Recipes that rose to the top

Fourteen-hour pulled pork, sourdough bread made from homemade starter and gingerbread houses piped with intricate designs — all have a place in the canon, but the NYT Cooking recipes that readers returned to again and again are those that are simple and sustaining.

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1. Chicken Francese

At the top of this year’s list is Julia Moskin’s chicken francese (also known as chicken French), pan-fried chicken cutlets bathed in a lemony, buttery sauce, delicious served alongside a pile of rice, noodles or potatoes. The best part: The dish comes together in about 35 minutes.

Recipe: Chicken Francese

Yield: 4 servings

Total time: 35 minutes

2 eggs

2 tablespoons whole milk

1 teaspoon salt, plus more for seasoning

1/2 teaspoon ground black pepper, plus more for seasoning

1 cup all-purpose flour

1/3 cup olive oil

1/3 cup vegetable oil

4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)

3 to 6 tablespoons unsalted butter

1 lemon, thinly sliced, seeds removed (optional)

1/2 cup dry white wine

Freshly squeezed juice of 1 lemon, more to taste

2 cups chicken stock

3 to 4 tablespoons freshly minced parsley

1. In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.

2. In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.

3. Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.

4. When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.

5. If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.

6. Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.

7. Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

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2. Salted Chocolate Chunk Shortbread Cookies

And then there are The Cookies, Alison Roman’s incredibly popular salted chocolate chunk shortbread cookies that took Instagram by storm. (They were originally published in her cookbook “Dining In: Highly Cookable Recipes” in 2017, but we got our hands on the recipe in early 2018.) They deserve every share and like they’ve received.

Recipe: Salted Chocolate Chunk Shortbread Cookies

Yield: 24 cookies

Total time: 45 minutes, plus chilling

1 cup plus 2 tablespoons/255 grams total (2 1/4 sticks) salted butter, cold (room temperature if you’re using a handheld mixer), cut into 1/2-inch pieces (see note)

1/2 cup/101 grams granulated sugar

1/4 cup/55 grams light brown sugar

1 teaspoon vanilla extract

2 1/2 cups/326 grams all-purpose flour (see note)

6 ounces/170 grams semisweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards)

1 large egg, beaten

Demerara sugar, for rolling

Flaky sea salt, for sprinkling

1. Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.

2. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. (Don’t be afraid to make them compact. Shortbread is supposed to be dense. That’s part of why it’s so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours.

3. Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).

4. Using a serrated knife, carefully slice each log into 1/2-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

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3. Sheet-Pan Chicken With Sweet Potatoes and Peppers

Sheet pans continue to find new devotees. We published Melissa Clark’s guide to making sheet-pan dinners this year, as well as several new recipes; this one for chicken with sweet potatoes and peppers took top honors. Readers loved the easy prep, the recipe’s adaptability and the quick-pickled onions, which add a complementary sweet-tart crunch.

Recipe: Sheet-Pan Chicken With Sweet Potatoes and Peppers

Yield: 3 to 4 servings

Total time: 40 minutes, plus 30 minutes’ marinating

3 tablespoons apple cider vinegar

1 1/2 teaspoons honey

1 medium red onion, thinly sliced

1 1/2 teaspoons kosher salt, more as needed

1 to 2 cloves garlic, grated or minced

1 teaspoon ground coriander

1/2 teaspoon freshly ground black pepper

2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)

2 1/2 tablespoons extra-virgin olive oil

12 ounces sweet potato (1 large), peeled and cut into 1/2-inch cubes

1 large red, yellow or orange bell pepper, thinly sliced

1 1/2 tablespoons finely chopped fresh sage

3/4 teaspoon sweet paprika

1/8 teaspoon cayenne

1/8 teaspoon ground allspice

Cilantro leaves, for serving

1. In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.

2. In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.

3. Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.

4. Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)

5. Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.

6. To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.

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4. Beef and Broccoli

Beef and broccoli, the American Chinese takeout classic, was a hit with readers, who loved the recipe’s simplicity and versatility. (Substitute asparagus for broccoli? Sure! Pork for beef? OK!) Sam Sifton adapted the dish from chef Jonathan Wu, and it calls for a bit of chile-garlic sauce for heat and a chunk of butter swirled in at the end for richness.

Recipe: Beef and Broccoli

Yield: 4 servings

Total time: 45 minutes

1/3 cup Shaoxing rice wine, dry sherry or sake

3 tablespoons plus 2 teaspoons soy sauce

1 tablespoon cornstarch

1 pound beef — chuck or rib steak — sliced thin against the grain

1/4 cup oyster sauce

1/2 tablespoon chile-garlic sauce, or to taste

1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut

1 pound broccoli, the head cut into florets and the stems peeled and cut into planks

2 tablespoons unsalted butter

1. In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.

2. To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.

3. Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.

4. Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.

5. Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.

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5. Classic Baked Macaroni and Cheese

“Think Stouffer’s without the freezer”: That’s how Alison Roman described her recipe for classic baked macaroni and cheese, which ran with the guide she wrote to making mac and cheese published this year. Readers loved experimenting with different types of cheese and add-ins like pancetta and pickled jalapeños.

Recipe: Classic Baked Macaroni and Cheese

Yield: 4 to 6 servings

Total time: About 1 hour

For the macaroni and cheese:

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta

Kosher salt

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

1 clove garlic, finely grated

1 teaspoon smoked or hot paprika

Freshly ground pepper

12 ounces sharp or white Cheddar cheese, grated

12 ounces fontina or Gruyère, grated

For the topping (optional):

1 cup coarse breadcrumbs or panko

4 tablespoons melted butter or olive oil

1/4 cup finely grated Parmesan cheese (optional)

Kosher salt and freshly ground pepper

1. Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.

2. Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.

3. Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.

4. Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).

5. Make the optional topping: Combine breadcrumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the breadcrumbs are evenly coated.

6. Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter breadcrumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and breadcrumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

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If you haven’t tried these recipes, we hope you will, and discover what so many of our readers have: that simple is often spectacular, and comfort food always wins.

Recipes that rose to the top

It’s a truth of home cooking: When it comes to recipes, people are often seeking easy and comforting, not complex and fancy.

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