As I prepare breakfast for my family in the kitchen, the aroma of fresh herbs filling our Chicago home, I scroll through the Epicurious app and notice a surge in saved recipes that scream comfort and creativity. Ever wondered what everyone’s bookmarking for their next meal prep session? The most-saved recipes in the Epicurious app this week are all about bold flavors and easy execution, from marmalade braised duck legs to sweet ‘n’ spicy sriracha-glazed salmon—perfect for shaking up your weekly rotation. As a 45-year-old home chef who’s embraced a plant-based transition for vibrant energy, I love how these dishes blend indulgence with nourishing ingredients, like protein-packed duck for sustained fuel or omega-rich salmon for heart health. Backed by insights from Epicurious on trending saves, these picks highlight wholesome twists that align with functional foods benefits, making them ideal for busy families. In this guide, we’ll explore why they’re topping the charts, step-by-step recreations with my personal tweaks, and tips to make them your own. Whether you’re meal prepping for the week or hosting a cozy dinner, these most-saved recipes in the Epicurious app this week promise delicious results without the fuss. Drawing from my recent kitchen remodel with eco-appliances, I’ve adapted them for sustainability—think less waste, more flavor.

In the heart of Chicago’s bustling energy, where family traditions like Sunday brunches keep us connected, discovering these gems reminds me how food heals and delights. According to Epicurious, duck-centric recipes are stealing the show this January 2026, with saves spiking for their versatility and rich nutrients. Studies from Harvard Health underscore how lean proteins like duck support muscle repair, tying into my plant-based shifts for balanced meals. Over the years, as I’ve experimented with functional ingredients in my eco-friendly space, these recipes have become staples for their nutrient density. Ready to dive in and elevate your cooking game?

Epicurious app screenshot showcasing saved recipes for easy meal inspiration.

Why These Recipes Are Dominating Saves in the Epicurious App

What sets the most-saved recipes in the Epicurious app this week apart? It’s their perfect mix of comfort, innovation, and accessibility—think dishes that transform everyday ingredients into showstoppers. From the sticky glaze of braised duck to the crunch of smashed potatoes, users are drawn to recipes that deliver big on flavor with minimal effort. As per Epicurious trends, poultry like duck is surging, offering a lean alternative to beef with benefits for heart health, per WebMD. In my kitchen, these align with nurturing rituals, like prepping ahead for family game nights.

Top Pick: Braised Chile-Marmalade Duck Legs With Brussels Sprouts

This standout from the most-saved recipes in the Epicurious app this week simmers duck legs in a chile-infused marmalade braise until tender, then reduces the sauce to a glossy lacquer over crisp skin. My twist: Add extra garlic for gut-boosting properties, echoing exploring functional foods benefits.

Ingredients: Duck legs, marmalade, chiles, Brussels sprouts, aromatics.

Steps:

1. Sear duck legs until golden.
2. Braise with marmalade mix for 2 hours.
3. Roast Brussels sprouts alongside.
4. Glaze and serve.

Reader rave: “The relish pairs perfectly with other proteins too!”

Marmalade braised duck legs with Brussels sprouts, a flavorful most-saved recipe.

Sweet ‘n’ Spicy Sriracha-Glazed Salmon: A Quick Weeknight Winner

Universally loved, this salmon from the most-saved recipes in the Epicurious app this week gets a sweet-spicy kick from sriracha glaze, ready in under 30 minutes. I amp up the ginger for anti-inflammatory perks, linking to my hormone-balancing recipe book experiments.

Ingredients: Salmon fillets, sriracha, honey, soy sauce.

Steps:

1. Mix glaze ingredients.
2. Brush on salmon and broil.
3. Garnish with herbs.

Pro tip: Use wild-caught for omega-3 boost, as noted by Mayo Clinic.

Crispy Smashed Potatoes With Parmesan: The Ultimate Side

These crispy, creamy potatoes topped with Parmesan clouds are a hit in the most-saved recipes in the Epicurious app this week. In my Chicago kitchen, I swap in herbs from my garden for added freshness, supporting digestion like in healthy recipe hacks guide.

Ingredients: Potatoes, Parmesan, oil, herbs.

Steps:

1. Boil potatoes until tender.
2. Smash and roast at high heat.
3. Sprinkle cheese and broil.

Health angle: Potatoes provide potassium for energy, per USDA.

Crispy smashed potatoes with Parmesan, a crunchy favorite from Epicurious saves.

Duck Ragù With Creamy Polenta: Comfort in a Bowl

Shredded duck alla ragù style over creamy polenta makes this one of the most-saved recipes in the Epicurious app this week. My family loves it for Sunday suppers; I add beans for fiber, tying into gut health challenge.

Ingredients: Duck, tomatoes, polenta, cheese.

Steps:

1. Slow-cook duck until shreddable.
2. Simmer with sauce.
3. Serve over polenta.

Comment: “Almost didn’t make it to the plate!”

Basic Duck Stock: The Foundation for Flavorful Meals

This simple stock from duck carcasses is essential in the most-saved recipes in the Epicurious app this week, yielding quarts for soups. I freeze mine for quick use, enhancing nutrition like in nutrition guide.

Ingredients: Duck bones, veggies, herbs.

Steps:

1. Roast bones.
2. Simmer with aromatics for hours.
3. Strain and store.

Versatile base for risottos or stews.

Basic duck stock simmering, key to many Epicurious saved recipes.

Health Benefits of Incorporating Duck Into Your Diet

Duck offers lean protein with iron for energy, supporting active lifestyles as per American Heart Association. In these most-saved recipes in the Epicurious app this week, it promotes satiety without heavy calories.

Easy Swaps for Plant-Based Versions of These Recipes

For my plant-based fans, sub jackfruit for duck in ragù—maintains texture while boosting fiber, aligning with plant-based recipes.

Pairing Suggestions to Elevate Your Meal

Pair salmon with a crisp salad; duck with red wine. Links to winter wellness guide for balanced plates.

Nutritional Breakdown of Top Saved Recipes

Salmon: 300 calories, high omegas. Duck: Protein-rich, around 400 calories per serving, per USDA.

Creative Variations From My Kitchen

Add citrus to duck for vitamin C boost, inspired by hormone balancing recipe book.

Duck ragù with creamy polenta, a comforting most-saved Epicurious dish.

Why Epicurious App Is a Must for Recipe Lovers

With thousands of tested recipes, it’s my go-to for inspiration, tying into music playlist guide for cooking vibes.

Frequently Asked Questions About the Most-Saved Recipes in the Epicurious App This Week

What makes duck recipes so popular right now?

Versatility and rich flavor, per Epicurious trends.

Can I make these gluten-free?

Yes, swap polenta for certified GF.

How long do these recipes take?

Most under 2 hours.

Are they family-friendly?

Absolutely, with mild spice options.

What’s the best way to store leftovers?

Airtight, refrigerate up to 3 days.

Can I use chicken instead of duck?

Yes, for a leaner twist.

Where to find Epicurious app?

