Our Favorite New Recipes of 2025

Food Network Kitchen produces a lot of recipes — and we mean a lot. But, of the over a thousand we published in 2025, a few do stand out. Whether you're looking for a clever sheet-pan dinner or a holiday showstopper, you can be sure these ideas will get the job done.

"This is one of those recipes that’s so good, you figure out how to make it even when it’s too cold to fire up the grill. The flavors of lemon, garlic and za’atar really perk up the zucchini — with the rich-and-tangy labneh taking it over the top and transforming what is usually just another veggie side into the most delicious thing at the table. Since zucchini is available well into the fall in my supermarket, I’ve been cooking the zucchini in my air fryer with good results — and have plans to try this recipe with different veggies during the winter. But you can be sure that just as soon as zucchini comes back into season, I’ll be dusting off the grill and following this incredibly delicious recipe to a tee."

— Kristie Collado, Digital Programming Manager

"I made this for a friend’s birthday brunch — wrongly assuming I’d get to take home leftovers. It was a huge hit! The ricotta makes the cake light and moist, and the lemon zest brightens it up. I swapped out the cardamom for cinnamon for more of a traditional coffee cake flavor (and personal preference), and it was still delicious. Use frozen blueberries to enjoy it at any time of year."

— Sabrina Choudhary, Online Editorial Coordinator

"This Greek Sheet Pan Chicken is one of my favorite recipes of the year because it’s everything I love in a meal — fresh, flavorful and effortlessly simple. Juicy chicken thighs roast alongside colorful veggies, soaking up the lemony, herby marinade while it bakes. Plus, it all comes together on one pan for easy cleanup. The drizzle of creamy tzatziki and sprinkle of crumbled feta before serving makes this recipe perfectly satisfying."

— Amanda Neal, Lead Recipe Developer

"I am obsessed with Food Network’s Greek Sheet Pan Chicken. In fact, it’s my secret entertaining weapon because it looks super fancy but takes minimal time and prep to make. The potatoes end up melting and lemony, while the chicken comes out with crispy skin (make sure you dry it off really well) and juicy meat. But what really takes this recipe over the top is the flurry of easy garnishes: a lightly dressed cucumber-tomato salad, creamy feta and prepared tzatziki, Kalamata olives and dill. One of my guests told me after dining on said Greek Sheet Pan Chicken, 'My dishes typically have one texture. This one has so many different textures. It’s exciting to eat.' Make sure you use the largest sheet pan you have to roast everything so the potatoes get extra exposure to the heat of the oven."

— Heath Goldman, Editor, Food Network and HGTV

"This Homemade English Muffin recipe is one of my favorites of the year because it perfectly captures what I love about cooking — it’s simple, hands-on and incredibly rewarding. The dough is easy to make but transforms into golden, fluffy muffins with all those signature nooks and crannies that soak up butter or jam. The flavor and texture completely outshine store-bought, and the recipe’s versatility means I can dress them up for any occasion. It’s the kind of recipe that reminds me why I love being in the kitchen and why I adore developing recipes for others to enjoy!"

— Amanda Neal, Lead Recipe Developer

"Homemade English Muffins are the bread recipe everyone should try. They’re so fun to make into little pillows that cook up lofty and doughy right on a griddle. And you won’t believe how much better a fresh, hot English muffin is than the bagged stuff."

— Lauren Piro, Digital Director, Editorial

"The first time I tasted this Healthy Chocolate Pudding, I was absolutely mindblown. It’s luscious, just the right level of sweet and could more than satisfy any treat craving. I love that it’s made with sweet potatoes — a vegetable I’m also a huge fan of. Either way, this pudding is not just a healthy alternative — it’s amazing in its own right."

— Maggie Wong, Editor

"This is one of my favorite recipes because of my Cantonese heritage: a juicy, tender and flavorful rib cooked low on the grill, then coated in honey glaze and flipped onto the hot side for a quick char for the extra caramelized flavor. This reminds me of the joy of being in Cantonese BBQ meat restaurants, but with the ease and extra smoky flavor from the grill."

— Andy Liang, Recipe Developer

"This pancake Bundt is genius for serving a crowd on holiday mornings or post-sleepovers. We took a version of our best pancake batter and poured into a Bundt pan. Out of the oven, it gets finished with a maple glaze. The result is a slice-and-serve 'pancake' that would never leave you flipping and syrup-ing individual servings while your guests enjoy company without you."

—Lauren Piro, Digital Director, Editorial