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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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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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