Well, that was fast: It was January, we blinked and now it’s December. Quite a bit has happened in the past 300 or so days, and the team at New York Times Cooking created, tested and published about 1,000 delicious recipes to help you eat well through it all. Your top seven favorites — the dishes you added to your rotation, the meals your kids actually (OK, mostly) ate, the dinners you were excited to cook — are below, in no particular order. Once again, the three Cs (comfort, convenience and chicken) were king. You can view the complete list of our 50 most popular recipes at nytcooking.com. Find one you haven’t cooked yet and try it tonight. Happy cooking and happy New Year. — Margaux Laskey

Pesto Beans

Part quick and rustic bean stew and part deconstructed pesto, this pesto-inspired one-pan meal requires no blender and minimal slicing. It all starts out by sizzling nuts with a little turmeric in olive oil until golden. The Parmesan cheese makes a creamy base for softened shallots and tender beans; then freshly torn basil leaves and lemon juice are stirred in at the end so they stay vibrant and fresh. Top with the beautifully toasted nuts, golden olive oil and a bit more Parmesan. Serve with crusty bread or garlic bread on the side. — Christian Reynoso

8 tablespoons olive oil

1/4 cup pine nuts or sliced almonds

1/2 teaspoon ground turmeric

3 large shallots, sliced thinly (about 2 cups)

5 garlic cloves, sliced thinly

2 (15.5-ounce) cans cannellini beans or other creamy white beans, drained

1 cup vegetable or chicken stock

1 cup finely grated Parmesan (about 4 ounces), plus more for serving

1 1/2 cups tightly packed basil leaves, preferably Genovese

1 lemon, cut into wedges, for serving

DIRECTIONS

1. Heat 6 tablespoons of the olive oil over medium-low in a 12-inch skillet or small Dutch oven. Add the pine nuts and, when the oil starts sizzling, stir occasionally until golden brown, about 5 minutes; turn off heat. Stir in the turmeric and season lightly with salt and pepper. Transfer to a small serving bowl.

2. Heat the remaining 2 tablespoons of olive oil over medium-high in the same skillet. When warm, add the shallots and a pinch of salt. Cook, stirring until just softened, about 3 minutes. Stir in the garlic, and when sizzling (about 1 minute), stir in the beans and stock. Bring to a simmer then turn heat down to low.

3. In a few additions, sprinkle in the cheese, stirring vigorously to combine. When the cheese has melted into the broth and the mixture looks creamy, season to taste with salt and then turn off the heat. While the beans are still hot, tear the basil leaves (or roughly chop, if you prefer) and stir into the beans.

4. Serve hot, in bowls or on plates, drizzled with the sizzled nut oil, a squeeze of lemon juice and more black pepper and grated Parmesan, if desired.

Sticky Miso Salmon Bowl

Miso salmon is an easy meal for any night of the week but it gets taken to a whole other level here with the additions of grapefruit and honey. Combining the zest and juice from the grapefruit with honey, miso and a bit of ginger gives the fish a sticky-tangy finish when broiled. The sushi rice is mixed with a humble pat of butter and some sliced scallions, making it a comforting counterpart to this simple fish for an elegant weeknight dinner. — Andy Baraghani

Yield: 4 servings. Total time: 35 minutes.

Ingredients

2 cups sushi rice

3 tablespoons white miso

2 tablespoons honey

1 tablespoon vegetable oil

1 tablespoon freshly grated ginger

2 teaspoons fresh grapefruit zest plus 1 tablespoon juice

4 (6- to 8-ounce) skinless salmon fillets, patted dry

Salt and pepper

4 scallions, thinly sliced

1 tablespoon unsalted butter, cubed

Any combination of kimchi, chile crisp, toasted nori sheets, and sliced cucumber, avocado or radish, for serving

directions

1. Put the rice in a medium bowl and fill with cool tap water. Run your fingers through the rice, gently swooshing the grains around to loosen the starch. Dump out as much water as you can and repeat until the water runs slightly more clear, another two to three rinses.

2. Drain the rice and transfer to a small or medium saucepan that has a tight-fitting lid. Pour in 2 1/4 cups cool water and bring to a boil over medium-high. Give the rice a stir to help keep it from sticking to the bottom of the pot, then cover and decrease heat to low. Cook without lifting the lid for 18 minutes. (Set your timer!)

3. While the rice is cooking, place a rack about 5 inches from the broiler heat source and set the broiler to high. Whisk the miso, honey, oil, ginger and grapefruit zest and juice in a large bowl. Season the salmon lightly with salt and add to the bowl. Gently toss to coat. Marinate at room temperature until the timer for the rice goes off.

4. Remove the pot of rice from the heat and let steam, covered, for 10 minutes, while you cook the salmon.

5. Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Make sure to leave the marinade on and spread any excess on top of the fillets. (This step will make for better browning.) Broil the salmon until glossy and charred in most spots, about 5 minutes for medium-rare or 7 minutes for medium. Your timing will also depend on whether or not you’d like a little char on top.

