The 50 best recipes we’ve ever published, according to you

New York Times Cooking turns 10 today.

View in browser|nytimes.com September 17, 2024 Samin Nosrat's buttermilk-brined roast chicken. Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. A momentous day! By Sam Sifton Good morning. I don't generally write to you on Tuesdays, but I'm in your inbox today for a particular reason: We're passing a big milestone. This is New York Times Cooking's 10th anniversary! A decade ago today, on its first day in the marketplace, I sent out my first newsletter: an exhortation to cook, to use our recipes, to explore the world through food and to make the lives of those around us better as a result. I've repeated that encouragement more than 2,000 times since. I stand as strongly behind it today as I did on that beautiful Wednesday morning when the app and website entered the world. To celebrate, we've put together a marvelous package: "Our 50 Greatest Hits, According to You," a collection of recipes that have emerged as classics over the years, that racked up five-star ratings, that became popular practically the moment we published them, that went viral on social media and inspired the most memorable comments. I'll celebrate tonight with one of my favorites of all those hits: Samin Nosrat's ace recipe for buttermilk-brined roast chicken (above), a banger from 2017 that leads to the most succulent meat and burnished, crisp skin. (Here's a memorable comment: "I've roasted a lot of chickens in my day. This one is now my go-to. A few years ago I was at the celebrated Le Coq Roti in Paris and had an amazing piece of chicken. I asked the waiter what the secret was to getting it so moist and flavorful and he said he could not divulge this information but then leaned over and whispered 'buttermilk.'") Puréed potatoes with lemon to go with? Yes, and sautéed green beans as well. Maybe Katharine Hepburn's brownies for dessert, while I'm at it. We're celebrating, after all. Featured Recipe Buttermilk-Brined Roast Chicken View Recipe → Or! I could also make the meal I had for my own 10th birthday, at Junior's on the Flatbush Avenue Extension in Downtown Brooklyn: an open-faced hot turkey sandwich. It's glorious there — carved turkey under dark gravy, with fries and peas and cranberry sauce. But it's even better at home, with buttery roasted turkey thighs over sourdough toast, with gravy doctored just the way you like it (extra black pepper, please), with minted peas and mashed potatoes. That's my view, anyway. There are many other joyous options waiting for you on New York Times Cooking if you'd prefer something else. You could assemble a weeknight lasagna, for instance, or fry some chile crisp chicken cutlets, or get tangled up with this sweet and spicy tofu with soba noodles. Make this vanilla cake, or go apple pie instead. Dinner, dessert: This is a marvelous thing we've got going together here. What a joy it is to gather together to make a stand for the delicious, and for the salutary effects of cooking regularly for ourselves and others. We've been at it a decade now and will continue to be at it for as long as we can manage. I hope we've been helpful and encouraging. It's been an honor, a privilege and a great deal of fun. Thank you for being a part of all of it — our enterprise and our family alike. Happy anniversary! IN THIS NEWSLETTER Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne. Weeknight Spinach and Ricotta Lasagna By Hetty Lui McKinnon 1 1/4 hours Makes 4 to 6 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Puréed Potatoes With Lemon Recipe from Ina Garten Adapted by Julia Moskin 50 minutes Makes 4 to 6 servings Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne. Chile Crisp Chicken Cutlets By Christian Reynoso 40 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Sweet and Spicy Tofu With Soba Noodles By Sarah Copeland 30 minutes Makes 4 servings Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Hilary Robertson. Open-Faced Hot Turkey Sandwiches By Sam Sifton 1 hour 15 minutes Makes 2 servings Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. Vanilla Cake  By Lidey Heuck 1 hour and 50 minutes Makes 10 to 12 servings Con Poulos for The New York Times. Food Stylist: Simon Andrews. Apple Pie Recipe from Kierin Baldwin Adapted by Sam Sifton 1 hour 30 minutes Makes 8 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 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