Our BEST Recipes from the Past 25 Years (2024)

Home Recipes Cooking Style Comfort Food

Our BEST Recipes from the Past 25 Years (1)Ellie Martin CliffeUpdated: Dec. 13, 2023

    It's our anniversary—and we couldn't have gotten here without you! Here are our best-loved reader-shared recipes from every year we've been around.

    Moist Chocolate Cake

    Go to Recipe

    Premiere Issue, 1993

    The cake reminds me of my grandmother, because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania

    Join the Taste of Home family! Subscribe here.

    Pork Chops with Scalloped Potatoes

    Go to Recipe

    Taste of Home

    August/September 1994

    Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one comforting pork chops recipe reminds me of home. —Bernice Morris, Marshfield, Missouri

    Icebox Butterhorns

    Go to Recipe

    June/July 1995

    These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana

    Cheeseburger Soup

    Go to Recipe

    October/November 1996

    A local restaurant serves a similar soup but wouldn’t share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. —Joanie Shawhan, Madison, Wisconsin

    Zucchini Cupcakes

    Go to Recipe

    August/September 1997

    I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They’re such a scrumptious dessert you actually forget you’re eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

    Rhubarb Custard Bars

    Go to Recipe

    April/May 1998

    Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin

    Li'l Cheddar Meat Loaves

    Go to Recipe

    April/May 1999

    I got this recipe from my aunt when I was a teen and have made these miniature loaves many times since. My husband and three children count this main dish among their favorites. —Kathy Bowron, Cocolalla, Idaho

    Flavorful Chicken Fajitas

    Go to Recipe

    Taste of Home

    August/September 2000

    This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Jackson, Missouri

    Buttery Cornbread

    Go to Recipe

    April/May 2001

    A friend gave me this recipe several years ago, and I think it’s the best cornbread recipe I’ve tried. I love to serve the melt-in-your mouth homemade cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California

    Bacon Macaroni Salad

    Go to Recipe

    Taste of Home

    June/July 2002

    This pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coasted with a tangy mayonnaise and vinegar dressing. It’s a real crowd-pleaser! —Norene Wright, Manilla, Indiana

    Blueberry Banana Bread

    Go to Recipe

    June/July 2003

    Blueberries and bananas combine in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won’t need butter. —Sandy Flick, Toledo, Ohio

    Baked Mushroom Chicken

    Go to Recipe

    Taste of Home

    June/July 2004

    This mushroom chicken recipe is the perfect way to dress up a standard weeknight dinner. It’s a recipe I can count on to yield tender and flavorful mushroom chicken every time. —Barbara McCalley, Allison Park, Pennsylvania

    Shrimp Scampi

    Go to Recipe

    October/November 2005

    This shrimp scampi recipe looks like you fussed, but it’s easy to prepare. Lemon and herbs enhance the shrimp, and bread crumbs add a pleasing crunch. Served over pasta, this main dish is pretty enough for company. —Lori Packer, Omaha, Nebraska

    Pineapple Orange Cake

    Go to Recipe

    June/July 2006

    This is one of my favorite cakes. It’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt-free. —Pam Sjolund, Columbia, South Carolina

    Buffalo Chicken Dip

    Go to Recipe

    December/January 2007

    Buffalo wing sauce, cream cheese and ranch or blue cheese dressing make a great party dip. Everywhere I take it, people want this chicken wing dip recipe. —Peggy Foster, Florence, Kentucky

    Forgotten Jambalaya

    Go to Recipe

    Taste of Home

    February/March 2008

    During chilly months, I fix this jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas

    Stamp-of-Approval Spaghetti Sauce

    Go to Recipe

    February/March 2009

    My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona

    Peanut Butter Brownie Trifle

    Go to Recipe

    Taste of Home

    April/May 2010

    This rich, tempting trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. —Nancy Foust, Stoneboro, Pennsylvania

    Creamy Make-Ahead Mashed Potatoes

    Go to Recipe

    TMB Studio

    February/March 2011

    Creamy make-ahead mashed potatoes get even better when topped with a savory trio of cheese, onions and bacon. —JoAnn Koerkenmeier, Damiansville, Illinois

    Jalapeno Popper Spread

    Go to Recipe

    Taste of Home

    August/September 2012

    I’ve been told by fellow party-goers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss. —Ariane McAlpine, Penticton, British Columbia

    Coconut-Pecan German Chocolate Pie

    Go to Recipe

    December 2013

    This pie combines the ingredients everyone loves in its classic cake cousin. It’s so silky and smooth, you won’t be able to put your fork down. —Anna Jones, Coppell, Texas

    CokeCola Cake

    Go to Recipe

    TMB Studio

    September/October 2014

    We live in Coca-Cola country, where everyone loves a chocolaty, moist sheet cake made with the iconic soft drink. Our rich version does the tradition proud. —Heidi Jobe, Carrollton, Georgia

    We made the original fantasy fudge recipe—and it still stacks up decades later.