Download from app stores.

Essentials List: Must-Have Items for These Recipes

Stock up for effortless cooking:

• Vitamix Blender – Blends sauces smoothly.
• Ninja Air Fryer – For crispy potatoes, the exact one I use.
• Cuisinart Food Processor – Chops veggies fast.
• Knife Set – Precise cuts, currently 20% off—grab it quick.
• Pyrex Meal Prep – Stores leftovers.
• Glass Sealed Jars – For stocks.
• Charcuterie Board – Serves elegantly.

These eco-picks from my remodel make prep a breeze.

Must-Read Books for Recipe Enthusiasts

Expand your culinary library:

1. The Epicurious Cookbook – Timeless favorites.
2. Duck, Duck, Goose: Recipes and Techniques – Poultry mastery.
3. The Flavor Equation – Science behind tastes.
4. Salt, Fat, Acid, Heat – Cooking essentials.
5. Ottolenghi Simple – Easy gourmet.

Each inspires like my family dinners.

To optimize, add FAQ schema via RankMath for snippets. Expand thin sections with stories for E-E-A-T. Ensure mobile vitals with lazy loading tips.

For more, outbound to Epicurious for trends.

These most-saved recipes in the Epicurious app this week have revitalized my meals—try them!

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P.S. Craving more inspiration? Sign up for my free Wholesome Recipes Collection to get nourishing ideas straight to your inbox. Get your free download here.

October is one of the best months of the year. There’s a slight chill in the air—brisk but not blustery—and the trees quickly go from verdant green to scarlet red and golden yellow. It’s one of my favorite times to get outside and catch the remaining days of warm weather. On the produce front, I’m also anticipating a spectacular change of scenery: chunky squash, warming spices, and plenty of cozy cocktails. Our editors are embracing the spirit of soup and stew season just like I am, and also looking forward to saucy, hearty, and herby baked eggs, comforting sheet-pan chicken dinners, and lots of seasonal baked goods. Plus, we’re unabashedly sharing our love for pumpkin-spiced everything, whether it’s brown butter bread or streusel-topped muffins. Below, you’ll find 12 recipes our editors can’t wait to make this month.

5 Benefits Of Cottage Cheese To Know, Plus Healthy Ways To Eat It

Elena Vargas – Wellness & Nutrition Expert

As I stand in my sunny California kitchen garden, blending my morning green smoothie with a generous scoop of creamy cottage cheese, I can’t help but smile at how this humble staple has transformed my daily routine. At 42, as a registered dietitian and mom of two, I’ve seen firsthand how incorporating nutrient-dense foods like cottage cheese keeps my energy steady and hormones balanced—recent bloodwork confirmed it! If you’re curious about why this underrated dairy darling is buzzing in wellness circles, you’re in the right place. Today, we’re exploring the 5 benefits of cottage cheese to know, plus healthy ways to eat it that make it fun and flavorful. Whether you’re aiming for better protein intake or gut health, this guide will empower you to nourish from within for that radiant life.

Cottage cheese isn’t just a throwback to ’80s diets—it’s a powerhouse making a comeback for good reason. Packed with high-quality protein and probiotics, it supports everything from weight management to bone strength. In the first 100 words, it’s clear: the 5 benefits of cottage cheese to know can elevate your nutrition game effortlessly. Backed by science from trusted sources like Healthline, we’ll break it down step by step, then share creative recipes to keep things exciting. Ready to scoop in? Let’s dive into why cottage cheese deserves a spot in your fridge.

Bowl of creamy cottage cheese topped with fresh berries and nuts for a nutritious breakfast

The Surprising Rise of Cottage Cheese in Modern Wellness

Once dismissed as bland diet food, cottage cheese is now a star in functional nutrition. Sales have surged over 20% in recent years, per Nielsen data, as people seek high-protein, low-carb options. This resurgence ties into broader trends like exploring functional foods benefits, where everyday eats deliver targeted health perks. From TikTok viral recipes to celebrity endorsements, it’s clear: cottage cheese fits seamlessly into busy lifestyles, offering versatility without fuss.

What makes it special? Its curds are formed through a simple fermentation process, preserving natural probiotics similar to those in yogurt. As Harvard Health notes, this makes it a gut-friendly choice amid rising interest in microbiome health. If you’re navigating midlife like me, blending it into smoothies during my garden rituals keeps things balanced and delicious.

Benefit 1: Loaded with High-Quality Protein for Muscle Support

First on our list of 5 benefits of cottage cheese to know: its impressive protein profile. A single cup packs about 25 grams of complete protein, rivaling chicken breast but with fewer calories. This casein-rich source digests slowly, providing sustained energy and aiding muscle repair—ideal after workouts or busy days chasing kids.

Studies from the Journal of the International Society of Sports Nutrition highlight how such proteins enhance recovery, making cottage cheese a go-to for active folks. In my practice, clients report feeling fuller longer, curbing snack attacks. Pair it with exploring plant-based protein options for a balanced approach if you’re mixing diets.

Benefit 2: Aids in Effective Weight Management

Struggling with weight goals? Cottage cheese shines here, with low calories (about 180 per cup) and high satiety. Research in Appetite journal shows protein-heavy foods like this reduce hunger hormones, helping you eat less overall without feeling deprived.

Its low-carb nature fits keto or low-glycemic plans, stabilizing blood sugar as per Mayo Clinic insights. During my hormone-balancing journey, swapping sugary snacks for cottage cheese helped maintain steady weight—plus, it’s satisfyingly creamy. For more on sustainable habits, check our guide to nurturing your mental fitness, as mindset plays a key role in lasting results.

Infographic showing nutritional benefits of cottage cheese including protein and probiotics

Benefit 3: Strengthens Bones with Essential Nutrients

Bone health matters at every age, and cottage cheese delivers calcium and phosphorus—key for density and preventing osteoporosis. The National Osteoporosis Foundation emphasizes these minerals’ role, with one serving covering 20% of daily calcium needs.

Vitamin D-fortified varieties amp this up, supporting absorption. As a mom in my 40s, I prioritize this to stay strong for family adventures. It’s a simple swap from processed cheeses, aligning with biotech innovations in skincare for overall vitality from the inside out.

Benefit 4: Boosts Gut Health Through Natural Probiotics

Among the 5 benefits of cottage cheese to know, its probiotic content stands out. Live cultures from fermentation promote a diverse microbiome, easing digestion and boosting immunity, as WebMD explains.

A study in Nutrients links these bacteria to reduced inflammation and better mood—hello, gut-brain axis! In my kitchen, adding it to salads during garden harvests keeps my digestion smooth. For deeper dives, our post on exploring functional foods benefits covers similar probiotic powerhouses.

Benefit 5: Enhances Satiety and Nutrient Absorption

Last but not least, cottage cheese’s combo of protein, fat, and minimal carbs promotes fullness, aiding portion control. Its B vitamins support energy metabolism, per NIH research, while healthy fats improve absorption of fat-soluble vitamins from paired veggies.

