Cooking

Our Most Popular Recipes of January

Like cornbread breakfast casserole, rice cooker risotto, and ruffled mushroom pot pie.
A egg casserole with cornbread chopped bacon and chives.
Photo by Travis Rainey, Food Styling by Taneka Morris, Prop Styling by Tim Ferro

Maybe you’re taking the built-in reset of the new year as an opportunity to get organized: meal planning in advance, big-batching recipes for the week, and looking for ways to minimize mess. January’s most popular recipes will give you some direction on how to get started.

Take, for example, this make-ahead Cornbread Breakfast Casserole that can become a mainstay in the fridge for up to five days. Having this stunner portioned out and ready to grab and go will make weekdays easier.

Readers also loved fuss-free one-pot meals, like this savory mushroom pot pie topped with crinkled phyllo sheets, and this revolutionary risotto that's made in none other than the rice cooker. Say goodbye to grafting over the stove and let the appliance do the work.

Read on to explore the most popular recipes of this month.

  • A egg casserole with cornbread chopped bacon and chives.
    Photo by Travis Rainey, Food Styling by Taneka Morris, Prop Styling by Tim Ferro
    1/10

    Cornbread Breakfast Casserole

    Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

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  • Bake rigatoni in a 9x13 Staub casserole dish with spicy Italian sauce covered in mozzarella and basil leaves.
    Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Gerri Williams
    2/10

    Shortcut Baked Rigatoni With Spicy Italian Sausage

    This shortcut baked rigatoni is loaded with spicy Italian sausage and topped with melted cheese. And the best part: You don’t even have to boil the pasta.

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  • Chickpea and spinach pockets on a plate with white sauce alongside.
    Photograph by Heami Lee, Food Styling by Pearl Jones, Prop Styling by Maggie DiMarco
    5/10

    Spiced Chickpea and Spinach Pockets

    Using store-bought pizza dough and pre-made chana masala to make these flavorful stuffed pockets, dinner comes together in a snap.

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  • Aperitivo lemon juice olive brine chilled tonic water in a glass with an olive and lemon garnish
    Photograph by Marcus McDonald, Food Styling by Michelle Gatton, Prop Styling by Andrea Bonin
    6/10

    Dirty Spritz

    In this nonalcoholic take on a spritz, which typically features a bitter liqueur with sparkling wine or fizzy water, the olive brine brings flavor and depth.

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  • Risotto with peas mint leaves parmigiana and olive oil in a Zojirushi rice cooker and bowls.
    Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Gerri Williams
    7/10

    Rice Cooker Risotto

    Cooking risotto in a rice cooker makes quick work of the famously fussy recipe. And this hands-off version is as creamy and comforting as any stovetop version.

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  • Two glasses filled with matcha chia seed pudding and mango pure.
    Photo by Travis Rainey, Food Styling by Taneka Morris, Prop Styling by Tim Ferro
    8/10

    Matcha-Mango Chia Pudding

    Featuring a bright layer of sweet mango, these colorful chia puddings are worth waking up early for. Make them ahead of time for a quick breakfast treat.

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  • Mushrooms potatoes and carrots in a cast iron skillet and covered in flakey puff pastry and sesame seeds.
    Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Gerri Williams
    9/10

    Ruffled Mushroom Pot Pie

    Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.

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  • A bowl of green curry ditalini sliced and halved carrots spinach greens red onions and lentils.
    Photo by Elliott Jerome Brown Jr, Food Styling by Emilie Fosnocht, Prop Styling by Christina Allen
    10/10

    Green Curry Lentils and Pasta

    This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.

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Nina works across Bon Appétit and Epicurious, solving mysteries like “Why do beans make us fart?” and “What is that white stuff oozing out of my chicken?” She also edits and produces recurring columns like It’s That Simple and has even developed a recipe or two. Before joining the editorial ... Read More
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