Our Editors’ Top Recipe Picks
We taste and write about thousands of delicious recipes each year. Now, we've narrowed down our favorite recipes just for you.
It’s so satisfying to make fresh baked bread, especially when it’s filled with chocolate and orange. Even if it’s slightly imperfect going into the oven, this chocolate babka turns out gorgeous. Look at those swirls!
—Lisa Kaminski, Associate Editor
Former test cook, Nick Iverson, created this amazing pie. It’s what every apple pie dreams of being. This recipe works equally as well using pears.
—James Schend, Deputy Editor
I just tried this Fig-Carrot Stuffed Kabocha Squash recipe and loved it! It has a really unique and interesting flavor, with the fenugreek, fennel and figs!
—Teddy Nykiel, Associate Editor
This Stir-Fry Rice Bowl—a quick and easy recipe inspired by Korean bibimbap—is one of my go-tos on weeknights. Sometimes I swap in red peppers, snow peas or baby bok choy, and I always load it up with extra chili garlic sauce. The poached egg on top creates a creamy sauce when broken—so delicious!
—Rachel Seis, Senior Editor
I made this for my dad’s birthday and it was hands-down the best cake I ever made. The sponge was light and super flavorful. The frosting was creamy and smooth—but hardened up a little bit in the fridge. I added a berry filling between the layers which was tasty, too. PLUS, it was pretty simple to make. Definitely a winner!
—Katie Bandurski, Associate Editor
This recipe has my heart. I’ve made it for multiple holiday parties, and they disappear instantly! They’re super buttery so they quite literally melt in your mouth. Plus, they’re beautiful and super easy to whip up.
—Christina Herbst, Assistant Editor
I tried this contest-winning chicken noodle soup a few months back when I wasn’t feeling well, and it was SO good. It’s not your typical chicken noodle recipe, it’s really creamy and filling. I ate all of the leftovers because I was so in love with it.
—Laurie Dixon, Assistant Editor
I’m a real sucker for raspberries and Moscow mules, so it’s pretty unsurprising I love this cake so much. If you can get your hands on Crabbie’s Scottish Raspberry Ginger Beer, then you should absolutely bake it. It’s springy and so, so moist.
—Annamarie Higley, Assistant Editor
I was following the Mediterranean diet for a few months and I found this recipe when I was first starting out. I love it so much that I still make it to this day. Try replacing the pork with artichokes for a delicious meat-free option.
—Sydney Watson, Visual Designer
I’m a sucker for this Lovely Lemon Cheesecake. It’s incredibly easy for such a sophisticated result. The cinnamon in the graham cracker crust was a personal revelation. Since I tried this, I’ve never made a straight graham crust without adding a complementary spice.
—Hazel Wheaton, Editor
This recipe is an easy weeknight dinner that I’ve made more times than I can count. I like to customize it by swapping in ground turkey and adding some chopped onions and chili flakes on top.
—Caroline Stanko, Associate Editor
I started making these for Christmas a few years ago. I love this modern twist on peanut butter blossoms. They’re really easy to make and they look beautiful on my cookie tray. They’re now a Christmas tradition.
—Emily Parulski, Senior Editor
This is hand’s down my favorite recipe EVER. It’s a Grand Prize winner and those that know me, know I am a hard scorer! It was innovative and a great use of the ingredients in different parts of the recipe.
—Rashanda Cobbins, Food Editor
I’ve been wild about this salad since the day we tested it. It’s perfect as a side for family dinners (I brought a doubled recipe to Thanksgiving—no leftovers!) or as a meal-prepped lunch. I add cooked chicken, goat cheese and/or extra toasted pecans to make it a main.
—Ellie Martin Cliffe, Executive Editor
This is by far my favorite Taste of Home recipe. It’s super easy to make and you can have it for any occasion. Fruity Jell-O with a creamy salty crunch—it’s amazing!
—Brianna Griepentrog, Photo Researcher/Digital Designer
I’ve worked here 18 years, was the managing editor of two of our food magazines and sat in on countless tastings and contest judgings. These bars are by far one of the best things I’ve ever tasted at Taste of Home!
—Mark Hagen, Executive Editor
It’s hard to choose a favorite, but this is my top dinner recipe. This chicken thigh dish is super flavorful, really easy to make and super juicy because it uses chicken thighs.
—Rachel Wilke, Senior Social Media Editor/Designer