As the food director at REAL SIMPLE, I have the chance to try so many wonderful recipes over the course of every year. In 2026, we published well over 100 recipes that span breakfast to dessert, with plenty of easy dinners and a few low-ABV cocktails (and several higher-ABV cocktails…) in between. Like a proud parent, I love all of them, but these 10 are the ones that I’ve cooked at home for my family the most frequently. Give them a run in your own kitchen, and I bet they’ll become your favorites too.
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Chelsea Kyle, Food Stylist: Michelle Gatton, Prop Stylist: Nicole Louie
Food Network star and cookbook author Molly Yeh developed this incredible cake for our 25th birthday, and it’s one I’ve made at home numerous times now for any birthday a friend or family member is celebrating. The cake part is made in one bowl without a mixer and is rich and almond-y. The frosting, which takes only a touch more effort, tastes like spreadable marshmallow (yes, please!). It’s a hall-of-fame cake, for sure.
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Greg Dupree, Food Stylist: Emily Hall, Prop Stylist: Claire Spollen,
I am a pasta person through and through, but sometimes I like to give my noodles a little more staying power. Enter this high-protein, high-fiber 30-minute meal. The recipe’s trick is to reduce the amount of noodles and boost the beans and sausage. You still get all of the satisfaction of a pasta dinner, but with extra flavor and nutrition.
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Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Julia Bayless
If you are a Negroni lover, you will slurp up this slushy cocktail. And if you’re a Negroni-lover who’s also a lightweight (like me)? Well, you need to whip it up stat. This delicious frozen drink clocks in at only 4.5% ABV and uses just four ingredients. You’re welcome.
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Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
I developed this recipe for our backyard cookout feature over the summer, and it’s a high-protein, high-fiber salad that I’ve made regularly ever since. There’s no cooking required. You simply open a couple cans of butter beans, whisk up a dressing, chop some herbs and carrots, and mix it all together. It’s a fantastic, healthy side dish and even better in the lunch box.
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Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
This crowd-pleaser was originally in our Thanksgiving feature, but I’ve made it for a few everyday dinners since then, and it’s always a hit. The magic here is in the roasted garlic and the mix of cheeses. You’ll use Boursin, that creamy spreadable gourmet cheese, cheddar, and Gruyère. It’s also a great recipe to assemble ahead and stash in the fridge. Just bake when you’re ready to serve.
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Greg Dupree, Food Stylist: Emily Hall, Prop Stylist: Claire Spollen
I adore freshly baked biscuits, but have rarely felt that my efforts at home rival the biscuits at restaurants. That all changed with this gem from recipe developer Chadwick Boyd. There are so many clever tips and tricks here, including using Greek yogurt for rise and tang and grating salted butter directly into the flour mixture. It’s a fantastic recipe that has transformed my weekend breakfasts.
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Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Lindsey Lower
This is one of my all-time favorite easy weeknight meals. Basically, you mix shredded cabbage, eggs, flour, and some seasonings in a big bowl, then cook it up into a giant pancake. The sriracha-mayo and zhuzhed-up ketchup sauces are not optional…simply because they’re so so good.
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Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
If you don’t count the toppings and the cooking spray you use to grease the baking dish, there are only six (!) ingredients in these big-flavored, super-easy enchiladas, and the prep only requires 15 minutes of active time. That’s because the dish relies on a couple of store-bought shortcuts, namely rotisserie chicken and enchilada sauce. It’s a fantastic, easy meal that I would happily eat once a week the whole year through.
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Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Whether you’re looking for a healthy dinner or game day food to serve to vegetarian or vegan guests, these meatless balls are the answer. Made primarily from quinoa and frozen riced cauliflower, they come together in well under an hour and are lip-smackingly good thanks to the umami-packed sauce.
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Morgan Hunt Ward, Prop Stylist: Julia Bayless, Food Stylist: Emily Nabors Hall
Look, I’m not going to claim that my version of these holiday cookies look quite this gorgeous (that’s what food stylists are for), but they are still stunningly beautiful, eliciting oohs and ahhs whenever I serve them. This recipe is actually an update of a classic REAL SIMPLE recipe that used colored dough for the ripples. This version makes those ripples cocoa-flavored, meaning these beauties taste as good as they look.
Dining and Cooking