Food

The 20 Greatest Recipes of All Time

The 20 Greatest Recipes of All Time

Even during normal times, the world loves a bucket list, but I find these days, the concept is even more appealing…

For those of us lucky enough to be in good health or able to steal a break from home-schooling/zoom-meeting/toddler mania, when will there be a better time to see a few of the 100 Greatest Movies of All Time, or attempt to read a novel off the list of Best Books of the Century or queue up one of The Best 50 Shows on Netflix? (I’ll answer that question for you: Hopefully never.)

But as I was mentally checking boxes on the film list, and queuing up Unorthodox on my laptop, and considering Turn of the Screw for my next book club selection (but really only considering), it occurred to me: Where are the Greatest of All Time recipe lists? I mean, certain famous recipes show up over and over on Instagram these days, and of course, you’ll find perennial Most Popular Recipes lists on specific websites, and Kristen Miglore is a genius herself for shepherding Food52’s Genius Recipes all these years. But where is my Bucket List? I decided to take the matter into my own hands…

How many of these have you made? (They are all famous enough to be google-able.)

Marcella Hazan’s Bolognese (shown)
Jim Lahey’s No-Knead Bread
Alison Roman’s Chocolate Chip Shortbread Cookies
David Chang’s Bo Ssam
Marion Cunningham’s Yeasted Waffles
Yotam Ottolenghi’s Tofu and Black Pepper
Deb Perelman’s Brown Butter Rice Krispie Treats
Giuliano Bugiali’s Minestrone
Nobu Matsuhisa’s Black Cod with Miso
Julia Child’s Beef Bourgignon
Marcus Samuelsson’s Swedish Meatballs
Marion Burros’s Plum Torte
Edna Lewis’s Shrimp & Grits
Martha Stewart’s Macaroni and Cheese
The Silver Palate’s Chicken Marbella
Samin Nosrat’s Buttermilk Chicken
Sarah Kieffer’s Pan-Banging Chocolate Chip Cookie
Jonathan Waxman’s Kale Salad
Maida Heatter’s Chocolate Cake (this one)
Deborah Madison’s Black Bean Chili

Have you made any of these in the last eight weeks? Since mid-March, I’ve personally tackled the pan-banged cookies, the waffles, and the brown butter Rice Krispie treats. My husband cooked up a batch of Marcella Hazan’s bolognese for my birthday because he knows that there is no meal on earth that makes me happier. There’s a reason why that recipe is famous — all day long the meat sits on the stovetop cooking down, absorbing the tomatoes and milk and wine. The gentle simmering is like a constant, lovely whisper saying: This is going to blow your mind. And it does, every time!

What would you add to the list? What would you remove? Feel free to disagree with my selections — the arguing is, of course, the most fun part of compiling a list in the first place.

Marcella Hazan’s Bolognese
From The Classic Italian Cookbook

2 tablespoons chopped yellow onion
3 tablespoons olive oil
3 tablespoons butter
2 tablespoons chopped celery
2 tablespoons chopped carrot
3/4 pound ground lean beef
salt
1 cup dry white wine
1/2 cup whole milk
1/8 teaspoon nutmeg
2 cups canned whole tomatoes, chopped, with their juice

In a Dutch Oven or large heavy pot, add the onion with the oil and butter and saute briefly over medium heat until translucent. Add the celery and carrot and cook for 2 minutes.

Add the ground beef, crumbling it in the pot with a fork. Add 1 teaspoon salt, stir, and cook only until the meat has lost its red, raw color. Add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated.

Turn the heat down to medium, add the milk and the nutmeg, and cook until the milk has evaporated. Stir frequently.

When the milk has evaporated, add the tomatoes and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the laziest simmer, just an occasional bubble. Cook, uncovered, for a minimum of 3 1/2 to 4 hours, stirring occasionally.

Serve with tagliatelle.

P.S. Cup of Jo’s 12 most popular recipes of all time and the world’s best strawberry cake.

  1. Amy says...

    I know this is late but I just made it and it was smash with everyone! Thanks for the recipe!!!

  2. Eugenie says...

    Great list! Adding…
    – NYT Shakshuka (I think by Melissa Clark)
    – Not Without Salt (Ashley Rodriguez) Chocolate Chunk Cookies
    Have lost count of how many times I’ve made these and each time: perfection.

  3. Maria Anagnostopoulou says...

    Bolognese every time but not with celery, I use green and red peppers instead. And chocolate in every form!

  4. Sarah says...

    I spent several hours last week pinning and finding recipes inspired or directly taken from this list and these comments. I forgot how much fun it is to cook something that you’re *excited* to eat- much better than the mundane “protein, starch, vegetable, dairy” checklist that ensures my kids hit their nutrition goals. We have been eating so much beautiful food! Thank you for this post!

  5. Lena says...

    I made Yotam Ottolenghi’s Tofu and Black Pepper yesterday and oh boy… This was a waste of ingredients. I trust Ottolenghi with my (culinary) life, so I blindly followed the instructions and put 5 tablespoons of crushed pepper corns.
    Even my dad, who puts heaps of black pepper on everything (!) could not finish his plate. It’s not too spicy but just too … peppery.
    I will try it with one teaspoon of pepper next time, because the sauce was excellent by itself.

  6. Alex says...

    This list surprised me so much, no Nigella, Jamie, Mary Berry, Hugh FW, Delia, BBC Good Food … then I realised, it would be completely different across the pond. So happy to see Ottolenghi has made it though and you’ve just given me something to do this week, investigate all those recipes!

  7. Rosa says...

    Each end of summer I make marion burros plum torte and each year I think I messed it up and the cake mix is too little and then it rises and envelopes the juicy plums and all is good with the world.

  8. Jen says...

    I just made David Chang’s Bo Ssam and it was a huge hit! Definitely a keeper

  9. Amy says...

    Our recipe heroes include: Sam Sifton’s Shawarma, Melissa Clark’s Pork Katsu, and anything from Sara Forte, especially Goodness Wraps.

  10. Anna says...

    I’m dying to know which chocolate cake, since there are so many Maida options! Thank you!

    • Jules says...

      I was wondering the same, but after some digging am guessing it would be the torte?? The Times has an article mentioning all the best, saying that none beat that one.

  11. Mary says...

    Turn of the Screw is so good!!

  12. Kat says...

    Ooh, love this thread and reading through other people’s lists!

