recipes

The 10 Most Popular Recipes of September 2020

Brothy meatballs, potato-stuffed flatbreads, and more of our readers’ favorite recipes this month.
The 10 Most Popular Recipes of September 2020
Photo by Emma Fishman, Food Styling by D'mytrek Brown, Bowl by Meilen Ceramics?

As the days shorten and leaves tinge golden, we’re all making the most of bright end-of-summer produce hauls and turning them into comforting fall-ish dishes. As temperatures dip, our most popular recipes are about upping the heat while milking the last summer vibes. We’re talking about these light chicken meatballs poached in a miso-tomato broth. Aloo paratha, a.k.a. potato-stuffed flatbreads (!), to satisfy carb-on-carb cravings. And smoky-sweet short rib tacos that remind us of the beach. So, to get your through these transitional weeks, here are our most popular recipes from the last month, starting with No. 1.

  • Image may contain Food Pork Bird Animal Poultry Fowl and Chicken
    Photo by Emma Fishman, Food Styling by Rebecca Jurkevich?
    1/10

    Sticky Guava Barbecue Drumsticks

    “My mother (like many Puerto Rican mothers) has always had a copy of Yvonne Ortiz’s A Taste of Puerto Rico in our kitchen,” writers chef and recipe developer Gabriella Vigoreaux. “I can tell which dishes she’s made the most because the book just naturally falls open to those recipes. Only during quarantine have I started using it myself, marking new territory with soffritto stains on the pages my mother managed to keep pristine all these years. I turn to it when I want to taste my grandmother’s and great-grandmother’s cooking with half of the effort. One of my go-tos is Ortiz’s guava barbecue sauce. It’s a wildly simple (four-ingredient) recipe with a single sentence procedure: ‘Thoroughly combine all the ingredients.’ It takes about five seconds to make but instantly conjures memories of childhood trips to the island, stopping at a kiosko for a pincho de pollo (chicken skewer) and licking the sticky sweet sauce from off my little fingers. My version is nothing like Ortiz’s, but it brings me back just the same. I’ve slathered this sauce on ribs and whole fish and used it as a glaze for pork belly, but I will always like it best with chicken. This is just to say, you might want to double it.”

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  • Photo by Chelsie Craig, Food Styling by Pearl Jones
    2/10

    Aloo Paratha

    If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments. This take, which Priya Krishna learned from her aunt Rachna, is really simple: a basic wheat-based dough stuffed with silky spiced potatoes.

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  • Photo by Emma Fishman, Food Styling by Rebecca Jurkevich?
    3/10

    Short Rib Tacos With Cilantro-Lime Slaw

    Short ribs aren’t just for braising. Boneless short ribs in particular can be grilled like steak, but be sure to cook them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen. A 20-minute rest is ideal for keeping them juicy.

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  • Photo and Food Styling by Diana Yen
    4/10

    Onigiri Three Ways

    Compact and ready to be taken on the go, onigiri—which are sold in convenience stores all over Japan—are great packed into lunches or enjoyed as an easy anytime snack. The balls are stuffed with flavorful and often salty fillings that pair well with the sticky rice: Go classic with Kewpie mayonnaise and tuna or umeboshi (mouth-puckering pickled plums), or try pickled vegetables like kimchi—even yesterday’s chicken salad works. The fun part is forming the balls, and you don’t need to be a sushi chef to do it. The secret is to use slightly warm rice for easy molding and to keep a bowl of water nearby to dip your hands in to prevent sticking. As for soy sauce, you won’t need it. These little flavor bombs are tasty all on their own. This recipe makes 3–4 balls of each type (tuna, umeboshi, and kimchi). If you only want one flavor, simply increase your filling of choice.

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  • Photo by Christian Reynoso
    5/10

    Tomatoes Simmered in Olive Oil with Cotija

    Tomato slices are salted ahead and then set into a garlicky, somewhat spicy olive oil bath with Cotija, a dry-aged Mexican cheese.?

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  • Photo by Emma Fishman, Food Styling by D'mytrek Brown, Bowl by Meilen Ceramics?
    6/10

    Chicken Meatballs and Green Beans in Tomato Broth

    Chris Morocco's grandma used to make a version of this dish using pork and showers of Parmesan. He's updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor, but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

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  • Photo by Emma Fishman, Food styling by rebecca jurkevich
    7/10

    Phanaeng-Curry Beef Skewers With Grilled Pumpkin

    Cookbook author Leela Punyaratabandhu’s phanaeng-marinated beef skewers belong at your next barbecue.?

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  • Photo by Emma Fishman, Food Styling by Tami Hardeman
    8/10

    Candied Cucumbers With Vanilla Whip

    Cucumbers are transformed into candy-like bites in this unexpected dessert inspired by Eton mess, a British summer classic typically featuring layers of strawberries, broken meringue, and whipped cream.?

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  • Photo by Emma Fishman, Food Styling by D'mytrek Brown, Small Bowls by Meilen Ceramics
    9/10

    Whole Fish Ssam

    In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch.?

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  • Photo by Andria Lo, prop styling by Jillian Knox
    10/10

    Almejas con Alguashte

    Alguashte, a Salvadoran seasoning, lends deep nuttiness to the spicy acidic tomato broth that the clams steam in.

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