This makes it a nutrient amplifier in meals. Personally, it’s my secret for balanced bloodwork—mixing it with greens feels nourishing. Tie this into finding calm in everyday moments, as mindful eating maximizes these perks.

Healthy Way 1: Start Your Day with Protein-Packed Breakfast Bowls

Kick off mornings right with a cottage cheese bowl. Layer 1/2 cup cottage cheese with berries, nuts, and a drizzle of honey for a 300-calorie powerhouse. This healthy way to eat it takes 5 minutes and sustains you till lunch.

Customize with chia seeds for omega-3s. As I enjoy mine overlooking the garden, it sets a positive tone. For blending ease, the exact Nutrabullet I use whips it creamy—currently 20% off, grab it fast.

Healthy Way 2: Blend It into Nourishing Smoothies

Transform cottage cheese into silky smoothies for on-the-go nutrition. Blend 1/2 cup with banana, spinach, and almond milk for a green boost. This healthy way to eat it hides the texture while adding creaminess and protein.

My ritual includes collagen for extra glow—the Vital Proteins one mixes seamlessly. Per Healthline’s smoothie tips, it’s digestion-friendly. Use a reliable blender like this smoothie maker for perfect results every time.

Person blending a cottage cheese smoothie with fruits and greens

Healthy Way 3: Toss It into Vibrant Salads

Elevate salads with cottage cheese for a protein punch. Mix with cucumbers, tomatoes, herbs, and olive oil for a refreshing side. This healthy way to eat it adds creaminess without heavy dressings.

Harvard Health praises such combos for heart health. In my family meals, it’s a hit—try adding avocado for fats. Store in Pyrex containers for easy prep; the set I rely on keeps everything fresh.

Healthy Way 4: Bake It into High-Protein Treats

Who says healthy can’t be indulgent? Bake cottage cheese into pancakes or muffins for guilt-free goodies. Blend with oats, eggs, and vanilla for fluffy stacks—25g protein per serving!

This healthy way to eat it satisfies sweet cravings, as Appetite studies confirm. My kids love them on weekends. For mixing, a food processor like this Cuisinart model handles it effortlessly.

Healthy Way 5: Whip Up Dips and Spreads for Snacking

Create quick dips by blending cottage cheese with garlic, herbs, and lemon. Pair with veggies for a low-cal snack. This healthy way to eat it curbs afternoon slumps, supported by probiotic benefits.

WebMD suggests it for immune support. I keep a batch ready—use a garlic press like this one for fresh flavor without fuss.

Cottage cheese salad with colorful vegetables and herbs for a fresh meal

How to Choose the Best Cottage Cheese for Maximum Benefits

Opt for low-fat or full-fat based on goals—organic avoids additives. Check for live cultures to maximize probiotics, as per USDA guidelines.

Brands like Good Culture offer grass-fed options. In stores, scan labels; I pick ones with minimal ingredients for purity.

Potential Drawbacks and Smart Ways to Mitigate Them

Lactose sensitivity? Choose low-lactose varieties. High sodium? Rinse curds or select low-sodium. Mayo Clinic advises moderation for kidney concerns.

Balance with veggies to offset. In my diet, pairing thoughtfully keeps it beneficial without issues.

Pairing Cottage Cheese with Supplements for Enhanced Nutrition

Boost benefits by mixing with collagen for joint support or creatine for energy. The micronized creatine I add to bowls enhances recovery—the exact one keeps me energized.

For gut synergy, probiotics amplify its effects. Explore our understanding raw feeding basics for more on natural nutrition.

Seasonal Twists: Incorporating Cottage Cheese Year-Round

Summer: Chilled salads. Winter: Warm bakes. Holiday: Festive dips. This versatility shines in seasonal eating, tying into our winter wellness guide.

My New Year’s resets always include it for fresh starts.

Stack of high-protein cottage cheese pancakes with syrup for a delicious breakfast

Essentials for Making Cottage Cheese a Daily Delight: 7 Must-Haves

To fully enjoy the 5 benefits of cottage cheese to know, stock these tools for easy prep:

• Nutrabullet Blender
• Shaker Bottle
• Pyrex Meal Prep
• Vital Proteins Collagen
• Garlic Press
• Cuisinart Food Processor
• Essential Oils Diffuser
• Owala FreeSip Water Bottle
• STANLEY Quencher H2.0 Tumbler
• STANLEY Quencher ProTour Tumbler
• Amazon Basics Digital Kitchen Scale
• Owala SmoothSip Coffee Tumbler

These make healthy ways to eat it effortless—snag them while deals last.

Embracing Cottage Cheese for Long-Term Wellness

Incorporating cottage cheese daily aligns with compassionate living, nourishing body and mind. As Psychology Today links diet to mood, it’s a simple step toward radiance.

In my midlife, it’s key to balanced hormones—try it and feel the difference.

Wrapping up, the 5 benefits of cottage cheese to know, plus healthy ways to eat it, make it a wellness winner. From protein to probiotics, it’s versatile and vital. Start scooping today for that nourished glow!

P.S. Hungry for more? Sign up for my free recipe e-book—packed with gut-friendly ideas to build your collection of nourishing meals.

Related Posts

• Delicious Fudgy High-Protein Cottage Cheese Brownies
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This fall, there’s a roster of new cookbooks catching our team’s attention. They’re telling us about pantry ingredients we absolutely need, transporting us to new places without ever having to step on a plane, and giving no shortage of outright delicious recipes. We have been composing meal-worthy salads from Linger, simmering ragù from Six Seasons of Pasta, and baking chunky-chewy cookies from Mokonuts. Read on for our standout titles of the season and don’t forget to add one or two to your cart.

Believe it or not, one of the best eats in Paris is a good ol’ American-style cookie. Mokonuts, a beloved cafe and bakery serving up a Lebanese- and Japanese-inflected menu, is always a must-stop when I find myself in the city of love. Chef-owners (and inspiring real-life couple) Omar Koreitem and Moko Hirayama dip into their respective heritages to dream up inventive dishes, but one of their most popular offerings is the cookies. Chubby and chewy, they host everything from traditional chocolate to tahini, miso, rye, and sesame seeds. While it is hard work to pin down a favorite, the Chocochunk Cookies are iconic and have a cult following of their own. When I saw that Koeitem and Hirayama were kind enough to include the recipe for these in the Mokonuts cookbook, I knew it would be the first thing I made. The recipe gives precise instructions like once baked, “tap each cookie in the middle”—a technique the two found from David Lebovitz’s blog. The tapping essentially slows down the cooking in the center of the cookie, offering a chewy, soft bite. Balanced and loaded with rich chocolate flavor, these instantly transported me back to their charming eatery in the 11th arrondissement. —Hana Asbrink, deputy food editor

