We Don’t Pick Favorites, but These Are the 17 Recipes Our Editors Couldn’t Get Enough of This Year

Mushroom Pot Pie

"I brought this to a potluck recently and jokingly called it 'forest floor pot pie,' a reference to its deep autumnal flavors of mushroom, root vegetable, and woodsy herbs. It's a dish that scratches every itch—so satisfying, so filling, so utterly delicious, and not a speck of meat in sight." —Daniel Gritzer, editorial director

"I'm seconding Daniel on this incredibly flavorful, deeply satisfying pot pie." —Megan O. Steintrager, associate editorial director

Fried Pickle Dip

"While I usually shy away from most food trends, I am all for the pickle-juice-in-everything craze that occured this past year. My favorite among them is this pickle dip recipe. The breadcrumbs toasted in butter and pickle juice are a moment of culinary brilliance. I want them on everything now!" —Leah Colins, senior culinary editor

"I love a crunchy, punchy frickle. I love a creamy, dreamy dip. Put the two together, pair it with a bag of chips, and you've pretty much created my dream app. The pickle juice-soaked crunchy panko topping makes the dish (and clearly another SE editor agrees—hi Leah!)" —Grace Kelly, editor

"Add my name to the list of people shouting out this recipe. It's everything I could want a dip to be—creamy, punchy, tangy, delicious. I mean, it's dill pickle flavor!" —Daniel Gritzer

Caesar Roasted Broccoli

"I love roasted broccoli. I love Caesar salad. The flavor and texture the Caesar breadcrumbs add to the caramelized broccoli here is so delicious. It gives you the punch of Caesar salad and the earthy goodness of roasted broccoli. This recipe is now a forever side in our house." —Haley Scarpino, newsletter editor

Caesared Spaghetti

"I just love the (audience-generated!) idea and very wonky energy behind Daniel's Caesared spaghetti. What a time, what a joy." —Tess Koman, executive editorial director

Italian Pressure-Cooker Chickpea and Pork Rib Stew

"A late comer in the season, but this Italian chickpea and pork rib stew is all I've been talking about since Daniel made it in December. It's so good—like so good. I genuinely don't understand how. (I mean, I do. It's a Daniel recipe and I also had the luck of also tasting the version he cooked). Anyway, if I haven't already told you to make this stew, please go make this stew. You will not be disappointed." —Amanda Suarez, associate director, visuals

Soy Sauce–Braised Chicken Thighs

"Not only is Genevieve a master baker, but she also knows how to put together a mean dinner. This recipe is her weeknight-friendly version of classic Cantonese soy sauce chicken, and it's practically exploding with flavor. I happened to be in the test kitchen when she first made it, and I happily went back for seconds (and thirds!). I highly recommend cooking it to make the forthcoming bleak winter days a little more exciting." —Yasmine Maggio, associate editor

Classic Pound Cake

"Leah's pound cake is rich and tender, with just the right amount of sweetness. It truly is the best pound cake I've ever made and eaten—it's now our family's go-to recipe!" —Genevieve Yam, culinary editor

Lemon Ricotta Cake

"My favorite time of day to eat cake is at breakfast. But in the name of restraint, I prefer a cake that's on the austere side of sweet. This one hits the mark: It's bright and zippy from the lemon, and pairs perfectly with a spoonful of thick yogurt (if you're feeling responsible) or a cloud of whipped cream (if you're feeling fun). I've made it a handful of times since it was published, and it hasn't failed me yet." —Rochelle Bilow, editor

Black Forest Icebox Cake

"My husband's family is German and he got to file for his dual citzenship this year, so we've been making more and more German food at home. He loves Black Forest cake, and I was excited to see this icebox version published on the site. The homemade cherry compote, the kirsch-soaked chocolate cookies, the creamy mousse—it's all perfect." —Riddley Gemperlein-Schirm, associate editorial director

S'mores Icebox Cake

"I was lucky to be in the studio when we shot the photos and videos for all four of Genevieve’s epic icebox cakes this summer. They were all beautifully layered, expertly tested desserts with just enough sweetness, but the s’mores cake was my favorite. If s’mores had ever tasted like that when I was a kid, maybe I would have let my parents send me to camp." —Kelli Solomon, senior social media editor

Lemon Meringue Icebox Cake

"The one where Genevieve made lemon Starburst-like magic!!" —Tess Koman

Sticky Toffee Pudding

"Confession: I hate tiered cakes. They’re often saccharine and dry, and I’d rather just be eating something molten and gooey, thankyouverymuch. So, for years, sticky toffee pudding has been my “birthday cake” of choice. It’s fudgy and warm, and the date and toffee sauce give it a molasses-like sweetness without being cloying. Topped with an (untraditional) dollop of crème fraîche or whipped cream, a slice of this is basically a hug on a plate." —Grace Kelly

Millionaire's Shortbread

"Everything Genevieve makes is amazing, but her tender shortbread layered with rich caramel and dark chocolate is the best version of millionaire's shortbread I've ever made at home (and I've made many versions before)." —Leah Colins

Philly Roast Pork Sandwich

"Leah's roast pork sandwich is a masterpiece that pays proper homage to this undersung Philly classic. It's rich and meaty, but balanced by all that wonderful rabe, making it something of a gut-bomb (in the best way) with benefits. Eat one of these, or even just half, and you will want for nothing after." —Daniel Gritzer

British Chips

"The only thing better than watching Genevieve (sporting a shower cap to keep the oil odor out of her hair) fry these British-style chips was eating them hot out of the fryer. They're super crispy outside, tender inside, and delicious throughout." —Megan Steintrager

Schmaltz Krispies Treats

"This is one of those recipes you're either going to instantly get, or you're just not—not everyone can wrap their minds, or palates, around the combination of savory chicken fat, fried onion, and marshmallow. And that's okay—not everyone has to. But for those of us who do, oh man are these good. It's a master-stroke in sweet-savory creativity." —Daniel Gritzer

Brown Butter Bananarama Cookies

"I try to cook through a good chunk of newly published Serious Eats recipes in real time, and because we're publishing so many of them, that usually means I don't have time for repeats. That said, I probably made Leah's brown butter banana cookies at least eight times this past year. They are easy, they are luxurious, they are creative, and they make your kitchen—nay, your whole house—smell like a realtor's dream for hours and hours after. I will never not be grateful for these cookies (and for Leah!!)." —Tess Koman