Our 52 Most Popular Recipes of All Time

If you're looking for tried-and-true recipes that our readers have been coming back to over 20 years, here's the list.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

Learn about Simply Recipes' Editorial Process
Published December 02, 2024
Devan Grimsrud
52 most popular recipes of all time

Simply Recipes / Mark Beahm

Here at Simply Recipes, we like lists. We've made collections featuring our top 10 salmon recipes, our top 10 chicken breast recipes, pastas you can make in under 30 minutes, super easy dinners that any level of home cook can pull off and so many more. We make these lists for you, our readers, providing inspiration and easy links to recipes that fit your life—or the very least, your search.

So I'm really happy you made it here to the list that features our greatest hits of all time, the 52 recipes that readers just like you keep coming back to time and time again (for over 20 years!). From classic bakes like banana bread to the best homemade guacamole, Italian osso buco to Mexican albondigas, there's bound to be at least one or two recipes in this list that you'll want to save for later.

While you pick your favorites (new or old), don't skip the helpful tips and tricks from our readers, editors, and contributors. Enjoy our most loved recipes of all time.

  • Banana Bread

    Overhead view of a slice of banana bread on a plate.
    Kelly Hamilton

    "The best bananas to use for banana bread are those that are overripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning." —Elise Bauer, Simply Recipes Founder

  • Easy Shepherd's Pie

    A slice of shepherd's pie on a plate with a fork.

    Simply Recipes / Cambrea Gordon

    "I did the additions mentioned in the comments: tomato paste, thyme, and some flour. I also did two additions: a creamed corn layer and cheese on top of the potatoes. This will now be one of our go-tos!" —Katie, Simply Recipes Reader

  • The Best Homemade Lasagna

    Side view of a piece of lasagna on a plate.
    Cambrea Bakes

    "I used 1.5 lbs of ground beef and 1 lb of hot Italian sausage, and added a pint of fresh mushrooms. Otherwise I followed the recipe, step-by-step, and the result was beyond amazing." —Robin, Simply Recipes Reader

  • French Onion Soup

    French Onion Soup

    Simply Recipes / Elise Bauer

    "Much of the success of this soup depends on the stock that you are using, and stock varies tremendously in its taste. Depending on your stock, you may need to bump up the flavor with some beef bouillon (we recommend Better Than Bouillon brand)." —Elise

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  • Baked Ziti

    Casserole dish of cheesy baked ziti

    Simply Recipes / Cambrea Bakes

    "If you don't have Italian seasoning in the pantry, use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme." —Elise

  • Prime Rib

    Prime Rib
    Elise Bauer

    "The most important piece of advice I can give you regarding cooking a prime rib roast is to use a good meat thermometer! With a remote thermometer, you can tell exactly what the temperature of the meat is without having to open the oven door." —Elise

  • Perfect Guacamole

    A bowl of guacamole with two tortilla chips i nit

    Simply Recipes / Elise Bauer

    "The trick to making perfect guacamole is using avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and flavorless. Too ripe and the taste will be off. Check for ripeness by gently pressing the outside of the avocado: if there's no give, the avocado is not ripe, if there's a little give, the avocado is ripe." —Elise

  • The Best Nachos

    A big plate of nachos ready to eat
    Marta Rivera

    "Overlap the tortilla chips and keep it to only one layer per sheet pan. This ensures every chip has toppings on it." —Marta Rivera, Simply Recipes Contributor

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  • Perfect Omelette

    How to Cook an Omelet plate the omelet
    Sally Vargas

    "Don’t overstuff the omelette! You should have enough filling to make the omelette tasty, but not so much that it’s bursting and spilling out of the eggs. With practice, you will be able to eyeball how much to put in the omelette." —Sally Vargas, Simply Recipes Contributor

  • Cilantro Lime Rice

    Cilantro Lime Rice
    Elise Bauer

    "Use long grain basmati rice. It's more aromatic than plain rice and the flavor complements the cilantro and lime." —Elise

  • Pasta Carbonara

    Overhead view of a bowl of Spaghetti Carbonara.
    Karishma Pradhan

    "Since this dish comes together so quickly, and timing is crucial, be sure to have all of your ingredients and equipment ready to go from the start." —Simply Recipes Editors

  • Homemade Pizza

    Overhead view of a pizza dough recipe and topped with cheese and mushrooms.