There are few cookbooks I reference as often as Six Seasons: A New Way with Vegetables by chef Joshua McFadden. Filled with simple yet skillful approaches to everyday seasonal, vegetable-forward cooking, it’s no wonder it’s been considered one of the most influential cookbooks of the last decade. With his third book, Six Seasons of Pasta, McFadden brings welcome inspiration to an ingredient in just about everyone’s cupboard: dried pasta. Similar to his debut book, this one is structured by season, bringing to the fore his strongest skill as a recipe developer: his ability to transform vegetables. Though McFadden’s cooking will always be rooted in seasonality, the real value in the book is his ability to turn a sauce into a method. Ragù is no longer reserved for red meat; it’s a general technique of slow-cooking the condiment. (Think Chicken Ragù Bianco and Charred Vegetable Ragù.) Pesto can go beyond basil and pine nuts; it can also be made with tangy sun-dried tomatoes and almonds. From classic to innovative takes, this book gives you the fundamentals to intuitively build pasta at home. —June Kim, head of digital video

I fell in love with chef Arnold Myint’s cooking in 2023 when he contributed three bright, flavor-packed salad recipes to Epicurious. Hoping for more inspiration via vibrant Thai food, I was thrilled to cook through his debut cookbook Family Thai. The book is filled with dishes that celebrate Myint’s Thai-Burmese heritage, fused with the southern culinary traditions of Nashville, where he’s based. Many of them, like Mom’s Eggplant Curry, are attributed to his mother, a prolific cook herself. His mother, with his father, opened International Market & Restaurant, which operated for 40 years, and then officially reopened in 2022 under the watch of Myint and his sister. Just like the restaurant, this cookbook tenderly celebrates Myint’s family legacy. The book starts with the basics, featuring a section on essential Thai pantry ingredients, then eases you into how to make building block components like Sticky Rice and Fresh Rice Noodles, and eventually transitions into recipes that give you much to dream about. There are zingy salads (think spicy grilled shrimp lettuce wraps), saucy stir-fries like Bacon Pad Krapao, and aromatic-packed curries. A standout was the bold and briny Green Curry Mussels—it comes together in just a few minutes but tastes like you’ve been building flavor over the stove for hours. Next up for me? The Corn and Tapioca Pudding is calling. —Kate Kassin, editorial operations manager

When I heard the vegetable whisperer Hetty Lui McKinnon was coming out with another vegetarian cookbook, this time focused on salads (and sweets), I got my hands on it as fast as I could. Sifting through the pages of Linger, I quickly learned that this was not just a cookbook, but a wondrous collection of McKinnon’s heartfelt essays and composed menus, as well as playlists curated by none other than her daughter Scout. The inspiration for this book came from a past career, when McKinnon prepared salads and delivered them by pedal (biking, that is) in Sydney, Australia, a project under the name of Arthur Street Kitchen. The simple exchange of salad was a way for McKinnon to develop a kinship with her community. “Salads unleashed me. In a bowl (or box) of salad, I found a new beginning, renewed purpose, a sense of belonging, connection with others and self-acceptance. Salads gave me the confidence to roam and explore, but unexpectedly, it also brought me back home,” she shares. The recipes that follow encourage that intimate connection, as well as draw inspiration from McKinnon’s Chinese-Australian background. I cooked her Mapo Tofu Salad, where tender cabbage meets pillowy-centered tofu (with a shatteringly crisp exterior), all coated in a tingly, almost fruity dubanjiang and Sichuan peppercorn dressing. Next, I plan to make her whole roasted cauliflower, buried under a monstrous mountain of dill. McKinnon’s opinions are tenacious and specific, offering nuggets of wisdom like, “salads don’t always have leaves; “think of fruit as a vegetable;” and “anything can be a salad.” I, for one, couldn’t agree more. —Nina Moskowitz, associate editor, cooking

As a parent of school-aged children, my first thought when I picked up Alice Waters’ A School Lunch Revolution was, “Oh good! New ideas to try out on my kids for the school year.” But within two pages, I realized this was not a book of fun first grader-approved time-saving meal prep hacks. It was a cri de coeur. Nominally, this is a book of recipes, but Waters (the chef and founder of Chez Panisse, the Berkeley restaurant often credited with bringing farm-to-table cuisine into the mainstream) seems to have created a blueprint for the ways in which we should feed our kids organic foods, both at home and at school. She writes about her Edible Schoolyard Project that began in Berkeley (and has since extended to public schools around the country), which provides students with education in gardening, cooking, and other hands-on experiences while supplying food directly to their school to prepare. Every recipe in the book was designed specifically to fall within the guidelines for the USDA’s school lunch reimbursement program (when Waters wrote this, the 2023-2024 reimbursable rate was $4.25 per person for lunch and $2.28 per person for breakfast). Further, most of the recipes seem simple enough that in the right cafeteria setting, they could be scaled up to feed a school’s lunch rush. But while they’re simple, they also take time. The Chicken Congee only has five ingredients, but it cooks for two hours. It’s a similar story with her hearty chili (a big hit with my six-year-old who—mysteriously—has gotten into soups and stews over the summer). Waters’s world of whole foods is one we can create if we take the time. —Noah Kaufman, senior commerce editor

The latest cookbook from culinary historian and anthropologist Michael W. Twitty, Recipes from the American South, is an ambitious, sweeping survey of America’s most diverse and complex regional foodways. Twitty’s thoroughly researched compendium takes us deep into Southern food’s roots in Native American, African, and European cuisines. He shows how a range of cultures, from Salvadoran to Kurdish Muslim to Filipino, have made their mark on Southern foodways over hundreds of years. The classics we know and love today are all here: Pickled Watermelon Rinds, Seared Red Snapper, Cathead Biscuits. But the real appeal of this book is in going beyond the familiar. If you’re anything less than a scholar of Southern food, there will be myriad histories, flavors, and dishes to discover in these pages. Think Sorghum-Brined Chicken in Cabbage Leaves, Peanut and Oyster Soup, and North Carolina Peach Sonker With Dip (that’s a more moist cobbler with a milky topping, by the way.) I made the Macaroni Pie, which called for twelve different ground spices, resulting in a complex dish blending West African with Medieval European flavors, quite different from versions I’ve made in the past. Each and every recipe is a lesson, as much about cooking technique as it is about culinary history. —Maria Paz Mendez Hodes, director of creative development

I’m the type of person who uses a recipe as a guide. Once I’ve made something a couple of times, I know where I can add substitutions and deviate from the outline. Breaking the Rules by Top Chef alum Joe Sasto embraces this philosophy to the max. In his book, he’s consistently looking for ways to “break the rules,” to employ an added technique to a recipe, or swap in an ingredient to “chef it up.” There’s sound advice scattered throughout: Use a combo of black garlic and garlic confit in your Caesar salad dressing for a fermented umami zing, or finish your pasta with homemade corn stock to add some sweetness. I made Rosemary and Blackberry Focaccia With Whipped Mortadella, a multi-step recipe that is by all means worth the effort. I would have never thought to put mortadella in a blender, but the result is a spreadable, savory delight. A highlight for me, however, was the Pasta Alla Mezcal. A take on the very popular vodka variety, Sasto swaps in a different spirit, which adds a deeply smoky flavor. I’ll be using mezcal to make this dish from here on out. —Urmila Ramakrishnan, associate director of social media

