Our 50 Most-Popular Recipes Right Now

There's nothing more valuable than a handful of tried-and-true recipes you can turn to whenever you're in need of a delicious bite. Asking your friends and family for reccomendations is a good place to start, but there's something magical about discovering one of those dishes that has taken the internet by storm, all on your own. That's why we've rounded up the 50 recipes our fans love most.

From pasta dishes with tons of glowing reviews to decadent desserts that can't be beat, you'll want to make every single one of these fan-favorite eats, starting with Ina's simplified Bolognese. True to form, she uses best-quality ingredients to coax the maximum amount of flavor out of this dish — giving you simmered-all-day flavor in a fraction of the time.

With its caramelized onion base, rich broth and cheesy croutons, French onion soup is one of the ultimate comfort food dishes. Although this soup is a French bistro classic, it is easy to make at home and an inexpensive way to feed a crowd. In his recipe, chef Tyler Florence shares his simple tips for making restaurant-worthy French onion soup, including how to caramelize onions, the key ingredients for building savory flavor and how to make croutons with a golden, bubbly, cheese-pull worthy finish.

This creamy tuna-noodle dump dinner is made entirely in one baking dish, egg noodles included. It tastes just like the casserole you grew up eating but requires less equipment (and cleanup). Instead of using the classic cream of mushroom soup, we opted for a combination of cheese, broth, heavy cream and sour cream, which provides the same velvety texture.

Baked potatoes are an easy side dish or weeknight supper and a delicious vehicle for all sorts of toppings. But it’s worth taking the extra step to make Ree Drummond’s twice baked potatoes. Because the toppings are mixed into the baked potato and baked in hollowed out potato skins, you get the perfect number of toppings with every bite of fluffy mashed potatoes and crispy skin.

These light-and-lemony chicken cutlets are a weeknight staple. They are a breeze to make — and pair perfectly with vegetables, rice, potatoes and, of course, pasta.

These scrambled eggs don't require much by way of ingredients or cooking know-how — but they do require patience. Scramble them very slowly and you'll be rewarded with a soft, custard-y, cheesy plate of goodness.

Perfect for busy weeknights, this mash-up bake of hash browns, ground beef, canned tomatoes and green chiles, taco seasoning and gooey cheese can't be beat. It's the ultimate hands off meal. And since everything's tossed together right in the baking dish, there's very little cleanup. Simply garnish with your favorite taco toppings and dinner is served. If you're lucky enough to have leftovers, try wrapping them in a tortilla for a quick burrito.

If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.

Brioche and challah bread make the best French toast. Both are already so eggy that once dipped in the batter and griddled in butter they become custard-like on the inside. The nicely browned and caramelized outside is thanks in part to the added sugar in the egg mixture. And playing with the flavor is easy: This recipe has a touch of warmth from cinnamon, nutmeg and vanilla. Here’s a pro tip: Make sure you don’t over-soak the bread. Fully submerge it in the batter for only a few seconds and let any excess drip off before cooking. And wait for the bubbles from the melted butter to subside — that’s when you know your pan is hot enough.

Enjoy this simple cozy recipe with the flip of a switch. With a few easy-to-find ingredients and minimal prep, you can enjoy a pork chop dinner for four. Serve with creamy grits or buttered rice for a filling family meal.

When you need an impressive, no-fuss main for a dinner party, look no further than Ina's turkey breast, covered in herbs and roasted in white wine.

Break out your slow cooker because this set-it-and-forget-it soup is about to become your new favorite thing to make for winter weeknight dinners and meal prep alike.

Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.

Filled with ricotta and tender chicken-thigh meat, these stuffed shells are the best vessel for our beloved — and ultra-creamy — alfredo sauce yet!

My great aunt Pat shared this recipe with me. She said it was quite popular amongst the “Woman’s Club” crowd back in the 1970’s and even though it looks like an unusual recipe (you don’t have to separate wet and dry ingredients), it totally works. It really is so easy and produces a great cake.

No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.

With hundreds of glowing, 5-star reviews, it's easy to see why Ina's savory stuffed mushrooms are a must-make appetizer for any occasion.

