Most Popular Recipes of 2013 Published Jan 03, 2014 10:00 PM Food 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 SHARE 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 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. Cheesy Corn Casserole Baked with cheese and bacon, this warm corn casserole is sure to go quick at any holiday buffet. 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 » 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. 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 » Hungarian Goulash Hungarian sweet paprika confers a singularly deep, rich color and flavor to a classic beef stew. See the recipe for Hungarian Goulash » 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. Get the recipe for Sauerbraten » 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 » 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 » 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. Get the recipe for Chocolate Cream Pie » 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) » 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 » 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. Puffy Chicken Tacos Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio’s Tex-Mex cuisine. 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. Chicken Paprikash (Paprikás Csirke) 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. Get the recipe for Dominique Ansel’s Cassoulet » 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 » 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 » MORE TO READ RELATED The Pescatarian Asado: Reframing Argentina’s Native Bounty Jorgelina Mandarina is developing a new restaurant fed by her home province’s famed rivers. READ NOW RELATED Sheldon Simeon’s Essential Hawaiian Pantry Everything you need to start cooking like an... RELATED 10 Hawaiian Recipes to Transport You to the Islands Bring that beach vacation home.