33 Recipes Our Food Staff Cooked on Repeat in 2020

All the dishes we cooked over and over again.

View in Browser Add nytdirect@nytimes.com to your address book. Christopher Testani for The New York Times. Food Stylist: Eugene Jho. Saturday, December 19, 2020 33 Recipes Our Food Staff Cooked on Repeat in 2020 We asked our reporters and editors to share the recipes they cooked most often this year, and there were a lot of favorites: Yossy Arefi’s skillet caramel-apple crisp (above); Aaron Hutcherson’s spicy sweet potato and Cheddar croquettes; Darun Kwak’s kimchi bibim guksu; Alexa Weibel’s vegan cacio e pepe; Yewande Komolafe’s baked tofu with peanut sauce; Tejal Rao’s aloo masala; and many more in the collection below.   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. What We Cooked Over and Over ADVERTISEMENT   Christopher Testani for The New York Times. Food Stylist: Eugene Jho. Skillet Caramel-Apple Crisp 1 hour, 8 to 10 servings   Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Kimchi Bibim Guksu 20 minutes, 2 servings   David Malosh for The New York Times Baked Tofu With Peanut Sauce and Coconut-Lime Rice 25 minutes, 4 servings   Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Spicy Sweet Potato and Cheddar Croquettes 1 1/2 hours, plus freezing, About 30 croquettes ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018