Over my seven years as an editor at Allrecipes, I came across a lot of recipes. Like, a lot of recipes. I’d make a way-too-long list of ones to try, probably only end up making about 10 percent of those (there are only so many hours in a day), and even less made it to my list of go-to favorites. And even above that list is a handful that I would describe as lifers—as in, I need them in my life, and I think you do too.
Mrs. Sigg’s Snickerdoodles
Dotdash Meredith Food Studios
Truly one of the things about myself that I’m the most proud to be known for, is making exceptional snickerdoodles, and it all starts with this recipe. There’s a reason it has nearly 6,000 five-star reviews to date—these cookies are pillowy on the inside and crispy around the edges. The only thing I do differently is to skip the shortening and use all butter. (It’s just a personal preference—I like the flavor better.)
My pro tip: The bake time is crucial for that pillowy/crispy texture. I tend to go seven to eight minutes, but I recommend doing a test bake of a couple cookies because every oven is a little different. Be sure to let your test cookies cool for at least 15 minutes before you taste them to evaluate.
Curried Butternut Squash and Pear Soup
lutzflcat
I’ve made this on repeat every fall and winter since the first time I tasted it, and it was actually created by a woman I worked with at Allrecipes. She made a batch of it for a team lunch one day alongside freshly-baked rosemary sourdough bread and it is still one of the most memorably delicious meals I’ve ever eaten. The curry-ginger combo is perfect, and the pear gives it just a bit of sweetness for a truly unique recipe.
My pro tip: Make it with the frizzled onions recommended in the description. This garnish is 100 percent worth the time it takes.
Apple Pie By Grandma Opal
Dotdash-Meredith Food Studios
This was the first pie I’d ever made in my early 30s, and I have since made it countless times for Thanksgiving, Christmas, or both. Part of the appeal is that you are supposed to pour the filling into the apples with the pie fully assembled, over the lattice crust—this creates a caramel-y, crispy top that one reviewer says “tastes like a churro.” I can confirm this statement, with a couple pro tips!
My pro tip: I am a cinnamon fanatic, so I add two teaspoons to the filling while it’s on the stovetop. (One teaspoon is probably plenty for a normal cinnamon-appreciating person—I am not normal in this regard.) I also do not pour the filling over the crust, but hear me out: I mix the filling with the apples before pouring them into the crust, but I reserve a quarter cup of the filling to brush onto the crust at the very end. It’s an easier process without sacrificing that crispy, churro-esque top!
Iced Pumpkin Cookies
Allrecipes/Diana Chistruga
I usually frown upon cookies that are cakey (those aren’t cookies!), but this one is the exception. They are so unique in their texture—as I said, a bit cake-like, but also crispy around the edges so they still feel cookie-like at heart. And the icing! Do not make these cookies if you’re not going to make the icing. The icing is everything.
My pro tip: Getting the icing consistency right is a bit of trial and error, but I recommend adding just enough milk that the icing slowly drips off a spoon like molasses would. (If it’s too thin, it’ll drip almost completely off the cookie.) Then, I put a dollop of icing right in the center of the cookie so it’ll flow down the cookie creating a bit of a snowy peak look. It’s okay if it’s slow to drip—gravity will do its job, trust me!
Banana Banana Bread
Getty Images
You know it’s got extra-banana-y goodness in there because it has an extra banana in the title. This really is an exceptional banana bread recipe—hearty in a way you want a quick bread to be, and just sweet enough. Also, be warned that this recipe is sneakily crave-worthy.
My pro tip: Double the recipe—it’s really hard to stop eating!
Taqueria-Style Tacos—Carne Asada
Dotdash Meredith Food Studios
I’m really picky about Mexican food—I honestly usually just like to leave it to the professionals. But carne asada is my favorite, so one day many years ago I decided to give this recipe a shot despite the lengthy ingredient list. And oh my, was I rewarded. It’s one of those recipes that I almost couldn’t believe I’d made. I certainly didn’t have the skill to make Mexican food that good, but the recipe was so good that it rose above my just-okay-ness. Now, I make it anytime I want to casually wow a group. It has a laid-back vibe, but the flavors are serious business.
My pro tip: There are three main components to this recipe—the marinade, relish, and salsa. And you need to make all three. I repeat, do NOT skip anything. This recipe is a true collaboration between all three elements, and it wouldn’t be what it is if you left one out. (The good news is you can make the marinade and salsa the day before if you want!)
Dining and Cooking