Jollof rice, chile crisp fettuccine Alfredo, sheet-pan gnocchi and plenty more meatless marvels.
My 10th birthday was a bit of a dud. Just before a long-awaited family beach vacation, I broke my collarbone in the sort of freakish bike accident you get in only when you’re 9 years and 50-ish weeks old. Sad, small and sling-ridden, I could only carefully wade in the water up to my knees.
Thankfully, I cannot say the same for New York Times Cooking. Among red and gold balloons and dozens of colleagues, we celebrated its 10th anniversary this week. For a decade, you’ve invited us into your kitchens, cooked our recipes, read our newsletters, watched our videos and gotten to know us along the way. In turn, we’ve gotten to know you — especially what you like to eat.
So, to celebrate the occasion, we turned to our funny, curious and hungry readers to help us compile a list of the 50 best New York Times Cooking recipes, according to you.
There are plenty of meatless meals among our greatest hits: icons like Melissa Clark’s shakshuka with feta and her red lentil soup, the most rated recipe on Cooking; Julia Moskin’s best gazpacho, published some nine months after the app’s debut; Eric Kim’s gochujang buttered noodles, a much later, but just as fierce, entry; and Yewande Komolafe’s jollof rice (above), which one commenter wrote they’ve made “about a hundred times” since it was published five years ago.
Jollof Rice
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