Ok, mom, you can stop nagging the NYT to highlight this recipe. I'll make it for you!!
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To me, the most brilliant recipe is the crispy baked fish and chips. Crispy, not oily, not overdone. Love it.
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Absolutely, Julia Moskin's chicken francese was a winner! As stated, the best part 35-minutes. Must admit most of the chicken I eat is on a sandwich or some Chinese inspired variation of the bird but for an entree this recipe is now a staple at my house. Thanks to NYT food-folks for all the good recipes in 2018.
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I love NYTimes Cooking. It is my go-to site for recipes. I especially like the search feature that I can type in an ingredient and out comes recipes using it. Need more dried beans recipes, though.
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I use the NYT Cooking app constantly (as evidenced by my often-splattered iPhone). Best feature, hands down, is the section on each recipe with other cooks' comments. There are always great ideas to improve the original recipe or at least some good wisecracks to entertain the cook. The photos are helpful too.
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I greatly value NYT Cooking. I’m constantly expanding my repertoire and appreciate many of the comments of my fellow home cooks. My family and friends like it too!
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Where is Melissa Clark's Chocolate Cookies with White Chocolate and Cherries?
Fantastic flavor even after being frozen for a month.
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For me, Siri transliterates “chicken franchese” as “chicken French easy.”
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try pronouncing it fran-SAYZ.
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I like all of these recipes especially the mac and cheese one. Yummy!!!
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I’ve made that chicken francese, and it is fabulous!
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“Most popular” does not necessarily mean the best, simply those that have been saved for current or future use (or never to be tried). Several of these “most popular” received a four-star average among those who rated them, while there are many recipes in the Times database that have received five-stars from hundreds of reviewers. These would be the best recipes, I would think. I’d like to see a summary of those.
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Regarding the first paragraph – –
14-hour pulled pork can in fact be a very easy dish with the right piece of meat and the right equipment. I use a shoulder of pork and a big slow cooker. My results might not pass muster in the south, but they are darn good on a big soft roll topped with vinegar slaw.
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"It’s a truth of home cooking: When it comes to recipes, people are often seeking easy and comforting, not complex and fancy. "
Boy, can I attest to that notion. Since my brother came to live with my husband and me due to his diagnosis of colon cancer, I needed to find fast, easy and quick recipes for dinner when I came home from work. Two of the listed recipes are grand slams in our house - the Chicken Francese and the Mac and Cheese.
Not only does my brother love these two dishes, so does my husband (and he's not a pasta eater).
The food section of the NYT is one in which I read constantly for its entertainment feature (some of Melissa Clark's article are a real hoot) but more importantly for its recipes. I used to think Craig Claiborne's NYT Cookbook was the best source of recipes. This food section has come up with many a winning recipe as well.
Thank you Ms. Laskey for this summary of recipes. It's always nice to know that I have company in the kitchen when it comes to preparing similar recipes.
Thank you to the entire NTY food section department. Between the well researched articles and beautiful, mouthwatering photography, you folks always leave me with a smile on my face and wanting more great articles and recipes.
Happy Holidays!
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Dear Marge, you inspire me to be more brave and try some of these NYTimes recipes - chicken francese and mac and cheese don't look too scary for this all-thumbs cook - if only I could do it without actually touching raw chicken, I'd be all set.
I'm really sorry to hear about your brother, but glad he's getting to spend time with you. Wishing you the warmest of family holidays.
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@common sense advocate
Thank you for your sweet and kind words for they are very much appreciated. For some reason, I find the kindness from a "stranger" having more impact, meaning and sincerity than most people I know. Your words brought a tear to my eye.
The warmest of holiday wishes to you and your family as well. Take care.
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What's the point of listing the "most saved" recipes, when we have no idea how many people actually tried them and, for those that did, whether they liked them. I only read the comments of the chicken francese recipe, but it wasn't exactly beloved. Why not list the recipes that received the most positive comments?
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I am disappointed: of the four savory dishes, two are chicken and in the beef with broccoli there are more broccoli than beef.
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@Tuvw Xyz Why does this disappoint you? What are you looking for that you would be disappointed with chicken?
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@Tuvw Xyz
These “winners“ are simply the recipes most saved by New York Times readers. This is a demographic that apparently really likes chicken and broccoli. And beef as a condiment-level ingredient. Don’t point to the editors – – they are merely reporters in this case. And remember that you are free to pick and choose your own recipes according to your tastes.
8