Celebrating a decade of New York Times Cooking, we compiled the 50 best recipes as chosen by our readers, reflecting diverse culinary preferences.
Among the selected recipes are notable meatless meals like Melissa Clark's shakshuka and Eric Kim's gochujang buttered noodles, showcasing the richness of vegetarian cuisine.
Jollof rice by Yewande Komolafe stands out, with one reader mentioning they made it about a hundred times, highlighting its popularity and appeal.
The anniversary celebration included sharing experiences with readers who have engaged with the cooking community through recipes, newsletters, and videos.
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