Our most-loved, most-shared, must-make recipes of 2023

You really loved Marry Me chicken.

View in browser|nytimes.com Continue reading the main story December 9, 2023 Christopher Testani for The New York Times. Food Stylist: Simon Andrews. The most popular recipes of 2023 By The New York Times Cooking We know — 2023 isn't over yet. There are still many holiday parties and cookie swaps and family dinners to barrel through. But these recipes have been such major hits with our readers that we figure we're good to share them now. For that holiday party, how about roasted cauliflower with crispy Parmesan, which works as either a crowd-pleasing veggie side or part of an appetizer spread? For the cookie swap, you'll want to refer to our 2023 Cookie Week recipes, but any sweet treat would be perfect paired with a bubbly tinto de verano. (Yes, summer is in the drink's name, but this refreshing mix of red wine and citrus soda is delightful year-round.) And you have several options for that family dinner: white chicken chili (above), shrimp tacos or this perfect eggplant Parmesan that's already dressed in red and green. Featured Collection Our Most Popular Recipes of 2023 View Collection → Back to that holiday party: How about some cacio e pepe cheese puffs? Julia Moskin adapted this recipe from one by Ina Garten, who based her recipe on one by the Brooklyn chef Missy Robbins, so you know these black-peppery puffs have been perfected. They'll be the first to go from the snack spread. For something more substantial — though we would gladly make dinner out of appetizers, to be clear — Kay Chun's recipe for pernil-style chicken thighs applies a garlicky, oregano-and-citrus rub to everyone's favorite cut of chicken for a super flavorful sheet-pan dinner. (Vegetarians or vegans will want to check out this robust vegan jackfruit pernil, a recipe by Lyana Blount, adapted by Christina Morales.) If you're on salad duty, this tardivo salad with pistachio and citrus is downright elegant and surprisingly easy to prepare. No worries if you can't find tardivo — though it's the chicory used by Mary Attea, the executive chef at Raf's, endives would be an excellent substitute for this recipe adapted by Nikita Richardson (whose name you may recognize from our Where to Eat newsletter). And while December weekends are usually surrendered to said holiday parties and festive gatherings, we hope that you've set aside some quiet time for yourself. Maybe it's just a lazy morning in pajamas with never-ending coffee, tucking into Hetty Lui McKinnon's kimchi potato hash and eggs. Or maybe it's a stolen Saturday night, just you, your favorite holiday movie and a tortoiseshell-topped vanilla crème brûlée. Mark Bittman's five-star recipe makes four servings, but the custard-filled ramekins will keep in the fridge for a couple of days, and it's not specified that those other three servings need to be for other people. Continue reading the main story ADVERTISEMENT Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Cacio e Pepe Cheese Puffs Recipe from Ina Garten Adapted by Julia Moskin 45 minutes Makes 40 to 50 puffs Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Prop Stylist: Paige Hicks. Pernil-Style Roasted Chicken Thighs By Kay Chun 1 1/4 hours Makes 4 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks. Tardivo Salad With Pistachio and Citrus Recipe from Mary Attea Adapted by Nikita Richardson 40 minutes Makes 4 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Kimchi and Potato Hash With Eggs By Hetty Lui McKinnon 30 minutes Makes 4 servings Craig Lee for The New York Times Vanilla Crème Brûlée By Mark Bittman 1 hour Makes 4 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018