PEOPLE’s 20 most popular recipes in 2023

PEOPLE publishes hundreds of recipes a year in magazine and online, and each goes through a thorough development, testing, cross-testing, styling and photography process. While we think every recipe we feature deserves a big gold star, we’ve seen some dishes rise to the top of lists and social media feeds.


From hearty entrées like Guy Fieri’s French Onion Chicken and Giada de Laurentiis’ Roasted Veggie Pasta to spectacular desserts like Joanna Gaines’ Brownie Cookies and Gail Simmons’ Strawberry Lemonade Bars, these 20 recipes got our readers’ approval in 2023. .


Peyton Manning Chicken Parmesan Sandwiches.
Jen Causey

Chicken Parmesan sandwiches

Off the football field, Peyton Manning has another true passion: chicken parm. “It’s a perfect combination of everything,” the two-time Super Bowl-winning quarterback and ESPN2 host ManningCast told PEOPLE about her “ultimate” sandwich. “You need a quality substrate with a bit of crunch and a strong chicken-to-sauce-to-cheese ratio, and you’re good to go.” Manning’s sandwich appeared on the original menu at Saloon 16, the Western restaurant he opened at the Graduate Knoxville Hotel in Tennessee, and in the pages of PEOPLE magazine in January. Get the recipe.


Claire Saffitz’s Espresso Hot Chocolate.
Antonis Achilles

Espresso hot chocolate

Made with espresso powder, sweetened condensed milk and a pinch of salt, Claire Saffitz’s espresso cocoa recipe is a nice winter pick-me-up. “I think there’s something about chocolate at the height of romance, and serving it warm makes it extra special,” she told PEOPLE. “If you don’t like espresso, replace it with ground cinnamon or a little peppermint extract.” Get the recipe.


Lobster Fried Rice from Bad Bunny’s Miami restaurant Gekko.
Jennifer Causey

Lobster fried rice

Geko, a Japanese steakhouse opened by Bad Bunny and restaurateur David Grutman, features olive filet mignon, chilled oysters with watermelon granita, and Bad Bunny’s “favorite,” lobster fried rice made with edamame, snow peas, scallions and toppings. with sweet, soft lobster meat. Get the recipe.


Cameron Diaz’s Pulled Chicken Nachos with corn, zucchini, squash and cilantro cream.

Jennifer Causey



Pulled Chicken Nachos with corn, zucchini, squash and cilantro

Cameron Diaz “loves nachos as a concept” for both assembling and eating. “If you take the time to layer each ingredient on top of an even layer of chips, you can create the perfect bite,” the Avaline wine founder said of her recipe, which is stacked with shredded chicken, charred veggies and a tangy herb sauce. These Nachos were gone in about two minutes.” Get the recipe.


Alison Roman’s carrot cake with cream cheese frosting.
Victor Protasio

Carrot cake with cream cheese frosting

“Even if you don’t eat carrot cake, I think you might still like this cake,” Alison Roman told PEOPLE about her “crazy-proof” recipe. “It’s intensely flavored and very moist. It has an almost gooey-toffee pudding quality.” He used dates and turmeric to boost his preload. “The turmeric is quite rich and makes the other flavors stand out,” said Roman, who added that the golden spice also makes the cake “visually stunning.” Get the recipe.


Guy Fieri’s French Onion Chicken.
Antonis Achilles

Guy Fieri’s French Onion Chicken

Guy Fieri’s family recipe is the perfect blend. “French onion soup is one of my favorite dishes, and roasting chickens in a cast iron skillet is a staple of the Fieri household. So when I combined the two recipes and made this [my sons] Hunter and Ryder went crazy,” Fieri told PEOPLE. His French Onion Chicken gets “out-of-the-box flavor from melted cheese and caramelized onions and a killer texture from lightly ground chicken and crispy baguette pieces,” he said. Get the recipe.


Brooke Williamson’s Blue Cheese & Bacon Burgers.

Jen Causey



Blue cheese & bacon burgers

“This recipe feels decadent, yet so appropriate,” the former said Top chef winner Brooke Williamson. For a “BLT and wedge salad” mash-up, he added blue cheese to the patties and added bacon, tomato and shredded lettuce. “It’s simple, straightforward, uses only a handful of ingredients you probably already have, and yet it’s unexpected and full of flavor.” Get the recipe.


Rebe McEntire’s BLT sandwich.
Jennifer Causey

BLT with bacon and garlic Aioli

The IRL sandwich, served at Reba’s Place Reba McEntire’s Southern-style restaurant in Atoka, Okla., is filled with eight slices of bacon, assorted pickles and a hearty bacon-garlic aioli. This home version, created by the restaurant’s chef Kurtess Mortensen, is a little easier to get in your mouth, but still just as satisfying and delicious. Get the recipe.


Beau MacMillan’s Honey-Hari glazed carrots and chickpeas with feta.

Greg DuPree



Honey-Hari glazed carrots & chickpeas with feta

Beau MacMillan lets fresh ingredients “do the heavy lifting” in this tasty side dish. “It’s sweet and savory with the earthiness of the roasted vegetables, cut with the creamy yet tangy feta yogurt, making it a versatile dish,” said the chef-owner of Cala restaurant in Scottsdale, Ariz. “Harissa makes food warm. while almonds add crunch, making food fresh, comforting and lively.” Get the recipe.


All Bagel Galette with egg and smoked salmon.

