burros, in 2023

The ultimate recipe for when it’s too hot out to cook, Julia Moskin’s take on a traditional gazpacho from southern Spain can sit in the fridge for days, waiting to be sipped. Its thick, pleasing texture comes not from bread but from the generous amount of olive oil that’s blended with ripe summer tomatoes.

“I’ve made this twice. The first time I strained it, per recipe. It was good, seemed more like juice than gazpacho. Would probably be good with a little vodka and Tabasco. But I missed the fiber, so the next time I puréed the heck out of it, but did not strain. I liked it better. Drank the vodka straight. :)” — Lori Heddinger, a commenter

Eric Kim slips a quarter-cup of fiery gochujang paste into a butter-garlic sauce to make this simple, six-ingredient dish, which has quickly risen through the ranks of Cooking favorites. A dose of honey and sherry vinegar balance the heat so you’re left with a dinner that’s sweet, spicy and just a little tangy.

“It’s midnight and I’m a couple drinks in. Because I just got home from a trip I had everything except the Gochujang paste (had to substitute Gochujang sauce, which I know, it says get the paste!). Regardless, it was delicious.” — A commenter

Sam Sifton referred to this recipe as “the Bo Ssam Miracle” when it was first published in 2012 — a testament to its deliciousness, abundance and astonishing ease. Adapted from the chef David Chang, who would go on to expand his Momofuku empire across the globe, this dish is a snapshot of New York dining at the time. The recipe, however, is proving to be timeless.

“I prepared Thanksgiving for the girlfriend’s family. All 23 of them. Yes, there was turkey and the green bean casserole. I couldn’t help but throw this in the mix along with crab Rangoon. They like me now.” — A commenter

These aren’t just any chocolate chip cookies. This version, adapted from the chocolatier Jacques Torres, is possibly the highest expression of the form, with crunchy edges and soft centers. It’s a little more exacting than classic chippers: The recipe calls for cake and bread flours (you can use all-purpose flour) and for letting the dough rest in the refrigerator, which allows the ingredients to meld (don’t skip this). The dusting of sea salt is the perfect touch.

Making a Dutch baby feels like a magic trick: The batter is blended quickly, poured into a hot pan and moved to the oven, where it puffs up gorgeously. Once it deflates, it transforms into tender pancake, ready to be adorned with maple syrup, preserves or confectioners’ sugar, as Florence Fabricant suggests here.

“Desire flirts with the possibility of disaster when you hanker for a stew,” Molly O’Neill wrote in the 1994 column that accompanied this recipe. But there’s no risk here. This straightforward, time-tested recipe is a true Cooking classic, one of the most visited and highest-rated recipes ever to appear on the app.

The Super Stars

Five-star recipes reviewed thousands of times

Jerrelle Guy’s warm, gooey one-bowl cake comes together quickly to make the most comforting of desserts. Use whatever berries you like, but thawed frozen strawberries are especially nice: Their juice weaves its way through the batter, infusing everything with sweetness.

“I ate this whole thing by myself. All of it.” — Sara James, a commenter

Eric Kim’s streamlined take on bibimbap came about during the pandemic, while he was staying with his family in Atlanta. He hit on the idea of roasting vegetables that had been languishing in the fridge on one pan, and reheating rice and oven-frying eggs on another. When his mother took a bite of his sheet-pan creation, she said, “I’m never doing it the other way again.”

This clever dinner from Genevieve Ko checks several boxes — it’s fast, it’s frugal and it doesn’t even require any chopping. Baby spinach thrown in at the end lightens this otherwise rich dish that’s almost impossible to stop eating.

An eye-catching way to eat your vegetables: This recipe from Yasmin Fahr pairs tangy feta with a host of broccolini, red onion, tomatoes and lemon for an unusually chic sheet-pan meal.

Hetty Lui McKinnon’s brilliant salad has gained thousands of ardent fans in the short year and change since it was published, and for good reason. She takes an already delicious prospect — tomato salad — and pairs it with dumplings and a chile crisp vinaigrette for something worth thrilling to.

Yewande Komolafe quickly but powerfully marinates fish fillets in a mixture of coconut milk, ginger, garlic and turmeric. Cherry tomatoes, broiled until they burst, cut through the richness of the creamy sauce.

This weeknight standout from Melissa Clark elevates the standard chicken and potatoes sheet-pan dinner by marinating skin-on thighs and drumsticks in harissa and cumin. Under high heat, the flavored fat renders and permeates the potatoes, leaving them rich, tender and lightly spicy.

Chunks of salmon poach in miso-infused coconut milk in this weeknight recipe from Kay Chun. It’s a gentle dish, but so delicious, especially if you finish it with a handful of herby, enlivening cilantro.

“This 👏 is 👏 amazing 👏. ” — Lilia Sterling, a commenter

What if you could have a fresh, zingy stew in that simmers for just 10 minutes? Sue Li’s recipe, citrusy from zest and juice and smoky from paprika, makes that dream real. Serve it with toasted crusty bread for all of the comfort without the wait.

