The 10 Recipes Everyone’s Making Right Now—Plus 5 More to Put on Your Menu

Is it that gorgeous meat image? The Pavlovian reaction caused by the words coffee, brown sugar, bourbon, and rib roast? Or just your general craving for comfort combined with a healthy dash of culinary ambition? Honestly, do you really ever even need a reason to cook this?

Frankly, this recipe is always in the top 10—and for good reason. You can never go wrong with a classic burger!

Clearly, this is a Thanksgiving dish, so either you’re the kind of insanely detailed hosts who prep the menu in the spring or—more likely—you want a family-feeding main dish that truly expresses how thankful you are right now for the great gift of being able to dine together.

It’s getting warm, which means the grills are coming out, and there’s almost nothing easier or more satisfying than sprinkling chicken breasts with salt and charring them over high heat.

There’s a special magic that comes from mixing together two very different kinds of chiles (chiles de arbol and jalapeños) in one salsas: The heat is both juicy and dry—the best of both worlds.

When you’re making Persian rice, it’s all about one thing—getting the bottom layer of rice perfectly crisp and golden.

One hundred percent pure comfort.

The pandemic has gotten so bad you’re eating BABIES! Oh, wait: Dutch babies, those curly, addictive pancake-like brunch mainstays. Please, carry on!

Had to cancel that Maui vacation? Clearly, you’re making do the safe and delicious way, with these Hawaiian shave ice styles.

You know what? You earned this one.

Trying to type good words but keep drooling on keyboard, sorry.

Charring the greens for this salad not only alleviates your frustrations by allowing you to burn random objects—it also gives the classic Caesar a surprising new flavor.

This plus steamed rice plus a salad = an easy weeknight meal when you just can’t anymore.

You will feel ridiculously good after eating this—and there’s only one pot to wash out, too!

With fresh, tart sorrel and chunks of chicken, this variant (from Portland chef Bonnie Frumkin Morales) will make you rethink the classic Russian soup.