Lauren Delgado:

Top Google searches inspire recipes.

In recent years, I’ve gotten a kick out of perusing through Google’s Year in Search. Google shares its top searches in a year on a variety of categories, including actors, overall searches and TV shows. This year, the top inquiries in those categories were Meghan Markle (the former “Suits” actress and soon-tobe bride of Prince Harry), Hurricane Irma, and “13 Reasons Why” (a book by Jay Asher that was made into a show on Netflix), respectively.

Google’s Year In Search also includes a list of recipe queries. Beef stroganoff was the No. 1 search this year, followed by apple crisps, corn casserole, brine turkey, zucchini, chicken Parmesan, pork chops, hardboiled eggs, yams and hashbrown casserole.

I’m sharing recipes for a few of these dishes in this article

below — so you don’t need to turn to Google for them in 2018! If you want to look through the searches yourself, visit trends.google.com/trends.

Hard-boiled eggs

This is my most-repeated dish in a week. I use them for any meal: on toast for breakfast or salad for lunch. I’ve tried a variety of ways to prepare them, but simply cooking them at a rolling boil for a set amount of time works best for me.

Put your eggs in a saucepan; fill the pan with water until the eggs are covered by 1 inch of water. Bring the pot to a rolling boil. Carefully remove the eggs with a slotted spoon at 6 minutes for a soft boil, 8 minutes for a medium boil and 10 minutes for a hard boil. Put the eggs in a colander and run cold water over them until they’re cool to the touch.

Zucchini

This recipe from the Orlando Sentinel archives comes from Gail Simmons, a judge on Bravo’s “Top Chef.” Grilled Corn & Zucchini Quesadillas Serves 4 1 ear of corn, shucked Canola oil Coarse salt and freshly ground black pepper

1 medium zucchini, sliced on a sharp diagonal 1⁄8-inch thick (16 slices) 8 (8-inch) flour tortillas 1 cup shredded Pepperjack cheese 4 green onions, white and green parts, thinly sliced on diagonal (1⁄2 cup)

3 tablespoons finely chopped cilantro plus more for garnish

1. Preheat a grill to medium-high. Rub corn with oil and season with salt and pepper; grill, turning, until lightly charred all over, 6-8 minutes. Let cool slightly, then cut the kernels off the cob.

2. Brush zucchini with oil; season with salt and pepper. Grill until tender, about 3 minutes per side.

3. Lay tortillas on a work surface. Leaving a 3⁄4-inch border, top evenly with cheese, corn, zucchini, green onions and cilantro then fold each tortilla over to form half moons. Grill quesadillas until cheese is melted, turning once, 5 minutes total. Transfer to a cutting board; cut into wedges. Garnish with cilantro. Serve hot.