    Marcella’s bolognese would be on mine as well. My list would also include:
    – Ina Garten’s Pasta all Vecchia Bettola (vodka sauce) — my comfort food all winter long, and also what I make for friends going through tough times (https://food52.com/recipes/40639-ina-garten-s-pasta-alla-vecchia-bettola)
    – Homemade Bagels a la Jo Goldenberg (https://www.seriouseats.com/recipes/2011/03/how-to-make-homemade-bagels-a-la-jo-goldenberg-recipe.html) — sprinkled with TJ’s “Everything But the Bagel” seasoning
    – Melissa Clark’s Vietnamese Caramel Salmon (from Dinner: Changing the Game)
    – Ottolenghi’s Turkey & Courgette/Zucchini Burgers with Spring Onion & Cumin (from his book Jerusalem)
    – Joanne Chang’s Banana Bread (from her first Flour cookbook)
    – Marie-Helene’s Apple Cake via Dorie Greenspan, made with fewer apples (https://food52.com/recipes/82496-apple-cake-from-dorie-greenspan)
    – Joshua McFadden’s Potato, Roasted Cauliflower Salad with Olives, Feta, and Arugula (from Six Seasons)
    – Hetty McKinnon’s Za’atar-roasted Carrots with Kale, Freekeh and Blood Orange-Maple Dressing
    – Susie Middleton’s Corn Saute with Chile, Lime & Cilantro (https://www.huffpost.com/entry/fast-fresh-green-hits-hom_b_642989)
    – Robie’s Buttermilk Pancakes (https://kottke.org/09/10/the-worlds-best-pancake-recipe)
    – Russell Norman’s Fennel & Pork Polpette (Meatballs) (from his book Polpo)
    – Claire Saffitz’s Magic Crispy Chicken (https://www.bonappetit.com/recipe/magic-crispy-chicken)
    – A one-two punch for Super Bowl: sandwiches comprised of Melissa Clark’s Smoky barbecued chicken (from Dinner in an Instant) and ATK’s Creamy buttermilk coleslaw (from the Cook’s Illustrated Cookbook)
    – Joanne Chang’s Wok-charred Udon Noodles (from Myers and Chang at Home)
    – Sara Jenkins’s Burmese-Inspired Chicken Braised in Coconut Milk & Turmeric with Sweet Potato (https://food52.com/recipes/63771-burmese-inspired-chicken-braised-in-coconut-milk-turmeric-with-sweet-potato)
    – Ottolenghi’s Curried Lentil, Tomato and Coconut Soup (from Ottolenghi SImple) — nothing earth-shattering, but cheap, fast, simple and amazingly delicious after a night in the fridge

    • Amy says...

      This is a great list too! (I’ve made the Ottolenghi turkey burgers and Melissa Clark’s salmon, too, and have shared these recipes so many times as must-makes! DELISH.) Must try some of these others. Thanks for sharing.

    • Hannah says...

      im just here to say Ina Garten’s vodka sauce CANNOT be beat!!! it is my absolute favorite!

  13. Sally K says...

    The only one of these recipes I’ve made is the brown butter rice krispie treats and I was underwhelmed.

    One I make frequently but is not listed here is the 15 Minute Keeper (aka avgolemono). It’s delicious!

  14. Katherine says...

    Recently I went to the Japanese market in my city’s Little Tokyo district where they sell beautiful fish. Because both the fish monger and I were wearing face masks and trying to stay 6ft apart from one another we had a little misunderstanding of how much black cod I wanted to purchase (about 2 lbs) ….. I went home with 6lbs of black cod!!!
    I’m so happy to see a recipe for it here! A small quarantine silver lining.

  15. Abbey says...

    I struggle with Julia Child’s recipes, but I make her Beef Bourgignon for my family on Christmas Eve. I made it one year and then they kept requesting it year after year. We make homemade French bread to go with it and it is so good.
    I would also add Parker House rolls to the list. Sometimes its the simple recipes that you grew up with that taste the best.

    • Her pork loin recipe is a regular in our house.

  16. Ali says...

    Glorious. Thanks for this list. Also, the staff from Noma in Copenhagen are currently posting recipes on instagram that their chefs are making for staff and their families. Divine! Also instagram stories of foraging for herbs in the Denmark countryside. I love it when the best chefs in the world suddenly open a door into their genius and we get to peer in. https://www.instagram.com/nomacph/

  17. Rachel says...

    This is one of my top 20 for sure: http://recipes.farmhousedelivery.com/savory-butternut-squash-tart-with-pancetta-and-gorgonzola/

    It is what I make when I want to feel fancy or impress guests. Sometimes I use prosciutto instead of pancetta. I often roast the butternut squash slices instead of doing them on the stove, because it’s much easier. And you don’t need nearly as much butternut squash as the recipe suggests. BUT it’s so delicious and looks impressive even though it’s not all that difficult to make.

  18. Sarah says...

    Dear Jenny,

    I adore you! Which ones would make your list on the 20 greatest for working parents of toddlers during pandemic??
    They all made my mouth water but I don’t have the energy. Your cookbooks are more my style right now!! But I dream about the day I can return to that kind of cooking!!

  19. RME says...

    I would add…

    Alison Roman’s Anchovy Butter Chicken
    Alison Romans Nicoise Salad
    Molly Wizenberg’s Oatmeal Pancakes
    Molly Wizenberg’s Braised Escarole with Beans
    Ottolenghi’s Apricot Lavender Cake

    Second that Martha’s Mac n Cheese is to die for. I also hate to say it, but am I the only person who doesn’t love Smitten Kitchen? Have had so many issues with her recipes over the years, and then go to look at the original and find significant errors in the transcription…

    • Yes you are the only one. Everything I have made of hers is perfection.

    • NA says...

      I don’t really like her recipes either! They are SO needlessly complicated and always start with a super long winded story that I don’t care about at all, haha. If I’m going complicated, I’d rather have the herbal and fresh flavors of Ottolenghi to show for it at the end.

    • Laura says...

      Smitten kitchen is almost always my go to but I do skip the story if I dont have the time. (;

    • Amber says...

      Nope. You are not the only one. I enjoy reading her blog and appreciate the effort she makes to maintain it and the sheer variety of her content but have often had her recipes fail on me and I am an experienced cook and baker.
      Some have worked, yes, but I have had more fails than not so now I just read her blog but go elsewhere for recipes.

    • Natalie says...

      You are not the only one! I loved her blog for years, but I was shocked after making several recipes from her cookbook and being almost universally disappointed. It seemed obvious that the recipes had not been thoroughly tested before they sent the book to print. I still love a handful of her early recipes – I make the brown butter rice crispy treats for every office potluck – but I’ve found other cooking blogs that are much more reliable.

  20. sarah says...

    The Silver Plate’s Chicken Marbella recipe was told to me in a whisper as I was leaving a potluck by my aunt. “The best dish ever” she said. I have made it, and riffs on it, many times since then, and always think of her, and her “secret”

  21. Jillian says...

    The buttermilk chicken!! I tell everyone about it. It’s stupid easy and always comes out so good! My husband and I also made the yeast waffles for Easter brunch. We called them “He is Risen” waffles, get it? :) And although I haven’t made the brown butter Krispies treats during quarantine I have made them many times and always get rave reviews!

  22. Julie says...

    I’m shocked not to see an Ina Garten recipe here! But it makes me think the others must really be THAT good, so I’m excited to try these!

  23. Emily says...

    Agree 100% with Martha Stewart’s Macaroni and Cheese! I have been making it since high school (I’m 33 now!). It is the most requested meal by my friends and my favorite meal to take to new mamas.

  24. amy says...

    I have made the Buttermilk chicken- for the 3rd time? 4th time? (only once during quarantine though). It’s melt in your mouth delicious and so easy. Highly HIGHLY recommend!!

  25. Kate says...

    Almost 100% of our quarantine dinners have come from Jenny’s cookbooks…
    The chicken tenders, the back-pocket chicken taco’s, the Orecchiette with broccoli and sausage, the chickpea and broccolini pizza, the black bean and goat cheese quesadilla’s, the chicken and orzo soup….really everything has been from Jenny (so thank you!). And we’ve thrown in Deb’s strawberry cake and chocolate olive oil cake at least once a week. And I would throw all of the above on a top 20 list!

