January’s Most Popular Recipes

Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller.

While modern chefs tend towards lighter scallop recipes, this old French dish of scallops poached in white wine, placed atop a purée of mushrooms in a scallop shell, covered with a sauce made of the scallop poaching liquid, and gratinéed under a broiler, is a great way to prepare the bivalve.

A pinch of cinnamon adds complexity to traditional greek flavors. Get the recipe for Greek Mac and Cheese »

Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.

Place tofu on lettuces; sprinkle with sesame seeds and scallions. Serve with sauce on the side.

Perfect with butter for breakfast or as a snack, traditional Irish oatcakes also keep for ages when stored in an air-tight tin. Get the recipe for Donegal Oatcakes »

Delightfully sweet and tangy, these Shanghainese shrimp take under ten minutes to prepare. See the recipe for Gan Shao Xia »

Regular broccoli, broccoli rabe, and romanesco all work equally well in this traditional Roman dish. The side pairs beautifully with pork chops, but it’s also delightful on its own with some grated cheese sprinkled on top. See the recipe for Broccoli Strascinati »

Crisp around the edges, moist and tender inside, and so marbled that every bite contains the consummate balance of sweet dough, melting bittersweet chocolate, and crystalline salt. See the recipe for Classic Chocolate Chip Cookies »

Double-frying chicken wings is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in this country at the Los Angeles restaurant Kyochon.

Brown Butter, Peas, and Mint Omelette