For us, October 2012 was the month we celebrated our
150th issue with 150 all-time classic recipes, and the most popular—most viewed, shared, tweeted, and pinned—included some of the more simple and satisfying recipes from that list. These 10 recipes—including a creamy spaghetti alla carbonara, hearty chicken with 40 cloves of garlic, and a very, very moist chocolate layer cake—are the ones you loved most this month.
General Tso’s Chicken
While General Tso remains famous in his home province of Hunan, it turns out the eponymous dish named after him is relatively unknown. This recipe comes from author Fuschia Dunlop, who wrote about the dish for
our 150th issue. Get the recipe for General Tso’s Chicken »
A garnish of chopped peanuts and slivered cucumber and carrot add crunch to the silky, savory Chinese-American noodle dish.
Get the recipe for Sesame Noodles »
Our version of this classic uses peeled garlic; after removing the chicken from the pan, keep cooking the garlic until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling.
Get the recipe for Chicken With 40 Cloves of Garlic »
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.
This classic New York-style cheesecake is brightened with orange and lemon zest.
Get the recipe for Lindy’s Cheesecake »
Three velvety layers sandwiched with thick dark chocolate icing make a decadent, crowd-pleasing dessert.
Get the recipe for Very Moist Chocolate Layer Cake »
Gruyere pastry puffs are an elegant and easy start to any meal.
See the Recipe for Gougeres »
These are the Buffalo-resident’s Buffalo wings: true to the original 1964 recipe, wings are fried in peanut oil and then tossed in a mixture of melted margarine and fiery hot sauce. Serve them up with blue cheese dressing and celery sticks to complete the classic dish.
Prosciutto-Wrapped Roast Pork Loin
Wrapping pork loin in prosciutto not only keeps the roast especially juicy, but it adds wonderful, salty flavor.
Get the recipe for Prosciutto-Wrapped Roast Pork Loin »
Traditional Roman spaghetti carbonara contains pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream.
Get the recipe for Spaghetti Carbonara »