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

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.
2/25Strawberry Jam Biscuits
The key to a tender biscuit is to handle the dough as little as possible.
Ditte Isager3/25Pork 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.
4/25Fregola 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.
6/25Quinoa Salad with Peaches and Pickled Onions
Feel free to use cooked bulgur, barley, or couscous instead of quinoa.
7/25Patatas 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.
8/25Shaved and Seared Broccoli Salad
The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.
9/25Shaved 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
10/25Tea-Poached Plums
Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.
11/25Green 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.

13/25Brown 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.
14/25Escarole 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.

16/25Creamy Chive Potatoes
When cooked just right, the potatoes will be tender but should still hold their shape.
Michael Graydon + Nikole Herriott17/25Pecan 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.
Ditte Isager18/25Sautéed Kale with Lime Pickle
This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.
19/25Cavatelli with Pork Ragù
A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.
Matt Duckor20/25Dark Chocolate Pudding with Pretzels
More proof that salt makes any dessert taste better—we’d even top these puddings with crushed potato chips.
22/25Spiced Dark and Stormy
The longer the spices infuse in the rum, the more flavorful this dark and stormy will be.
© Condé Nast23/25Pasta 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.
Matt Duckor24/25Toasted Coconut Waffles
Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.
Hirsheimer Hamilton25/25Chawan 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.


