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.

Chickpea and Harissa Soup (Lablabi)

In Tunisia, soup is rich and bright.

Cacio e Pepe

We found a secret ingredient for a better sauce.

Chicken Teriyaki Donburi

Contrary to popular belief, “teriyaki” refers not to a sauce, but a technique.

Rigatoni with Roman Broccoli Sauce

Here, stems that might otherwise go to waste turn into a silky sauce.

Spaghetti al Limone

The addition of lemon lightens and brightens this silky Italian pasta.

Three-Cup Chicken

Here’s your go-to speedy, savory, sweet stir-fry.

Pasta all’Amatriciana

In Rome, we discovered that red sauce is rich, hearty and barely there.

Thai Rice Soup (Khao Tom)

Thai Rice Soup (Khao Tom)

Here, ginger, lemon grass and ginger transform a simple soup.

Chicken en Cocotte

Meet the easiest roast chicken ever.

Italian Sausage and Mushroom Ragu with Pappardelle

Here you’ll find big flavor without the slow simmer.

Tacos al Pastor

An acid-sharp pineapple salsa balances the spices in this broiled version of a Central Mexican classic.

Taiwanese Beef Noodle Soup

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.

Spanish Ratatouille (Pisto Manchego)

Spain’s answer to ratatouille is a perfect balance of vegetables and cheese.

Coconut-Lemon Grass Shrimp with Rice

From Singapore, a simple speedy curry rich with ginger and lemon grass.

Garlic and Cilantro Soup with Chickpeask (Açorda a Alentejana)

This dish, with its fragrant, bright green broth, is our take on a Portuguese bread soup.

Hazelnut-Crusted Chicken Cutlets with Arugula and Fennel Salad

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.

Vietnamese Meatball Lettuce Wraps

Serve these over steamed rice or rice vermicelli, or with herbs and lettuce leaves for wrapping.

Macanese Sweet Potato Cake (Batada)

Coconut and ginger flavor our cakier version of this classic dessert from Macau.

Spicy Feta Dip (Tirokateri)

Here, we build complexity by combining two cheeses with different characteristics: creamy, tangy chèvre (fresh goat cheese) and firm, briny feta.

Caramel-Braised Chicken with Ginger and Lime

Equal parts salty, sweet, smoky and bitter.

Orange-Anise Bundt Cake (Ciambella)

Olive oil produces a lighter, moister bundt cake from Italy.

Tuscan Beef and Black Pepper Stew (Peposo Alla Fornacina)

This recipe makes a generous amount of stew, so it’s a good thing that it also happens to keep well.

Chocolate-Hazelnut (Giandujua) Crostata

A crunchy pat-in-the-pan crust balances an indulgent Italian filling.

Taiwanese Five-Spice Pork with Rice (Lu Rou Fan)

A one-bowl meal consisting of richly flavored, soy-simmered pork served over steamed rice.