Recipes

Our 50 Most-Clicked Recipes of All Time

The recipes that made you open yet another tab.
A goldenbrown chocolate chip cookie with rippled edges and pockets of melted chocolate on a marble surface.
Photo by Chelsie Craig, Food Styling by Kate Buckens

Sure, the following collection may technically consist of our most-clicked recipes ever (a lot of cocktails, pasta, and dessert in the mix, no kidding!), but also consider it as a list of things to look forward to. The promise of a cold whiskey sour after a long day at work. Green bean casserole on Thanksgiving (if that’s your thing!). Shrimp scampi when you’ve finally made it to vacation. Chocolate cake for a birthday. Beef empanadas for any gathering whatsoever. 

It’s also safe to assume that you’ll be returning to these recipes not just for one occasion but time and time again. So bookmark them, pin them, clip them into a three-ring binder—or just save this link: They’ll be right here for you to cook as many times as you need.

  • Two Whiskey Sour cocktails in rocks glasses with Luxardo cherries and orange slices
    Photo by Paul H. Christian, food styling by Michele Figliuolo
    1/50

    Whiskey Sour

    Bright lemon juice, warming bourbon, and simple syrup combine for this easy, refreshing classic.

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  • Two plates of spaghetti carbonara with guanciale and shredded Pecorino with glasses of rose.
    Photo by Travis Rainey, Food Styling by Leslie Raney Garetto
    2/50

    Spaghetti Carbonara

    Made with just a few ingredients, this is the ideal fancy-but-easy dinner.

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  • A serving of cacio e pepe pasta in a shallow white bowl with a fork tangled into the noodles.
    Photograph by Isa Zapata, Food Styling by Sean Dooley
    3/50

    Cacio e Pepe

    Literally “cheese and pepper,” this Roman classic comes together in minutes.

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  • Beef Bolognese sauce tossed with pappardelle pasta and topped with Parmesan on a plate
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    4/50

    BA’s Best Bolognese

    Tender ground beef, savory pancetta, and a splash of white wine make this slow-simmered Bolognese worth the wait.

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  • Classic Caesar salad with whole romaine leaves homemade croutons and shaved Parmesan cheese on a gray platter.
    Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca
    5/50

    Classic Caesar Salad

    A great Caesar salad gets its swagger from crisp, cold greens, creamy dressing, and freshly made croutons.

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  • Image may contain Human Person Food Bread Electronics and Camera
    © Marcus Nilsson www.marcusnilsson.com
    6/50

    Fresh Pasta Dough

    This homemade pasta dough is easy, texturally resilient, and versatile enough to form into any shape.

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  • Topdown view of a burntstyle Basque cheesecake with one wedge removed.
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    9/50

    Basque Cheesecake

    This light, fluffy, cloudlike cheesecake wants to get cooked at high heat for a burnt, cracked surface that’s rich with flavor.

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  • A bowl of pasta in a mushroom cream sauce topped with shredded Parmesan and chopped parsley.
    Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson
    10/50

    Creamy Mushroom Pasta

    Crispy mushrooms and a Parmesan cream sauce combine in this cozy weeknight dinner.

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  • Slices of banana bread one with butter sitting on a cutting board
    Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon
    11/50

    BA’s Best Banana Bread

    Dark brown sugar and a dollop of mascarpone make for superior tenderness. Walnuts optional but encouraged. 

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  • A white bowl on a marble counter filled with bright green basil pesto thick enough to hold a swirl.
    Photo by Alex Lau
    12/50

    Basil Pesto Recipe

    The most vibrant pesto isn’t just about the ingredients; it’s also about the order in which you blend them.

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  • Two short ribs braised in red wine and served over a bed of mashed potatoes.
    Photo by Travis Rainey, Food Styling by Maggie Ruggiero, Prop Styling by Christine Keely
    13/50

    Red Wine–Braised Short Ribs

    Tender, fall-off-the-bone beef ribs make any meal a special occasion.

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  • Two platters of baked chicken wings one in a gingersoy glaze the other toss in classic Buffalo sauce.
    Photograph by Isa Zapata, Prop Styling by Sean Dooley, Food Styling Emilie Fosnocht
    14/50

    Extra-Saucy Baked Chicken Wings

    This recipe for crispy baked chicken wings is perfect for game day. Finish half the wings with Buffalo sauce and the rest with a sticky ginger-soy glaze.

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  • Frozen piña colada in a clear cup garnished with a maraschino cherry paper umbrella and striped straw against an orange...
    Photo by Alex Lau
    15/50

    BA’s Best Piña Colada

    Two rums and two types of coconut make this tropical drink the last word on summer refreshment.

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  • chicken tikka masala recipe
    Photo by Alex Lau, food styling by Judy Mancini
    16/50

    Chicken Tikka Masala

    The yogurt helps tenderize the chicken and the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

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  • Roasted sweet potatoes in a blue bowl on a yellow tablecloth.
    Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon
    17/50

    Roasted Sweet Potatoes

    With deeply browned edges and creamy centers, these basic roasted sweet potatoes are ready to dress up however you’d like.

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  • A lemon pasta dish with spaghetti and a lemoncream sauce topped with strips of lemon zest and black pepper.
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    18/50

    Pasta al Limone (Lemon Pasta)

    This creamy lemon pasta recipe is luscious and amply cheesy, but still bright and fresh. Best part: You can make it for dinner in just 15 minutes.

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  • A saltrimmed paloma cocktail served over ice and garnished with grapefruit wedges.
    Photograph by Isa Zapata, Food Styling by Micah Morton
    21/50

    Paloma

    While fresh grapefruit juice makes for the zingiest, most satisfying drink, if you’re serving these up for a crowd, feel free to go with the bottled version.