    Simply Recipes / Annika Panikker

    "You don’t have to let your pizza dough rise overnight – or up to 48 hours – in the refrigerator, but if you do, it will develop more flavor and air bubbles that will puff up when the pizza is cooked." —Simply Recipes Editors

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  • Grilled Mexican Street Corn (Elotes)

    A plate with three ears of grilled corn
    Megan Keno

    "If cotija cheese isn’t available, feel free to omit it, or just use crumbled feta cheese instead." —Megan Keno, Simply Recipes Contributor

  • Perfect Mashed Potatoes

    A bowl of mashed potatoes with butter melting in the center

    Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne

    "Why start cooking the potatoes in cold water? To ensure that the potatoes cook evenly. If you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy." —Elise

  • Perfect Popcorn

    Red striped paper cartons overflowing with popcorn recipes

    Simply Recipes / Mihaela Kozaric Sebrek

    "As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper and less tough)." —Elise

  • Perfect Lemonade

    A glass and pitcher of lemonade from scratch

    Simply Recipes / Michelle Becker

    "For more intense lemon flavor, grate the zest from one fresh lemon and add to the simple syrup as you're making it." —Elise

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  • Oven Baked Sweet Potato Fries

    Sweet potato fries on a baking sheet.

    Simply Recipes / Eliezer Martinez

    "For extra caramelization, sprinkle fries with a little sugar before putting in the oven." —Elise

  • Classic Roast Beef

    A sliced roast beef cooked to medium rare beef temperature.
    Ciara Kehoe

    "A tied roast gives a more uniform shape for even cooking. If you have a butcher, ask them to tie the roast for you. Or you can tie it yourself with some kitchen twine." —Simply Recipes Editors

  • Roasted Broccoli With Parmesan

    Roasted Broccoli with Parmesan

    Simply Recipes / Mihaela Kozaric Sebrek

    "Delicious! I used Asiago instead of Parmesan. I added a pinch of salt to the pepper and cheese toss at the end. I also left some stem on. Just cooked them a bit longer." —Karie, Simply Recipes Reader

  • Easy Sautéed Spinach

    Wooden spoon scooping up cooked spinach recipe.

    Simply Recipes / Natalia Vela

    "I've been making spinach this way for years and love it for its simplicity. Some other ingredients to try are: freshly grated parmesan when served, a few drops of sesame oil and toasted sesame seeds, shallots." —Chris, Simply Recipes Reader

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  • Pozole Rojo (Mexican Pork and Hominy Stew)

    A close up on a bowl of posole rojo ready to eat
    Elise Bauer

    "I'm a vegetarian so I use homemade seitan instead of pork. I also use de arbol, Ancho and Guajillo chiles with fresh mexican oregano from the garden. Lastly, I used a food mill rather than the fine mesh screen for straining the chili mix." —David, Simply Recipes Reader

  • The Best Garlic Bread

    A loaf of garlic bread on a cutting board, partially cut into slices

    Simply Recipes / Sally Vargas

    "If you'd like to make garlic bread ahead, you could prep the garlic bread up to the baking stage, then wrap in foil and store in the freezer for up to three months. This makes a great housewarming gift or for new parents, especially paired with a batch of frozen meatballs and sauce." —Elise

  • The Best French Toast

    Easy French Toast on plate with butter and syrup
    Elise Bauer

    "French toast comes out best if you work with thick slices of French or Italian loaf bread that are several days old. That way they've had a chance to firm up, which will make the slices hold up better when you dip them in the egg milk mixture and fry them." —Elise

  • The Ultimate Quesadilla

    A plate of quesedillas and toppings.
    Sally Vargas

    "A tip about using meat in a quesadilla: the cooking time may not be sufficient to heat the meat through. You may want to preheat it before adding." —Elise

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  • Perfect Cheesecake

    Side view of a slice of cheesecake topped with raspberry sauce.
    Ciara Kehoe

    "Instead of wrapping your pan in layers of foil, which occasionally tear and cause leaks, try this tip from Simply Recipes reader Quantina: Buy a cheap disposable aluminum pan and mold that around your cheesecake instead." —Simply Recipes Editors

