From the Swiss Alps to the heel of Italy’s boot, to Boston by the use of Korea, and from the Center East to Argentina, you, our readers, cooked recipes spanning the globe in 2024. Whether or not you whipped up a nourishing vegetarian predominant from Puglia, a New Orleans seafood standby, or a soul-warming Palestinian stew, one factor is evident: your tables took on a world taste.
The numbers don’t lie. We’ve achieved the analysis, and when it got here to clicks and web page views, the next recipes had been our most sought-after. We couldn’t deliver you these unbelievable dishes with out our household of contributors, and we had been thrilled that you just all loved cooking them as a lot as we did. In the event you haven’t been capable of strive all of them out, don’t fear—there are one year within the coming 12 months to make use of to your benefit.
In one among New Orleans’ most iconic dishes, butter and spices, together with smoked paprika, garlic, and cayenne pepper, come collectively to coat crunchy shell-on shrimp. The result’s the right hands-on, shareable dish to be loved with mates alongside ice-cold beers. Don’t overlook some crusty French bread to mop up the sauce. Get the recipe >
A number of the world’s finest dishes use cheap elements, and that is one such instance. Hearty fava beans are stewed till tender, seasoned with olive oil and salt, then mashed right into a creamy purée and topped with Puglian puntarelle and roasted tomatoes for a symphony of richness, bitterness, and acidity. Get the recipe >
Chef Michael Mina’s tackle Om Ali (Egyptian Bread Pudding) bypasses the same old day-old bread in favor of stale croissants, which give the dessert a crunchier texture and extra decadent, buttery taste. Crammed with dried fruits, pistachios, and a mix of heat spices, this recipe is certain to impress your subsequent brunch friends. Get the recipe >
Firefighters usually spend as a lot time at work as they do at residence, and people prolonged hours on the firehouse imply everybody takes turns cooking meals. Firefighter Gary Yeung of Boston’s Engine 10 is known for this filling noodle dish, which may be scaled as much as feed giant teams. We love how the Korean gochugaru and gochujang are mellowed out by heavy cream, making for a fettuccine alfredo-meets-Korean buldak second that’s a real crowd-pleaser. Get the recipe >
Tender stewed lamb and chickpeas make the bottom of this distinctive, aromatic one-pot surprise. Spiced with cardamom, cinnamon, coriander, and sumac, the dish’s flavors meld collectively for a heat but tart stability. The writer, Laila El-Haddad, realized to make this dish from her late aunt, who was killed in an assault in Gaza; each time she makes it, she thinks of her family members who’ve perished. Get the recipe >
We’re large salt cod followers over right here, and we’re not shocked our readers are, too. On this conventional Portuguese recipe, bacalhau and potatoes get cooked and mashed collectively, then deep-fried into an ideal snackable fritter. The largest problem with this recipe is letting the pastéis cool lengthy sufficient so that you don’t burn your mouth! Get the recipe >
The sheer quantity of cheese in Argentine delicacies is one thing to behold, and we’re right here for it. Seasoned with oregano and crimson chile flakes, this straightforward tacky pleasure is baked till bubbly and golden and served with chimichurri, salsa criolla, and crusty bread for the final word chew for sharing (or not!). Get the recipe >
Writer and meals podcaster Dan Pashman’s tackle this web sensation hits all of the marks: saucy, spicy, chewy, and crispy. And it’s cooked in a single pan! Hailing from Bari, in Italy’s Puglia area, it breaks a lot of the guidelines related to cooking pasta. Dried spaghetti is cooked instantly in a spiced tomato sauce till al dente, permitting the sauce to scale back and leaving a delicate smokiness and light-weight crispy char—a texture that’s virtually extraordinary in different Italian pasta dishes. Get the recipe >
Zingy, candy, and refreshing, this recipe from chef Taffy Elrod pays homage to the crimson meals and drinks historically served on Juneteenth. Though sizzling summer season days and lemonade are a basic mixture, this recipe may be sipped 12 months spherical, and it’s good for quenching the thirst of friends at your subsequent festive event. Get the recipe >
Impressed by a meal eaten in Gruyères, within the Swiss Alps, by our editor-in-chief Kat Craddock, this comforting and fast one-pot meal leans closely on dairy. Bitter cream and Gruyère cheese present the right backdrop for the scallions and chives, which deliver a touch of freshness important to chop by the dish’s nutty and creamy taste profile. Get the recipe >
