From the Swiss Alps to the heel of Italy’s boot, to Boston by means 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 fundamental from Puglia, a New Orleans seafood standby, or a soul-warming Palestinian stew, one factor is obvious: 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 have been our most sought-after. We couldn’t convey you these unbelievable dishes with out our household of contributors, and we have been thrilled that you just all loved cooking them as a lot as we did. In the event you haven’t been capable of attempt all of them out, don’t fear—there are 12 months within the coming 12 months to make use of to your benefit.
In one in every of 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 pals alongside ice-cold beers. Don’t neglect some crusty French bread to mop up the sauce. Get the recipe >
A few of the world’s finest dishes use cheap substances, 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 standard 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 bound to impress your subsequent brunch company. Get the recipe >
Firefighters usually spend as a lot time at work as they do at dwelling, 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 will be scaled as much as feed massive 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 steadiness. The creator, Laila El-Haddad, discovered 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 pink chile flakes, this easy 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 straight in a spiced tomato sauce till al dente, permitting the sauce to cut back and leaving a delicate smokiness and lightweight crispy char—a texture that’s nearly unparalleled in different Italian pasta dishes. Get the recipe >
Zingy, candy, and refreshing, this recipe from chef Taffy Elrod pays homage to the pink meals and drinks historically served on Juneteenth. Though sizzling summer season days and lemonade are a traditional mixture, this recipe will be sipped 12 months spherical, and it’s good for quenching the thirst of company 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 convey a touch of freshness important to chop via the dish’s nutty and creamy taste profile. Get the recipe >
