Food Recipes These Are Our 25 Most Popular Recipes of 2024 Pies, pasta, and stews were the big hits in our kitchens this year. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Published on December 2, 2024 Close Photo: Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Who can say no to a creamy pie, hearty stew, decadent breakfast, or easy weeknight meal packed with flavor? Not us, or our readers. Food & Wine's top 25 recipes of 2024 are ones you'll want to make again and again. They're full of flavor and perfect for entertaining, or for an easy Tuesday night dinner that comes together in minutes and tastes like it came from your favorite restaurant. Grab your knives and scroll down for the biggest recipe stars of the year. 25 of 25 Pork Chops with Apples and Bacon Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver This 30-minute one-pan dinner, created by Anna Theoktisto in the Food & Wine test kitchen, features tender pork chops bathed in a sweet and smoky bacon-and-apple sauce that’s brightened with mustard and herbs. Get the Recipe 24 of 25 Pumpkin–Cream Cheese Pie Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS Scented with bourbon and orange and swirled with cream cheese, this pie created by cookbook author Ann Taylor Pittman is a standout at Thanksgiving or any fall dinner. Get the Recipe 23 of 25 Shrimp Scampi with Garlicky Miso Butter Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This garlicky pasta from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray includes a touch of miso added to the white wine base for extra-briny depth. The convenience factor goes way up if you keep a bag or two of peeled and deveined shrimp in the freezer for quick meals. Get the Recipe 22 of 25 Pasteis de Nata (Portuguese Custard Tart) Food & Wine / Photo by Robby Lozano / Food Styling by Julian Hensarling One of the many joys of a trip to Portugal is trying a pastel de nata, the famous Portuguese tart made from puff pastry and egg custard. Ruben Silva's recipe comes together in less than an hour. With just a hint of lemon and cinnamon, these tarts are best eaten the day they’re made. get the recipe 21 of 25 Croissant Breakfast Casserole with Lemon Curd and Berries Food & Wine / Photo by Robby Lozano / Food Styling by Tricia Manzanero / Prop Styling by Josh Hoggle Who wouldn't want to wake up to this decadent breakfast casserole? Fluffy croissants soak up a cardamom-laced custard, silky lemon curd, and rich, creamy vanilla cream cheese for this unforgettable breakfast that is made like a bread pudding. The simple, juicy macerated berries offer fresh tart-sweet bites that balance out the richness. Serve this for brunch or a summertime dessert. Get the Recipe 20 of 25 A Proper Pot of Beans Greg Dupree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Justin Chapple spills the beans on one of the kitchen’s best-kept secrets: dried beans. These little powerhouses and culinary gems don’t always get their chance to shine. But they’re affordable, versatile, and packed with flavor, and they offer better textures than their canned counterparts. Make a pot today with this go-to recipe. Get the Recipe 19 of 25 Espresso Martini Pie Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lydia Purcell The Espresso Martini is one of the most popular cocktails out there for a reason — and we turned it into a rich and creamy chocolate pie. Instant espresso powder and Kahlúa coffee liqueur give each layer of this decadent dessert — a chocolate cookie crust, a French silk-inspired chocolate filling, and a pile of whipped cream — a strong coffee flavor. The silky, mousse-like filling also gets spiked with vodka for a little extra booziness. Garnish it with a dusting of espresso powder and a trio of espresso beans to create the dessert of an Espresso Martini lover’s dreams. get the recipe 18 of 25 Italian Wedding Lasagna Soup Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox Italian wedding soup meets a white lasagna in this creamy and cozy bowl. Recipe developer Melissa Gray uses fennel seeds, dried basil, and Parmesan cheese to boost the flavor in the tender beef and Italian sausage meatballs. White wine offers a brightness and balance to the broth before broken lasagna noodles and baby spinach bulk up the soup for a filling meal. The last splash of cream and dollop of ricotta adds richness — don’t skip it! This soup is as hearty and flavorful as our Italian Wedding Risotto. Serve it with crusty