My longtime source of baking inspiration (and mental hand-holding when I attempt a new, ambitious confection) is renowned baker Dorie Greenspan. Hers are the cookbooks I flip through to understand how a tricky technique really works, or to glean creativity for the many cookie swaps that fill my calendar each holiday season. Greenspan’s recipes always, always work; and her flavor combinations feel both comfortingly familiar and enticingly innovative all at once. When I began to page through her newest book, Dorie’s Anytime Cakes, I immediately flagged the recipe she labeled “inviting to the extreme” (for other interested parties, it’s the Pears, Nuts and Rye, Oh My “coffeecake-ish” cake.) All of the recipes in this book are for “anytime cakes,” Greenspan’s name for the kind of simple bakes you eat right out of the pan, slice off chunk by chunk for an afternoon treat, or just have on the counter, waiting for the person who needs a bite of something sweet. The aforementioned pear coffeecake features an earthy combo of rye, spelt, and hazelnut flours that bake up dense and nutty—not gummy or grainy. Its warm and juicy pears, with a floral, honeyed taste of their own, stand up to the cake’s crumb while simultaneously melting into it just at their soft edges. Splashes of Armagnac, vanilla and almond extracts, plus a sprinkling of freshly ground nutmeg, round out the mild tartness from the pears. Drizzles of honey, a dusting of powdered sugar, and a sweetened cream-and-yogurt topping are the literal icing on the cake. —Kelsey Jane Youngman, senior service editor

As a self-proclaimed mayo skeptic, only former Bon Appétit staffers Jessie YuChen and Elyse Inamine could rope me into cooking through their love letter to the best version out there: Kewpie mayonnaise. For the Love of Kewpie touches on how the creamy condiment made its way into all of our hearts, while offering up inventive iterations on so many of the classic dishes we know and love. Think spaghetti and Kewpie meatballs, Fluffy Japanese Pancakes, and tangy Caesar Salad. I was instantly drawn to YuChen and Inamine’s take on Honey-Walnut Shrimp. It has everything you’d want in a bite: crispy fried shrimp doused in a velvety Kewpie sauce sweetened with condensed milk. The shrimp sit on a bed of blanched broccoli, with homemade candied nuts and a scattering of sesame seeds. —Inés Anguiano, associate test kitchen manager

You’ve seen her on TV, you’ve bought her makeup; now, Kim Chi wants to feed you. In her debut cookbook, Kim Chi Eats the World, the drag superstar and artist shows off her cooking chops, proving that food, much like drag, “is a bold, unapologetic, and dazzling form of self-expression.” The book is a culinary passport filled with 75 of Kim Chi’s personal recipes inspired by her travels around the world. Forget complicated techniques; this is about clever, efficient fun. I’m talking about weeknight hacks like her genius Rice Cooker Paella (a hands-off trick I’ve sung from the rooftops on numerous occasions), and fascinating discoveries like a Swiss Roasted Flour Soup, a five-ingredient dish made with toasted flour, butter, beef broth, red wine, and Gruyère. Early on, Kim Chi keeps it real, stating, “These are not authentic recipes! They are my take on dishes I love.” Who wants to be trapped by “authenticity” when you can explore the delicious mess of cultural exchange? Subtly (for a drag-influenced cookbook, at least), this book celebrates food without borders and the intersection of immigrant cuisine in non-US locales, like Chinese-Peruvian Lomo Saltado, and Italian-Japanese Pasta Napolitan. Even South Korean corndogs, largely influenced by US hot dog culture, make an appearance. Featuring bright, highly saturated photography by Andrea D’Agosto, Tyna Hoang’s food styling, and Ruth Kim’s prop styling, plus plenty of high camp portraits of Kim Chi herself, this cookbook reimagines global cuisine through the prism of drag—it’s stylish, showstopping, and so fun to consume. —Joseph Hernandez, associate director of drinks & lifestyle

Anaïs Ca Dao van Manen’s Vietnam is a detailed tome of cultural and culinary knowledge that showcases the vast range of Vietnamese cuisine, shining a light on lesser-known regional dishes. Chef and consultant Ca Dao van Manen provides historical context for the cookbook’s many recipes, and even meal combinations for different occasions, so readers understand how certain dishes may fit together. Recipes often feature specialty ingredients—golden ants, or periwinkle sea snails—captured in lush, soft-patina photography; the presentation of these rarely seen ingredients as visual treats in and of themselves feels considered. Ca Dao van Manen also prudently provides substitutions, ensuring home cooks can capture the intended flavors with more commonly found ingredients while remaining faithful to each dish’s origin. From my own cooking, the Stir-Fried Corn With Spring Onion Oil made a great savory side to a friend’s halibut ceviche, and the Cendol Sweet Soup With Red Beans, while somewhat challenging (tapioca starch can be finicky), offered a refreshing, textural payoff. Inspired by my visits to Ha’s Snack Bar—one of Bon Appétit’s Best New Restaurants that serves snails in tamarind butter—I made Ca Dao van Manen’s tamarind roasted cockles, and plopped in a knob of butter at the end for a velvety finish. —Ingu Chen, art director

In the PBS docuseries Hope in the Water, executive produced by Andrew Zimmern, the celebrity chef offers an educational sermon on the state of thoughtfully-sourced seafood. The Blue Food Cookbook, co-written by Zimmern and educator-chef Barton Seaver, echoes the series’s lessons with words and recipes, marketing itself as a “sustainable seafood bible.” And with nearly 400 pages of tips, guides, stories, and recipes, it lives up to the name. “Blue food” is a term that describes foods like fish, seafood, and seweed that we harvest from oceans, rivers, and lakes. The book dives into sourcing and storing blue food with food supply and aquatic ecosystems in mind. It includes a guide to families of fish, shellfish, and seaweed, and explores pantry pairings from seafood spices to wine pairings. There’s a section on seafood-specific equipment and cooking techniques, before reaching the thick section of recipes from the two top chefs. “Butter-basting scallops is about as sexy as seafood cooking gets,” Zimmern writes in the headnote for Butter-Basted Scallops With Apple Cider Brown Butter. Intrigued by the cozy autumnal flavors, I made the dish: The scallops were pan-seared with an herbaceous, mustardy cider sauce spooned over top. Minimalist yet sophisticated, the recipe treated the seafood with the kind of thoughtfulness and reverie that could only come from Seaver and Zimmern’s continued commitment to the blue foods conversation. —Arietta Hallock, editorial intern

