If you’re looking for inspiration for easy recipes for your weekly dinner routine, right in your inbox, I highly recommend the Simply Recipes newsletter. Each week, Simply Recipes reaches tens of thousands of readers via our newsletter to share the latest in food news, our best kitchen tips and tricks, and delicious recipes, like these 10 most popular newsletter recipes of all time.
Your fellow readers’ top picks for chicken, cakes, casseroles, sandwiches, and a veggie side have stood the test of time and deserve a spot in your kitchen. Plus, names like Million Dollar Ravioli Casserole and Magic Cake make these pretty irresistible.
01 of 10
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
Get Recipe: The One-Pan Chicken Dinner That’s as Good as a Restaurant’s
“I can see why this chicken from Outback Steakhouse is so popular: It’s a one-pan dish simultaneously sweet from honey mustard, salty from bacon, and savory from its cheesy mushroom topping.”—Liz Mervosh, Recipe Developer
02 of 10
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel
Get Recipe: Funeral Sandwiches
“Adjust the ham to your desired flavor profile. Black Forest ham adds a nice saltiness that helps to counteract the sweetness of the rolls. If you are looking for a sweeter take, use honey ham.”—Laurel Randolph, Associate Editorial Director
03 of 10
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
Get Recipe: The Easy Retro Cake Anyone Can Make
“Do nothing cake is an easy-to-make, one-bowl cake that doesn’t require a mixer but still comes out tender, moist, and delicious. Think of it as the predecessor to dump cakes and poke cakes.”—Stephanie A. Ganz, Recipe Developer
04 of 10
Simply Recipes / Alexandra Shytsman
Get Recipe: This Melting Zucchini Is the Best Zucchini I’ve Ever Made
“To “melt” a vegetable, first you sear it on high heat (either on the stove or in the oven) until it is deeply caramelized. Then you add some liquid to the pan and the vegetable finishes cooking in a shallow simmer. While the searing step develops the flavor of the vegetable, the subsequent braising softens it, giving it a silky, “melting” texture.”—Alexandra Shytsman, Recipe Developer
05 of 10
Simply Recipes / Mihaela Kozaric Sebrek
Get Recipe: Shipwreck Casserole
“Almost every version of shipwreck casserole I’ve seen includes some sort of potato, most often lots of raw potatoes that are peeled and sliced very thinly. In my recipe, frozen hash browns make it quicker and easier. Plus, the hash browns get incredibly crispy on the bottom and top of the casserole.”—Nick Evans, Recipe Developer
06 of 10
Simply Recipes / Mark Beahm
Get Recipe: Magic Cake (Gâteau Magique)
“The low oven temperature delays when the cake’s structure sets. As the batter slowly warms in the oven, the starch sinks to the bottom, and air bubbles from the egg whites rise to the top. This results in a dense layer on the bottom, a custardy center, and an airy cake on top.”—Mark Beahm, Recipe Developer
07 of 10
Simply Recipes / Photo by Robby Lozano / Food Styling by Sally McKay / Christina Daley
Get Recipe: The Hawaiian Chicken I’m Making All Summer Long
“You can marinate the chicken for up to 4 hours ahead of time in the marinade, but don’t go beyond that. There’s an enzyme in pineapple that breaks down protein which can give the chicken a weird, mushy texture.”—Marianne Williams, Recipe Developer
08 of 10
Simply Recipes / Coco Morante
Get Recipe: Chicken Marengo
“Chicken Marengo is a French-meets-Italian dish, dating back to the time of Napoleon. This modernized version has a surprisingly short list of ingredients for how much flavor it delivers. Mushrooms and tomatoes lend lots of umami, and a cup of white wine adds enough acidity to counteract the richness of the skin-on, bone-in chicken thighs. Serve the rest of the bottle with dinner for a perfect pairing.”—Coco Morante, Recipe Developer
09 of 10
Simply Recipes / Mark Beahm
Get Recipe: Sad Cake
“Easy to make and fun to share, sad cake is a lovable retro recipe that you’ll add to your regular rotation. Its three fundamental ingredients provide a template for all kinds of creative riffs. Grab a box of Bisquick, preheat the oven, and get set to make these addictive, chewy, blondie-like brown sugar dessert bars.”—Sara Bir, Former Senior Editor
10 of 10
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
Get Recipe: The Million Dollar Dinner My Family Begs For
“The money layer, if you will allow me to be so cheesy, is a combination of ricotta, softened cream cheese, and a little sour cream that goes in the middle of the ravioli layers. It’ll bake ultra creamy and help this casserole taste like a long-baked, lovingly prepared lasagna.”—Meghan Splawn, Recipe Developer
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