    Can't-Eat-Just-One Cinnamon Rolls

    Go to Recipe

    February/March 2015

    My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio

    The Ultimate Chicken Noodle Soup

    Go to Recipe

    February/March 2016

    My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this one is my favorite, and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Milwaukee, Wisconsin

    Bacon Pea Salad

    Go to Recipe

    June/July 2017

    My husband absolutely loves peas. My middle son isn’t the biggest fan, but he loves bacon. So, I combined the two, and it was perfect! This pea salad is an awesome side dish, especially for barbecue. —Angela Lively, Conroe, Texas

    Sausage and Pepper Sheet-Pan Sandwiches

    Go to Recipe

    February/March 2018

    Sausage with peppers was always on the table when I was growing up. Here’s how I do it the easy way. Just grab a sheet pan and the ingredients, then let your oven do the work. —Debbie Glasscock, Conway, Arkansas

    Up Next: The Best Recipes of 2023

    Originally Published: September 06, 2018

    Our BEST Recipes from the Past 25 Years (28)

    Ellie Martin Cliffe

    Ellie has spent almost 20 years writing and editing food and lifestyle content for several well-known publishers. As Taste of Home's content director, she leads the team of editors sharing tasty recipes, cooking tips and entertaining ideas. Since joining Taste of Home 13 years ago, she has held roles in digital and print, editing cookbooks, curating special interest publications, running magazines, starring in cooking and cleaning videos, working with the Community Cooks and even handing out cookies and cocoa at local holiday events. Gluten- and dairy-free since 2017, she’s a staff go-to on allergy-friendly foods that actually taste good.If she's not in her plant-filled office, find Ellie in her family’s urban veggie garden, in the kitchen trying new GF/DF recipes or at a local hockey rink, cheering on her spouse or third grader.

    Our BEST Recipes from the Past 25 Years (2024)

    FAQs

    Why do good chefs read the entire recipe first? ›

    Assess If You Have All the Ingredients Required

    When you read recipes before cooking, you'll know what ingredients you need to make the dish you're planning to serve.

    When you were going to try a new recipe what is the first thing you want to do? ›

    Read the recipe before you start.

    “Read the recipe a few times before you make it,” she says, “and make sure it is something you are comfortable doing.” Then, lay out every ingredient you'll need before you begin to cook.

    What to do with old recipes? ›

    A sizeable collection can be stored in standard archival file folders and boxes. Weak or damaged paper also can be placed in polyester sleeves and then in folders and boxes. Recipes also can be scanned and accessed electronically while the originals are kept in safe storage.

    What meals should everyone know how do you cook? ›

    17 Dishes Every Home Cook Should Know How to Make, According to Chefs
    1. 01 of 17. Eggs. Victor Protasio. ...
    2. 02 of 17. Rice. Diana Chistruga. ...
    3. 03 of 17. Roast Chicken. Julia Hartbeck. ...
    4. 04 of 17. Bolognese. Photo and Styling by Julia Gartland. ...
    5. 05 of 17. Baked Fish. Maxwell Cozzi. ...
    6. 06 of 17. Fresh Pasta. ...
    7. 07 of 17. Steak. ...
    8. 08 of 17. French Fries.
    Mar 11, 2024

    Who taught Gordon Ramsay how do you cook? ›

    After earning a vocational diploma in hotel management from North Oxon Technical College in 1987, he moved to London and began honing his culinary skills under chef Marco Pierre White at the restaurant Harvey's and under chef Albert Roux at La Gavroche.

    When did Gordon Ramsay learn how do you cook? ›

    Early cooking career

    Ramsay's interest in cooking began in his teenage years; rather than be known as "the football player with the gammy knee", he decided to pay more serious attention to his culinary education at age 19.

    What is the first thing I should cook? ›

    Marshmallows. "The best thing for someone getting into baking to make: marshmallows," says pastry chef Stella Parks of BraveTart.com. "You mix corn syrup, sugar, and water and boil it to about 250 degrees, which makes it firmer.