These simple cookies are perfect year-round: in a holiday cookie tin, for a spring brunch or a summer cookout.

With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.

This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.

This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.

It's hard to go wrong with a classic. Red velvet cake is layered with sweet cream cheese frosting for a tasty and traditional treat.

Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits.

Bobby's homemade dough is perfect for pizza night. Let everyone top their own for a made-to-order dinner everyone will love.

Ree shows us a fun way to eat your vegetables with these oven-baked, stuffed bell peppers.

The secret ingredient that makes Ina's layer cake super rich and chocolatey? A cup of hot brewed coffee.

This simple, crispy roasted potato side dish is perfect with your favorite protein when you need a satisfying meal.

This delicious chicken skillet is the ultimate weeknight dinner — comforting, satisfying and ready in just about 40 minutes. Packed with hearty vegetables and lean chicken breast, it’s a healthy option that delivers 23 grams of protein and still never skimps on rich, creamy flavor. A crispy panko topping adds just the right crunchy, cozy touch. Plus everything comes together in one skillet, giving you another reason to high-five yourself when it’s time for cleanup.

Small changes can make a big difference. We took our basic chocolate chip cookie and made one isolated change at a time. We added, swapped, melted, baked low, baked high and chilled. But mostly we had fun. And with each slight tweak we made a new cookie with a different texture, look and taste from the last. Use our guide as a way to find the perfect cookie for you. No big changes necessary.

Ina turns ripe plum tomatoes into a classic comfort food with this easy recipe. Perfect for sipping solo or pairing with a grilled cheese sandwich, her basil- and red pepper-seasoned take is guaranteed to warm you up.

Nothing is more satisfying than cooking up a batch of wings without deep frying. The air fryer’s fan and heating mechanism create a frenzy of forceful hot air that swirls down and around the wings, crisping up the skin to golden perfection (and without the added calories of frying oil). Self-contained air fryers are not the only option for cooking at home: look for multi-cookers and ovens that have an air fryer setting. You can buy chicken wings that are already split or do the work yourself with whole wings – don’t forget to save the tips for making chicken stock.

This dish is made up of layers upon layers of your favorite comfort foods: mashed potatoes, lamb and sweet, buttery corn.

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Fans can't get enough of Ree's 5-star baked French toast. They rave they'd 'give this recipe 10 stars if they could'. With its custardy texture and crumbled cinnamon topping, it's not hard to see why!

Katie Lee's melted potato recipe turns your favorite spud into creamy, caramelized bites.

We love multi-purpose kitchen gadgets that make life easier, so that's why the Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) is a go-to for quick meals. Especially this creamy kid-friendly mac and cheese, which cooks up in no time. And after it's been gobbled up, you'll only have one pot to clean!

Potatoes are a welcome addition to just about any breakfast casserole, but who wants to spend unnecessary time peeling and chopping? Ree Drummond knows the easiest way to add potato-y goodness without the extra stress is with a bag of frozen tots.

We have a lot of requirements when it comes to banana bread and we finally created a recipe that ticks all the boxes. It's moist, tender, a little tangy and perfectly sweet—all around our favorite one. The best part is that it's even better the next day (if it lasts that long). Try toasting the bread and slathering with a little salted butter. We're pretty sure you'll never need another banana bread recipe.

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

This rich, lemony pasta dish is easy enough to make on a weekday but impressive enough for any special occasion.

In our 3rd most-saved recipe, Ree transforms inexpensive chuck into fall-apart-tender pot roast with a flavorful broth (that's stocked with red wine, herbs and hearty vegetables).

The name says it all with this comfort food classic: simple and perfect!

This rich and creamy classic is a welcome addition at any party or get-together.

Ina's chunky meatloaf is loaded with onions, tomato paste and chicken stock for lots and lots of savory flavor.

What could be better than an indulgent dessert made from ingredients you have sitting in your pantry? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.

Roast chicken makes a simple yet elegant meal. Ina makes sure to salt the chicken liberally before cooking so it's not bland, then she trusses the legs so it cooks evenly.

Giada delivers authentic Italian flavor with these easy, butterflied chicken breasts — dressed up with lemon-caper sauce and a flurry of parsley.

We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness.