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50 Recipes We’re Cooking Right Now

Take a peek at what Taste of Home editors are making in our own kitchens! We're craving fresh asparagus and rhubarb, as well as cozy soups and pastas for chilly spring days.

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Sandy's Chocolate Cake

Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania
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Ham and Swiss Sliders

My next-door neighbor shared this ham and swiss sliders recipe with me, and I simply cannot improve it! You can make it ahead and cook it quickly when company arrives. The combo of poppy seeds, ham and cheese, horseradish and brown sugar makes it so delicious. —Iris Weihemuller, Baxter, Minnesota
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Flavorful Chicken Fajitas

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
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Basic Banana Muffins

This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they’re ready, start to finish, in just half an hour! —Lorna Greene, Harrington, Maine
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Hearty Butternut Squash Soup

The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. —Jaye Beeler, Grand Rapids, Michigan
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Basic Homemade Bread

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York
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Pan-Roasted Chicken and Vegetables

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin
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Four-Cheese Lasagna

Cheese really stars in this lighter lasagna, which I created a few years ago. It can be prepared ahead of time and baked later. I sometimes make up a couple batches and freeze them in case company drops by. —Janet Myers, Napanee, Ontario
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Down East Blueberry Buckle

This buckle won a contest at my daughter’s college. They shipped us four lobsters, but the real prize was seeing the smile on our daughter's face. —Dianne van der Veen, Plymouth, Massachusetts
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Blueberry Rhubarb Country Tart

When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. —Jeanne Ambrose, Milwaukee, Wisconsin
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Strawberry Lemonade Smoothie

We love the perfect blend of sweet and citrus in this refreshing smoothie. It's so easy to throw together, I often find myself making one for breakfast or a midday snack. — Jamie King, Duluth, Minnesota
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Asparagus, Bacon & Herbed Cheese Pizza

A zesty pizza that’s especially nice with spring asparagus but lovely all year round when you add mozzarella and bacon. — Dahlia Abrams, Detroit, Michigan
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Mexican Lasagna

I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! He loves this easy Mexican lasagna. —Rose Ann Buhle, Minooka, Illinois
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Baker's Dozen Yeast Rolls

A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen
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Sausage-Sweet Potato Hash & Eggs

When I first began making this dish for breakfast I served it with fried eggs on top. Now I sometimes make it for supper and serve it without eggs. It’s great when I want a dish I can make quickly, with minimal cleanup.—Nancy Murphy, Mount Dora, Florida
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Blueberry Scones

I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey
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Jam-Topped Mini Cheesecakes

We turned cheesecake into irresistible bite-sized snacks. Feel free to swap in any favorite flavor of jam. —Taste of Home Test Kitchen
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One-Pot Spaghetti Dinner

Mamma mia! What’s the secret to this one-pot spaghetti? A homemade jar sauce and a one-pot cooking method makes this family favorite recipe quick and delicious. —Carol Benzel-Schmidt, Stanwood, Washington
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Pull-Apart Garlic Bread

Pull-Apart Garlic Bread

People go wild over this golden, garlicky loaf whenever I serve it. There’s intense flavor in every bite. —Carol Shields, Summerville, Pennsylvania
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Artichoke & Lemon Pasta

While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. —Peter Halferty, Corpus Christi, Texas
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Tuna Burgers

My family members were so accustomed to typical beef burgers that they were hesitant to try these when I first made them. Any skepticism disappeared after just one bite. —Kim Stoller, Smithville, Ohio
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Yellow Cupcakes

Nothing is better than homemade cupcakes. This yellow cupcake recipe makes delicious and fluffy treats. To top them, choose whatever frosting you want. —Taste of Home Test Kitchen
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Easy Slow-Cooker Mac & Cheese

My sons always say I'm the best mom in the world when I make this creamy mac-and-cheese perfection. Does it get any better than that? —Heidi Fleek, Hamburg, Pennsylvania
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Bananas Foster Baked French Toast

Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —Laurence Nasson, Hingham Massachusetts
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Nutty Chicken Strips