    • D beickert says...

      Me too! I make the black bean burritos, salmon presents, and feta shrimp nearly every week. Going to try the peanut butter noodles this week.

  26. Sue says...

    I loved reading through all the comments–it gave me many recipes to look up and put onto the to-cook list. I’ve only made a few of Jenny’s list (Alison Roman’s shortbread, no-knead bread, the plum torte) but don’t eat meat so can’t try some of the rest. (Though I’m going to look up the Deborah Madison chili and a few of the others.)

    My list would include these:

    Deborah Madison’s asparagus soup from the Greens cookbook that consists mostly of asparagus, leeks and lemon zest and tastes entirely like spring (even if, like me, you can’t wait to make it until the local asparagus arrives).

    Maida Heatter’s biscotti, which I’ve made for holiday gifts (almost) every year since 1995. (The exceptions were a couple of years I was out of the country and didn’t have an oven!) My standards are chocolate chip and almond, bittersweet chocolate and the ginger ones.

    Amanda Hesser’s peach tart, which I make every summer and is both easy to make and lovely to look at.

    I’m sure there are more, but those sprang to mind first!

  27. Jules says...

    So I saw the pic of the Marcella Hazan’s Bolognese and immediately told my husband that I had to have it before even reading the post. All he did was point to the brand new cookbook hes been reading (bc that’s somehow become his quarantine escape?) and it is Marcella Hazans Essentials. It’s like our dinner for tonight was written in the stars and I am so excited!

  28. Julie says...

    I’ve done the tofu and black pepper, Julia’s beef MULTIPLE times (It’s a classic for a reason), Samin’s chicken (so legit), Martha’s mac and cheese, and I make the plum torte at least twice a year.

    My own list would include:
    Donald Link’s Smothered Pork Roast Over Rice (found via the Amateur Gourmet)
    Deb’s Cream of Tomato Soup (it is without a doubt the best tomato soup I have ever had)
    Deb’s Rice-Stuffed Tomatoes
    Kenji Lopez-Alt’s Yorshire Puddings (via Serious Eats, I make these every Christmas)
    Kenji Lopez-Alt’s Best Potatoes of Your Life (via Serious Eats)
    Ina Garten’s 1770 House Meatloaf with Garlic Sauce
    Ina Garten’s Vodka Sauce
    Anything from any Ina cookbook forever and ever amen

  29. Hayley says...

    This is such a fun post! I agree with quite a few of the recipes on this list!

    Here is my list:

    -Alison Roman’s Raspberry Ricotta Cake
    -Steven Satterfield’s Lemon Buttermilk Ice
    -Alice Water’s Ratatouille
    -Marion Cunningham’s Yeasted Waffles
    -Alison Roman’s Buttermilk Pancakes
    -Zuni Cafe’s Roast Chicken with Bread Salad
    -Frankie’s Spuntino’s Cavatelli with Sausage, Browned Butter and Sage
    -Marcella Hazan’s Tomato Sauce with Butter and Onion
    -King Arthur Flour’s Crispy Pan Pizzas (a new favorite!)
    -Edna Lewis’s Biscuits (from The Taste of Country Cooking)
    -Bill Neal’s Shrimp and Grits
    -Bill Smith’s Atlantic Beach Pie
    -Kindred’s Milk Bread
    -Ovenly’s Banana Bread
    -Dorie Greenspan’s Beurre & Sel Jammers
    -David Lebovitz’s Gluten-Free Brownies (to.die.for)
    -Molly Wizenberg’s Nutmeg Donut Muffins
    -Molly Wizenberg’s Granola #5
    -Ina Garten’s Beatty’s Chocolate Cake
    -Jessica Battilana’s Vanilla Bread Pudding with Prunes and Chocolate (best bread pudding I have ever had in my entire life and now one of my absolute favorite desserts!)

    • Michelle says...

      Yes on the raspberry ricotta cake. SO easy and elegant too.

    • Sarah Dunnington says...

      Ah, love a good Molly Wizenberg recipe. Miss the Orangette days. Molly is releasing a new book this month!

    • Thanks, Hayley! I am glad you like that bread pudding. This time of year, you could try it with roasted strawberries in place of prunes!

  30. Michelle says...

    Gimme Some Oven’s Cozy Autumn Wild Rice Soup. BEST SOUP EVER.

    • Jill says...

      I made this several times this past winter. It was SO good!

    • Robin says...

      Ooh thank you! I have a jar of wild rice that has needed a purpose for a very long time. I’m going to make the vegan version tomorrow!

    • Lori says...

      Thank you for suggestion to make vegetarian!

  31. Kaye Berman says...

    Oh my goodness! I know what I’m doing this evening…..adding all these terrific recos into a doc. (I did the same when COJ did a similar post on baked goods). I’ve made many of these but there are so many more to try! Thanks everyone for posting your faves. I’m a huge fan of Dorie’s World Peace Cookies, Marcella’s bolognese, Jim’s No Knead Bread, and Samin’s Buttermilk Chicken. I use their first name because I feel like these folks are my personal friends! Stay healthy everyone!

  32. Kristie says...

    I made a rushed and substitute littered attempt of this Bolognese recipe today and dropped off a serve on a friend’s doorstep. She messaged me to say “Wow you’re an amazing cook!”, and reader, I assure you I am not! It was delicious, and I can only imagine if I was able to do it with the proper ingredients!! Thanks Jenny!

  33. s. says...

    FYI – Sarah Kieffer’s name is spelled incorrectly – but I HIGHLY recommend her Vanilla Bean Baking cookbook!

  34. HH says...

    1. Ina Garten’s spicy turkey meatballs.
    They’re easy, delicious, and make a ton. I freeze the baked meatballs and plop however many I need straight from the freezer into tomato sauce to simmer whenever I need a delicious and fast meal. Great for company. Just as good without the prosciutto and with ground chicken instead of turkey.
    https://www.foodnetwork.com/recipes/ina-garten/spicy-turkey-meatballs-and-spaghetti-recipe-2119707
    2. Joshua McFadden’s Roasted Pepper Panzanella.
    I have eaten this three times since quarantine began. I could eat it every day all summer and not tire of it.
    https://www.bonappetit.com/recipe/roasted-pepper-panzanella

  35. Hilary says...

    Ok, this is like the most helpful list ever – thank you!!

  36. Candice says...

    Marcella Hazan’s tomato-butter-onion sauce over the pork & beef meatballs from Polpo.
    Ina Garden’s carrot cake
    NYTCooking’s Oven-roasted chicken schwarma
    Shaved Brussels sprouts with Parmesan & pecans by Lindsay Johnson for DesignMom.com
    Dorie Greenspan’s world peace cookies
    Mark Bittman’s Pad Kee Mao (NYTCooking)

  37. Jenny’s chicken parm meatballs are on the top of my list! I’ve been making them for years & we all still love them!

  38. Kate says...

    I made Samin Nosrat’s buttermilk chicken last week. It was great!

  39. Kamina says...

    We do Jimmy Lahey’s no-knead bread 2-3 times a week at our house!