The recipes in Bon Appétit alumna Alison Roman’s latest cookbook, Something From Nothing, are luxuriously simple and incredibly chic. They call upon high-quality pantry staples to turn out truly flavorful meals with little fanfare. Each and every dish would fit equally into a weeknight dinner rotation or party-hosting menu. Roman quite successfully makes the case—both tacitly through her recipes and very literally in her resonant foreword—that good produce, a few tins of anchovies, and a can of beans can turn out some of the most nourishing pastas, meaty mains, soups, and more. She writes: “What the recipes here lack in bells and whistles, they make up for in soul and unimpeachable deliciousness.” I made Crispy Fish With Dill & Fried Capers, which embodies the book’s driving principles. It was incredibly bright, forgiving, and uncomplicated, calling for white fish coated in panko (laced with finely chopped dill), pan-fried until golden, and draped over a bed of garlicky yogurt—a cooling counterpoint to the fried fish. The finishing (and absolutely non-negotiable) garnish saw capers and thin garlic slices browned in oil, then showered over top. Come soup season, I’m eyeing Roman’s Golden Mushroom Soup With Orzo & A Pat of Butter. —Li Goldstein, associate newsletter editor

MasterChef Australia winner Nat Thaipun wrote her debut cookbook Thai with the intention to preserve the kinds of Thai family recipes you won’t typically find on takeout menus. She couples these heartfelt dishes with practical tips, like how to repurpose leftover meat bones into a chicken stock for tom yum soup or how to get extra smoky noodles (don’t stir and let them take on char). Rifling through the pages, I discovered gems I’d never heard of before, like Nam Sod, a zingy, gingery pork salad that gets tucked into lettuce leaves. There were also creative twists on dishes I was already familiar with, like juicy Watermelon Larb sprinkled with ground toasted rice and fresh mint. After an exhausting day in the office testing juicers, I made Pad Kee Mao (Drunken Noodles) from the book, and the recipe was exactly what I needed: saucy, chewy, and most importantly, easy to follow. In under 20 minutes, I was transported to Thailand, enjoying fiery flavors without having to leave my kitchen table. —Olivia Tarantino, senior commerce editor

More fall books we’re excited to cook from:

• The Art of Gluten-Free Bread by Aran Goyoaga: Three-time James Beard Award-finalist Aran Goyoaga has brought us a book dedicated to gluten-free bakes—think baguettes, bagels, and flaky croissants. Goyoaga shares a clear path for success with a range of recipes that make use of alternate flours and smart techniques.
• Pastry Temple by Christina Wood: Owner and head pastry chef of Seattle’s Temple Pastries Christina Wood is demystifying the intimidating world of pastry by sharing the fundamentals for brioche, puff pastry, and croissants, plus 30+ truly exceptional sweet and savory recipes.
• Lebanese Baking by Maureen Abood: In chef Maureen Abood’s cookbook, she shares a collection of Lebanese bakes, from traditional versions to new innovations like Baklawa Cheesecake and Muhammara Manakeesh.
• Three Cheers by Kaitlyn Stewart: In bartending champion Kaitlyn Stewart’s debut book, Stewart shares three versions of 55 impressive cocktails (including a classic, riff, and zero-proof version) for every occasion.
• Dobre Dobre by Laurel Kratochvila: James Beard Award-finalist Laurel Kratochvila guides you through Polish baking tradition, old and new, Jewish and diasporic, with recipes like Horseradish, Beet, and Summer Greens Bialys and Rose and Almond Jewel Rugelach.
• Homemade Ramen by Sho Spaeth: In recipe developer Sho Spaeth’s debut cookbook, Spaeth gives readers a guide to making phenomenal ramen at home. This includes step-by-step photographs for making soup bases, chewy noodles, and plenty of toppings.
• Milk Street Shorts by Christopher Kimball: From the James Beard Award-winning team at Milk Street, Christopher Kimball shares casual, improvisational, and short recipes to add to your kitchen repertoire with dishes like Five-Ingredient Pork and Kimchi Stew and Clementine Blender Cake.
• Measure With Your Heart by Hannah Taylor: Social media creator Hannah Taylor, behind the infamous account LilyLouTay, has created a cookbook focusing on from-scratch Southern cooking, featuring recipes like Finger Lickin’ Fried Chicken and Aunt Teisha’s Cowboy Caviar.
• The King Cookbook by Annie Shi, Clare de Boer, and Jess Shadbolt: Clare de Boer, Jess Shadbolt, and Annie Shi, owners of NYC’s beloved King restaurant, are publishing 120 of their elegant, seasonal recipes. From fried ribbons of chickpea batter to flourless chocolate cake, fans of King and those new to the authors are sure to enjoy cooking.
• A Kitchen in Italy by Mimi Thorisson: Writer Mimi Thorisson published her first cookbook, A Kitchen in France, which shared recipes from the French countryside. Now, she’s found a home in Italy and has created a second cookbook, featuring Italian dishes that celebrate the seasons.
• Around the World in 80 Meatballs by Bunny Banyai: In writer Bunny Banyai’s debut cookbook, Banyai celebrates meatballs from across the globe. With diverse recipes (like Bulgarian Chirpanski) coupled with rich history and traditions, this book is both comprehensive and joyful.

For years, I always kept a container of oats around the house, tucked into the back of my pantry for chilly-morning breakfasts and the occasional batch of cookies. But more often than not, I’d wind up tossing the questionably stale cereal long before I reached the bottom of the canister.

I’m thriftier with my ingredients these days, and more committed to finding ways to use them up. Luckily, it didn’t take much experimenting to realize that, like most whole grains, oats are remarkably versatile. You’ll most commonly find them rolled—steamed and flattened for oatmeal—or sold as the longer-cooking steel-cut, or Irish, oats, which still have their fibrous bran attached. In either case, their nutty flavor and chewy texture make them an easy addition to sweeter preparations, like cookies and breads. But that’s just the tip of the iceberg. From creamier smoothies to savory, satisfying twists on the breakfast staple, here are some of my favorite ways to plow through a tin of oats in no time at all.

Better-Than-Average Oatmeal

Sure, you can mix some rolled oats with water, stick it in the microwave, and call it breakfast. But you can also add a few extra flourishes to make your morning meal truly shine. If you’re feeding a crowd, try baking your oatmeal—it’s a hands-off method that’s easy to whip up in big batches, with whatever ingredients you have on hand. Think sweetly spiced cinnamon-apple, juicy strawberry-almond, or a warming batch of maple-banana.

Going the stovetop route? From bananas Foster–inspired oatmeal to savory versions stirred with ricotta and sage, soy sauce and scallion, or squash and bacon, we have great mix-in ideas to shake up your routine.

And OK fine. If you’re still committed to doubling down on a good old regular breakfast, here’s a fantastic recipe for ultra-creamy Scottish oatmeal.

Nutty-Sweet Batters and Doughs

Let’s be real: There’s a good reason why oatmeal cookies are the poster child for rolled oats. Our recipe yields thick cookies with a crisp crust and a chewy, moist center. Better yet, you’ll need only one bowl to make them happen, which means they should probably be happening all the time. If you’re a fan of thick cookies, don’t stop at the strictly oatmeal variety—a dash of oats mixed into any recipe will help things along, since the oats will swell and soften thanks to the moisture in the dough.

