Moroccan Egg Drop Harira (Vegetable and Legume Soup)
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Serious Eats / Jen Causey
Soup, there it is! This Moroccan meal is the ultimate combination of hearty and comforting.
Classic Mayo-Dressed Tuna Salad Sandwiches
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Serious Eats / Qi Ai
At first glance, this is a classic tuna salad recipe. But once you take a closer look, you'll notice that Daniel had a few tricks up his sleeve to amp up the flavor and texture.
Italian-American Beef Braciole
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Serious Eats / Lorena Masso
Meat on meat is almost always a yes in our book. Katie Leaird's beef braciole combines thin slices of beef, a savory breadcrumb filling, prosciutto, and a beautifully braised tomato sauce.
Tartiflette
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[Image: Vicky Wasik]. Leave it to the French to do justice to melted cheese and potatoes. This gooey, creamy baked casserole of potatoes, cream, cheese, bacon, and onions is true French mountain food.
Continue to 5 of 15 belowSweet and Savory Corn Casserole
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Serious Eats / Morgan Hunt Glaze
Corn casserole looks different depending on who you ask. We put the basics in place while offering specifics for when you want to tweak this recipe to your liking.
2-Ingredient Cream Biscuits
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J. Kenji Lopez-Alt Who can say no to a two-ingredient recipe that definitely doesn't taste like it's comprised of just two ingredients? The origins of this recipe are as old as time, and Kenji reminds us that not everything worth making is brand new.
The Best Egg Salad Sandwich
![An egg salad sandwich, cut in half, with the two halves stacked on top of each other. The sandwich contains egg salad, butter lettuce, and thinly sliced radishes.]()
Serious Eats / Eric Kleinberg
I will never say no to egg salad, especially when it's rich, creamy, bright, and fresh. No shade to deli egg salads, but this is how it's done.
The Best Yorkshire Pudding
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Serious Eats / J. Kenji Lopez-Alt Kenji makes Yorkshire pudding look easy, but plot twist—his recipe actually is! His recipe yields tender and lightly chewy Yorkshire puddings that rise tall and have a crisp shell.
Continue to 9 of 15 belowShortbread Cookies
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Serious Eats / Amanda Suarez
If life has taught us anything, it's that you can always rely on a grandma's recipe. Case in point: this shortbread recipe, courtesy of Genevieve's grandmother-in-law. It's rich, buttery, tender, and crumbly all at once.
Philly Cheesesteaks
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Serious Eats / Amanda Suarez
Not a day goes by where our few Philly-born staff members don't drop a "Go Birds" into one (or several) Slack conversations, along with their very strong opinions on what makes a great Philly cheesesteak.
Zesty Lemon Vinaigrette
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Serious Eats / Jen Causey
If you don't like salad, it's because you're eating it wrong. This creamy, lemony vinaigrette will brighten up any leafy green, and it takes just five minutes to make.
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Real French Onion Dip
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Serious Eats / Victor Protasio
The best French onion dip will give you onion breath. We think this one fits the bill, but try it and see for yourself!
Lemon Ricotta Cake
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Serious Eats / Maureen Celestine
Cake for breakfast? Always. This subtly sweet cake is bright with citrus and rich from ricotta.
15-Minute Creamy Tomato Soup (Vegan)
![A bowl of creamy vegan tomato soup on a stone background with a spoon to the right of the bowl. The surface of the soup is drizzled with olive oil and sprinkled with chopped herbs.]()
Serious Eats / Eric Kleinberg
Turns out creamy and vegan can be used in the same sentence, and we have an emulsion of olive oil and bread to thank for that!
Tuna Salad, Corn Casserole, and Many More Classics: Our Most Popular Newsletter Recipes of 2024
Emails filled with delicious recipes are undoubtedly the best kinds of emails.
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Serious Eats / Amanda Suarez
Serious Eats has an immensely loyal readership, but what's beautiful about that is you all have different ways of being fans. Some of you diligently visit our homepage on the daily. Others prefer to keep up with new recipes (...and troll us) across our social platforms. And then, there are our newsletter readers, who like to keep up with the latest goings-on in the best way possible: by receiving emails from us everyday. (We'll take an email filled with the most delicious recipes over one listing deadlines any day.) So this year, we put together a list of the recipes from our newsletter that you gave the most love. While a handful of these were published this year, many of them are heavy-hitters from years past that have clearly stood the test of time. So what are you waiting for? It's time to dive in.
Oh, and subscribe to our newsletter if you're any other kind of fan. Obviously.
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