![]() (Ah, so that’s what it means to reduce a sauce.) So the wintry mix outside my window was the exact sort of calendar excuse I needed to take a half-step up in my epicurean journey. I graduated from collegiate spaghetti boils to tasteful stir-fries as the months passed in that hallucinogenic year, growing in confidence by deducing the hieroglyphics of food preparation. I had barely explored any of the kitchens I inhabited until the Covid lockdown, when the threat of malnourishment encouraged me to expand my horizons. All of your other piddly recipes are just David in the face of beef stew. “If a recipe happens to have more traffic in a particular week, we’re like, ‘Watch out, beef stew!'” she said. Internally, Times food and cooking editor Emily Weinstein says the dominance of O’Neill’s stew serves as something of a benchmark for the other recipes published by their chefs. That averages out to around 18,000 hits per day, the sort of SEO ubiquity that S’Mores Crispy Treats could only dream about. The recipe, with more than 19,000 reviews and an average rating of 5 stars, has been viewed over 24 million times since 2019, with 6.7 million of those visits occurring in 2022 alone. The New York Times published 700 recipes last year, but hardly any of them match the vise grip Old Fashioned Beef Stew holds on the cooking division’s search metrics. You likely don’t need a recipe to make beef stew, unless you’re taking your first few nervous steps toward the stovetop. “There is no high drama about simmering a stew,” O’Neill wrote in her 1994 column, titled “ A Simmer of Hope.” “However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others.” It’s true. You’ll need potatoes, carrots, onions, and - yes - beef, alongside a fistful of North American mainstays (flour, red wine, oil, herbs). There are no curveballs in O’Neill’s method no demands to gut your pantry no mentions of julienne vegetables, mandolins, or the Maillard Reaction. It’s Molly O’Neill’s “ Old-Fashioned Beef Stew,” originally published in 1994. It is everything the modern New York Times’ cooking section isn’t. It is strikingly un-Instagrammable, sublimely banal, and requires four primary ingredients. (Trending now: Coconut Chicken Curry, Green Shakshuka with Avocado and Lime, Kung Pao Cauliflower - can’t recommend that last one enough.)īut for decades now, one recipe has loomed large above the paper of record. (That is, Lemony Greek Meatball Soup.) The company has cultivated a diverse roster of chefs who celebrate flavors, starches, and aromatics that proudly clash with standard mid-Atlantic orthodoxy, and I honor each of them by making weekly trips to some of the more unfamiliar crannies of my grocery store. Nor is it Black Sesame Shortbread, Rigatoni and Cauliflower Al Forno, or Youvarlakia Avgolemono. The most popular recipe in the New York Times Cooking database is not Sheet-Pan Gochujang Chicken.
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