Fred Hardy II



All Bagel Galette

Topped with smoked salmon, Gruyere cheese, runny egg and capers and dusted with all the spice of a bagel, the dish has the best elements of a pastry brunch spread, but wrapped in an elegant dough made for sharing: “Serve the galette with thinly sliced ​​red onion and diced cucumber, chopped tomatoes and lemon wedges,” said editorial director Sonal Dutt, who developed the recipe for PEOPLE’s August issue. Get the recipe.


Brownie Cookies by Joanna Gaines.

Brownie cookies

Joanna Gaines’ dessert mix is ​​beloved at her Waxo, Tx. bakery, Silos Baking Co. and his home. “We disagree on cookies and brownies, so I thought why not combine them to give us the best of both worlds,” said Fastener Top pace. “They have a smooth takeoff, just the right amount of stickiness, and the two-on-one combo makes them an easy win for anyone.” Get the recipe.


Maya Kaimal’s Chicken Tikka Skewers.
Victor Protasio

Tikka chicken skewers

“These juicy chicken bites have mild, warm spice notes, but they’re not spicy-hot,” said Maya Kamal, who used available ingredients in her updated version of chicken tikka masala, “a classic dish found in most Indian restaurants.” He marinates the chicken in Greek yogurt along with ginger, cumin, coriander and “bright lime zest.” It can be made either in the oven or on the grill, but it’s “easy” either way, he said. Get the recipe.


Dwayne Johnson’s favorite French toast with bananas foster syrup and macadamia nuts.

Jennifer Causey



French toast with bananas Foster syrup and macadamia nuts

Dwayne Johnson has been sharing photos of his over-the-top cheat meals for years, including his French toast, which the star’s personal chef, Racquel Rocky Rockquemore-Breiz, makes for him every single weekend. The first time DJ asked for French toast, he said he wanted a bigger, thicker version,” said the chef, who opened Brique French Toastery in L.A. with her husband, Daniel. This slightly smaller version of Johnson’s meal is smothered in bananas foster syrup and sprinkled with crunchy macadamia nuts. Get the recipe.


Lara Lee’s Grilled Corn with Gochujang Butter and Parmesan.

Jen Causey



Grilled corn with gochujang butter and parmesan

Lara Lee’s recipe is such an “absolute showstopper” that the James Beard Award-winning chef warns, “Be aware that it takes the spotlight” from the main course. Its lucky to eat. The grilled corn serves as the perfect dish, all smoky and textured, with the gochujang butter melting into every nook and cranny,” he said. But the flavors don’t stop there. “A dusting of the corn with parmesan added a wonderful hit of umami. and the lime juice cuts through, adding pleasure and tingling,” said Lee. “It adds strength and balance.” Get the recipe.


Sheena Otto’s rosemary-parmesan bread rolls.

Fred Hardy II



Rosemary-parmesan bread rolls

“The soft, buttery rolls go well with anything on the table, while the rosemary and parmesan variation adds a savory, herby flavor,” said Sheena Otto, head baker at New York’s Il Buco restaurant. To make them ahead, “bake the rolls a few days in advance, she advised. Freeze them in zip-top bags, then thaw the rolls. [in the] morning. Get the recipe.


Strawberry Lemonade Bars by Gail Simmons.

Fred Hardy II



Strawberry lemonade bars

“I’m not afraid to admit that I hoard berries all summer long, and this is the kind of dessert I crave all the time,” said Gail Simmons, who created this recipe for PEOPLE in July. Top chef the judge loves the fruit bars for their “bright bright bright bright bright lemon curd, sweet juiciness from fresh strawberries and buttery crunch in the crust.” He said that “you can easily do this with frozen berries as well. Thaw the frozen berries completely at room temperature first, then gently pat them as dry as possible with a paper towel before using.” Get the recipe.


Michael Symon’s Buttermilk Roasted Onion Rings.

Jen Causey



Onion rings roasted with buttermilk

The rings are extra crispy thanks to the outer coating of panko breadcrumbs, said chef Michael Symon. “A pinch of salt after frying also brings out the sweetness of the onions and spices.” The dipping sauce, made with mayonnaise, horseradish, ketchup, mustard, Worcestershire and hot sauce, is “tangy and creamy at low heat.” It can be made in advance and kept for weeks in the fridge, and it’s also great on top of burgers and sandwiches, Simon said. Get the recipe.


Shallot Garlic Bread by Alex Guarnaschelli.

Jen Causey



Shallot Garlic bread

Mixing fresh garlic with garlic powder is simple enough, but it really amps up that tasty, familiar flavor, said Alex Guarnaschelli, who featured this recipe in his cookbook. Cook It Up, which he wrote with his teenage daughter Ava Clark. The couple like to sneak in an attack with extra flavor wherever we can! says the Food Network star. Get the recipe.


Roasted vegetable pasta by Giada De Laurentiis.

Jen Causey



Roasted vegetable pasta

Giada De Laurentiis’ dinner is ready in 30 minutes or less. “Having everything in the fridge or growing in your garden, roasting it and putting it on top of pasta is the easiest way to get meals together,” she said. “Plus, you can assemble it ahead of time. It’s good hot, cold, or at room temperature.” Get the recipe.


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Ellis Parrinder



Monster meringue

The Great British Baking Show alum Kim-Joy created this delightfully spooky recipe for a Halloween-themed story in the October issue of PEOPLE. “You can screw up any shape and they all work, they each have their own personality! She said. “There are different ways to squeeze the meringue and create different effects.” or to decorate a pie, she suggests. Get the recipe.

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