Sam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here. Download the NYT Cooking app here.
Good morning. It’s list-making season for those of us in the journalism game, time to take stock of the year that has passed, and all that mattered on the beats we walk. This week Pete Wells gave us his top 10 restaurants of the year, and the 10 best dishes he ate during it. Ligaya Mishan offered her own version, affordable restaurants to remember and return to all winter long. And Eric Asimov recalled memorable sips and swirls for 2017, wines to savor again and again.
Here at NYT Cooking, we ran the numbers to bring you our 25 most popular recipes of 2017. It’s a fascinating list, running the gamut from simple pleasures (Alison Roman’s baked chicken tenders! David Tanis’s mushrooms on toast!) to more sumptuous fare, like Yotam Ottolenghi’s chocolate cake, my soy-basted chicken thighs with spicy cashews and Julia Moskin’s very big salad with grains.
Here’s Melissa Clark’s spicy roasted broccoli pasta, and dear Dorie Greenspan’s lemon-spice visiting cake, Tejal Rao’s kuku paka, Samin Nosrat’s herb and radish salad with feta and walnuts, Kim Severson’s Kerala roadside chicken — all your friends.
Take a spin through all of them this morning, but don’t ignore our more recent work when you do. For instance, I think Florence Fabricant’s recipe for a Sicilian pistachio cake would be a lovely thing to bake this week, as would Melissa’s recipe for classic gougères. I really like Kim’s new recipe from the chef Bryant Terry in San Francisco, for millet cakes with smoky-spicy green sauce. And is it too early in the week to start planning a Friday night feed, with David’s recipe for rosemary rack of lamb with crushed potatoes? I do not think so.
There are thousands and thousands of other recipes waiting for your ministrations at NYT Cooking. You can look to us for Hanukkah meal ideas and Christmas cookie instructions. Join us to plan a holiday meat-and-greet. Or just make a cheese ball, and eat it in front of the television. Sign up for a subscription to access all that we’ve got — or buy a gift subscription if you already have one yourself, so that others can join you. Cooking is a gift of joy.