I enjoy cooking for my parents and two brothers. I usually prepare things that are a little out of the ordinary. These strips, seasoned with curry, are great for a family game night. —Betsy Baertlein, Mazeppa, Minnesota
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Tasty Meat Pie

I work full time as a nurse, so I depend on quick and easy meals like this one. My sister suggested I use canned soups instead of prepared gravy. Now my husband and teenage son ask for seconds and even thirds. —Cheryl Cattane, Lapeer, Michigan
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Asparagus 'n' Shrimp with Angel Hair

We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It’s easy on the budget and turns out perfectly for two. —Shari Neff, Takoma Park, Maryland
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Tenderloin Steak Diane

Sometimes, I add more mushrooms to this recipe when my son's eating dinner—he loves them, and they are just fantastic with the steak. — Carolyn Turner, Reno, Nevada
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Lemon Tea Cookies

These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
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Homemade Chicken Tortilla Soup

This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. —Laura Black Johnson, Largo, Florida
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Reuben-Style Pizza

I love a good Reuben sandwich and thought, “Why not make it into a pizza?” It's got extra cheesy goodness in the sauce, and smells wonderful coming out of the oven. —Tracy Miller, Wakeman, Ohio
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Caramel Whiskey Cookies

A bit of yogurt replaces part of the butter in the traditional cookie, but you would never know. I get a lot of requests for these and can’t make a cookie tray without them. —Priscilla Yee, Concord, California
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Peach Smoothie

Whip up this creamy concoction as a refreshing and nutritious snack or a quick chilled breakfast. Because you can use frozen fruit, you don't have to wait until peaches are in season to enjoy this delicious smoothie. —Martha Polasek, Markham, Texas
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Italian Salad with Lemon Vinaigrette

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. —Deborah Loop, Clinton Township, Michigan
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Asparagus Turkey Stir-Fry

When people try this dish, they ask for the recipe, just as I did when I first tasted it when visiting a friend's home. Tossed in a delicious lemon sauce, this simple skillet dish is sure to satisfy on the busiest of nights. It's a great way to use leftover turkey. —May Evans, Corinth, Kentucky
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Boston Cream Pie Cookies

I sandwich vanilla custard between tender, cake-like cookies. With their shiny chocolate glaze, these bite-size cookies remind me of Boston cream pie. —Evangeline Bradford, Erlanger, Kentucky
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Best-Ever Meat Loaf

The combination of onion, carrots, parsley and cheese—plus the tomato-mustard topping—makes this meat loaf really colorful. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it freezes well, too. It's the best meatloaf ever! —Anna Baker, Blaine, Washington
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Spring Green Risotto

Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan
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Shortcake with Fresh Rhubarb Sauce

Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana
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Beet and Sweet Potato Fries

Oven-baked root vegetables put a colorful and flavorful twist on traditional French fries and add interest to a meal as a side dish. —Marie Rizzio, Interlochen, Michigan
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Arugula Pesto Chicken

We had an abundance of arugula in our garden, so I turned it into pesto. The bold green color reminds my son of something the Incredible Hulk would eat. —Courtney Stultz, Weir, Kansas
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Grilled Shredded Pork Sandwiches

Pork shoulder roast is rubbed with seasonings and grilled, creating a crispy exterior that's lip-smacking good! The meat is delicious by itself but can also be topped with your favorite barbecue sauce. —Amanda McLemore, Maryville, Tennessee
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Stilton, Bacon & Garlic Smashed Potatoes

Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! —Jamie Brown-Miller, Napa, California
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Spicy Lentil & Chickpea Stew

This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island
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Mushroom-Avocado Eggs on Toast

Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska
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Lime Chicken Tacos

Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho
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Homemade Guacamole

Nothing is better than freshly made guacamole when you're eating something spicy. It is easy to whip together in a matter of minutes and quickly tames anything that's too hot. —Joan Hallford, North Richland Hills, Texas
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Biscuits and Sausage Gravy

This biscuits and sausage gravy is an old southern recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas
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Spinach-Egg Breakfast Pizzas

I like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. —Lily Julow, Lawrenceville, Georgia
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Rustic Italian Tortellini Soup

This is my favorite tortellini soup recipe. It's one of those

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