FARGO — As I look back on 2025, I’m struck by how often my most popular recipes — both with readers and my own family — came from everyday moments.
What was growing in the garden, what someone was craving or what kind of comfort we needed at the table often led to dishes that resonated far beyond our kitchen. Choosing just three favorites from the year was no easy task, but these recipes consistently stood out as reader favorites and made repeat appearances in our home.
Together, these three dishes reflect what readers respond to most: approachable recipes, bold flavor and food that fits real life. They’re simple, satisfying and meant to be shared — exactly the kind of cooking that defined my year.
Best wishes for a happy, peaceful and delicious New Year!
Pan-Fried Chicken with Tomato Butter Sauce
Sarah’s top recipes of 2025 includes this Pan-Fried Chicken with Tomato Butter Sauce, featuring chicken tenderloins nestled into a tangy, buttery tomato sauce with garlic and capers for a quick and elegant dish that comes together in under 30 minutes.
Contributed / Sarah Nasello
Late summer brought a true tomato-palooza to our kitchen, with bowls of cherry tomatoes crowding every counter. One night, I turned that abundance into
Easy Pan-Fried Chicken with Tomato Butter Sauce,
and it quickly became one of my most requested recipes of the year.
Tony and Gio both gave it a perfect 10 out of 10 — high praise in our house — and readers responded just as enthusiastically. Golden, pan-fried chicken tenderloins are nestled into a tangy, buttery tomato sauce accented with garlic, capers and a splash of red wine vinegar. It’s a quick, elegant dish that feels special but comes together in under 30 minutes, and it absolutely demands a loaf of crusty bread.
Easy Pan-Fried Chicken with Tomato Butter Sauce
Serves: 2 to 3
Ingredients:
3 tablespoons all-purpose flour1 teaspoon kosher salt½ teaspoon ground black pepper8 chicken tenderloins, patted dry4 tablespoons butter, divided1 tablespoon extra-virgin olive oil2 tablespoons red onion, finely chopped1 teaspoon fresh garlic, thinly sliced¼ teaspoon crushed red pepper flakes (add more for spicier sauce)1 pound cherry tomatoes, halved (about 3 cups)½ cup water2 tablespoons capers, drained2 teaspoons red wine vinegarFresh basil leaves, torn into small pieces (to garnish)
Directions:
In a shallow dish (like a pie pan), mix the flour, salt and pepper until combined. Dredge each chicken tender in the flour until all sides are evenly coated, shaking off any excess.
In a medium pan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Once the pan is hot and the butter is melted, add the chicken tenders and cook for 4 minutes until golden brown. Turn them over and continue cooking until fully cooked, about 3 to 4 more minutes. Transfer the cooked tenders to a plate and set aside.
Add the chopped onions to the pan and cook for 2 minutes over medium-low heat, stirring often, until soft and lightly caramelized. Add the garlic and crushed red pepper flakes and continue cooking for 1 minute, stirring often.
Add the halved tomatoes and water, increasing the heat to medium. Cook for 3 minutes, just until the tomatoes begin to blister. Reduce heat to medium-low and stir in the remaining 2 tablespoons of butter, capers and vinegar. Cook for 1 minute, stirring occasionally. Taste and add more salt and pepper as needed.
Return the cooked chicken tenders to the sauce and cook over low heat just until heated through, about 2 minutes.
Place the chicken tenders on each plate, top with a generous serving of tomato sauce, and garnish with fresh basil. Serve immediately with crusty bread to sop up the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Sarah’s recipe for Cilantro Lime Rice was another reader favorite in 2025. It is the perfect, make-ahead side dish to pair with carnitas and tacos, and also goes well with grilled meats and fish.
Contributed / Sarah Nasello
Another reader favorite came from a very different kind of challenge. When Gio returned home from college last spring craving Chipotle-style
Cilantro Lime Rice,
I was determined to recreate it.