bread for mopping up all the last bits. get the recipe 17 of 25 Brown Bag Apple Pie Chris Simpson / FOOD STYLING by JULIAN HENSARLING / PROP STYLING by CLAIRE SPOLLEN Lean on a hundred-year-old recipe for baking one of the best apple pies you'll ever have — in a brown paper bag. Claire Spollen shared the story of how her grandmother, Joan Nalley Buchanan, learned how to make this pie during the Great Depression. The secret to its excellence: an ordinary brown paper grocery bag that traps in all of the moisture, creating the perfect conditions for tender apples nestled in a golden brown, crisp crust. Get the Recipe 16 of 25 Japanese Potato Salad Food & Wine / Photo by Greg Dupree / Prop Styling by Thom Driver / Food Styling by Chelsea Zimmer Chef and cookbook author Sawako Okochi of Brooklyn's Shalom Japan makes this vegetable-studded, creamy potato salad every year for the Fourth of July, though we think it's perfect for any cookout or potluck. Adding the vinegar directly to the potatoes while they’re hot ensures that the potatoes absorb flavor and seasonings completely. Serve this creamy potato salad as a side dish, or, for a fun twist, stuff it between two pieces of soft bread like you would egg salad. Get the Recipe 15 of 25 Buttery Irish Cabbage Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This incredibly easy recipe from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray illustrates the power of using a quality butter to elevate a vegetable that, until recently, was neglected or overcooked. It’s a riff on a side dish that Mowbray ate while at a small seaside restaurant in Northern Ireland with dear friends. This recipe will convert cabbage haters and reform cabbage skeptics — try it served with pot roast or stew. Get the Recipe 14 of 25 Brussels Sprouts with Fish Sauce Vinaigrette Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Oven-roasted until they hit a caramelized sweet spot, these brussels sprouts from David Chang and Tien Ho of the Momofuku Restaurant Group get dressed with a punchy vinaigrette. A topping of crispy, togarashi-spiced cereal adds a light crunch. The sprouts’ layered leaves are perfect for holding onto the spicy, herbal, and fish sauce–forward vinaigrette. The cilantro and mint not only add pops of freshness but also a slight cooling note to contrast the spice of the chile and togarashi. Get the Recipe 13 of 25 French Onion Pasta Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen The jammy, sweet caramelized onions in this recipe — combined with an umami-packed mixture of broth, Worcestershire sauce, fish sauce, Parmesan, and cheese — make this French onion pasta unforgettable. The sauce, based on classic French onion soup, has body and richness, but is still light enough to delicately coat the al dente bucatini. Fresh thyme and bay leaf infuse in some herbaceous depth while a sprinkling of buttery, toasted breadcrumbs adds wonderful crunchy contrast to every bite. If you don't have bucatini on hand, use any long noodle. Get the Recipe 12 of 25 Coconut Chicken Curry Photographer Victor Protasio, Food Stylist Torie Cox, Prop Stylist Mat Gibilisco This creamy, velvety, turmeric-stained coconut curry created by Melissa Gray in the Food & Wine Test Kitchen features juicy chicken thighs with spices, shallots, and cremini mushrooms. Evaporated coconut milk, stirred in at the end, heightens the coconut flavors for a more fragrant sauce. Serve the curry over a bed of rice for a satisfying and deeply cozy meal. Get the Recipe 11 of 25 Cashew Chicken Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christine Keely Pieces of tender chicken thigh are stir-fried with scallions and cashews and lightly glazed in a chile-studded sauce for a better-than-takeout weeknight meal. Inspired by a popular dish at Best Quality Daughter in San Antonio, Liz Mervosh's take on cashew chicken is a derivative of the slightly less sweet Thai version. Get the Recipe 10 of 25 Ina Garten's Coq au Vin Food & Wine / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Priscilla Montiel Forget everything you know about coq au vin — Ina Garten’s version of the classic French stew is perfect for a fall or winter weeknight dinner. She relies on a cut-up chicken, fresh thyme, porcini mushrooms, and good bacon for this stew which is ready after just 30 minutes in the oven. Get the Recipe 09 of 25 Potato and Bacon Quiche Food & Wine / Photio by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Breanna