January's Most Popular Recipes

Ringing in a new year, January symbolizes a fresh start, and is the perfect time for new adventures in the kitchen. But as your favorite recipes of the month reveal, you also crave hearty standbys to warm up your mid-winter days. From hearty vegetarian chili to a spicy chicken vindaloo, the ten most viewed, shared, tweeted, and pinned recipes of January 2013 are a mix of just that—comforting classics and inspiring new flavors.

Bamonte's Pork Chops with Pickled Peppers

Bamonte's Pork Chops with Pickled Peppers
These juicy pork chops topped with halved cherry peppers, have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s. See the recipe for Bamonte's Pork Chops with Pickled Peppers »Todd Coleman

Feijoada (Brazilian Beans with Smoked Pork, Rice and Collards)

Brazilian Beans with Smoked Pork, Rice and Collards
This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sauteed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour. See the recipe for Feijoada »Bruno Fiuza

Rajma (North Indian Kidney Bean Masala Stew)

North Indian Kidney Bean Masala Stew
Chiles and ginger add invigorating heat to a classic Punjabi dish of tomatoes and kidney beans, garnished with slivers of red onion. Redolent of coriander, cumin, and cinnamon, the warming stew is best enjoyed over basmati rice. See the recipe for Rajma »Todd Coleman

Tantanmen (Sesame and Chile Ramen)

Sesame and Chile Ramen
This Tokyo-style ramen, made with a rich, chile- and sesame-spiked chicken stock, is served with ground pork and topped thinly sliced scallions.Todd Coleman

Grilled Tri-Tip Tacos

Grilled Tri-Tip Tacos
Sliced and seasoned with rosemary, chiles, garlic, and cumin, tri-tip steak--a cut of beef from the lean bottom sirloin--makes a tender and juicy filling for tacos. See the recipe for Tri-Tip Tacos »Penny De Los Santos

Vegetarian Chili

Vegetarian Chili
A blend of fresh and dried chiles lend fiery heat to kidney and pinto bean chili. See the recipe for Vegetarian Chili »Todd Coleman

Chicken Vindaloo

Chicken Vindaloo
This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations--some fiery, some mild--from the subcontinent to the British Isles. See the recipe for Chicken Vindaloo »Landon Nordeman

Senate Bean Soup

Senate Bean Soup
Beige and creamy, studded with ham, and homey as a log cabin, this soup got its name in the early 20th century, when someone ordained that bean soup should appear on the menus of the Senate's restaurants to send the politically useful message that lawmakers are small-town boys and girls at heart. See the recipe for Senate Bean Soup »Todd Coleman

Hungarian Goulash

Hungarian Goulash
Hungarian sweet paprika confers a singularly deep, rich color and flavor to a classic beef stew. See the recipe for Hungarian Goulash »André Baranowski

The Best Damn Meyer Lemon Cake

The Best Damn Meyer Lemon Cake
Made with the zest and juice of winter's sweet Meyer lemons with ground almonds added for extra heft and flavor, we really do think this is the best damn lemon cake ever. See the recipe for The Best Damn Meyer Lemon Cake »André Baranowski