“I’m going to be real, I ate this whole thing in one meal.” — A commenter

A recipe so smart, it’s inspired many an imitator. Ali Slagle sears potato gnocchi, crisping them on the outside while keeping them tender on the inside. Brussels sprouts double down on the earthiness, while lemon zest lifts the whole dish.

Shrimp scampi is a reader favorite across Cooking, but only Ali Slagle cooks the shrimp directly in the pan with pasta (in this case, orzo). It’s a buttery, garlicky one-pan marvel.

The Chart Toppers

Major hits from the moment we pressed publish

A mountain of thinly sliced shallots, a whole tin anchovies, a deep pool of olive oil: sometimes too much is the right amount, as proven by this deeply flavorful dish from Alison Roman. The saltiness of the fish enhances the sweetness of the cooked-down shallots, making for an especially sophisticated pantry pasta.

Based on a dish from the restaurateur Helene An, these buttery noodles from Kenji López-Alt are remarkably simple, requiring only seven ingredients. One of them is garlic, to the tune of 20 cloves — a big punch of flavor for not very much effort.

“I used 21. It was just one clove too many. 20 is the bomb.” — Cyril Butler, a commenter

Toni Tipton-Martin drew inspiration from the chef Nathaniel Burton and the restaurateur B. Smith for these smothered pork chops in a lemon-butter sauce, published in her cookbook “Jubilee: Recipes from Two Centuries of African American Cooking.” Easy and elegant, this is a recipe to return to again and again.

Of the many macaroni and cheese recipes on Cooking, this one from the chef Millie Peartree reigns supreme, becoming our most popular version of the dish since the recipe was published in 2019. Millie’s family served it at holidays like Thanksgiving and Christmas, and you too can make it whenever a celebration is in order.

“All I have to say is this recipe is dirrrrrty. I inhaled it. I add a little ground mustard and cayenne pepper to mine, like my Nana does. You won’t find a richer, crispier, creamier, cheesier mac & cheese recipe.” — A commenter

Beloved among bloggers and hugely popular on Pinterest, this recipe, which Sam Sifton adapted from Robin Chapman, is pot roast at its simplest. This version skips the packaged ranch mix of the internet iterations, calling for a few easy-to-find ingredients (pepperoncini, mayonnaise, dried dill, paprika) instead.

Coconut and cashews run through this gentle one-pot chicken and rice dinner from Kay Chun, another one of our most-saved recipes. It’s a mellow, comforting dish that’s given a bit of verve from a splash of hot sauce at the end.

Readers have made this oven-cooked version of the street-food classic into a dinner party staple, perfect for a festive spread. “It is,” as Sam Sifton called it back in the 2015 column accompanying the recipe, “shawarma deluxe.”

“This dish is the equivalent of the little black dress! It’s simple to make, can be dressed up or down, and versatile for many different types of occasions.” — Laurie Gross, a commenter

“Do They Give Out Pulitzers for Chicken Recipes?” asked the headline on the column featuring Alison Roman’s vinegar chicken. (Sadly, they don’t.) But this dish could be a contender: The rendered fat on the pan mingles with olives, garlic and parsley to make a tangy topping for the chicken.

Using his grandma Alice’s recipe as a starting point, the chef Josef Centeno pays close attention to each layer of this dish, then simmers the meat until it breaks down into something unforgettable. It’s not a quick recipe, but it is one you’ll remember for a long time.

The Influencers

Breakouts on Instagram, TikTok and YouTube

These chewy, gochujang-swirled sugar cookies from Eric Kim first appeared as part of Cookie Week, our annual holiday-baking bonanza. You don’t need a mixer for these gently spicy cookies; in fact, making them by hand only improves their texture.

Gabriella Lewis’s recipe for this nonalcoholic drink, also known as limonada Suíça in Brazil, made a huge splash on Instagram, becoming one of our most popular videos on the platform. It’s gorgeous on its own, relying on sweetened condensed milk for its body and taste, but you could take a cue from the commenters and spike it with rum, vodka or tequila.

Ice, red wine and soda are all you need for this Spanish sipper. Rebekah Peppler gives you the option of making your own lemon-lime syrup, in place of La Casera, the citrus soda that’s traditionally used but hard to find outside Spain. But for maximum ease, Sprite and 7UP are worthy substitutions.

“Very VERY tasty. I’m completely blitzed on this getting pizza right now, but I have been chasing down this cocktail since I was slinging them in the north of Spain for a year.” — A commenter

This Ali Slagle recipe, with its seductive cheese pull, draws deep flavor out of just a few ingredients. We won’t pretend that caramelizing onions is a quick task. But to get this on the table quickly and frequently, make a big batch to freeze and then pull it out whenever the craving strikes.

Samin Nosrat developed this recipe in the spring of 2020 — the earliest, loneliest stages of the pandemic — intending for home cooks to make it en masse and gather together virtually for a giant, live-streamed dinner party. The lasagna is big in every way: a big cooking project, a big centerpiece for a meal and a big statement on the power of food to bring people happiness.

