The New York Times Recipes

Jessica Emily Marx for The New York Times SATURDAY, APRIL 16, 2016 Our 10 Most Popular Recipes Right Now From Julia Moskin's salted tahini chocolate chip cookies (above) to Nigella Lawson's lemon gelato, here are the recipes from Cooking that readers saved the most this week.

Michael Kraus for The New York Times Brisket in Sweet-and-Sour Sauce JOAN NATHAN 3 hours plus overnight refrigeration, 12 servings

Andrew Scrivani for The New York Times Mushroom Ragoût MARTHA ROSE SHULMAN 1 hour 15 minutes, 6 to 8 servings

Craig Lee for The New York Times Pistachio-Lemon Bars MOLLY O'NEILL 45 minutes, 16 servings

Andrew Scrivani for The New York Times Lemon Bars With Olive Oil and Sea Salt MELISSA CLARK 1 hour 30 minutes, plus cooling and chilling, 24 bars

Fred R. Conrad/The New York Times Spanish Asparagus Revuelto DAVID TANIS 30 minutes, 4 to 6 servings

Jessica Emily Marx for The New York Times Salted Tahini Chocolate Chip Cookies JULIA MOSKIN 45 minutes, plus 12 hours' refrigeration, 12 to 18 cookies

Jonathan Player for The New York Times Pumpkin and Chickpea Hot Pot NIGELLA LAWSON 45 minutes, 4 to 6 servings

Meredith Heuer for The New York Times Lemon Gelato NIGELLA LAWSON 40 minutes, 4 to 6 servings

Jim Wilson/The New York Times French Lasagne NIGELLA LAWSON 1 hour 15 minutes, 4 to 6 servings

Suzy Allman for The New York Times Spaghetti With Fried Eggs MARK BITTMAN 20 minutes, 2 or 3 servings