6. Uncover the rice and add the scallions and butter. Season with salt and several grinds of pepper. Fluff the rice with a rubber spatula until each grain is coated. Serve the salmon over the rice and add any of the toppings you desire.

Everything Salmon With Creamy Caper Sauce

Covered in a crisp, everything-seasoning crust and served with a creamy, tangy caper sauce, this quick, weeknight salmon dinner is inspired by the beloved flavors of bagels and lox. The application of everything bagel seasoning forms a crisp crust on the fish fillets, adding deep flavor while preserving moisture. (You can use store-bought everything bagel seasoning, if you’ve got it, or create your own blend using pantry staples like sesame seeds, poppy seeds, granulated garlic and granulated onions.) Beneath the salmon, there’s a tangy cream cheese caper sauce laced with a subtle hint of lemon. For a refreshing bite, typical bagel and lox toppings — red onions and tomatoes — make a refreshing salad that rounds out the dish. — Carolina Gelen

Yield: 4 servings. Total time: 30 minutes.

Ingredients

1 small red onion, halved and thinly sliced

1 lemon

Salt

4 tablespoons neutral oil, such as avocado or grapeseed oil

2 medium beefsteak or heirloom tomatoes, halved and thinly sliced

1/3 cup everything seasoning (see Tip)

4 skin-on salmon fillets (6 to 8 ounces each)

4 ounces cream cheese

2 tablespoons (drained) capers in brine plus 2 tablespoons brine, plus more as desired

directions

1. To a medium bowl, add the onions. Fill the bowl with cold water and swish the onions under the water. Drain the onions and repeat this step one more time, to soften the raw onion’s sharper notes.

2. Zest the lemon and reserve the zest for later. To the onions, add 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon), a pinch of salt and 1 tablespoon of oil. Using your hands, massage the onions, squeezing them as you mix, until they go from crisp and snappy to soft and lightly pink. Add the tomatoes and toss to combine. Taste and add salt as needed.

3. To a plate, add the everything seasoning.

4. Season the fish with salt on all sides. Leaving the skin portion of each fillet uncoated, dip each fillet in the everything seasoning until evenly coated on all remaining sides.

5. Heat the remaining 3 tablespoons oil in a large skillet over medium heat. Place the fillets in oil, skin-side down, and sear for 4 to 5 minutes, until the skin easily releases from the pan and is crisp and golden. Adjust heat to medium-low. Flip the fish and sear, seasoning-side down, until crisp to the touch, 2 to 3 minutes. Lift the fillets every now and then, peeking underneath to make sure the seasoning is not burning and adjusting the heat as necessary. Transfer the cooked fillets to a plate.

6. Remove the pan from the heat and, using a clean paper towel, carefully wipe the pan clean, removing any leftover seasoning.

7. Place the pan over low heat. Break the cream cheese into chunks and place it in the pan. Add the capers and caper brine, 1 tablespoon freshly squeezed lemon juice (from the remaining lemon), 1 teaspoon lemon zest and 3 tablespoons water. Using a silicone spatula, vigorously mix until the cream cheese is fully melted and sauce is creamy, about 3 minutes. Taste and season with more salt or caper brine as needed.

8. Dollop the sauce onto serving plates, top with the fish and place salad to the side. Garnish with more capers, if you want.

Tips: To make 1/3 cup of your own everything bagel seasoning, simply toss together 2 tablespoons each sesame seeds and poppy seeds with 1 tablespoon each onion granules and garlic granules. The garlic granules can be substituted with onion granules and vice versa.

Taverna Salad

This colorful, meal-of-a-salad from Lidey Heuck’s cookbook, “Cooking in Real Life” (S&S/Simon Element, 2024), is inspired by two dishes: classic Greek salad (also known as horiatiki) and fattoush, the Lebanese salad of vegetables and pieces of fried pita. The ingredient list may look long at first, but each ingredient contributes to the harmony of the salad: bell pepper and cucumbers for crunch; shallot, olives and capers for a bit of tang; chopped tomatoes for sweetness. Pan-fried halloumi adds richness and heft, but you can skip the searing process and instead opt for a 6-ounce block of feta, if desired. To save even more time, you can add a large handful of crumbled pita chips instead of making your own. — Lidey Heuck

Yield: 4 to 6 servings. Total time: 45 minutes.

Ingredients

1/3 cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon minced garlic (1 small clove)

1/2 teaspoon dried oregano

Salt and pepper

3 medium tomatoes, cored, seeded and diced into 1/2-inch pieces (or 1 cup halved cherry tomatoes)

1 (15-ounce) can chickpeas, rinsed

1 orange or yellow bell pepper, halved, seeded and diced into 1/2-inch pieces

1/2 large English cucumber, halved, seeded and diced into 1/2-inch pieces

1/2 cup pitted Kalamata olives

1/4 cup chopped fresh parsley

1/4 cup minced red onion or shallot

2 tablespoons (drained) capers, coarsely chopped

2 scallions, thinly sliced

1 (6-inch) pita

1 (8-ounce) block halloumi cheese, patted dry and cut into 3/4-inch-thick slices

directions

1. In a small bowl, combine 1/3 cup olive oil with the vinegar, garlic and oregano. Whisk vigorously to combine then season to taste with salt and pepper.

