Recipe Roundup

Our Editors' 73 All-Time Favorite Recipes

Ever wonder which recipes the Epicurious editors turn to after a day of developing, cooking, and tasting them? We polled our staff and these are the tried-and-true dishes we can't get enough of for weeknight dinners, entertaining, baking, holidays, and beyond.
Image may contain Food Meal Dish Glass Dinner and Supper
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
  • Image may contain Food Meal Dish Glass Dinner and Supper
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    1/73

    Rib-Eye Steak and Crispy Smashed Potatoes for Two

    Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the fat rendered behind in the skillet to sear smashed paprika-spiced potatoes to crispy, golden perfection.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    2/73

    Freeform Chicken Meatballs With Carrots and Yogurt Sauce

    Shaping meatballs into perfect spheres is too fussy for a weeknight meal. Instead, drop dollops of spiced ground chicken onto a sheet pan and roast with carrots until both are golden brown.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova
    11/73

    Make-Ahead Crispy Chicken Cutlets

    This is hands-down the easiest way to make delicious chicken cutlets—no dredging or frying required. Stash a big batch in the freezer so they're ready to cook at a moment's notice.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Diana Yen
    12/73

    Orange Sweet Rolls

    These thinly-rolled pastries are made with both orange zest and juice for a full burst of sweet citrus flavor.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    19/73

    Sunday Stash Marinara Sauce

    This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    20/73

    Peruvian-Style Roast Chicken With Tangy Green Sauce

    This cumin and paprika-spiced number gets added punch from a tangy green sauce and an avocado and cucumber salad.

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  • Photo by Chelsea Kyle, Food Styling by Joe Sevier and Anna Stockwell
    21/73

    Fluffy Cathead Biscuits With Honey Butter

    This hand-rolled biscuit recipe produces a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.

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  • Photo by Caleb Adams, Food Styling by Kat Boytsova
    22/73

    Spicy Cucumber-Avocado Soup

    Our deputy editor Anya says of this soup: "A creamy blend of ripe avocados, English cucumbers, and yogurt—with a bit of lime juice and jalapeño adding brightness—the soup is quick, satisfying, and fail-proof. It's cool yet spicy. Elegant yet easy. And perfect for warm-weather get-togethers."

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    23/73

    Chicken Salad With Apricots, Celery, and Blue Cheese

    This summer salad brims with sweet, creamy, and sharp flavors—and tender, crunchy, and juicy textures. Make sure to use peak-season apricots and a fairly mild blue cheese that won’t overwhelm the mix.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    24/73

    Arroz Caldo (Chicken Rice Porridge)

    In this Filipino chicken rice porridge, a combination of medium-grain and sticky rice cooks in freshly made chicken stock until it becomes thick and creamy.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    25/73

    Spicy Lamb Meatballs with Raisin Pesto

    Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    26/73

    Dill-Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad

    Packed with the bright flavors of citrus and dill, this greens-and-grains dinner comes together fast. Peas and blistered cherry tomatoes add sweetness, while feta contributes salty tang.

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  • Photo by Elena Heatherwick
    27/73

    Gia's Mushrooms and Egg

    This dish is so simple, but it deserves numerous stars and accolades. Just find excellent mushrooms, really good eggs, some aromatics, and a tiny bit of spice, and you have a beauty of a dish.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    28/73

    Salted-Butter Oatmeal Chocolate Chip Cookies

    Using salted butter and resting the dough are the secrets to these crowd-pleasing cookies that are equal parts chewy and crunchy.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    29/73

    Slow-Roasted Salmon With Harissa

    Slow-roasting salmon is a sure-fire, never-fail technique for tender, flaky fish. Coating it with harissa paste ensures it’s flavorful too.

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  • Photo by Alex Lau
    30/73

    Polenta Cacio e Pepe

    No pressure cooker? Cook it the old-fashioned way.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Olivia Mack Anderson
    31/73

    Spring Salad With Crispy Chicken and Bacony Croutons

    The rich flavors of crispy, tender chicken and smoky bacon balance the slightly bitter notes of frisée and shaved fennel in this hearty dinner salad.

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  • Photo by Alex Lau
    32/73

    Fried Egg Tacos with Chile Jam

    These are the simplest, most flavorful breakfast tacos thanks to a quickly assembled chile jam, creamy yogurt, eggs, and scallions. They're as good for a quick weeknight dinner as they are for breakfast.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    33/73

    Slippery When Wet

    This fragrant and refreshing strawberry-gin drink has a secret ingredient: a dollop of unsweetened Greek yogurt, which gives the cocktail a tangy flavor and subtly creamy texture.