But cookies aside, oats can enhance a whole range of batters and doughs. Try them in hearty-but-fluffy oatmeal–brown butter pancakes; a tangy, buttermilk-infused banana oatmeal bread; bite-size sour cream and chocolate chip oatmeal muffins; or these tender and flaky spelt and oat cookies, which get their molasses richness from muscovado sugar.

No-Roll Pie Crust

If you like a graham cracker crust, you should definitely meet its salty-sweet cousin, the oat crumble crust. Throwing rolled oats in a food processor produces a granulated oat “flour” that we combine with all-purpose wheat flour and a sprinkle of salt before mixing it with creamed butter and brown sugar. Then the dough is lightly baked for a toasty flavor and golden-brown hue, before it’s processed with a bit more butter and pressed into a pie plate. The result is a pleasantly crisp-crumbly crust with the flavor of an oaty shortbread cookie. Try it with this tart-sweet no-churn lime ice cream pie and your mind just may be blown.

Superior Smoothies

I know what you’re thinking: oatmeal, in a smoothie? Yup, it sounds sorta weird, but boy, does it work. You can add a few tablespoons of cooked rolled oats to virtually any smoothie—sweet or savory—for an extra-creamy texture. You’ll be surprised by just how much longer it’ll fill you up, too. If you need proof, look no further than The Maine Squeeze, a bright, summery blend of fresh blueberries, tart lemon, spicy ginger, a touch of honey and milk, and, of course, oats. But you hardly need a recipe to make an oat smoothie work: The grains pair nicely with whatever flavor strikes your fancy.

Crunchy Granola and Streusel Galore

Homemade granola isn’t just a delicious, long-lasting snack—it’s a ridiculously easy, hands-off process that can be tailored to your tastes with just a few minor tweaks. Simply mix your oats with some favorite grains, nuts, seeds, and dried fruit (unsweetened coconut flakes make a great addition); add a binding syrup, like butter-enhanced maple, agave, or honey; and bake it all in a 300°F oven. Add extra binder to make a sliceable tray of chewy granola bars, or keep things light and loose for a toss-able granola, like this honey-almond rendition or our coconut- and matzo-spiked Passover take. If you’re feeling more experimental, try toying with more savory ingredients, like citrus zest, chopped herbs, and even chili powder.

Oh, and once you have that granola, you can incorporate it anywhere you would a streusel, from fruit crisps to simple baked apricots to a light and refreshing Greek yogurt panna cotta.

April 2016

The Most-Saved Recipes in the Epicurious App This Week

By Sofia Patel – Wholesome Cooking Enthusiast

As I gathered around the kitchen island with my family last night, the sizzle of mushrooms in the pan mingling with laughter over shared stories from our holiday break, I realized how these simple moments in early January 2026 ground us after the festive rush. With my recent kitchen remodel incorporating eco-friendly appliances like a high-powered blender for smoother sauces, I’ve been diving into comforting yet nutritious dishes that make weeknight meals feel special. This week’s most-saved recipes in the Epicurious app this week capture that essence perfectly—think bold snacks, hearty mains, and indulgent treats that blend ease with flavor. From za’atar-spiked crackers to umami-rich lasagnas and zesty chicken classics, these most-saved recipes in the Epicurious app this week are educational treasures, teaching us about spice layering, vegetable-forward cooking, and quick techniques for busy days. Whether you’re resetting post-holidays or prepping for cozy gatherings, these gems from Epicurious will inspire your 2026 kitchen adventures with wholesome, crowd-pleasing appeal.

Backed by expert testing from Epicurious and flavor insights from Bon Appétit, these most-saved recipes in the Epicurious app this week highlight trends like smoky spices and creamy vegetarian options. As a 45-year-old home chef who’s transitioned to more plant-based meals for sustained energy, I love how they incorporate functional ingredients—echoing benefits explored in our nutrition guide. Let’s break down why they’re topping saves and how to make them shine in your home.

Caption: Vibrant spread of the most-saved recipes in the Epicurious app this week, featuring za’atar fire crackers and mushroom lasagna for January 2026 inspiration.

Why January 2026 Is Priming These Comforting Recipes for Saves

As the new year kicks off with resolutions for healthier eating, the most-saved recipes in the Epicurious app this week lean into cozy yet balanced dishes that feel indulgent without the guilt. According to Epicurious trends, users are favoring recipes with bold seasonings and versatile veggies, aligning with Mayo Clinic advice on incorporating antioxidants for winter wellness. This surge educates on flavor boosting—using herbs and spices to elevate simple ingredients, much like in our healthy recipe hacks guide.

Za’atar Fire Crackers: The Addictive Snack Sparking Saves

Kicking off the most-saved recipes in the Epicurious app this week is Za’atar Fire Crackers—a crunchy, herby delight that’s perfect for snacking or appetizers. This Bon Appétit gem transforms basic crackers into a Middle Eastern-inspired treat with za’atar’s tangy sesame notes and a subtle heat kick.

Why it’s a top save: Its 15-minute prep and party-ready vibe make it ideal for impromptu gatherings, as readers rave about its “better-than-chips” crunch. Educational angle: Za’atar supports digestion, per WebMD, adding a functional twist to fun eats.

To recreate: Toss saltines in olive oil, za’atar, red pepper flakes, and garlic powder, then bake at 350°F for 10 minutes until golden. Full steps at Bon Appétit. I use the exact fine mesh strainer to drain excess oil for that perfect crisp.

Chicken Piccata: Lemony Brightness in Every Bite

A staple among the most-saved recipes in the Epicurious app this week, Chicken Piccata delivers tangy sauce and tender chicken that’s restaurant-worthy yet weeknight-easy. This classic from Epicurious amps up the sauce for sopping up with bread or veggies.

Why it’s soaring in saves: The 30-minute timeline and fresh citrus lift appeal to busy cooks seeking comfort without fuss. Harvard Health notes lemon’s vitamin C boosts immunity—ideal for January chills.

Ingredients spotlight: Chicken breasts, capers, lemon, white wine, butter, parsley—simple pantry heroes.

Step-by-step: Dredge chicken in flour, sauté until golden; deglaze with wine, add capers and lemon for sauce. Details at Epicurious. The garlic press I keep handy minces cloves effortlessly for that aromatic base.

Caption: Tangy Chicken Piccata, a highlight of the most-saved recipes in the Epicurious app this week, with lemony sauce for 2026 dinners.

Crunchy Maple Mesquite Walnuts: Sweet-Smoky Nut Perfection

Nut lovers are saving Crunchy Maple Mesquite Walnuts en masse this week in the Epicurious app, a versatile snack that doubles as a salad topper or trail mix add-in with its caramelized crunch.

Why the buzz: Its make-ahead ease and unique mesquite smoke pair sweet maple for addictive flavor—readers call it “hiking fuel gold.” USDA highlights walnuts’ omega-3s for heart health, educating on nutritious nibbles.

Quick how-to: Coat walnuts in maple syrup, mesquite seasoning, and a pinch of salt; roast at 325°F for 20 minutes, stirring midway. Recipe at Epicurious. My microplane zester adds optional citrus rind for extra zest.

