Recipes

Our 50 Most-Clicked Recipes of All Time

The recipes that made you open yet another tab.
A single chocolate chip cookie on a marble surface with wrinkled edges and pools of chocolate chunks strewn throughout.
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 maraschino 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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  • A plate of spaghetti carbonara with bits of crispy guanciale and topped with shredded cheese and black pepper.
    Photo by Chelsie Craig, Food Styling by Molly Baz
    2/50

    Simple Spaghetti Carbonara

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

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  • Cacio e pepe pasta on a white plate placed on a wooden surface
    Photograph by Isa Zapata, Food Styling by Sean Dooley
    3/50

    Cacio e Pepe

    This minimalist cacio e pepe recipe is like a stripped-down mac and cheese.

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  • A shallow bowl filled with pappardelle Bolognese.
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    4/50

    BA’s Best Bolognese

    It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience!

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  • Gray platter of Caesar salad on a white backdrop with salad servers.
    Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca
    5/50

    Classic Caesar Salad

    A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons.

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  • A person processing pasta dough through a countertop pasta machine.
    Photo by Alex Lau
    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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  • easy focaccia recipe
    Photo by Laura Murray, Food Styling by Susan Spungen 
    7/50

    Shockingly Easy No-Knead Focaccia

    This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.

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  • A single chocolate chip cookie on a marble surface with wrinkled edges and pools of chocolate chunks strewn throughout.
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    8/50

    BA’s Best Chocolate Chip Cookies

    What makes this the best chocolate chip cookie recipe? Crispy edges, chewy centers, and classic cookie flavor with every batch.

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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 spaghetti tangles with various types of mushrooms and topped with shredded Parmesan and chopped herbs.
    Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson
    10/50

    Creamy Mushroom Pasta

    Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy 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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  • Overhead shot of a Dutch oven filled with braised short ribs in a rich red wine broth.
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    13/50

    Red-Wine-Braised Short Ribs

    This recipe for braised beef short ribs has many fans—and rightly so. Since it’s even better the next day, it’s perfect for entertaining.

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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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  • A piña colada in a plastic cup on the beach garnished with a maraschino cherry and a cocktail umbrella.
    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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  • Blue bowl filled with roasted sweet potato cubes on a yellow decorative tablecloth.
    Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon
    17/50

    Roasted Sweet Potatoes

    This easy recipe for roasted sweet potatoes keeps the cooking and seasonings streamlined so you can dress them up however you wish.

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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 garnished with two triangles of grapefruit.
    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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  • A 13x9 Great Jones ceramic casserole dish filled with a craggy Thanksgiving stuffing set on a red tablecloth.
    Photograph by Isa Zapata, Food Styling by Mieko Takahashi
    22/50

    Simple-Is-Best Stuffing

    More than 10 years after its publication, this Thanksgiving classic keeps them coming back for more.

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  • A platter of halved charred brussels sprouts dripping in a saucy glaze and topped with crushed red pepper flakes and...
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    25/50

    Charred Brussels Sprouts With Warm Honey Glaze

    Roasty, toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.

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  • A pile of shrimp scampi on a platter with torn bread on the side for sopping.
    Laura Murray
    26/50

    Shrimp Scampi

    This shrimp scampi recipe gets an extra punch of garlicky flavor from a short marinade before cooking. Serve it with bread to sop up the rich pan sauce.

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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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  • A baking dish of green bean casserole topped with French's fried onions and sprigs of thyme.
    Alex Lau
    29/50

    Best-Ever Green Bean Casserole

    Go high-low this year with fresh green beans and 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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  • Four bowls of risotto each with a different topping including snap peas burst cherry tomatoes sauteed mushrooms and...
    Photo by Ted + Chelsea Cavanaugh, Food Styling by Simon Andrews
    31/50

    BA’s Best Risotto

    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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  • 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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  • Image may contain Food Bread and Water
    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

    Classic Ragù 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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  • FallApart Caramelized Cabbage recipe Bon Appetit
    Photo by Emma Fishman, Food Styling by Yekaterina Boytsova
    46/50

    Fall-Apart Caramelized Cabbage

    This is one of the easiest, most delicious ways to cook down a whole head of cabbage until it’s falling-apart tender. 

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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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