A Thanksgiving favorite, this clever recipe from Kenji López-Alt takes a classic potato gratin and flips it on its side — literally — for even more crisp edges, tender insides and a showstopping results. A shower of cheese on top adds crunch and doubles down on its salty-savory essence.

“I give my full-throated endorsement for this recipe. It can make you feel like a conquering hero.” — Jennifer Hoppe, a commenter

Grated garlic, ginger and jalapeño flavor the meatballs that bob in this immensely popular stew from Ali Slagle. The milky broth was inspired by tom kha gai, the chicken-coconut soup.

“Do you have a cold and are stoned? Pay your roommate $100 and ask them to make this for you. Tell them to use a good stock and follow the recipe.” — Lizzie D., a commenter

Alexa Weibel pushes garlic to its fullest potential, roasting heads until caramelized to infuse potatoes as well as crisping cloves in oil for a garnish. A buttery finish makes these extra rich and a joy to look at, as the pats melt and pool in the crevices.

The chef Josefina Howard helped popularize Mexican food in New York in the 1980s and ’90s with her Rosa Mexicano restaurants, where the guacamole, prepared tableside, became famous. This version stays largely true to her original, skipping lime juice, though many readers have added it right back in.

Our most popular recipe of 2023, this TikTok-famous dish comes with a promise: Make this creamy, tomatoey chicken, and a marriage proposal is sure to follow. We’ve yet to hear of any weddings, but you never know.

Eric Kim makes a small addition to the classic Rice Krispies recipe — toasting sesame seeds in butter, then incorporating them to the mixture — breathing new life into this deliciously sticky treat.

“I thought about these all day today. Couldn’t wait to come home and eat one. These are SO good.” — Jennie Goldstone, a commenter

Claire Saffitz’s video showing how to make light, perfectly laminated croissants has nearly five million views on our YouTube channel. Simplicity usually reigns with Cooking readers, but Claire’s clear directions and bakery-worthy results made this recipe a major hit.

This brilliant magenta tart from David Tanis has been luring readers in for nearly a decade, especially around Thanksgiving. A hazelnut-based crust makes this especially elegant and also gluten free, so even more guests can bask in its light.

The Talkers

Standout stories from the best comments section on the internet

Of all the memorable comments on Cooking, one about a home-wrecking brownie recipe may be the most famous of all. Sydne Newberry, a nutrition researcher and writer, was at work one day when she came across this widely published recipe, which she’d made before. “Something told me that I just had to write that comment,” she said, “probably because I live in a world of irony.” A few weeks later, her administrative assistant clued her in that it had gone viral. Ms. Newberry has been interviewed about the comment many times, even appearing on “Inside Edition” in 2017. “For years, people would ask me to bake the brownies and bring them to everything,” she said. These days, life is a little calmer for Ms. Newberry. Long since remarried, she hasn’t spoken to the ex in question in more than 30 years.

“This has been my go-to brownie recipe for 30 years, even after going to baking school! I agree that using the best cocoa possible makes a difference. These days, I use Callebaut. In the ’80s, an acquaintance in Germany to whom I brought some of the brownies, and who considered herself a great cook, asked for the recipe but was never able to get it to work. She kept asking me what she was doing wrong and I was never able to solve her problem. Eventually, she moved to the U.S. and stole my husband!” — Sydne Newberry, a commenter

This superb recipe by Yossy Arefi accidentally spurred what soon became known as the “ramekin discourse”: a stream of comments about ramekin ownership, age and whether the unassuming baking dish, which this recipe uses, “sparks joy.”

Kimberlee Bryan came home one day and found that her dog, Jake, an otherwise very good, well-behaved boy, had pulled a pot of this sauce — one of the great Marcella Hazan recipes from “Essentials of Classic Italian Cooking” — off the stove and pushed it throughout the house, licking up every bite along the way and hiding the evidence behind a plant in another room. She shared this story on Cooking and, six years later, it remains our most-liked comment. Jake died in 2022 from old age, totally unrelated to eating three pounds of Bolognese. Ms. Bryan has since adopted a Labrador, and she said makes this sauce weekly in fall and winter: “We just really love it.”

“I cannot comment of the taste of the sauce. It was cooling and I ran a short errand. In the meantime, my 8 year old Labrador retriever, Jake, (who had never, ever bothered anything in the kitchen) somehow got the pot off of the cooktop and ate all of the sauce. The worst part was that I had tripled the recipe, so Jake ate 3 pounds of Bolognese sauce! I am certain he would rate the sauce a 5. We had to go out for dinner, but I will make the recipe again and post relevant feedback! P.S. Jake is fine.” — Kimberlee Bryan, a commenter

Simple, succulent and beautifully burnished, Melissa Clark’s take on this popular spicy chicken is so enthralling, it may have prompted a relatable personal admission.

“Didn’t marinate for 12 hours because my boyfriend and I don’t live together. I was cooking this at his place and wasn’t going to show up in the morning to set up. We’ve been dating for almost three years, so we have talked about moving in together, but he wants to live in Brooklyn Heights and that’s too far from work for me. Say what you want, but I also enjoy having my own space. Subbed honey with agave nectar because I’m a Millennial. Will be making again!” — A commenter