Recipes

The Most Popular Recipes from 2015

The most popular, clicked-on recipes from Bon Appétit in 2015.
Image may contain Food Pasta and Ravioli
Medium-low heat is the key to the fluffy, creamy, melty texture of these eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set.Photo by Alex Lau

Yet another year of exciting culinary adventures is coming to a close, so as you gear up to say hello to 2016, check out all of your favorite recipes from 2015. From basic bulgogi to scrambled eggs to that famous Momofuku Milk Bar birthday cake, here are the 30 recipes that you loved most. Just be sure to keep them in your arsenal for 2016 and beyond!

  • Image may contain Human Person Plant Food and Dip
    Peden + Munk
    1/30

    Avocado Cream

    A lighter, smoother, more grown-up guacamole.

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  • Image may contain Animal Food Fried Chicken Bird Dish and Meal
    Alex Lau
    2/30

    BA's Best Buffalo Wings

    Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne.

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  • Image may contain Steak Food and Pork
    Michael Graydon + Nikole Herriott
    9/30

    Slow-Roasted, Twice-Fried Porterhouse Steak

    We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it.

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  • Casserole dish of baked ziti on gray marble surface.
    Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman
    10/30

    BA’s Best Baked Ziti

    Our update uses a creamy Parmesan béchamel, in addition to a tangy tomato sauce, which together make for a super flavorful finished dish—that won’t dry out in the oven.

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  • Slices of cheesecake with graham cracker crust on a blue background with forks to the side.
    Photograph by Emma Fishman, Prop styling by Emma Ringness, Food Styling by Mieko Takahashi
    11/30

    BA's Best Cheesecake

    Room temperature ingredients ensure a smooth and creamy texture; take the cream cheese, sour cream, and eggs out of the refrigerator about 2 hours ahead of time.

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  • Image may contain Food Meal Dish and Bowl
    Michael Graydon & Nikole Herriott
    12/30

    The Ultimate Bolognese Sauce

    This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time.

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  • Image may contain Food Dish Meal Pork and Steak
    Jarren Vink
    15/30

    Beer-Braised Brisket

    Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches.

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  • Image may contain Plant Cutlery Spoon Food Produce Dish Meal and Vegetable
    Christopher Testani
    16/30

    Grilled Cobb Salad

    For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro.

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  • Image may contain Plant Food Seasoning Vegetable and Produce
    Peden + Munk
    23/30

    Your New Avocado Toast

    Did you think that there was absolutely no way anyone could improve upon the classic avocado toast? Read on.

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  • Blueberry pecan galette with a scoop of white ice cream
    Michael Graydon & Nikole Herriott
    24/30

    Blueberry-Pecan Galette

    The great thing about a galette? The more rustic (read messed up) it looks, the better. Novice bakers, this one’s for you.

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  • Dutch oven of ratatouille as seen from overhead with a side plate of basil leaves
    Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Graylen Gatewood 
    27/30

    Ratatouille

    For a little spice, you can add either dried or fresh chiles (like Fresno, Thai, or red pepper flakes).

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  • Image may contain Food Pork and Animal
    Marcus Nilsson
    28/30

    Spicy Grilled Chicken with Lemon and Parsley

    To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.

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Digital Recipe Editor. Jill edits all the recipes published online, so if something in your oven explodes, you will be able to partly blame her for that—but hopefully that never happens! Besides wasting way too much time on the Internet, she’s into Steelers football, reading nerdy books, forgetting deep conversations ... Read More