  40. Martini says...

    (Jumping up and down like a little kid )…I can’t let this go by without mentioning Joanna’s Cornwall Grandmother’s and Aunt’s Jacket Baked Potatoes. If you have already tried these then you understand my excitement. If you have not tried these then you really should, like the sooner the better. You’ll most likely never again go back to baking them as you’ve done before.

    There’s no special ingredient(s). Nothing complicated. The magic is in a few knife cuts and then “squishing” them a bit. It could not be any simpler. They also reheat fine the next day.
    This has been a definite Baked Potato game changer for me.
    Thanks, Joanna.

    • Kirstin says...

      I have been eating potatoes for every meal (breakfast, lunch, and dinner – if I can afternoon tea as well. If I can add cheese even better). When I am eating fried potatoes for breakfast I put the oven on so I can have jacket potatoes for lunch. I need someone to take the potatoes away from my fruit & veg shop.

    • Mary W says...

      Wow! Thanks for the idea. I’m only getting the hang of baked potatoes. I know, so simple, but I’ve never had the patience. These look perfect. BTW, potatoes get a bad rap, but they really are good for you. Plenty of fiber and vitamins C and B6.

  41. Beth says...

    I am 100% with you on Deb Pearlman’s Salted Brown Butter Rice Krispie Treats! They’ve become such a staple in our house that my 9 year old son wrote a sequential how to recipe on how to make them for his remote learning writing assignment today! “You know the butter is brown when it smells sweet and nutty.” I’m excited to try some more on the list!

  42. KC says...

    In Ruth Reichel’s recap of the 10 best recipes from her time at Gourmet, I was pleased to see a meatloaf that’s become a winter family favorite. And I am not a meatloaf fan! Ignore the picture which doesn’t look like the final dish at all and just enjoy the secret ingredient, prunes, which adds lovely sweetness to the meat. Served with roasted carrots and Brussel sprouts, it’s delish.

    https://www.epicurious.com/recipes/food/views/meatloaf-241512?intcid=inline_amp&_gl=1*6pvc3i*_ga*YW1wLWtsY3dtRy1jQk5CUnZ6NGdRUzJkN1Bndk5xZkEwdHU3WmptUjhRVnREYUJOdjN4azJyYVEzMGFRNmFEMmthblU.

  43. Moira says...

    Some favorites to add:

    Night + Market Pad Thai
    JGV Squash Toast
    Suzanne Goin Short Ribs
    Jeni’s Splendid Strawberry Buttermilk Ice Cream
    Alison Roman’s Harissa Pork Shoulder with Beans

    • Marcia says...

      I second Suzanne Goin’s Short Ribs! absolutely dreamy delicious

  44. Allie says...

    My hubs made Paula Deenes biscuits today and subbed in a hearty wheat flour and they’re are delicious!

  45. Hilary says...

    Okay, I’m sheepishly submitting this comment after feeling wildly intimidated by most of the recipes on this list. In this current season of life, I am looking for a meal that is tasty, easy, freezes well, and makes spectacular leftovers. May I present: the humble chicken noodle soup.

    My two favorite recipes are:

    1. Sally’s Baking Addiction creamy chicken noodle soup- an excellent dessert blog, but man this chicken soup is amazing. I don’t use the potatoes because I can’t get on board with them in chicken noodle

    2. Gimme Some Oven’s rosemary chicken noodle soup

    For other commenters that are in similar seasons, please share your wonderful recipes!

    • Kelsy says...

      Hey Hilary, in the category of “tasty, easy, freezes well, and makes spectacular leftovers”, my three top recommendations (which are also my go to for new moms/sick relatives/just to show I care – so you know they’re good!) are:

      1. Bon Appetit’s Fast Italian wedding soup
      2. Smitten Kitchen’s breakfast burritos
      3. And this gnocchi Mac and cheese when you need some real comfort! (http://thecuttingedgeofordinary.blogspot.com/2010/10/gnocchi-mac-cheese.html)

    • Amber says...

      I discovered Sally’s Baking Addiction recently and have had consistent success with her recipes. Love her detailed explanations as well.

  46. Naomi says...

    The bolognese is a traditional every-day Italian recipe – my family has something very similar that’s been passed on from my grandfather (a real Italian) and we all have our own version of it. If you want to make something as delicious, but just don’t have the time or all the ingredients, you can simplify the recipe above as follows:

    Skip the wine, milk and nutmeg. Consider skipping the celery. Keep the carrots if possible. If you don’t have a can of tomatoes, use a jar of the best jar sauce (plain flavor – marinara) you have on hand. And then let the sauce simmer for as long as you can handle (but at least ~20 minutes to ensure the meat is cooked).

    For a healthier version: use ground turkey and skip the butter.
    For a more flavorful version: use Italian sausages and squeeze them out of their casings and into the pot.

    And keep some real, good quality parmigiano (ungrated) on hand at all times. The saltiness of the cheese enhances the meal.

    We eat this meal multiple times a month!

  47. Kathleen says...

    Dorie’s World Peace Cookies
    Ottolenghi’s Curried Lentil, Tomato, and Coconut Soup
    DALS Redmeption Salad
    Diana Kennedy’s Carnitas
    Smitten Kitchen’s Everyday Meatballs

    • Kathleen says...

      And Kenji’s Oyakodon

  48. Nicole says...

    For brunch, my go-to is the Pioneer Woman’s baked French toast, which I make with Challah bread. You assemble the night before, so it’s very easy to bake in the morning. It is SO good; I am always getting requests to make it/bring it places.

    Also, smitten kitchen simple pizza dough is on repeat over here as I was lucky enough to score a big bake of yeast.

  49. Sarah says...

    Please, because I will definitely make it, tell me which Maida Heatter chocolate cake!? She has so many!!

    • Diane says...

      Repeating Sarah’s question…which Maida Heatter’s cake?
      Great list…

    • Jenny says...

      Also dying for clarification on this please! I love this post so much, but I googled this — and Heatter seems to have like 20 chocolate cake recipes, all wildly different… Thank you!!

    • Lauren says...

      Yes, help! So many cakes!

    • DIANE says...

      Still hoping to hear which Maida Heatter’s chocolate cake is the one on this list…love the list!!

  50. Claire says...

    I’ve made Food52’s general tso’s cauliflower twice since lockdown started and I highly, highly, highly recommend it! I’m not gluten free but I’ve been making it with rice flour and it gets super crunchy! And when I’ve fried up all the cauliflower I pour the rest of the batter in to fry too. The crunchy bits give it a little extra body. Oh, and I use about 3 times the amount of ginger called for in the sauce because ginger is awesome.

  51. Emily Eastlake says...

    I came to lament that I was disappointed by Marian Burros’s Plum Torte! I have yet to try to America’s Test Kitchen “improved” version of it, but I’d love to see how that turns out.

    Then I noticed the commenter above advocated for Melissa Clark’s Creamy Corn Pasta with Basil. I’m not sure it’s top 20 of all time, but we LOVE that pasta in our house!

    Baking-wise, I think Dorie Greenspan’s World Peace Cookies belong on this list!

    • Loren says...

      Wow, I would be interested to hear where the plum torte failed you. It is one of my favorite things to make in the fall.

    • Nisha says...

      Yes to world peace cookies!