After two failed test runs — too much stock and too many onions — I finally surrendered to simplicity. I cooked the rice in water, let the onion powder bloom briefly in butter and oil and finished it with fresh lime juice and cilantro, which produced exactly the flavor he was after. This humble side dish turned out to be endlessly versatile, pairing just as well with carnitas as it does with grilled chicken or salmon, and readers embraced it as a reliable, make-ahead staple.
Serves: 6 to 8
Ingredients:
1 tablespoon unsalted butter1 tablespoon olive oil or vegetable oil1 tablespoon onion powder1 cup long-grain white rice1½ cups water½ cup fresh cilantro, roughly chopped2 tablespoons lime juice, freshly squeezed1 teaspoon kosher salt½ teaspoon ground black pepper
Directions:
In a medium saucepan, melt the butter with the oil over medium heat. Add the onion powder and cook for 30 seconds, stirring constantly, until fragrant.
Add the rice to the pan and stir quickly to coat the grains with the butter and oil mixture. Pour in the water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover and simmer until the rice has absorbed all the liquid, about 20 minutes. Remove the pan from the heat and let the rice rest, covered, for 10 minutes.
Fluff the rice gently with two forks to separate the grains. Add the cilantro, lime juice, salt and black pepper. Stir well to combine. Taste and adjust lime juice or seasoning as needed.
Serve warm or at room temperature. The rice can be refrigerated for several days or frozen for up to 3 months.
Rounding out Sarah’s Top Recipes of 2025, this hearty and delicious Italian Sausage Chili delivers warmth, flavor and comfort in every spoonful.
Contributed / Sarah Nasello
Rounding out my top three is
Italian Sausage Chili,
a recipe that gained popularity just as fall settled in. Made with ground Italian sausage, bell peppers, white beans and a can of beer, this chili is rich, savory and deeply comforting. Layering the spices into the sausage as it browns builds flavor from the start, while slow simmering allows everything to meld beautifully.
Mild enough for Tony’s palate but easily adaptable for spice lovers, this chili delivers warmth, flavor and comfort in every spoonful.
Sarah’s Italian Sausage Chili
Serves: 6 to 8
Ingredients:
2 pounds ground Italian sausage (mild, hot or sweet)1½ tablespoons chili powder1 teaspoon ground cumin1/8 to ¼ teaspoon cayenne pepper2 tablespoons olive oil or vegetable oil1½ cups yellow onion, diced (about 1 large or 2 small onions)5 cloves garlic, minced½ to 1 jalapeno, seeded and minced (less for mild, more for spicy)½ teaspoon kosher salt¼ teaspoon ground black pepper1 red bell pepper, medium-diced1 green bell pepper, medium-diced1 (15-ounce) can crushed tomatoes1 (15-ounce) can diced tomatoes1 (15-ounce) can cannellini beans (may use any white beans or red kidney beans)1½ cups water or beef broth1 can of beer1 tablespoon tomato paste1 tablespoon apple cider vinegar1 teaspoon dried oregano1 bay leaf
Directions:
In a large bowl, combine the ground sausage with the chili powder, cumin and 1/8 teaspoon cayenne pepper until well mixed; set aside.
In a large pot, heat the oil over medium heat until hot. Add the onions, garlic and jalapeno. Reduce the heat to medium-low and add ½ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes.
Add the sausage and increase the temperature to medium heat. Cook until the sausage is fully browned, stirring often to break it up into small pieces. Add the diced red and green peppers and continue cooking for 3 minutes, stirring often. Add the remaining ingredients (crushed and diced tomatoes, beans, water or broth, beer, tomato paste, apple cider vinegar, oregano and bay leaf) and bring the chili to a boil over medium-high heat. Reduce the heat to low and simmer uncovered, stirring occasionally, for 1 hour, or until the chili has reached your desired thickness. Remove and discard the bay leaf before serving. Taste and adjust spices and seasoning as desired.
To serve, ladle into bowls and garnish with grated Parmesan cheese and torn pieces of fresh basil.
Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for several months. Thaw in the refrigerator overnight or defrost in the microwave before reheating.
Dining and Cooking