    What is the first thing you should do with every recipe? ›

    The first step in following a recipe is to be sure to read through the ingredients needed as well as the instructions for what you will be doing before you ever begin mixing your batters or doughs. (This is one of the first steps in Mise En Place.)

    What is the most important step in a recipe? ›

    The ingredients list is one of the most important parts of a recipe, and it should be listed in the order that it will appear in the directions list. Make sure to be specific and list exact amounts needed; and include the state of ingredients (i.e., frozen, softened, melted).

    What are the oldest known recipes still in use today? ›

    The World's 10 Oldest Dishes And Where They Are Today
    • Indian curry, circa 2200-2500 B.C. ...
    • Pancakes, circa 11650 B.C. ...
    • Linzer Torte, circa 1653. ...
    • Tamales, circa 5000 B.C. ...
    • Burgers, circa 100 century A.D. ...
    • Mesopotamian Stew, circa 2140 B.C., and bone broth, circa 400 B.C. ...
    • Rice dishes, circa 4530 B.C. ...
    • Beer, circa 3500 B.C.
    Sep 2, 2023

    How to save grandmas recipes? ›

    If you have a scanner you can simply scan the recipes into the computer. If you don't have access to a scanner, you can take pictures of your recipes using a digital camera or your smartphone.

    What is a good dinner that everyone would like? ›

    30 Quick And Easy Dinners Your Whole Family Will Love
    • Slow-Cooker Chicken Tacos. tasty.co. ...
    • Easy Sheet Pan Southwestern Dinner. tasty.co. ...
    • Garlic Broccoli Shrimp Stir-Fry. ...
    • Grilled Salmon with Avocado Salsa. ...
    • One-Pot Chicken and Mushroom Pasta. ...
    • 20-Minute Beef and Broccoli Noodle Stir-Fry. ...
    • Chicken & Veggie Stir-Fry. ...
    • Baked Spaghetti.
    May 6, 2024

    What is the most basic meal to cook? ›

    20 Easy Dinner Recipes for Beginners
    • 01 of 21. Easy Chicken and Stuffing Bake. ...
    • 02 of 21. One-Pot Rice Cooker Sausage and Peppers. ...
    • 03 of 21. Easy Creamy Chicken Ramen. ...
    • 04 of 21. Easy Beef Bourguignon. ...
    • 05 of 21. Baked Garlic Parmesan Chicken. ...
    • 06 of 21. Soy-Honey Glazed Salmon with Asparagus. ...
    • 07 of 21. Shrimp Scampi with Pasta. ...
    • 08 of 21.
    Jan 22, 2024

    What is the number one rule when cooking? ›

    Of all the important advice out there about cooking, this by far has to be the number 1 rule of cooking: read your recipe completely before getting started. This may seem like a mundane task (especially when you're excited dive in!), but you'll be so thankful you took the time to do it!

    Why is it important to read a recipe in its entirety at least once before actually making baking the item? ›

    Reading the entire recipe before cooking allows you to familiarize yourself with the dish. That way, you'll feel more confident when making it. If you merely skim the recipe without reading the instructions carefully, you may overlook one or more crucial steps. Take as much time as you need to look over the directions.

    Should read through a recipe before he or she begins to prepare it? ›

    A meal manager should read through a recipe before he or she begins to prepare it. Brown sugar should be sifted before spooning it into a dry measuring cup. Rotating tasks on a time-work schedule from one time to the next gives everyone a range of kitchen experience.

    Why do chefs say chef all the time? ›

    The Professional Kitchen

    A kitchen staff answers each other “yes, chef” as a sign of respect and to indicate that they understand and will carry out the instructions given to them.

    Why do people write so much before recipes? ›

    And since Google prefers longer-form content (even though they say this isn't necessarily true), online food bloggers write lengthy content to get higher up in Google rankings and provide more space for ads to pop up—so that you reading their stories of how they first learned to tie their shoe before going on to ...

    References

    Top Articles
    Latest Posts
    Recommended Articles
    Article information

    Author: Mr. See Jast

    Last Updated:

    Views: 6290

    Rating: 4.4 / 5 (75 voted)

    Reviews: 90% of readers found this page helpful

    Author information

    Name: Mr. See Jast

    Birthday: 1999-07-30

    Address: 8409 Megan Mountain, New Mathew, MT 44997-8193

    Phone: +5023589614038

    Job: Chief Executive

    Hobby: Leather crafting, Flag Football, Candle making, Flying, Poi, Gunsmithing, Swimming

    Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.