    • Emily I TOTALLY agree about the plum torte. We have a wonderful plum tree in our yard that produces the most delicious plums. So of course I made this torte last year and it was… sooo average. Kind of flavorless? Boring? Not terrible, just not great either. I’ve never understood what all the fuss was about.

  52. Jessica says...

    My current/maybe forever essential recipes*. Every time I talk about recipes it is EXCESSIVELY clear I grew up in California, of course:

    The Stew (chickpea & tumeric) from Alison Roman
    Zuni Cafe Roast Chicken with Bread Salad
    Salsa Verde from Alice Waters
    Bourride from Patricia Wells
    Miso marinated Black Cod from Nobuyuki Matsuhisa
    Romesco sauce from the César cookbook
    Gjelina’s roasted carrots with cumin.
    Slow roast tomato “sauce” from farmer Anthony Boutard (see: https://goodstuffnw.blogspot.com/2017/09/tomatoes-galore.html)

    *at this point most of the best recipes of my life have been forgotten, leaving behind a residue of some habit or technique that I use weekly. I don’t ever make Alison Water’s salsa verde by the book anymore, I just throw parsley and soft herbs in the food processor with something tangy/salty (anchovy? Capers? olives?), a clove of garlic, and some citrus zest and juice and go from there. I don’t actually make black cod often, but I use miso thinned with sesame oil and maybe orange juice to marinate fish all the time!
    A greally great recipe is one you forgot you ever learned!

  53. Katie says...

    Honestly, I’d choose a different book that Turn of the Screw…I found it boring and frustratingly vague. It was hard to tell if the drama was Victorian prudery or something worse. And I get that’s part of the story, but it felt like a waste of my time.

  54. AlexL says...

    Oh yay! I’ve made the bolognese and mac and cheese for years now to countless compliments. My (Marcella’s) Essentials of Classic Italian Cooking, page 203 is so splattered with sauce! I’ve tried to cook my way through it but the sauce is a family standard. (Milk on meat!!) And I still have the magazine in which Martha first printed the Mac and Cheese recipe…now I’m going to try some of the others listed. What a fun article!

  55. Kaitlin says...

    Deb’s Rice Krispies squares have been on my list for many moons.

    I love Best Of lists and write one every year for recipes. In 2018 (the year my daughter was born), it includes Helen Rosner’s tomato cake and Molly Baz’s marinate zucchini and ricotta salad. I’m so excited to see what ends up on my 2020 list!

  56. traci says...

    there is a batch of deb’s rice krispies on my counter right this minute. to be totally honest because nothing matters anymore, I sneak bites of them all day long (so good with my morning coffee!).

    • KATHRYN F says...

      because nothing matters anymore :) :) <3

  57. Caroline says...

    Love this list! My husband and I have been cooking some variation of bolognese on Sundays for years. Hazan’s recipe is of course a staple, though lately we have also been loving Stephen Cusato’s version from “Not Another Cooking Show” on YouTube. In any case, we always end up gobbling up just a litttttle too much – a term we have now dubbed a “bolonoma” (bolognese-induced coma).

    • Sadie says...

      Bolonoma – so cute

  58. Erin says...

    I rarely follow recipes for cooking (and am also vegetarian, so end up adapting many recipes anyway!). Mostly a recipe will just spark an idea, like an ingredient to add the next time I make something. For baking, I for sure follow recipes though! I made some thumbprint fig and raspberry jam cookies for the first time recently (from a beautiful mess blog) and they were buttery and AMAZING!

  59. Jamie Patton says...

    The Green Salad from Via Carota on the NYT Cooking website belongs on this list. I make it all the time now.

  60. karen says...

    Maida’s Carrot Cake is the ONLY carrot cake. Never tried her chocolate…

  61. zoe says...

    Love this list! Marion Cunningham’s yeasted waffles are the taste of my childhood! I would like to nominate Melissa Clark’s Creamy Corn Pasta with Basil and Dorie Greenspan’s Carrot Cake for addition to the list.

    • Becka says...

      I just made Dorie Greenspan’s Carrot Cake for Easter! My first ever successful layer cake – turned out beautiful and it was so delicious.

  62. Susan says...

    Katharine Hepburn’s brownies for me every time!

    • Louisa says...

      These are my favorite, too! – I mostly do a cocoa brownie because I’m lazy and cheap. But if you want a perfect brownie, that’s definitely it.

    • Michaela says...

      YES! I love these!

    • Kate says...

      Yaaaaaaas! Rich, fudgy perfection — and now I must have them! Middle-of-the-night baking is a thing now, right? ;)

  63. I could drink Marcella Hazan’s tomato with butter and onion sauce. Her lemon chicken is also insanely good. The best part is putting carrots and potatoes under the chicken while it roasts and then eating those veggies dripping with the fat and flavor from the chicken. Salivating right now.
    With my kids home from school and my husband working (lots) extra due to Covid demands, I have been really into easy recipes and those are both easy (although you do have to be home for hours for the chicken while it cooks, although you don’t touch it). Hasn’t been the time to make “bucket-list” recipes but I am really grateful for easy and delicious staples. And excited to try these 20 when I have the chance!

  64. Rachel says...

    If you’ve never taken Marcella’s Bolognese and mixed it with some bechamel and big noodle pasta and then thrown it in the oven for 20 minutes, you’re missing out. Pasta al forno is the meal of my life. If I can make such a silly request of the fates, I want my last meal to be pasta al forno, eaten with my entire family and enjoyed with a great bottle of red wine.

  65. Michaela says...

    Your pork ragu is in my family’s top 10! We make it all the time and it always blows us (and guests) away. We’ve got some in the freezer right now, which I am eagerly anticipating busting out to get us through the last week before our next grocery store run!

    • Susan says...

      Amen to Jenny’s Pork Ragu!!! We can’t live without it- always divine!

  66. Bib says...

    Not to be too nitpicky – but these are not the “100 greatest movies of all times” (as the title of the link suggests) but the “100 best AMERICAN movies”, selceted by the American Film Institute. There´s a small difference…

  67. jen says...

    We have made quite a few semi-recently. Those waffles are WINNERS. My son has made them twice during quarantine. Love Brown Butter Rice Krispies, but we use Jenn Seigel’s (Onceuponachef.com–try the chocolate pie but her stuff is all great). Chicken Marbella is my signature dinner party dish over mashed potatoes and a big yummy salad with beets and goat cheese. Samin’s chicken is fab–my kids asked if we could have it every Sunday (twice). Love these lists!!!! :)

  68. Hilary says...

    My go-to comfort food for the past while has been Julia Turshen’s turkey and ricotta meatballs, which I first learned about from Cup of Jo! They are simple, delicious, and easy for little hands to help make. We eat them alone, with quinoa or homemade pasta when we have the time/inclination/ingredients to hand crank. And right now…who doesn’t?!

    https://cupofjo.com/2016/09/easy-turkey-and-ricotta-meatballs/

    • Kelly says...

      Totally! Love them SO much!!!

  69. sara says...

    I literally made the bolognese for the first time this weekend. My husband declared it one of the best things I have ever made. I’m a vegetarian so I’ll have to take his word for it!

    • Nathalie says...

      I’ve been vegetarian for over 20 years and I wasted so much time making bolognese with fake ground beef or TVP with disappointing results. Recently I’ve started using red lentils as the beef substitute and it is amazing! Even my meat-loving husband now prefers my lentil bolognese to his beef bolognese.

