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The Top 25 Recipes of 2024 from New York Times Cooking

Dec 9, 2024 at 10:01 AM

Time truly flies! Just like that, January has turned into December. Over the past 300 days, the talented team at New York Times Cooking has been hard at work, creating, testing, and publishing an astonishing 1,000 delicious recipes. These recipes have been a lifesaver for many, helping them eat well through the year. And now, we are excited to present to you our top 25 favorites. Once again, comfort, convenience, and chicken have reigned supreme. You can view the complete list of our 50 most popular recipes here. So, go ahead and find a recipe you haven't cooked yet and give it a try tonight. Happy cooking and a Happy New Year!

Uncover the Culinary Gems that Made Our Top 25

Roasted Cauliflower and Garlic Soup

Kelly Marshall for The New York Times brought us this amazing soup. The food stylist, Roscoe Betsill, and the prop stylist, Paige Hicks, added their touch to make it even more visually appealing. As Ali Slagle said, "This soup was absolutely positively delicious. I'm really not sure how that's possible with just two basic ingredients plus olive oil, salt, pepper, and water! Insane! So oh, oh, good!" The combination of roasted cauliflower, a whole head of garlic, and olive oil creates a surprisingly creamy and complex vegan soup that is sure to delight your taste buds.

View the recipe here.

Kung Pao Tofu

Kelly Marshall for The New York Times also showcased this vegetarian family favorite. The food stylist, Samantha Seneviratne, made it look irresistible. Ham El-Waylly's vegetarian take on kung pao chicken features crispy tofu, dried chiles, tingly Sichuan peppercorns, and crunchy peanuts. Mom's tip is to bake the tofu (at 400 for 25 minutes) to save time at the stove while still maintaining a good bite. And if you have teens, double the recipe as 14 ounces of tofu is enough for about two of them.

View the recipe here.

Parmesan-Crusted Chicken

Christopher Testani for The New York Times created this delicious recipe. However, we are having trouble retrieving the article content at the moment. Please enable JavaScript in your browser settings. Thank you for your patience while we verify access. If you are in Reader mode, please exit and log into your Times account or subscribe for all of The Times. Already a subscriber? Log in. Want all of The Times? Subscribe.