  • Corned Beef Hash

    Corned Beef Hash in a Cast Iron Skillet

    Simply Recipes / Annika Panikker

    "Make a few nests in your pan of corn beef and crack the eggs into them. Cover the pan for a few minutes until the whites are set, and then serve the eggs and the hash together." —Elise

  • Homemade Pumpkin Pie

    Slice of Old Fashioned Pumpkin Pie Held on a Pie Server with the Rest in a Pie Dish Below It

    Simply Recipes / Cambrea Gordon

    "This recipe makes a generous amount of filling, enough for 1 homemade crust or 2 store-bought frozen pie shells." —Elise

  • Piña Colada

    Two Glasses of Piña Colada With a Pineapple Wedge, Pineapple Leaf, and a Straw on a Marble and Wood Circular Serving Tray, and in the Background, an Uncut Pineapple, a Jigger, and a Blender With Some Leftover Piña Colada

    Simply Recipes / Ciara Kehoe

    "To make a virgin piña colada, leave out the rums. You can add more pineapple juice and cream of coconut to make more servings. If it's too thick, add some coconut water, a splash at a time." —Garrett McCord, Simply Recipes Contributor

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  • Crispy Hash Browns

    Hash Browns Recipe flip the hash browns
    Elise Bauer

    "Starchy potatoes like Russets work best for hash browns. Waxy potatoes like red new potatoes have a higher moisture content and tend to hold their shape better than starchy potatoes, and as such do not develop the crispiest of edges when fried." —Elise

  • Potato Leek Soup

    Leek and Potato Soup on marble counter
    Elise Bauer

    "No need for cream to make this soup creamy! Just blend the cooked soup with an immersion blender or standing blender until thick and smooth." —Elise

  • Easy Zucchini Bread

    A sliced loaf of zucchini bread with dried cranberries

    Simply Recipes / Elise Bauer

    "In place of some or all of the all-purpose flour, try whole wheat, gluten-free, or oat flour. One reader commented that she used white spelt flour with great success." —Simply Recipes Editors

  • Christmas Cracker Candy

    A plate of Christmas cracker candy ready to be served and eaten.
    Irvin Lin and Emma Christensen

    "To adapt, while the chocolate is still melty, sprinkle on a half cup of chopped nuts, coconut flakes, crushed pretzels, dried fruit, or anything else that strikes your fancy!" —Irvin Lin, Simply Recipes Contributor

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  • Three Bean Salad

    3 bean salad recipe
    Elise Bauer

    "This 3-bean salad is traditionally dressed with a sweet and sour dressing made with vinegar, oil, and sugar. You can cut back the sugar if you want, but I wouldn't cut it out completely, or the dressing will be too acidic." —Elise

  • Baked Acorn Squash with Butter and Brown Sugar

    Baked Acorn Squash with Butter and Brown Sugar
    Elise Bauer

    "My mom use to love acorn squash and she would do it as your recipe but the last 30 mins she would put pork sausage inside and sprinkle a little brown sugar on top." —David, Simply Recipes Reader

  • Air Fryer Fried Chicken

    Air Fryer Fried Chicken on a platter

    "For my money and taste buds, nothing beats buying a whole chicken and cutting it up yourself. This way, you get some dark meat and some white meat. I also believe in using skin-on and bone-in chicken, which leads to more flavorful and juicier chicken." —Nick Evans, Simply Recipes Contributor

  • Bruschetta with Tomato and Basil

    Close-up, overhead photo of bruschetta with tomato and basil

    Simply Recipes / Mihaela Kozaric Sebrek

    "Use any flavorful, ripe tomato for this recipe. If you use cherry tomatoes, just quarter them, don't bother blanching or peeling them." —Elise

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  • Mango Lassi

    Two Glasses of Mango Lassi on Tray with Cubed Mango and Straws

    Simply Recipes / Mihaela Kozaric Sebrek

    "Depending on how ripe and sweet your mango is, or if you are using canned and already sweetened mango pulp, you will need to add more or less honey or sugar to the lassi." —Elise

  • Albondigas Soup (Mexican Meatball Soup)