Mushroom Lasagna: Creamy, Earthy Layers of Comfort

Vegetarian dreams come true with Mushroom Lasagna, a standout in the most-saved recipes in the Epicurious app this week, featuring roasted mushrooms in a velvety béchamel for ultimate coziness.

Why it’s trending: The chip-like mushrooms and make-ahead potential wow for potlucks; one fan said, “Sauce perfection!” WebMD praises mushrooms for vitamin D, tying into winter wellness.

Assembly tips: Roast mushrooms crisp, layer with noodles, cheese, and sauce; bake covered then uncovered for bubbly top. Full guide at Epicurious. The food processor chops fungi finely—the exact one streamlining my plant-based preps.

Caption: Creamy Mushroom Lasagna, a vegetarian favorite among the most-saved recipes in the Epicurious app this week for January 2026 comfort.

Chocolate Olive Oil Cake: Decadent Yet Dairy-Free Delight

Sweet tooths are loving Chocolate Olive Oil Cake as one of the most-saved recipes in the Epicurious app this week, a moist, fudgy treat using olive oil for richness without butter.

Why it’s a save magnet: Dairy-free appeal and one-bowl ease make it accessible; readers adore its “elegant simplicity.” Olive oil’s healthy fats, per Mediterranean diet studies, add a nutritious edge.

Bake it: Mix cocoa, flour, sugar, olive oil, eggs, and vanilla; bake at 350°F for 40 minutes. Recipe at Epicurious. I blend with the Vitamix blender for smooth batter every time.

Oven Risotto with Crispy Roasted Mushrooms: Effortless Elegance

Rounding out early saves in the most-saved recipes in the Epicurious app this week is Oven Risotto with Crispy Roasted Mushrooms—a hands-off take on the classic with crunchy toppers.

Why it’s popular: No-stir method saves time while delivering creamy rice; “Mushrooms better than chips!” says a reviewer. Educational: Arborio rice’s starch creates creaminess naturally, as explained in culinary science from Cook’s Illustrated.

Method: Roast mushrooms separate, bake rice with broth; combine. Details at Epicurious. The Ninja air fryer crisps extras perfectly for my family twists.

Caption: Hands-off Oven Risotto with Crispy Mushrooms, trending in the most-saved recipes in the Epicurious app this week for 2026 ease.

Paneer Butter Masala: Creamy Indian Comfort in a Bowl

Spice seekers are bookmarking Paneer Butter Masala among the most-saved recipes in the Epicurious app this week, a velvety curry with paneer in tomato-cashew sauce for soul-soothing warmth.

Why the saves: Vegetarian-friendly and freezer-ready, it’s hailed for authentic flavors at home. Cashews add creaminess without dairy overload—Nutrients journal notes their magnesium for stress relief.

Cook it: Blend tomatoes, cashews, spices; simmer with paneer. Full recipe at Epicurious. My Cuisinart food processor purees the base smoothly.

Vegetarian Skillet Stuffed Shells: Cheesy One-Pan Wonder

One-pan magic shines in Vegetarian Skillet Stuffed Shells, a fresh addition to the most-saved recipes in the Epicurious app this week with ricotta-filled pasta in marinara for easy cleanup.

Why it’s rising: Stovetop method skips baking hassle; “Family favorite!” feedback abounds. Ricotta’s protein, per USDA, makes it satisfying.

Steps: Stuff shells with spinach-ricotta, simmer in sauce. See Epicurious. The tongs handle shells delicately—the exact pair from my remodel.

Caption: Easy Vegetarian Skillet Stuffed Shells, a one-pan hit in the most-saved recipes in the Epicurious app this week for January 2026.

Curried Lentil, Tomato, and Coconut Soup: Nourishing Bowl of Warmth

Lentil lovers are saving Curried Lentil, Tomato, and Coconut Soup this week in the Epicurious app, a Yotam Ottolenghi classic with creamy coconut and warm spices for detox vibes.

Why it’s a keeper: Quick 30 minutes and “best soup ever” reviews highlight its comfort. Lentils provide fiber—Harvard Health links them to heart health.

Simmer lentils with curry, tomatoes, coconut milk. Recipe at Epicurious. I store leftovers in Pyrex meal prep containers for easy reheats.

Basil Chicken Stir-Fry: Quick Thai-Inspired Weeknight Hero

Basil Chicken Stir-Fry rounds out the most-saved recipes in the Epicurious app this week, a lightning-fast dish with fresh basil and soy-garlic sauce for bold umami.

Why saved: 15-minute speed and customizable heat make it versatile. Basil’s antioxidants, per WebMD, add wellness.

Stir-fry ground chicken with garlic, chilies, soy, and basil. Details at Bon Appétit. The sesame oil I drizzle enhances that authentic flavor.

Caption: Flavorful Basil Chicken Stir-Fry, closing the most-saved recipes in the Epicurious app this week for fast 2026 meals.

Tips for Making These Recipes Your Own in 2026

Customize with seasonal twists—like adding winter squash to lasagnas. Our wholesome recipes collection offers more ideas for personalization.

Health Benefits Hidden in These Epicurious Favorites

These most-saved recipes in the Epicurious app this week pack nutrition: Mushrooms boost immunity, lentils aid digestion. Tie into exploring functional foods benefits for deeper dives.

Pairing Suggestions: Sides and Drinks to Elevate Your Meal

Pair fire crackers with hummus, lasagna with garlic bread. For drinks, matcha tea complements sweets—explore our matcha tea picks.

Meal Prep Hacks Using These Top-Saved Recipes

Batch-cook soups and nuts for the week. Use reusable silicon bags for storage—the exact ones keeping my preps fresh.

Why Epicurious Remains a Go-To for Recipe Inspiration

With tested recipes and trends, Epicurious educates on culinary arts. Link to exploring plant-based protein options for more.

Essentials for Mastering These Most-Saved Recipes in the Epicurious App This Week

Stock your kitchen with these tools to nail every dish:

1. Kitchen Aid Shears – Trims herbs precisely for za’atar mixes.
2. Garlic Press – Minces effortlessly for piccata sauce.
3. Fine Mesh Strainer – Drains nuts perfectly for crunchy walnuts.
4. Microplane Zester – Grates lemon for bright flavors.
5. Vitamix Blender – Blends smooth batters for chocolate cake.
6. Ninja Air Fryer – Crisps mushrooms without oil.
7. Cuisinart Food Processor – Chops veggies for lasagna layers.
8. Tongs – Handles stuffed shells gently.

These make cooking seamless in my eco-kitchen.

P.S. Craving more wholesome ideas? Sign up for my free recipe e-book—packed with plant-based twists on classics to fuel your 2026. Grab it here to build your collection of nourishing meals.

Related Posts

• Wholesome Recipes Collection
• Hormone Balancing Recipe Book
• Plant Based Recipes
• Dessert Recipes Collection
• Nutrition Guide