The New York Times: The most popular recipes of 2023

NYT Cooking published more than 750 recipes this year (phew!), and while plenty of them were impress-your-friends projects, most readers favored cozy, easy dishes that don’t require a lot of expensive ingredients or complicated techniques. (Also chicken. So many of you love chicken.)

Rounding out the top of the list are a TikTok-famous tomato-chicken dish, old-fashioned banana pudding, spicy-sweet noodles and a soul-warming white chicken chili. Make one — or all of them — and settle in for a long winter’s nap. This year was a doozy. (You can view a complete list of the 50 most popular recipes on nytcooking.com.) — MARGAUX LASKEY

Marry Me Chicken

Naz Deravian’s adaptation, from TikTok, of this dish of boneless chicken breasts, sun-dried tomatoes and heavy cream is so good it’s rumored to inspire marriage proposals. Serve it over rice, pasta or a pool of polenta.

By Naz Deravian

Yield: 4 servings

Total time: 1 hour

Ingredients:

3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2 1/4 pounds total), patted dry

Kosher salt (such as Diamond Crystal) and black pepper

1/4 cup all-purpose flour

3 tablespoons extra-virgin olive oil, plus more as needed

3 tablespoons unsalted butter

3 garlic cloves, chopped

1 tablespoon tomato paste

1/2 teaspoon dried oregano

Red-pepper flakes, to taste

1 cup low-sodium chicken stock

1/2 to 3/4 cup heavy cream

1/2 cup (1 1/2 ounces) grated Parmesan

1/3 cup (2.4 ounces/67 grams) sliced sun-dried tomatoes, packed in oil

Fresh basil, for serving

Preparation:

1. If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper.

2. Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.

3. Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.

4. Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.

5. Add 1/2 cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.

TIP: To make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes.

Magnolia Bakery’s Banana Pudding

Instant vanilla pudding mix is the not-so-secret secret ingredient in this light and airy dessert that Priya Krishna adapted from Magnolia Bakery, the cherished West Village spot renowned for its pastel buttercream-topped cupcakes.

Recipe from Magnolia Bakery

Adapted by Priya Krishna

Yield: 12 to 16 servings

Total time: 30 minutes, plus at least 5 hours’ chilling

Ingredients:

1 (400 ml) can sweetened condensed milk

1 1/2 cups ice-cold water

1 (95 gram) package instant vanilla pudding mix

3 cups cold heavy cream

1 (300 gram) box vanilla wafer cookies (such as Nilla)

4 to 5 ripe bananas, sliced

Preparation:

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.

2. Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.

3. With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.

4. To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.

5. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.

Gochujang Buttered Noodles

Eric Kim’s twirl of noodles slicked with butter and gochujang, a spicy Korean red pepper paste, is ready in 25 minutes. Sherry vinegar and honey soften the heat. Readers like to experiment by tossing in cooked shrimp, sesame seeds or scallions.

By Eric Kim

Yield: 4 servings

Total time: 25 minutes

Ingredients:

450 grams spaghetti or other long pasta

6 tablespoons unsalted butter

12 garlic cloves, finely chopped (about 1/3 cup)

Kosher salt and black pepper

1/4 cup gochujang paste (not sauce; see tip)

1/4 cup honey

1/4 cup sherry vinegar or rice vinegar

Finely chopped cilantro or thinly sliced scallions (optional)

1. Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.

2. While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.

3. Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from the heat.

4. Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the cilantro or scallions (if using) and serve immediately.

TIPS: Be sure to purchase plain gochujang paste, not gochujang sauce, which often includes additives like vinegar and sugar. To easily measure out gochujang, swipe the inside of a measuring cup with a little neutral oil, which will get it to slip right out.

To make a single serving, follow the recipe using 1 to 2 cups fresh or instant ramen noodles; 1 1/2 tablespoons unsalted butter (1 tablespoon to fry the garlic and 1/2 tablespoon for the sauce at the end); 3 garlic cloves; 1 heaping tablespoon gochujang; 1 tablespoon honey; 1 tablespoon sherry vinegar or rice vinegar. Decrease the cook times throughout by 1 to 2 minutes.

White Chicken Chili

Roast chicken, frozen corn and canned white beans and green chiles are the stars of this chili from Lidey Heuck. Top with a flurry of shredded cheese, crushed tortilla chips and a dollop of sour cream. Serve leftovers over rice or baked potatoes.

By Lidey Heuck

Yield: 4 to 6 servings

Total time: 50 minutes

Ingredients:

2 tablespoons olive oil

1 large yellow onion, chopped

1 large jalapeño pepper, seeds and ribs removed, finely chopped

2 tablespoons minced garlic (about 5 cloves)

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon sweet paprika or chilli powder

Pinch of cayenne pepper, to taste

1 teaspoon kosher salt, plus more to taste (such as Diamond Crystal)

Freshly cracked black pepper

4 cups low-sodium chicken broth

2 (425 gram) cans cannellini beans, rinsed and drained

2 (115 gram) cans diced green chiles

2 1/2 to 3 cups cooked shredded chicken (from 1 roast chicken or rotisserie chicken)

1 cup fresh or frozen corn kernels

Half a lime, plus lime wedges for serving

Shredded Cheddar or Monterey Jack cheese, pickled jalapeño slices, diced avocado, sour cream, chopped fresh cilantro and crushed tortilla chips, for serving (optional)

Preparation:

1. In a large Dutch oven or pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic, oregano, cumin, paprika, cayenne, salt, and a few grinds of black pepper, and cook for 1 minute, until fragrant.