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  • Goldenbrown herb stuffing with craggy bread pieces in a rectangular baking dish on a red tablecloth.
    Photograph by Isa Zapata, Food Styling by Mieko Takahashi
    22/50

    Simple-Is-Best Stuffing

    Crisp on top, custardy underneath, and generous with the butter, this holiday icon keeps earning its place at the table.

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  • An udon noodle recipe with ground pork and scallions. The noodles are twirled onto a fork hovering over a dinner plate.
    Alex Lau
    27/50

    Stir-Fried Udon Noodles With Pork and Scallions

    With chewy noodles, crispy ground pork, and crunchy cabbage, there’s no need to serve anything alongside this quick-fire udon noodle recipe.

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  • An oval serving plate with four browned chicken cutlets in a garlicbutter sauce topped with capers parsley and lemon wedges.
    Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Heather Greene
    28/50

    Chicken Piccata

    Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.

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  • Green bean casserole with mushrooms crispy fried onions and thyme in a white baking dish.
    Alex Lau
    29/50

    BA’s Best Green Bean Casserole

    Go high-low with fresh green beans, deeply browned mushrooms, Parmesan béchamel, and plenty of store-bought fried onions.

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  • Seared and roasted chicken thighs in a cast iron skillet with lemon slices and thyme.
    30/50

    Perfect Cast-Iron Skillet Chicken Thighs

    Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.

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  • A bowl of plain risotto topped with black pepper next to a big pot of risotto.
    Photo by Ted + Chelsea Cavanaugh, Food Styling by Simon Andrews
    31/50

    BA’s Best Risotto Recipe

    With four ways to dress it up, this simple risotto recipe is worthy of a dinner party—but it’s also delicious topped with nothing at all.

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  • SlowRoast Gochujang Chicken recipe
    Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova
    32/50

    Slow-Roast Gochujang Chicken

    This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

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  • A plate of Bulgogi plated in a beige bowl on a pink surface
    Photographs Elliott Jerome Brown Jr., Prop Styling by Christine Keely, Food Styling by Taneka Morris
    35/50

    Bulgogi

    Sweet, savory, and charred at the edges, this easy bulgogi comes together in under an hour.

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  • A bowl of vegetarian ramen with noodles bok choy a halved egg and chile garlic oil garnish.
    Photo by Emma Fishman, Food Styling by Pearl Jones
    36/50

    I-Can’t-Believe-It’s-Vegetarian Ramen

    This comforting noodle soup mimics the umami of tonkotsu with none of the meat.

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  • Mushroom carbonara recipe
    Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    37/50

    Mushroom Carbonara

    Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

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  • Three Margaritas without triple sec with salted rims and lime garnishes
    Photo by Alex Lau, Food Styling by Judy Mancini
    38/50

    Margarita, No Triple Sec

    Strong, shaken, and sooooo easy to drink.

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  • Fros recipe
    Alex Lau
    39/50

    Frosé (Frozen Rosé)

    Choose a full-flavored, full-bodied, dark-colored rosé for freezing. It will lose some of its color and will be a bit diluted after freezing and blending; you want something that can hold its own.

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  • Several pieces of golden skilletfried chicken on a blue serving tray.
    Photograph by Elliott Jerome Brown Jr., Prop styling by Sean Dooley, Food Styling by Mieko Takahashi
    40/50

    Skillet-Fried Chicken

    This easy recipe for Southern fried chicken is the only one you’ll ever need.

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  • A platter with classic ragu bolognese on a white background.
    Photo by Marcus Nilsson
    43/50

    Beef and Veal Bolognese

    A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth in this classic Bolognese recipe.

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  • This image may contain Food Dessert Cookie Biscuit Chocolate and Brownie
    Photo by Chelsie Craig, Food Styling by Pearl Jones
    44/50

    Easiest Chocolate Birthday Cake

    Pure homemade birthday love. If you've got a bowl, a cheap hand mixer, and a couple of measuring cups, you can make this rich, chocolatey cake.

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  • A plate of fettuccine Alfredo pasta topped with grated Parmesan and freshly ground black pepper.
    Photo by Michael Graydon and Nikole Herriott
    45/50

    Fettuccine Alfredo

    Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water.

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  • Wedges or green cabbage braised in tomato broth and topped with herbs and sour cream.
    Photo by Emma Fishman, Food Styling by Yekaterina Boytsova
    46/50

    Fall-Apart Braised Cabbage

    One of our favorite ways to cook cabbage—in a spiced tomato broth, until tender to the core.

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  • Chinese Scallion Pancakes Recipe
    Alex Lau
    47/50

    Scallion Pancakes

    The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll).

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  • Image may contain Food and Steak
    Photo by Peden + Munk
    48/50

    Perfect Porterhouse Steak

    This is chef Bobby Flay’s recipe for the perfect porterhouse steak. With a steak this thick, you need to season liberally—the surface of the meat should be virtually white from salt.

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  • Image may contain Dish Food Meal and Plant
    Photo by Laura Murray, food styling by Judy Mancini
    49/50

    Ropa Vieja

    The classic Cuban braise that definitely requires a side of maduros and beans.

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  • Image may contain Food Dish Meal Plant Furniture Dining Table Table Noodle Pasta and Produce
    Ditte Isager
    50/50

    Chicken Khao Soi

    A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

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Mehreen Karim was formerly the Recipe Production Assistant at Bon Appétit, where she built recipes and stories for bonappetit.com. She also developed recipes and wrote stories to help readers discover unlikely food combinations (caramelized dates and asparagus) and cooking hacks (how to grill chicken without a grill) to inspire home ... Read More
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