    Albondigas Soup
    Elise Bauer

    "Used 2 fresh roma tomatoes and chopped w/fresh garlic in food processor and added a couple stocks of chopped celery. Used turkey for meatballs." —Martha, Simply Recipes Reader

  • Old Fashioned Cocktail

    Old fashioned cocktail ingredients
    Alison Bickel

    "The best whiskey for an Old Fashioned is ... the whiskey you like! Many reputable mixologists and cocktail enthusiasts have opined on whether you should use rye or bourbon, but honestly, you can use either." —Cambria Bold, Simply Recipes Contributor

  • Salmon Patties

    Salmon patties set on a plate with a dip and lemon.
    Ciara Kehoe

    "In a bind I have used mackerel. It's a little stronger in flavor than tuna but it does the trick when you don't have salmon or tuna." —R. Taylor, Simply Recipes Reader

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  • Homemade Apple Pie

    Homemade Apple Pie on Plate with Fork

    Simply Recipes / Annika Panikker

    "The apple pie is not done until the juices are noticeably bubbling. If you have an instant read thermometer, insert it into the center of the pie. A reading of 200°F is done." —Elise

  • Waldorf Salad

    Waldorf Salad
    Elise Bauer

    "Been making this for years, and this is a nice recipe, but I don't add salt. Yogurt and honey is my dressing of choice. I prefer dried cranberries to grapes or raisins, I soak them in boiled water first and then drain well (of course!) and use one red and one green apple." —Rose, Simply Recipes Reader

  • Quick and Easy Asparagus

    The best asparagus in a serving bowl.
    Alison Bickel

    "The best asparagus is fresh. To tell if asparagus is fresh, look for stalks that are a rich, deep green color that get lighter toward the end of the stalk. The stalks should be firm to the touch." —Simply Recipes Editors

  • Deviled Eggs

    Overhead view of a platter of Classic Deviled Eggs.
    Kelly Hamilton

    "To make deviled eggs extra pretty, just pipe the egg yolk mayonnaise filling in the egg whites with a star-tipped piping bag (or cut off the corner of a plastic sandwich bag)." —Elise

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  • Quick Easy Fish Stew

    Quick and Easy Fish Stew
    Elise Bauer

    "The stew works best with a firm white fish, such as halibut or cod. You could also use red snapper or even tilapia. Just stay away from delicate fish, such as sole or oily fish, such as tuna, for this stew." —Elise

  • Turkey Noodle Soup

    A close up of a bowl of turkey noodle soup
    Elise Bauer

    "I added in a can of Italian diced tomatoes, a bay leaf, and some curry powder in addition to the poultry seasoning. I also added in baby kale at the end and 1/4 cup of cream." —Alison, Simply Recipes Reader

  • Brownie in a Mug

    Overhead view of a brownie in a white mug topped with ice cream.
    Annika Panikker

    "I made it with milk but added a teaspoon of espresso powder to the dry ingredients which really worked. I also added a few dark chocolate chips once it came out the microwave." —Nici, Simply Recipes Reader

  • The Best Pecan Pie

    Close up of baked pecan pie filling.
    Elise Bauer

    "Be sure to use unsulphered molasses and not blackstrap molasses for the pie. Blackstrap molasses is bitter and can dominate this pie." —Simply Recipes Editors

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  • The Best Osso Buco

    A big crock pot full of osso buco
    Elise Bauer

    "Veal shanks are the traditional meat for osso buco, and probably what you're familiar with seeing on restaurant menus. But beef, pork or lamb shank can benefit from this same preparation." —Elise

  • Sweet and Sour German Red Cabbage

    German Red Cabbage
    Elise Bauer

    "This is a fabulous recipe. I’ll never buy shop made again. My tip for an even more delicious taste add one or two star anise and a few cloves." —Carl, Simply Recipes Reader

  • Creamy Rice Pudding

    Rice Pudding

    Simply Recipes / Michelle Becker

    "I used white sugar and put in a banana in place of the raisins. Makes a great banana pudding." —Roger, Simply Recipes Reader

  • Easy Brazilian Cheese Bread (Pão de Queijo)

    Easy Brazilian Cheese Bread (Pão de Queijo) in a Bowl

    Simply Recipes / Mihaela Kozaric Sebrek

    "This recipe calls for a room-temperature egg. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge." —Elise

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