2. Add the chicken broth, cannellini beans and diced green chiles with their liquid; bring to a boil over medium-high heat. Lower the heat and simmer, stirring occasionally, until the broth has reduced by about half, 18 to 20 minutes. Off the heat, use a wooden spoon to mash some of the beans against the side of the pot. Continue mashing the beans until the broth is noticeably thicker.

3. Return the pot to medium, stir in the chicken and corn, and cook until heated through, about 3 minutes. Juice the lime half over the pot, then taste for seasonings and add more salt, black pepper, and cayenne, if desired.

4. Serve the chilli in bowls topped as you like with a lime wedge, shredded cheese, pickled jalapeños, diced avocado, sour cream, chopped fresh coriander, and/or crushed tortilla chips.

Baked Lemon Pudding

It’s a universal truth that everyone loves a lemon dessert, and this easy baked lemon pudding that David Tanis adapted from the Irish pastry chef JR Ryall is no exception. The lush batter bakes into two distinct layers — pillowy on top and silky on the bottom — making you look like a kitchen magician.

Recipe from JR Ryall

Adapted by David Tanis

Yield: 4 to 6 servings

Total time: 1 hour

Ingredients:

1 tablespoon/15 grams unsalted butter, softened

1 cup plus 2 tablespoons/225 grams granulated sugar

3 large eggs, yolks and whites separated

3 tablespoons/30 grams all-purpose flour

2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice)

1 cup/250 ml whole milk

Powdered sugar, for dusting

Softly whipped cream, for serving

Preparation:

1. Heat oven to 350 degrees and set a rack in the middle of the oven.

2. Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand.

3. Mix egg yolks into sugar mixture, then beat in the flour. Add lemon zest and juice, then whisk in the milk.

4. In a separate clean large bowl, beat egg whites to stiff peaks. Fold whites by hand gently into batter.

5. Pour mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, or until mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes.)

6. Serve warm, dusted with powdered sugar, with softly whipped cream alongside.

Miso-Honey Chicken and Asparagus

Readers loved Yossy Arefi’s one-pan wonder, and rightly so. It hits all the marks with very little effort. Boneless chicken thighs are marinated in a salty-sweet honey-miso marinade, which doubles as a dressing for the lightly charred chicken and asparagus. Serve with a pile of fluffy white rice.

By Yossy Arefi

Yield: 4 servings

Total time: 20 minutes, plus marinating

Ingredients:

3 tablespoons white miso

3 tablespoons mild honey

3 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

2 teaspoons finely grated fresh ginger

2 teaspoons finely grated garlic

2 teaspoons chile-garlic sauce or other hot sauce

1 tablespoon plus 2 teaspoons neutral oil

900 grams boneless, skinless chicken thighs

1 large bunch asparagus (about 1 pound), trimmed

Salt and pepper

2 scallions, thinly sliced

Cooked rice (optional), for serving

Preparation:

1. Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, garlic, chile-garlic sauce, 1 tablespoon oil and 1 tablespoon water. Refrigerate half the marinade for serving.

2. Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)

3. When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil.

4. Remove the chicken from the marinade, scraping off and discarding any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the asparagus on the other side. Drizzle the asparagus with remaining oil, then season the asparagus; toss to coat.

5. Broil until the chicken is cooked through with some charred spots and the asparagus is browned, about 10 minutes.

6. To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.

Tinto de Verano

Tinto de verano, which means summer wine, is a simple Spanish cocktail traditionally made with just red wine and citrus soda, but Rebekah Peppler’s version calls for a homemade lemony syrup mixed with soda water and a splash of herbal vermouth to cut the sweetness.

By Rebekah Peppler

Yield: 1 drink

Total time: 20 minutes, plus 1 1/2 hours for optional syrup

Ingredients:

For the lemon-lime syrup (optional):

1 lemon, peeled

1 lime, peeled

3/4 cup sugar

Pinch of fine sea salt

3/4 cup fresh lemon juice (from about 2 1/2 large lemons)

For the drink:

Ice

2.5 cups dry red wine

220 ml sweet vermouth (optional)

Half a cup of lemon-lime soda, such as 7Up or Sprite (or use 220 ml Lemon-Lime Simple Syrup, plus a quarter to a half a cup of soda water)

Lemon wheel, for garnish

Preparation:

1. If making the lemon-lime syrup, place the citrus peels in a small saucepan, and add the sugar and salt. Use a muddler or the end of a rolling pin to break down the mixture, working the sugar mixture into the peels until they start to express their oils. Add the lemon juice and stir to combine. Heat over low, stirring frequently, just until the sugar dissolves. Immediately remove the pan from the heat and set aside to steep for 1 to 2 hours. Strain through a fine-mesh sieve, pressing on the solids. (You should have about 1 cup syrup. The syrup can be stored, in an airtight container in the refrigerator, for up to 3 weeks.)

2. In an ice-filled cocktail shaker, combine the wine, vermouth and syrup, if using. Cover and shake until cold, then strain into an ice-filled highball or wineglass. Top with soda (or soda water), and mix gently to combine. Garnish with the lemon wheel and serve.

This article originally appeared in The New York Times.

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