cooking

The 20 Best Recipes of 2023

From gochujang sloppy joes to triple-chocolate brownies.
A triptych featuring a gochujang sloppy joe a gingery noodle soup and brownies.
Photographs by Isa Zapata

Our test kitchen publishes hundreds of recipes a year. Every single one goes through numerous stages, from developing, to cross-testing, to styling, to photographing—with plenty of rounds of tasting and editing in between. Of course we love them all. But inevitably a few become reader favorites (and, okay, staff favorites too).

In the spirit of end-of-year countdowns, here’s the breakdown of the 20 most popular recipes of 2023: There were five saucy, tomatoey recipes. Four chewy noodle recipes. Three classic (and riffs-on-the-classic) desserts. Two easy sheet-pan dinners. And one tasty tuna melt that climbed its way to the very top. Read on for the recipes our readers and staff couldn’t get enough of in 2023. You can find and save all of these dishes—and so many more—in the Epicurious iOS app.

  • Two halves of a classic tuna melt sandwich stacked on a plate with potato chips covered in Frank's red hot and a pickle...
    Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Gerri K. Williams
    1/20

    The Ultimate Tuna Melt

    Tuna melts are the best food. Tuna melts should be on the cover of BA. Thank you to Bon Appétit for spreading tuna melt awareness. I made the tuna recipe, but just put it open face in my toaster oven because it is so deeply engrained in my soul to do this that I cannot change my ways. Still amazing. —Dan, BA reader from Queens, NY

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Gerri K. Williams
    2/20

    Triple-Chocolate Brownies

    This is the one. I can’t even count how many brownie recipes I’ve tried. Most brownie recipes are just not…chocolatey enough? Which is annoying, because that’s the whole point of brownies. The combination of bittersweet chocolate and Dutch-process cocoa gives that chocolate hit while maintaining the perfect fudgy texture, without being too, too dense. Thank you, Chris Morocco. —C.G., BA reader from Detroit

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua
    3/20

    Cozy and Quick White Chicken Chili

    This chili was everything the recipe promised to be: cozy, comforting, and ready in a flash. I showered it with crushed tortilla chips, sliced scallions, and hunks of avocado before tucking in. —Antara Sinha, associate cooking editor

    View Recipe
  • Photograph by Joe Lingeman, food styling by Shilpa Uskokovic, prop styling by Marina Bevilacqua
    4/20

    Carrot Sheet Cake With Cream Cheese Whip

    Instead of a layer cake, which has brought me to tears more than once, this carrot sheet cake requires no architectural integrity or good luck. Instead of grating carrots, you blend them. Instead of raisins, there is candied pineapple. Instead of too-sweet cream cheese frosting, this one is salty and tangy. It shook me to my core. —Emma Laperruque, senior cooking editor

    View Recipe
  • Photograph by Emma Fishman, Prop styling by Emma Ringness, Food Styling by Mieko Takahashi
    5/20

    Spaghetti and Verrry Tender Meatballs

    This recipe is wildly delicious, perfect as written. —T.G., BA reader from Los Angeles

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Emilie Fosnocht
    6/20

    Spicy Salmon Roll Bowl

    This recipe calls for coating the salmon cubes in mayo before a quick broil, to help them crisp up even better. It worked like a charm. Not only did the salmon cook incredibly fast, but it was moist and crispy too. This bowl was spicy and satisfying and tasted like it took way longer than 40 minutes to put together. —Carly Westerfield, recipe production assistant

    View Recipe
  • Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Emma Fishman
    7/20

    Tomatoes and Feta With Chickpeas

    After roasting in the oven, even not-sandwich-worthy tomatoes taste spectacular. Then you add cumin-and-paprika-spiced chickpeas, slabs of salty feta, and broil the whole thing until it’s bubbly and blistered. A handful of vinegary arugula at the end makes it a one-dish dinner. And while you could spoon the mixture onto a bowl of grains, I found it Monday-thrilling to grab a warm flatbread and eat straight from the sheet pan. —E.L.

