Enjoy all this chicken.
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Apparently culled from 50.
I only see 5 chicken, 1 of which is meatballs, but that’s less than I expected given how much chicken people eat vs other proteins.
They never say, but I am guessing these are the recipes with the most reviews in 2024? (As opposed to most-saved).
I have enough chicken recipes in my NYT recipe box to probably last several lifetimes.
Random thoughts regarding the selection…a recipe for cuke salad? Really? 
And it has honey in it — bc everything has to have honey now bc it’s the hippest new ingredient — see also the “hot” honey chicken. Just stop it already. 
The only thing I added from this list are the miso leeks with white beans — apparently, recipes with beans also were pretty popular this year.
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could be worse, it could have matcha in it.
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You make a good point there.
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The miso leeks were already in my recipe box 
Have we moved beyond miso in everything?
I haven’t seen matcha slapped across savory applications yet, but miso crossed over to sweet long ago.
I was just reading it and thought there were some good-sounding dishes listed.
I’m allergic to soy and I can’t eat miso. Found a few non -soy miso alternatives but haven’t tried them yet. There were a few recipes I want to try. Saved them. Trends can be helpful sometimes. I’m all for chickpeas as main ingredient or garnish, but SO not into miso. Obviously, different opinions and I’m glad for all the miso lovers.
some things look difficult to pull off like the one pot chicken and rice. it seems super hard to get the right Water ratio to make the rice cook perfectly When you add meat or other things to it that can change the amount of Water.
i read about and maybe tried making chicken biryani and meat Water rice ratio Was to hard and i ended up WIth mushy rice.
i think the hardest thing about any chicken dishes -like the bread crusted ones - is getting a high quality chicken - the sourcing seems more important than the cooking
I’ve used chickpea miso, maybe it’s available somewhere near you? (I use Instacart for this kind of sleuthing)
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I was gonna say … or miso … or chickpea, but here, @Saregama found a multi-tasker!
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What’s up with the burrito recipe?
Is there something that makes it unique?
I’m not sure I’ve ever seen an actual burrito recipe.
Is honey the new balsamic vinegar? Dear God, don’t get me started. I agree about the cucumber salad - it’s not as if every Jewish deli in the world doesn’t have it in the case.
No beef, no pork, no shellfish, no fish other than salmon 
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Honey isn’t new anything – honey in and on stuff has been around for ages
Even hot honey is old at this (Mike’s was founded in 2010 and in Whole Foods by 2014)
I wasn’t implying it was new, just that it seem to have become a ubiquitously trendy addition to everything.
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Trendy generally implies new.
But maybe it’s still new to some people 10+ years later, as the readership of the online Cooking section of the NYT now spans the breadth of the country.
(Hence also a burrito recipe being one of the top-reviewed on the site to @bbqboy’s shock 
)
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Hah, precious little in food trends is ever new. It’s just some variant of new-to-a-certain market (quinoa! teff! fancy oily fish in a can!) or new-in-a-specific context (miso in baked goods.)
Except hot honey has been thrown on anything and everything lately, regardless of whether it’s new or not. I mean quinoa and farro both have been around for eons, yet only years ago someone decided it needed to be on menus everywhere, e.g. as “farrotto.”
Same with kale on every single restaurant menu.
Hot honey def deserves a top spot in the “most annoying food trends” thread … and if I can dig it up I’ll add it.
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Kale Caesar salad offends me to the last fibre of my traditionalist Caesar-salad -loving core.
I prefer kale a a simple side veg, lightly steamed or sautéed , not as an interloper in otherwise perfectly fine dishes.
Fire away! I’m bulletproof. 
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