2. In a large bowl, combine the tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, capers and scallions. Pour the dressing over the salad and toss well.

3. Chop the pita into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with salt and toss to coat. Heat an 8-inch skillet over medium. Add the pita pieces and cook, tossing often, until toasted and golden brown, about 5 minutes. Return to the small bowl to cool, reserving the skillet.

4. Place the halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the same skillet over medium-high heat, and cook the halloumi until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and cut the slices into bite-size cubes.

5. Add the pita and halloumi to the salad, toss well and serve.

Peanut Butter Noodles

This nutty midnight pasta is a dream to cook, as it requires just a handful of pantry staples and one pot. Peanut butter (the less fancy, the better) anchors a creamy sauce swathed in umami. Accentuated by a good, salty Parmesan, these noodles recall those cheesy peanut butter sandwich crackers. They make an ideal dinner for one, but the amounts can easily be doubled or quadrupled as needed. For an equally gripping vegan alternative, try swapping out the butter for olive oil and the cheese for nutritional yeast. — Eric Kim

Yield: 1 serving. Total time: 20 minutes.

Ingredients

Salt

4 ounces spaghetti or 1 individual package instant ramen (seasoning packet saved for another use)

2 tablespoons creamy peanut butter

1 tablespoon unsalted butter

1 tablespoon finely grated Parmesan, plus more for serving

1 teaspoon soy sauce

directions

1. Bring a pot of water to a boil (and salt it, if using spaghetti). Cook the noodles according to package instructions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot. Turn off the heat.

2. Add the peanut butter, butter, Parmesan and soy sauce. Vigorously stir the noodles for a minute, adding some reserved cooking water, a tablespoon or two at a time, until the sauce is glossy and clings to the noodles. Season to taste with salt.

3. Top with more cheese, if you’d like, and serve immediately.

One-Pot Chicken and Rice With Caramelized Lemon

This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture. Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible. Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs. Fresh parsley and a squeeze of fresh lemon juice on top before serving add brightness and crunch. — Dan Pelosi

Yield: 4 servings. Total time: 55 minutes.

Ingredients

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)

Salt and black pepper

2 teaspoons dried oregano

Crushed red pepper

2 tablespoons extra-virgin olive oil

2 lemons

1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped

6 garlic cloves, minced

1 medium shallot or 1/2 medium onion, minced

2 cups long-grain white rice, rinsed

4 cups (32 ounces) chicken broth

1/4 cup roughly chopped fresh parsley, for serving

directions

1. Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.

2. Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.

3. Cut 1 lemon into 1/4-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove from the pot and set aside.

4. Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes.

5. Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.

Microwave Chocolate Pudding Cake

Making a cake in the microwave may not be traditional, but it makes the whole process easy and superfast — and this recipe produces a warm, gooey, pudding-like dessert. Simply mix the cake ingredients together, top with the cocoa, sugar and boiling water, and microwave on high. (Don’t forget to take the ice cream out of the freezer to soften slightly while the cake cooks.) In the microwave, the bottom sets into a supermoist chocolate cake while the topping transforms into a rich chocolate sauce. As microwaves and dish size can vary, knowing when to pull the cake out is the only tricky part. It’s done when you can see a firm cake start to bubble to the surface. Don’t worry: A little underdone is just fine, too. This dessert will continue to set a bit while it cools. The instant coffee is optional but it really does add depth to the chocolate flavor.

Yield: 4 to 6 servings. Total time: 20 minutes.

Ingredients

For the cake:

6 tablespoons/86 grams unsalted butter, cut into pieces

1/4 cup/60 milliliters whole milk

2 teaspoons pure vanilla extract

1/2 teaspoon instant coffee or espresso (optional)

3/4 cup/165 grams packed dark brown sugar

1 cup/128 grams all-purpose flour

1/3 cup/32 grams unsweetened natural cocoa powder

1 teaspoon kosher salt (such as Diamond Crystal)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

For the topping:

1/2 cup/110 grams dark brown sugar

1/4 cup/24 grams unsweetened natural cocoa powder

1/4 teaspoon kosher salt (such as Diamond Crystal)

3/4 cup boiling water

Ice cream, to serve

Preparation:

1. Prepare the cake: Add the butter to a 1 1/2- to 2-quart microwave-safe soufflé dish or casserole, then melt the butter in short bursts in the microwave.

2. Whisk in the milk, vanilla and instant coffee, if using. Whisk in the brown sugar, then add the flour, cocoa, salt, baking powder and baking soda and whisk until just combined.

3. Make the topping: In a small bowl, whisk together the brown sugar, cocoa powder and salt. Sprinkle over the cake batter.

4. Pour the boiling water over the top.

5. Cook in the microwave at full power until you can see the set cake start to emerge through the sauce in various spots and the sauce has thickened, 5 to 7 minutes. (It’s OK to periodically stop and check doneness partway through cooking.) The cake will continue to set as it cools.

6. Serve warm, with ice cream.