So, like many of you, I’m a sucker for a good recipe. And when it comes to trusted sources, The New York Times Cooking app is high on my list. I’m always scrolling through, bookmarking things that catch my eye. When I saw the roundup of the top-rated recipes of 2024, I knew I had to do some kitchen experimenting. I picked five – a mix of sweet and savory, simple and complex – and set out to see what all the fuss was about. Some were total winners, others… well, let’s just say I still have questions.
The Contenders
Before we dive into the nitty-gritty, here’s the lineup I decided to tackle, straight from the NYT Cooking top-rated list:
- Creamy, Spicy Tomato Beans and Greens
- Sheet-Pan Lemon Herb Chicken and Veggies
- No-Knead Sourdough Bread
- Salted Caramel Brownies
- Spicy Peanut Noodles with Crispy Tofu
The Winners’ Circle
First up, the Creamy, Spicy Tomato Beans and Greens. This one was a revelation. Seriously. So simple, but packed with flavor. The creamy coconut milk balanced the spice perfectly, and the greens wilted down beautifully. This is definitely going into heavy rotation next year. Perfect for a weeknight dinner when you want something healthy and satisfying without spending hours in the kitchen. Pro tip: I added a squeeze of fresh lemon juice at the end, which brightened everything up even more.
Then there were the Salted Caramel Brownies. Oh. My. Goodness. These were decadent. Rich, fudgy brownies topped with a generous layer of salted caramel. Need I say more? These are dangerous. I had to hide them from myself. The recipe called for flaky sea salt on top, which added that perfect touch of salty sweetness. These are definitely a special occasion treat, but trust me, they’re worth the calories.
The Middle Ground
The Sheet-Pan Lemon Herb Chicken and Veggies fell squarely into the “solidly good” category. It was easy to throw together, and the cleanup was minimal (always a plus!). The chicken was moist and flavorful, and the veggies roasted up nicely. It wasn’t mind-blowing, but it was a dependable weeknight meal. I might experiment with different herbs next time to see if I can elevate it a bit.
The Head-Scratchers
Now for the recipes that left me a little puzzled. First, the No-Knead Sourdough Bread. I followed the instructions to a T, but my bread just didn’t rise as much as I expected. The flavor was okay, but the texture was dense and a little… gummy. Maybe my starter wasn’t active enough? I’m not giving up on this one yet, but I’ll definitely need to do some more research before trying it again.
Finally, the Spicy Peanut Noodles with Crispy Tofu. This one had so much potential. I love spicy peanut noodles, and crispy tofu is one of my favorite things. But the sauce was… bland. Surprisingly bland. And the tofu, while crispy, lacked flavor. I ended up doctoring it up with extra soy sauce, sriracha, and lime juice, but it still didn’t quite hit the mark. I might revisit this recipe with some tweaks, but as written, it was a miss for me.
Final Thoughts
So, there you have it. My NYT Cooking 2024 top-rated recipe adventure. There were definite wins (Creamy, Spicy Tomato Beans and Greens, I’m looking at you!), some solid performers, and a couple of recipes that need some work. Overall, it was a fun experiment, and I discovered a new favorite dish. Now, excuse me while I go make another batch of those salted caramel brownies…