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  • Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz
    34/73

    Niçoise Toast

    Fried bread is our contribution to the classic Niçoise. Here, oil-packed tuna gets a boost from mayo flavored with garlic, sherry vinegar, and smoked paprika, plus mixed fresh herbs.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    35/73

    Chickpea Crepe "Tacos" With Eggplant and Lamb

    Thin, naturally grain-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant “tacos.”

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    36/73

    Pasta Carbonara With Cabbage and Mushrooms

    In this dish, you’ll sauté mushrooms and bacon until they become crispy. You’ll use bacon fat to sear the cabbage before tossing in an egg, Parmesan, and pasta.

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  • Photo by Isa Zapata, Prop styling by Tim Ferro, Food styling by Taneka Morris
    41/73

    Slow-Roasted Salmon With Fennel, Citrus, and Chiles

    This elegant salmon dish is perfect for a winter dinner party—just slide it into a low oven for 40 minutes and it’s ready to serve.

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  • Photo by Joseph De Leo, Food Styling by Sean Dooley
    42/73

    My Mother's Butter, Tomato, and Onion Sauce

    You put four ingredients into a pot and place it on the stove. The onion is just peeled and cut in half, no chopping or slicing required. And if you are using canned tomatoes, all you do is open the can, pour it in the pot, and break up the tomatoes with a wooden spoon. But it's not because of how easy it is that it's a favorite; it's because the flavor is addictively delicious.

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  • Photo by Alex Lau
    45/73

    Olive Oil Cake

    Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.

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  • Photo by Chelsea Kyle, food and prop styling by Ali Nardi
    46/73

    Garlic-Curry Chicken Thighs With Yogurt Sauce

    Yogurt gets used two ways in this simple dinner party–worthy dish: first it provides a tenderizing marinade for the chicken, then more yogurt is mixed with the pan juices to create a rich sauce for serving.

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  • 47/73

    Shrimp Tacos with Pineapple

    This easy taco dinner has lots of quick tricks: like cooking the pineapple and shrimp on one sheet pan, and then tossing the filling with the same dressing you used to quick-pickle the onions.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    48/73

    Roast Chicken with Smothered Cabbage, Bacon, and Potatoes

    Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.

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  • Photo by Emma Fishman, Food Styling by Anna Stockwell
    49/73

    Summer Corn, Tomato, and Salmon Salad With Za’atar Dressing

    Poach salmon in the same thyme-and-garlic-infused water that the corn is boiled in for this refreshing, time-saving salad dinner.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    50/73

    Spicy Larb with Cabbage Cups

    Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    53/73

    Lemony Pasta With Cauliflower, Chickpeas, and Arugula

    A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    54/73

    Spiced Coconut Chicken and Rice

    This chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with fragrant spices, creamy coconut milk, bright ginger, and fresh lime juice.

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  • Photo by Alex Lau
    55/73

    Crunchy Baked Saffron Rice With Barberries (Tachin)

    If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!

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  • Photo by Chelsea Kyle
    56/73

    Almond-Apricot Food Processor Cake

    This wonderfully moist cake comes together quickly in the food processor, with some apricots puréed and some folded into the batter, infusing their summery flavor throughout.

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  • Photo by Alex Lau
    57/73

    Filipino-Style Roast Pork Belly with Chile Vinegar

    his roasting method simplifies and mimics the effects of traditionally boiled and deep-fried lechon kawali, the celebratory Philippine pork dish with crackling skin and succulent meat.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    58/73

    Overnight Waffles

    Resting yeast-raised waffle batter overnight enhances their flavor and makes their texture wonderfully crisp and fluffy.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    69/73

    Chocolate, Cinnamon, and Hazelnut Thumbprints

    Toasted hazelnuts are the perfect complement to luscious dark chocolate and fragrant cinnamon in these decadent holiday cookies.

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  • Jonny Valiant
    70/73

    Chickpea Stew

    A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.

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  • Photo by Charles Masters, Food styling by Sue Li
    71/73

    Our Favorite Texas Beef Chili

    This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste, and don't skip the masa harina: It helps to thicken the chili and imparts a wonderful earthy richness. This chili is best served a day after cooking.

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  • Gentl & Hyers
    72/73

    Mussels with White Wine

    Epicurious senior visual editor and photographer Chelsea Kyle says of this recipe: "Easy and full of flavor. I've been able to turn many seafood-squeamish friends into fans with this dish, especially when paired with fries and more wine."

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  • Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
    73/73

    Brown-Butter Pecan Pie with Rum and Espresso

    Brown butter brings out nuttiness of the pecans, while the bite of rum and the slight bitterness of espresso balance out the sweetness of this pie.

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