To celebrate the 10th anniversary of New York Times Cooking, we published “Our 50 Greatest Hits, According to You,” a small slice of a decade-old recipe database. But with more than 24,000 recipes and counting, we were bound to miss a few of your favorites.
So we asked you to weigh in. Like any good New York Times Cooking commenter, you didn’t hesitate to share your love for the creamy, cozy, flavorful, tangy recipes you swear by, along with stories of how they made their way into your lives. Below are just a few of our favorite submissions, which have been lightly edited for clarity.
Gochujang Potato StewImageCredit...James Ransom for The New York Times. Food Stylist: Barrett Washburne.I have recommended the gochujang potato stew to virtually everyone in my life. It is complex and delicious with relatively little effort. You also don’t need to have the exact kind of beans, potatoes, rice, etc., called for in the dish. I’ve cooked it with variations on all of those ingredients, and as long as the core remains the same, it’s just as excellent as the first time.
— Sofia Mankin. Washington, D.C.
Tajín Grilled ChickenImageCredit...Armando Rafael for The New York Times. Food Stylist: Simon Andrews.It’s a quick and easy recipe that is packed with flavor and can be served with rice, in a tortilla, next to roasted baby potatoes, with noodles, on top of a green salad with avocados. I make it probably every other week, mostly under the broiler.
— Bette Sullivan, Sumner, Wash.
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