    • Wendela says...

      Nathalie: thank you for this genius substitution! Can’t wait to try this (and I have everything on hand—woot!).

    • dean says...

      Nathalie, have you seen Bon Appétit’s recipe for cauliflower bolognese? it’s incredible!!!

    • Kay Lynn says...

      Please report back if anyone makes this with red lentils!

    • Jane says...

      Me too!

    • verena says...

      on heavy rotation here too!

    • Nicole says...

      This is a great one. Love how easy and cheap it is to make, too.

    • CJ says...

      I totally agree!

    • Emfen says...

      My kids love this one!

  70. Wendela says...

    I’ve made a few of these but not recently. I’m surprised that you used up yeast (a limited resource right now!) on waffles when baking soda waffles are also tasty (I’ve made those recently). Im saving my yeast supply for pizza dough! And buying bread from my neighborhood bakery (I’d love to try no knead bread but haven’t yet).
    But a QUESTION: would the bolognaise recipe work well enough with ground turkey (or another sub like tofu) for folks who don’t eat beef? This recipe is one of the few that make me really feel like I’m missing out…but I just can’t do beef (personal preference—one of my kids loves beef and I’m happy to serve it to her, but she doesn’t like tomato sauce so this recipe won’t work for her). Anyway, what can a no-red-meat person sub into the Marcella Haven recipe to begin to understand the deliciousness of it? Thanks for any suggestions!

    • Nathalie says...

      Hi, I just answered this question above before I saw your comment – I use cooked red lentils :-)

    • Michelle says...

      I also don’t like beef except for a steak. I use ground pork wich is a little sweeter. Same deal for meatballs

    • dean says...

      I almost always use ground turkey for my bolognese, as beef is just too rich for my tummy (I save a beef indulgence for when I’m really craving a good burger). anyway, yes totally make it with turkey if you want to! but might want to add a bit more fat, either with lardons, bacon fat, or an extra glug of olive oil.

      also, check out Bon Appétit’s cauliflower bolognese, it’s fantastic.

  71. Chris says...

    I see your chocolate chip cookies and raise you The NY Times chocolate chip cookie recipe, the G.O.A.T.

    • Laurel Hammond says...

      I see your New York Times recipe and I would add the “Worst Chocolate chip recipe ever ” The one with maple syrup!

  72. Daniela says...

    I’ve made 3, ish. The yeasted waffles in the past few weeks, the black pepper tofu, and I haven’t officially made the meatballs but I love his books and I’m Swedish myself and make Swedish meatballs all the time, so kind of counts? ;)

    I think I’ll have to work through this list and I also recommend Ambitious Kitchen’s turkey meatballs with burrata. Mmm.

  73. Shruti says...

    I worked for Giuliano Bugialli for years during college enjoying his brilliance in the kitchen while others ate typical college fare. He was a wonderful man, warm human and funny as all heck…he was family. He passed away last year and my heart was broken. It made me happy to the point of tears to see his minestrone on this list.

    • Kate says...

      Thanks for sharing and sorry for your loss. It’s always great to hear about talented people who are also good humans. :)

    • Amy says...

      I loved reading this (as I put his minestrone on MY list!). Thanks for sharing.

  74. Em says...

    I really want to try the Bo Ssam recipe but I googled it and the version of the recipe on NYTimes website calls for 8-10lbs of pork. It’s just me and my husband right now during quarantine, and I don’t trust myself to alter the cook times and other ingredients for a smaller portion, without messing it up!! Does anybody make a 2-serving version of this recipe and have any tips for me?

    • Anna says...

      I halved the recipe and it turned out great- I think the tips to do so are in the comments. It still makes A LOT, but there were no complaints from us about that. I would imagine that you could easily freeze the meat and toss it under the broiler once thawed. Just know that whatever you do, you’re definitely going to want to make the full amount of the ginger scallion sauce.

  75. Chrissy says...

    While we’re on the topic of food, I highly highly HIIIIGHLY recommend Bon Appetit’s Youtube channel. My favorite series are Gourmet Makes and It’s Alive. All the staff at the BA kitchen are lovely. Even the comment section is gold. What?!

    This short rib recipe from NYTimes is amazing. I didn’t realize until now it’s Alison Roman’s recipe. Of course it is. https://cooking.nytimes.com/recipes/1019034-garlic-braised-short-ribs-with-red-wine

    For anyone who doesn’t have a NY Times subscription, look into your local public library. I recently learned I get free access through my public library account!

    • Kylie says...

      Or, consider a subscription to the Times, the world’s best paper, and so worth the cost of support!

    • Kara says...

      Kylie, yes! Does anyone else subscribe to the New York Times recipe newsletter just for Sam Sifton’s snappy writing? I don’t even really enjoy cooking and don’t make the recipes, but I love his enthusiasm: throw in an onion! or two! Crack in some black pepper if you’d like, or not. And done!

    • Cara says...

      Good call Chrissy on the public library option- will be checking to see if my local library offers NYT recipe access

  76. Barbara says...

    My sister and her family and I are going to visit our parents on Saturday. Their yard and front porch are big enough that we’ll be able to distance ourselves appropriately and yet still socialize. I’m making the Smitten Kitchen chocolate caramel crack(ers) recipe because my nieces and nephews love it.

    I make it for every holiday, except this past Easter because I did not need a batch of it in my solo apartment.

  77. Yes yes to Jim Lahey’s no knead bread, a total lifesaver here with five small children who like nothing more than warm buttered bread – although I use the version as slightly adapted on Dinner a Love Story – so easy and delicious.

    I might add to the list a really simple English scone recipe as nothing makes a lockdown day better than fresh scones with jam.

    https://themumandthemom.com/2018/02/12/smug-and-lazy-scones-revisited/

  78. Marisa says...

    I made the King Arthur Flour Lemon Bliss Cake this week (with the glaze, not icing) and it is wonderful. My almost-four-year-old helped too, so it was a win-win in this stay at home madness! https://www.kingarthurflour.com/recipes/lemon-bliss-cake-recipe

    Our go-to pasta sauce is Marcella Hazan’s super simple pasta sauce, which you can find here: https://www.mentalfloss.com/article/544003/pasta-sauce-hailed-worlds-best-surprisingly-easy-make-home

    Both of these are VERY easy, so maybe not the norm for a “bucket list”. But if anyone else has gotten to almost-40 and is really only learning to cook now, these are awesome.

  79. Ashley says...

    I absolutely LOVE Marcella Hazan’s bolognese. We have made it several times. The last couple of times we made it, though, it ended up very dry. Is this because we let it simmer for too long? One time we made it and we didn’t let the milk absorb all the way (this step takes a long time!) and the sauce didn’t turn out well, so perhaps we have gone too far the other way by letting it simmer at length. Curious if anyone has any advice here!

    • Ellie says...

      Made it just last week. You can just add water as it’s cooking down to loosen it up :)

  80. Lynn says...

    I’ve made two but years ago – the brown butter rice krispie treats and Julia’s beef bourgignon, But I have a serious question for a very unserious topic – melting marshmallow. Does anyone else have trouble actually getting the marshmallow all gooey so that mixing in the rice krispies goes easily? I think my problem stems from using all natural marshmallow, not the traditional Kraft kind, but I have never tried with the latter. Imagine my facepalm when I managed to bungle these treats numerous times (still edible, mind you ;)

    • Alexandra says...