Ghazali Smashed potatoes meet creamy quiche in Melissa Gray's take on a brunch classic. Instead of using traditional short-crust pastry, this quiche recipe calls for baby Yukon Gold potatoes to be smashed and pressed into a cake pan to create a crispy quiche crust. Complementing the rich, eggy filling is smoky, crispy bacon, peppery bites of arugula, and nutty Fontina cheese. Get the Recipe 08 of 25 Gâteau au Yaourt (Yogurt Cake) Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Tender and delicately scented with vanilla and citrus zest, F&W special project editor Lucy Simon's take on this classic French cake is stirred together in a single bowl. The high fat content of French-style yogurt gives this cake a moist and slightly dense crumb. Serve cake slices with a dollop of yogurt and sweet berry compote for an afternoon treat. Get the Recipe 07 of 25 Yakisoba (Japanese Stir-Fried Noodles) Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Readers loved chef Takashi Yagihashi's simple noodle dish of wheat-based ramen noodles mixed with pork belly and vegetables like sliced napa cabbage, carrots, and shiitake mushrooms. The noodles and other ingredients are quickly stir-fried in a sweet and savory brown sauce typically made from soy sauce, tonkatsu, and a touch of ketchup for sweetness. Yagihashi enhances the dish with thinly sliced rib eye steak for a richer, buttery flavor. Get the Recipe 06 of 25 Tuscan White Bean Soup Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Josh Hoggle Renu Dahr in the Food & Wine Test Kitchen created this easy take on the Tuscan classic, kicked up a notch with rich cream, garlic confit, and crispy pancetta. Soft and tender cannellini beans thicken the soup and give it its central nutty sweetness, while the Tuscan kale’s slight bitterness plays well with the richness of the cream. The garlic confit can be added to the soup as a garnish or smashed onto the crusty bread for dipping. Get the Recipe 05 of 25 Garlic Butter Chicken Bites Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley Quick-cooking pieces of chicken breast get a quick sear before they are coated with a luscious lemon pepper and garlic butter sauce in this easy dinner recipe by food editor Andee Gosnell. Serve the garlic butter chicken bites over rice, orzo, or angel hair pasta, or spear them with toothpicks for a stress-free appetizer. Get the Recipe 04 of 25 Roasted Asparagus with Savory Butter Sauce Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Adding a little bit of a highly flavorful ingredient can take a simple dish from fine to wow without any fuss; in this case, the star is oyster sauce. In this recipe from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray, roasted asparagus is bathed in a two-ingredient sauce that elevates the easy vegetable side to repeat-appearance status. Try the sauce for asparagus on other green veggies, too — green beans, broccoli, and bok choy, or even to dress corn on the cob. Get the Recipe 03 of 25 Dirty Martini Dip Robby Lozano / Food Styling by Nicole Hopper / Prop Styling by Josh Hoggle This briny, cheesy dip, created by Nicole Hopper in the Food & Wine test kitchen, was inspired by the Dirty Martini and a classic blue cheese-stuffed olive garnish. Buttery Castelvetrano olives are soaked in gin, vermouth, and lemon peel strips so they take on a botanical, Martini-like flavor, then the boozy brine is processed with a creamy blue cheese base. This punchy dip is delicious served with crostini or salty ridged potato chips. Get the Recipe 02 of 25 Carbonara Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster This simple pasta features a silky egg-based sauce, crispy guanciale, and a combination of Pecorino Romano and Parmigiano-Reggiano cheese. Liz Mervosh in the Food & Wine Test Kitchen tested and retested her version, which relies on whole eggs and egg yolks for the perfect creamy consistency, and takes just minutes to make. Get the Recipe 01 of 25 Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils) Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen In cookbook author Von Diaz's vegetarian version of a popular Malagasy recipe, lentils are cooked with tomatoes and aromatics in a combination of coconut milk and water to create a currylike dish that’s satisfying and rich. This ultra-comforting dish has a bold flavor from warm turmeric and umami-rich cooked tomatoes. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit