Our Most Popular Recipes of the Year (So Far)

Emergency Chocolate Cake

This ultra-easy chocolate cake, made without eggs, milk and butter, is also known as crazy cake because it doesn’t require ingredients standard to most cakes. It’s said to originate during the Great Depression when ingredients were scarce—hence anothe

By Rose HattabaughOctober 14, 2025

Easy-Stretch Yogurt Pizza Dough

Is it heretical to use yogurt in pizza dough? Traditionalists would say yes. But there’s no arguing that the yogurt in this high-hydration formula yields a dough that is easy to shape into rounds because it does not recoil when stretched. It also adds

By Chris KimballSeptember 19, 2024

Fettuccine Alfredo

In Rome, fettuccine alfredo is totally unlike gloopy American versions—silky-smooth, buttery, and light.

By Diane UngerJune 11, 2021

Apple Cake (Torta Bolzano)

This rustic apple cake sports crisp, deeply caramelized edges and a custardy interior, a texture achieved by coating a heap of thinly sliced fruit in crepe-like batter. We learned it from home cook Franca Giuliani in Padergnone, in the Trentino region

By Milk StreetNovember 11, 2025

Scones 1-2-3-4

The scone, simplified: four ingredients, one formula, infinite variations.

By Chris KimballSeptember 1, 2026

Mexican Sweet Corn Cake

This super versatile reader favorite makes a light and sweet breakfast, dessert, or anytime snack. And it's made in a blender!

By Calvin CoxMarch 25, 2020

No-Fry Neapolitan Eggplant Parmesan (Parmigiana di Melanzane)

Naples's hands-off eggplant Parm is lighter, silkier, and golden-browned.

By Rose HattabaughFebruary 1, 2023

Tomato Salad with Burnt Honey Vinaigrette

Honey cooked to a deep amber gives ripe summer tomatoes a bittersweet backdrop, poured on warm with fennel, red wine vinegar and pounded pistachios.

By Courtney HillJune 30, 2026

Whipped Caramel Cream

From a much-talked-about Paris rice pudding: caramel cooked past the point of looking like a mistake, chilled with cream, then whisked into something airy and deeply nutty.

By Rose HattabaughMay 14, 2026

Whipped Cream Cake

The answer to finicky genoise. Whipped cream in place of egg whites makes a forgiving, moist crumb—maybe the best single-layer cake we’ve made.

By Rose HattabaughMarch 9, 2026

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà)

This refreshing salad is a symphony of tastes, colors and textures. Fish sauce, known as nuoc mam in Vietnam, gives the dressing savory, umami-rich underpinnings, while lime juice, sugar and garlic punch up the flavors. The jalapeños add moderate spic

By Julia RackowOctober 15, 2019

Two-Corn Chowder with Green Chili and Scallions

This summery chowder pairs fresh sweet corn with hominy. An essential ingredient in the Mexican soup-stew called pozole, hominy is dried large-kernel corn cooked with alkali, yielding a tender-chewy, pleasantly starchy texture. Either white or yellow

By Milk StreetSeptember 24, 2026

Penne Strascicate (Penne "Dragged" Through Ragù)

This unique Tuscan pasta dish from Trattoria Sergio Gozzi in Florence is made with spices that add complexity and aromas uncommon in an Italian ragù. Owner Alessandro Gozzi sneaks in a little besciamella—or roux-thickened white sauce—at the end to len

By Lawman JohnsonMarch 9, 2026

Campanelle Pasta with Sweet Corn, Tomatoes and Basil

Creamy pasta with corn, not cream: the cobs flavor the cooking water while grated kernels release a starchy corn “milk” that clings to the noodles.

By Courtney HillOctober 15, 2019

Ultra-Light Chocolate Mousse

Le Bon Georges, a Parisian bistro that serves excellent renditions of all the classics, offers an ethereal chocolate mousse for dessert. The chocolate base is lightened with a generous amount of whipped egg whites instead of with the typical whipped c

By Rose HattabaughJanuary 28, 2026

Stovetop Chocolate Cake

This no-oven chocolate cake comes together in a pan—steamed, rather than baked, resulting in a moist, tender cake every time.

By Yvonne RupertiJanuary 22, 2024

Summer Tomato Tian

Ripe summer tomatoes are ideal for this all-tomato take on tian, with rich, concentrated flavor.

By Courtney HillSeptember 20, 2021

Chili Crisp Chicken and Corn Soup

James Ooi—founder of Little Bao Boy, an Asian street food business based in Leeds, England—inspired us with his go-to soup for a quick weeknight dinner. Chicken breast, soy sauce, and canned corn. We were intrigued. Based on his description, we develo

By Hisham Ali HassanSeptember 2, 2025

Korean Fire Chicken

Buldak-inspired chicken thighs get huge, complex flavor from four pantry ingredients and a 15-minute marinade; the broiler chars it into a sticky glaze.

By Diane UngerDecember 18, 2019

Browned Butter Gâteau Magique

Gâteau magique, or magic cake, is a French dessert that lives up to its name. During baking, its seven-ingredient batter separates into three layers: a firm, flan-like bottom, a creamy, pudding-like center and a puffy, souffléed crown. Our version get

By Hisham Ali HassanDecember 17, 2024

Miso Butter Spaghetti with Scallions

Miso and garlic deliver a flavor upgrade to that classic kid food—buttered noodles. Softened butter mixed with miso, garlic, scallion whites and lemon juice creates a simple, flavorful no-cook sauce for pasta. The heat from the noodles and some of the

By Felisia TanFebruary 19, 2025

Lemon Possets

Lemon posset is quite possibly the easiest dessert you can make. It’s a classic British “pudding” that requires only three ingredients—lemon, cream and sugar—and only a few minutes at the stovetop. There’s no need to whisk, whip or fold. The acidity o

By Rose HattabaughFebruary 12, 2026

Potato Flatbreads (Lokše)

Two ingredients, one skillet. This Slovakian potato flatbread stays delicate thanks to the mashed potatoes, and gets its flavor from dry-skillet browning.

By Rose HattabaughApril 10, 2026

Chocolate Potato Cake

A 19th-century thrift trick solves the eternal problem of dry chocolate cake: potato starch holds moisture for a soft, tender crumb. No, you can’t taste the potato.

By Rose HattabaughApril 13, 2026

Pasta with Smothered Tomatoes and Sweet Peppers

Cook tomatoes and peppers all the way down until jammy and the peppers turn creamy—with olive oil and starchy pasta water, a luscious sauce seasoned with nothing but salt.

By Courtney HillMay 11, 2026