      I can’t answer the Rice Krispies treat question, but I can tell you that using all natural marshmallows for s’mores was a huge mistake I will never make again. They do not behave in the same way as the “full of unnatural chemicals and delicious” kind of marshmallows.

    • Annie K. says...

      Yes! “Natural” or “Vegan” marshmallows, while far superior unto themselves, do not work for rice krispie treats. They are, however, amazing in hot chocolate because they don’t disappear, and instead become a thick, pillowy vanilla layer on top of the cocoa. Mmmmm.

    • Cara says...

      Yes this has happened to me when I used Trader Joe’s brand marshmallows! You can’t use the vegan ones if you want them to melt.

  81. Diana says...

    What! No mention of a yummy salsa, enchiladas , cochinita pibil, or chili recipe! Leaving out any Latin@/Hispanic/Caribbean/Southwest recipe is ignoring the major contributions of these cultures on the American culinary experience. This is disappointing and not representative of the inclusivity I see of COJ.

    • Annie says...

      Not to mention it’s my very favorite food! :) I’d love to hear what you would add, Diana. I made my first black bean and butternut squash enchiladas (homemade enchilada sauce) and let me tell you, I am not done making this recipe.

    • Elena says...

      Sounds like we could use a recipe that you love!

    • LLBR says...

      Do you have any favorite recipes from those cuisines to share?

    • Emily says...

      agree that viral recipes tend to skew white/european and we are missing out! if you have any favorite recipes i would be so grateful if you shared.

    • MM says...

      With all due respect, she said in the piece:
      “What would you add to the list? What would you remove? Feel free to disagree with my selections — the arguing is, of course, the most fun part of compiling a list in the first place.”

      Key words: her selections. Her preferences. Do you have a recipe for any of the above dishes you’d like to suggest people try? That might be a bit more productive.

    • Cara says...

      Yes!!! We make the carnitas recipe from Recipe Tin eats All.The.Time. I’ve also adapted it for beef to make barbacoa. Super easy in the instant pot, great for tacos or taco salads.

  82. Jen says...

    One recipe I found the first week of quarantine was Alison Roman’s cauliflower and shallot rigatoni with pecorino breadcrumbs. It’s super easy and insanely delicious, the closest thing to gourmet comfort food I’ve found. We’ve made it every week since, the ingredients are easy to find and if there are any leftovers, they reheat beautifully with a bit of milk.

    • Carol Barclay says...

      What do you think about using frozen cauliflower “rice” for this recipe?

  83. Em says...

    I love cooking regardless of this quarantine, and made some of this meals in the past and recently.
    -Marcella Hazan’s Bolognese
    -Jim Lahey’s No-Knead Bread
    -Alison Roman’s Chocolate Chip Shortbread Cookies
    -David Chang’s Bo Ssam
    -Marion Burros’s Plum Torte
    -Samin Nosrat’s Buttermilk Chicken
    Will check some of the other ones!

  84. Kate says...

    Perfectly on the mark! I almost cried w joy at the sight of this post title and the dream of making these over the course of the next weeks/months.

  85. Caitlin says...

    I would add Katharine Hepburn’s brownies to this list one million times over!! They are so perfect and gooey and they feel like home in a warm, chocolaty square. I seriously cannot imagine a better quarantine comfort food. Thanks for this lovely list!

  86. Katie says...

    Pasta con ceci! Jenny had it on her blog once, and it’s now our Sunday night staple. It’s like a warm hug, and we always end up making it when friends come over, too. Love love love.

  87. Brittani Yoder says...

    Dorie Greenspan’s World Peace Cookies, hands down. They’re so easy to mix together, and the dough keeps in the freezer for awhile so they’re perfect to make ahead. And you’re always 15 minutes away from warm cookies!

  88. Lucy says...

    I’ve proud to say I’ve made a lot of these! I would add Ina’s parmesan roasted broccoli to the list, and Amanda Hesser’s almond cake.

  89. Maggie says...

    I’ve made Martha’s mac and cheese several times and it is flawless.

    • Erin says...

      Nope, it’s missing the secret ingredient from my mom’s mac and cheese recipe, which is a little bit of Worcestershire sauce (maybe half a teaspoon to a teaspoon) stirred into the cheese sauce. Adds a little extra bit of umami. Try it next time. :)

  90. Meg says...

    I’ve made Julia Child’s Beef Bourgignon on Christmas Eve for the last 3 years in a row and it’s so good. A cozy winter night with a glass of red wine and steaming dish of beef bourgignon is such a mood, I love it. I’ve also made and loved this bolognese recipe and a few others. I’m excited to pick a few more from this list to tackle in the coming weeks.

  91. Julia says...

    Alice Waters’ 1-2-3-4 cake is on my list. It is the epitome of “birthday cake” to me. Works with pretty much any frosting/filling combo and delicious unfrosted as a snacking cake, too

  92. Lucy says...

    So glad to see Martha Stewart’s macaroni and cheese made the cut, it really is absurdly good. It was the first not-from-a-box macaroni and cheese I ever attempted back in university, and even though I only had marble cheddar on hand it turned out pretty well! I remember feeling the most proud of myself at the time for making the cream sauce successfully. Over the years I have made it countless times and learned that she’s not wrong about the cheeses and their proportions. Thank you for this list, I look forward to trying the few recipes I haven’t yet!

    • Joanna Goddard says...

      going to make this tonight!

  93. amy says...

    happy birthday jenny!!!!!

  94. MacleanNash says...

    I would add YOUR ragu! It is amazing, satisfying, and a meal the whole family would love.
    I have made Deb Perelman’s Tofu and Black Pepper which is her version of Yotam Ottolenghi’s. It was easy, delicious and required fewer ingredients.
    If you’re craving pub food, Bon Appetite Wings are the best we’ve ever had!
    https://www.bonappetit.com/video/watch/buffalo-wings

  95. katie says...

    I love to cook. I’m pretty good at it, I think. Over the last couple of years, I’ve slowly ventured into baking bread, muffins and scones with a some success. When it comes to desserts, I outsource. However, I have made Deb Perelman’s Brown Butter Rice Krispie Treats and they are so, so good!!

  96. Kate says...

    I made (er attempted) Alison Roman’s famous shortbread cookies last week (#thecookies) and the dough was basically sand. SOS!! Where did I go wrong??

    • Julie S says...

      Hi Kate, while I have not made these particular cookies, I bake A LOT. Shortbread dough does tend to be a lot like sand, though it should clump when squeezed together. If it doesn’t, one culprit may be too much flour. If you can, weigh your flour before adding it to the recipe. If not, measure the flour by spooning it into your measuring cup, then gently sweeping off the excess (you don’t want to pack it). To rescue this particular one, you could try adding a little bit of liquid, maybe a couple teaspoons of milk, until the dough clumps together.

    • Katherine says...

      Hey Kate, If you can check out Alison’s instagram. She has a saved highlight where she trouble shoots the cookies. Also when I’ve watched video of her making the cookies she addresses that issue. I think the issue might be not creaming the butter and sugar together long enough. If you’re using a hand held mixer that problem is apparently pretty common. So you could try creaming the butter longer and more vigorously and then also really pack it together into the shape, wrap and let it firm up before dipping and baking. Good luck, it’s worth it!

