25 of Our Least-Loved Recipes...That You Should Make

With our huge database of recipes, it's inevitable that some get overlooked. Here are 25 recipes we think deserve a little attention.

By Danielle Walsh

May 2, 2014

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With over 9,000 recipes in our database, it's inevitable that some really great ones would get lost in the mix. While some recipes are constantly getting rated and commented on, others sit quietly, waiting for their brilliance to be discovered. Here are 25 recipes that deserve more love.

1/25
Smoked Trout, Fennel, and Cucumber Salad with Creamy Dill Dressing
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2/25
Strawberry Jam Biscuits
The key to a tender biscuit is to handle the dough as little as possible.
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Ditte Isager
3/25
Pork and Squash Stew with Chiles
This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.
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4/25
Fregola with Clams
You probably won’t have to salt the sauce itself since the clams are so briny; taste right before serving and serve over fregola.
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5/25
Galician Pork and Vegetable Stew
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6/25
Quinoa Salad with Peaches and Pickled Onions
Feel free to use cooked bulgur, barley, or couscous instead of quinoa.
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7/25
Patatas Bravas with Pimentón Sauce
Double-frying is the trick to these creamy-on-the-inside, crisp-on-the-outside potatoes. The first low-temperature fry gently cooks the potatoes through. The second dip in hotter oil browns them and crisps the outside.
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8/25
Shaved and Seared Broccoli Salad
The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.
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9/25
Shaved Squash Salad with Sunflower Seeds
“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor
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10/25
Tea-Poached Plums
Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.
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11/25
Green Beans with Salumi Vinaigrette
At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.
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©Romulo Yanes
12/25
Kimchi Fritters with Soy Dipping Sauce
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13/25
Brown Butter–Polenta Cake with Maple Caramel
For a moist cake, be sure to use finely ground polenta labeled “quick-cooking” or “instant”; cooking times listed on the package will be five minutes or less.
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14/25
Escarole Salad with Horseradish and Capers
Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.
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Noel Barnhurst
15/25
Steak and Eggs Korean Style
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16/25
Creamy Chive Potatoes
When cooked just right, the potatoes will be tender but should still hold their shape.
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Michael Graydon + Nikole Herriott
17/25
Pecan and Chocolate Tart with Bourbon Whipped Crème Fraîche
This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.
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Ditte Isager
18/25
Sautéed Kale with Lime Pickle
This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.
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19/25
Cavatelli with Pork Ragù
A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.
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Matt Duckor
20/25
Dark Chocolate Pudding with Pretzels
More proof that salt makes any dessert taste better—we’d even top these puddings with crushed potato chips.
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21/25
Spring Greens and Shaved Celery Salad
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22/25
Spiced Dark and Stormy
The longer the spices infuse in the rum, the more flavorful this dark and stormy will be.
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© Condé Nast
23/25
Pasta with Anchovies, Chile, and Dill Breadcrumbs
“Melting” onions and anchovies slowly over low heat gives this dish its savory backbone, while dill breadcrumbs add a crunchy, herbal top note.
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Matt Duckor
24/25
Toasted Coconut Waffles
Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.
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Hirsheimer Hamilton
25/25
Chawan Mushi with Shrimp and Spring Peas
If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.
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Danielle Walsh is the assistant web editor at Bon Appétit, and has also written for New York Magazine's Grub Street. She loves Korean food, tacos, and whiskey, and is trying really, really hard to like sardines. ... Read More

Smoked Trout, Fennel, and Cucumber Salad with Creamy Dill Dressing

Strawberry Jam Biscuits

Pork and Squash Stew with Chiles

Fregola with Clams

Galician Pork and Vegetable Stew

Quinoa Salad with Peaches and Pickled Onions

Patatas Bravas with Pimentón Sauce

Shaved and Seared Broccoli Salad

Shaved Squash Salad with Sunflower Seeds

Tea-Poached Plums

Green Beans with Salumi Vinaigrette

Kimchi Fritters with Soy Dipping Sauce

Brown Butter–Polenta Cake with Maple Caramel

Escarole Salad with Horseradish and Capers

Steak and Eggs Korean Style

Creamy Chive Potatoes

Pecan and Chocolate Tart with Bourbon Whipped Crème Fraîche

Sautéed Kale with Lime Pickle

Cavatelli with Pork Ragù

Dark Chocolate Pudding with Pretzels

Spring Greens and Shaved Celery Salad

Spiced Dark and Stormy

Pasta with Anchovies, Chile, and Dill Breadcrumbs

Toasted Coconut Waffles

Chawan Mushi with Shrimp and Spring Peas