Nyt cooking

For the 10th anniversary of NYT Cooking, we’ve collected recipes that racked up five-star ratings, topped our charts and went viral — plus a few that lit up the comments section.

It’s been 12 months of delicious dishes, and these are the biggest hits published this year: marry me chicken, banana pudding, gochujang noodles, white chicken chili and more.

Swirling chile crisp, a popular Chinese condiment, and spinach into fettuccine Alfredo gives you an immensely satisfying meatless one-dish dinner. The firecracker crunch of chile crisp intensifies when sizzled in butter before cream tempers its heat. Parmesan heightens the sauce’s savory umami, and pregrated cheese works just fine here. This astoundingly simple meal — it doesn’t even require any chopping — comes together in under 30 minutes but tastes as complex as anything you’d get at a…

The dishes our readers loved most this year include recipes for chicken, pasta, soup, burgers and more.

Our 50 Most Popular Recipes of All Time (So Far) is a group of recipes collected by the editors of NYT Cooking.

The universally loved crispy chicken — from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you’d get at your local Chinese restaurants — is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater’s preserved lemon paste and plenty of fresh lemon to brighten it up. You’ll make a…

This shockingly simple dish achieves success thanks to a small yet mighty powerhouse: Salty, umami-rich anchovies melt into the cooking oil, giving the dish subtle complexity and oomph. This pasta uses only a few ingredients and just one pot, and the method is smart and streamlined: As you boil your pasta, you set your spinach in a colander then drain the cooked pasta directly on top. You’ll dissolve the anchovies in olive oil in the empty pot, then return the cooked pasta and wilted spinach…

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below…

Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you’re not using homemade, buy a good brand. If you’re a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth works just as well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and…

These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more…