The 10 Most-Popular Recipes on FoodNetwork.com in 2015

We're counting down the 10 most-popular plates on FoodNetwork.com.

Food fans, 2015 has been one downright tasty year, from made-over spins on classic comfort foods in January and warm-weather-ready cocktails in the summer to fall's best harvest feast and now the holiday cookies that will surely make your "nice" list. But as the days and weeks ticked away, there were a handful of recipes that you kept coming back to time and time again. Read on below as we count down the best-of-the-best plates of the year, those 10 recipes that fans made the most popular.

Baked Macaroni and Cheese; Alton Brown

Photo by: Tara Donne

Tara Donne

The best of crispy and creamy textures combine in Alton Brown's comforting mac and cheese. It features a gooey cheese sauce laced with sharp cheddar and a breadcrumb blanket on top made up of just butter and crunchy panko.

With nearly 5,300 fan reviews, you can be sure that Alton's holiday-worthy bird delivers impressive results every time. His secrets? An hours-long sweet-salty brine featuring kosher salt, brown sugar and black peppercorns, and a two-temperature roasting process that promises golden-brown skin and juicy meat.

Perfect Roast Chicken

Photo by: Tara Donne ©Tara Donne

Tara Donne, Tara Donne

You can trust that Ina Garten's foolproof chicken dinner lives up to its name in both taste and appearance. She infuses the meat with flavor from the inside by stuffing the cavity with lemon, garlic and fresh thyme, then brushes the skin with melted butter, which helps to achieve the glistening skin you crave.

FN_OvenBakedSalmon

FN_OvenBakedSalmon

Photo by: Armando Rafael Moutela ©2012, Television Food Network, G.P. All Rights Reserved.

Armando Rafael Moutela, 2012, Television Food Network, G.P. All Rights Reserved.

Dinner in 20 minutes? You bet. One that's truly healthy? Definitely. This fuss-free recipe comes together in a hurry thanks to quick-cooking salmon fillets, and it's dressed up with a bright salad of fresh parsley, a sweet shallot and briny capers.

Barefoot Contessa's Roasted Brussels Sprouts

Photo by: Tara Donne ©Food Network

Tara Donne, Food Network

Simplicity is the name of the game in Ina's easy recipe. She simply trims the Brussels sprouts, drizzles them with olive oil and seasons them, letting the oven do the work of roasting them.

Photo by: Matt Armendariz ©2015

Matt Armendariz, 2015

Perhaps the ultimate in party-ready appetizers, deviled eggs are a perennial crowd-pleaser, and this traditional rendition, featuring mustard-laced egg yolk centers, is a go-to pick for any get-together.

Look to Ina's simply seasoned potatoes to round out any meaty main dish.

Bobby Flay's Pizza Dough for SEO One-Off as seen on Grill It! With Bobby Flay

Photo by: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Alice Gao, 2014, Television Food Network, G.P. All Rights Reserved

With the help of Iron Chef Bobby Flay's tried-and-true dough, there's no reason to rely on delivery pies tonight. The key to his recipe is letting the dough rise so the yeast has time to work its magic and turn out the ultimate crust just waiting for your pick of toppings.

FRENCH TOAST, Robert Irvine, Dinner: Impossible/Groundhog Daze, Food Network, Cinnamon, Nutmeg, Sugar, Butter, Eggs, Milk, Vanilla Extract, Challah, Brioche, or White Bread, Maple Syrup,FRENCH TOAST, Robert Irvine, Dinner: Impossible/Groundhog Daze, Food Network, Cinnamon, Nutmeg, Sugar, Butter, Eggs, Milk, Vanilla Extract, Challah, Brioche, or White Bread, Maple Syrup

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.

Ground cinnamon and nutmeg add warm, fragrant flavors to the egg mixture in Robert Irvine's quick-fix French toast.

Guacamole: Alton Brown

Photo by: Tara Donne ©Tara Donne

Tara Donne, Tara Donne

This, the most-popular recipe on FoodNetwork.com this year, is the guacamole recipe that all others aspire to be. Follow Alton's lead and let the guac, which he mixes with ground cumin and a bit of cayenne for a subtle smoky flavor and heat, rest for at least an hour before serving, so the flavors have a chance to develop.

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