As another year comes to a close, it’s a good time to take pause and look back at the ways you spent your time, the moments—and meals—you loved most, and the ones that surprised you. What were the recipes you couldn’t stop craving? The ones you put on repeat? The ones that challenged you and made you a better cook?
For our part, we’ve gathered our 25 most popular recipes from 2018—the new recipes our readers loved most—so that you can see what everyone else was cooking, and bookmark the ones you haven’t tried yet.
From a Tunisian chickpea stew—the best soup in the world, anyone?—to the simplest but craveable pasta (and we’re not even talking about cacio e pepe, although that made the list, too), this year’s most popular new recipes are comforting and approachable enough for a weeknight, but also bring something new to the table. Put them in your weekly rotation—until you need to make room for next year’s greatest hits.
In Tunisia, soup is rich and bright.
We found a secret ingredient for a foolproof sauce.
Contrary to popular belief, “teriyaki” refers not to a sauce, but a technique.
Here, stems that might otherwise go to waste turn into a silky sauce.
The addition of lemon lightens and brightens this silky Italian pasta.
Here’s your go-to speedy, savory, sweet stir-fry.
In Rome, we discovered that red sauce is rich, hearty and barely there.
Here, ginger, lemon grass and ginger transform a simple soup.
Meet the easiest roast chicken ever.
Here you’ll find big flavor without the slow simmer.
Bold, beefy and spiced with ginger, garlic, star anise and Sichuan peppercorns, this rich broth is the most satisfying soup you’ll eat all winter.
Spain’s answer to ratatouille is a perfect balance of vegetables and cheese.
From Singapore, a simple speedy curry rich with ginger and lemon grass.
This dish, with its fragrant, bright green broth, is our take on a Portuguese bread soup.
Here, hazelnuts and panko create crunchy contrast to tender chicken.
Thick and cooling, tzatziki can be served as a dip, but it's also an ideal condiment or accompaniment for grilled meats and seafood and fried foods.
Serve these over steamed rice or rice vermicelli, or with herbs and lettuce leaves for wrapping.
Coconut and ginger flavor our cakier version of this classic dessert from Macau.
Here, we build complexity by combining two cheeses with different characteristics: creamy, tangy chèvre (fresh goat cheese) and firm, briny feta.
Equal parts salty, sweet, smoky and bitter.
Olive oil produces a lighter, moister bundt cake from Italy.
This recipe makes a generous amount of stew, so it’s a good thing that it also happens to keep well.
A crunchy pat-in-the-pan crust balances an indulgent Italian filling.
A one-bowl meal consisting of richly flavored, soy-simmered pork served over steamed rice.