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua
    8/20

    Super-Citrusy Carne Asada

    This recipe is nothing short of brilliant. Instead of marinating the steak in lime juice, which is prone to turn bitter once it hits the heat, food editor Shilpa Uskokovic tenderizes the meat with a dry rub, then brushes it with a citrusy dressing after grilling. The result was the brightest, freshest, most vibrant carne asada I’ve ever tasted, ready in just over an hour. I tucked it in tacos alongside slabs of grilled pineapple and washed it all down with—what else?—a margarita. —Zoe Denenberg, associate cooking & SEO editor

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker
    9/20

    Gingery Chicken Noodle Soup

    This is the soup I want someone to make for me next time I have a cold. Another winner from Zaynab Issa! —Jane, BA reader from Hamden, CT

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen
    10/20

    Korean Potato Salad

    Really good! I liked the creaminess of the potatoes and eggs, combined with the crunch. Just enough mayo and mustard to give it enough body but not overwhelming. —S.K.M., BA reader from KY

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Beth Pakradooni
    11/20

    Potato and Pea Chowder

    Spring in NYC this year was chilly and rainy almost every day. Determined to cook with the season in mind, while satisfying my need for something comforting, this chowder did the trick. The warming, creamy broth and potatoes were indeed comforting, while the sweet peas and fresh dill reminded me that warmer days are ahead. —C.W.

    View Recipe
  • Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Gerri Williams
    12/20

    Halal Cart Chicken Salad

    This recipe transforms store-bought rotisserie chicken into a meal reminiscent of the street food favorite. Iceberg lettuce provides a cool, crisp, and sturdy bed for the chicken, salty pita chips, and a rich yogurt dressing that gives off white sauce vibes. I have used romaine lettuce in a pinch. It works. But trust Zaynab: Iceberg lettuce is best here. —Esra Erol, senior social media manager

    View Recipe
  • Photograph by Isa Zapata, Prop Styling by Tim Ferro, Food Styling by Mieko Takahashi
    13/20

    Warm 7-Layer Skillet Dip

    I know absolutely zero things about football, and yet, for the second year in a row, I was roped into participating in my friends’ NFL bracket. What I’m unabashedly more interested in is the food: sheet-pan nachos, wings, and, of course, dips of every kind, like this seven-layer dip that I had my eye on for months. Shilpa is adamant that you don’t swap out American cheese, and she has never led me astray. It’s key to keeping this dip perfectly gooey and emulsified. —A.S.

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Shuai Wang, Prop Styling by Megan Forbes and Christina Hussey
    14/20

    Miso and Maple Pecan-Butter Mochi Cake

    I’ve made this cake twice in one week! It’s the perfect dessert for those who like their treats a little less sweet. And the mochi texture sets it apart from the usual fare. Definitely a recipe to keep in your back pocket for gluten-free gatherings too. —Ryan S., BA reader from Charleston, SC

    View Recipe
  • Photograph by Isa Zapata, food styling by Kaitlin Wayne, prop styling by Stephanie De Luca
    15/20

    Chicken Noodle Salad With Spicy Peanut Sauce

    I loved this salad from the moment I tried it in the BA test kitchen. I ate it on one of those days where the humidity reminds you that sweat glands exist everywhere, and yes, it truly was everything I wanted: filling enough, but refreshing from all the cool, crisp vegetables. Eating it made me grateful for Hana and peanut butter and air conditioning. Would make again. —Shilpa Uskokovic, food editor

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Tim Ferro
    16/20

    Stuffed Poblanos With Beans and Greens

    Delicious and filling, especially for a vegetarian dish. My hubs did not miss the meat! I was surprised how good the tomato sauce was with just canned tomatoes, chipotle chiles, and salt. Delish! Great warmed up the next day as well. This made our favorites list! —Lyneew, BA reader from Anacortes, WA

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Stephanie De Luca
    17/20

    Spinach Lasagna With Ricotta

    A fan fave! I decided to experiment with this make-ahead meal for a dish at a family reunion. I underestimated how greatly folks would love this meal. I am making again (and again). So grateful it accommodates my vegetarian gluten-free diet (used GF noodles) and is delicious! —Jay Maren, BA reader from the Pacific Northwest

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Nicole Louie
    18/20

    Gochujang Sloppy Joes

    This is everything you want a sloppy joe to be and MORE! Chips are a must on the side. —BA reader from St. Paul

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua
    19/20

    Smoky, Spicy Creole Red Beans and Rice

    Wow! What flavor this had. Amazing!!! Made early in the day and tasted a small bowl, then another an hour later, then another. Fortunately I saved enough for dinner. —Julie R., BA reader from Palm Springs, CA

    View Recipe
  • Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker
    20/20

    Sheet-Pan Orange Tofu and Broccoli

    This is a great go-to meal. It’s enjoyed by our toddler too! —Mandy, BA reader from Los Angeles

    View Recipe
Nina enjoys solving mysteries like “Why do beans make us fart?” and “What is that white stuff oozing out of my chicken?” She also edits and produces recurring columns like It’s That Simple and has even developed a recipe or two. Before joining the editorial... Read more
Editorial Assistant
Explore Bon AppétitcookingMost Popular Recipes