    • Erin says...

      Hi Kate! Another suggestion would be to really take your time creaming the butter and sugar in the first step – if you have an electric mixer, definitely use that. I find it usually takes at least three or four minutes for the butter/sugar combo to get light and fluffy, and that seems to help the flour incorporate smoothly.

    • Leeza says...

      This is an “it’s not you, it’s them” situation. I attempted these, followed the recipe to the letter, and they were the biggest pain in the ass. I heard the same from two friends. If I remember correctly, months worth of Alison’s Instagram content surrounding these cookies was about troubleshooting. I found it off-putting: the cookies are delicious, but at what cost?

    • Sue says...

      I agree that the key is in creaming the butter and sugar for long enough. I use a stand mixer and let it go for a solid 5 minutes before I do anything else. I’ve now made these multiple times (including for my mom for her birthday a few times), and it’s always worked. I read through all the Smitten Kitchen comments before I made them the first time, and it seemed clear that it was a bit more of a challenge to cream the butter and sugar for long enough without a stand mixer. I made different cookies for my mom this year, and she wistfully mentioned how much she likes these, so guess what she’s getting for mother’s day!

    • Cat says...

      I had the same problem. So frustrating to have wasted all those ingredients! I heard there was a version of the recipe in the NYTimes that had the proportions wrong for some of the ingredients because they were incorrectly converted from grams to cups. My sister who is an expert baker recommended a scale. Which I don’t have…

    • Joanna Goddard says...

      YUMMMMM.

  97. liz says...

    We’ve been making that kale salad almost weekly for the better part of a few years. the bo ssam is also my go-to when we have people over!

    • Ursula says...

      Yes, the bo ssam is so great. Makes it seem like you worked so hard and it is so insanely easy. A total winner!

  98. Kristn says...

    I love this list! My go-to all time favorite culinary labor of love is always the Bistro Jeanty coq au vin recipe. It never fails.

  99. We’ve made Alison Roman’s shortbread a few times.

    The rest of my personal list is all Ottolenghi! That black pepper tofu is so good!

    • Joanna Goddard says...

      yes the shortbread is so amazing! love that it’s not too sweet but soooo buttery. xo

  100. Eileener says...

    How lucky I feel to have made and tasted many of these recipes! That bo ssam gets many extra votes from me. I really love that this list has two chocolate chip cookie recipes ha! I’d add multigrain pancakes from Zoe Nathan’s Huckleberry cookbook. We make a variation almost weekly.

    • Bethany says...

      I started making the no-knead bread about a month or so ago and haven’t bought bread since. My 6 year old daughter told me today each loaf gets better and tastier (today’s had some whole-wheat as well as quinoa flour in it as well, just to experiment!).

  101. Beth says...

    Oooo fun! Love so many of these. I also love the

    3 ingredient roast chicken by Thomas Keller,
    Raos meatballs,
    Marcella Hazan’s tomato, onion, butter sauce,
    Ina Garten’s turkey meatloaf,
    Pioneer Womans chicken and rice soup,
    Deborah Madisons chard and sweet potato soup,
    And david Chang’s scallion sauce

    • Jenny Rosenstrach says...

      Good ones! My unwritten rule was to choose only one per chef/author, so when faced with the two Marcella sauces (bolognese and tomato/butter) I went with what some might consider a radical choice. But I stand by it. :)

    • Joanna Goddard says...

      PS i love how marcella’s tomato/butter sauce has like a stick of butter! SO good.

  102. Lisa says...

    Surely we would add Helen Rosner’s “Roberto” soup?

    • Claire says...

      Roberto the soup is on my own personal best recipe list for sure.

  103. Monika says...

    I would really like to try this! Could you give European measurements (as in gramms and deciliters etc.)
    Thanks
    Monika
    (Social distancing in Austria)

    • Kathryn says...

      With all the bread baking going on I recommend Silver Palate’s Honey Curry Bread.

  104. NH observer says...

    This is a sweet thought, and I’ve cooked and loved many of these recipes — but honestly, seems a bit tone-deaf right now, when we’re hearing about food shortages and supply chain disruptions. Given the difficulties many of your readers face in procuring food safely and reliably, I’d suggest an alternative focus or at least an acknowledgment of the challenges that surround food prep right now. I readily admit I haven’t seen the latter in the scores of articles posted by food bloggers and web sites, but I respect the thoughtful attitude this blog brings to all social issues and hope this comment will be taken in a constructive spirit.

    • Joanna Goddard says...

      thank you so much for your feedback, NH. xoxo

    • Leeza says...

      I completely agree with your point about supply chain issues and the safety/availability of food procurement, but it seems like blogs are in a bit of an impossible position. What type of food-related content could be more respectful tonally than a diversified list of recipes? The author gave suggestions- isn’t the onus on the reader to be resourceful and substitute ingredients they aren’t able to find? If they’d posted about 25 great restaurants to order from and support, they’d receive comments about how not everyone has access or the funds to order in.

    • dean says...

      Leeza, I totally agree with your thoughtful responses to NH’s comment. It’s worth considering that a LOT of readers are very lucky to have access to stocked markets or delivery services and have not much else to do but cook. I’ve complete lost any possibility of work, so exploring recipes has become such a comfort throughout my week. It makes me feel accomplished and worthy while I struggle with anxieties about my place in this new world/economy.

      I’ve become a die-hard Alison Roman fan girl and this newfound free time has allowed me to pore over my cookbooks like novels. Thank you for this list, I look forward to checking out a few classics!

    • M says...

      Pinch of Yum did a post of 10+ recipes that are based around pantry essentials. I found it very helpful when I feel like I have nothing in the house to eat but have a pretty well stocked pantry

  105. Sophia F. says...

    As soon as I saw the post headline I was hoping Chicken Marbella was on there! My mom was a serious foodie when I was a kid and cooked dinners almost entirely from Gourmet magazines (RIP…) and cookbooks like Silver Palate. I was so very suspicious of Chicken Marbella (prunes, yuck!) and yet it never failed to be delicious – it’s got that weird recipe synergy where the disparate ingredients sound like they’d be a bust and yet it all works. My mom moved into independent living last month and the last thing I took off the shelves in her kitchen was her old Silver Palate cookbook, which serendipitously plops right open to the well worn, juice spattered page of Chicken Marbella.

  106. Lia says...

    I’ve done this no-knead recipe. I would also propose Marcella’s tomato sauce recipe…the one with all that butter!

  107. Stephanie says...

    Oh, how happy I was to see Chicken Marbella on this list! My grandmother first introduced me to this dish when I was younger, and it’s become a personal favorite ever since. We make it for holidays when we don’t feel like the traditional fare. It works with any cut of chicken, boneless or bone-in (just make sure to adjust cooking time accordingly). I’ve even tried it in the slow cooker.
    The prunes and olives and wine and sugar create an amazing flavor combination – let it sit as long as possible before cooking. Don’t forget the bay leaf or the fresh parsley. The recipe notes are 100% – it’s great cold the next day. If you haven’t made this one before – add it to your #quarantimes cooking list!