Most Popular Recipes of 2013

Our most-viewed recipes from the past year are tried-and-true classics from around the world, from a decadent caramel cake to chicken paprikash to South Asian syrup-soaked donuts.

Rose's Famous Caramel Cake
Rose's Famous Caramel Cake
This buttery cake slathered with rich caramel icing has earned local fame on Chicago's South Side—it's one of our favorites to make for special occasions.James Oseland
Cheesy Corn Casserole
Cheesy Corn Casserole
Baked with cheese and bacon, this warm corn casserole is sure to go quick at any holiday buffet.Todd Coleman
Tuscan Bean Soup
Tuscan Bean Soup
Olive oil is used three ways in this version of the venerable Italian soup: for sauteing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. See the recipe for Tuscan Bean Soup »André Baranowski
Cardamom Syrup-Soaked Donuts
Gulab Jamun (Cardamom Syrup-Soaked Donuts)
Khoya, a rich curd made by reducing milk for several hours, forms the base for these syrup-soaked confections.Todd Coleman
Chicken With 40 Cloves of Garlic
Chicken With 40 Cloves of Garlic
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 »Penny De Los Santos
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
German Pot Roast
Sauerbraten (German Pot Roast)
The secret to the shimmering roux that tops this classic German roast is a pinch of sugar; it gilds the gravy as it balances the lemon and pickling spices in the dish. See the recipe for Sauerbraten »Todd Coleman
Ham and Cheese Souffles
Ham and Cheese Souffles
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest souffles around. The souffles will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. See the recipe for Ham and Cheese Souffles »André Baranowski
Coconut Cake
Coconut Cake
Fresh coconut and its sweet water are the keys to this cake, passed down from former associate food editor Ben Mims' grandmother, Jane Newson. A handy rotary coconut grater produces snow-like coconut flakes, but a hand grater works well too. ** See the recipe for Coconut Cake »Todd Coleman
Chocolate Cream Pie
Chocolate Cream Pie
A crunchy cookie crust contrasts with cool, pudding-like filling in a showstopper of a dessert that keeps well in the fridge.Michael Kraus
Mixed Paella
Paella Mixta (Mixed Paella)
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. See the recipe for Paella Mixta (Mixed Paella) »Todd Coleman
Smoked Trout Blinis with Creme Fraiche and Dill
Smoked Trout Blinis with Creme Fraiche and Dill
The smoked trout that tops these mini pancakes gets a slight kick from cayenne pepper. See the recipe for Smoked Trout Blinis with Creme Fraiche and Dill »Maxime Iattoni
Chicken Marsala
Chicken Marsala
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.Maxime Iattoni
Puffy Chicken Tacos
Puffy Chicken Tacos
Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio's Tex-Mex cuisine.Todd Coleman
Helen Corbitt's Chicken Salad
Helen Corbitt's Chicken Salad
Famed Texas cook Helen Corbitt created this rich chicken salad for the cafe menu at Neiman Marcus department stores in the 1950s. It's delicious on toasted multigrain bread with lettuce and tomato.Michael Kraus
Chicken Paprikash (Paprikás Csirke)
Chicken Paprikash (Paprikás Csirke)
Chicken is braised in a brick-red sauce of sweet paprika and chicken stock in our version of a classic Hungarian dish. Get the recipe for Chicken Paprikash »Todd Coleman
plate of duck leg confit with sausage and crusty bread
Dominique Ansel's Cassoulet
Made with confit duck legs, pork belly, and two kinds of sausage, this meaty, resplendently rich cassoulet is worth treasuring all winter.Matt Taylor-Gross
Poached Salmon with Saffron Sauce
Poached Salmon with Saffron Sauce
Rich, sweet Norwegian salmon and briny mussels are served in an elegant broth subtly seasoned with saffron, fennel, and tarragon. See the recipe for Poached Salmon with Saffron Sauce »Todd Coleman
Filet Mignon with Bordelaise Sauce
Filet Mignon with Bordelaise Sauce
Luscious, wine-enriched bordelaise sauce is often paired with hanger steak, shell steak, and tender filet mignon. Though the sauce is traditionally served with a dollop of beef marrow, we think it is just as delicious with a garnish of chopped fresh parsley and rosemary. See the recipe for Filet Mignon with Bordelaise Sauce »André Baranowski