When people learn I work at America’s Test Kitchen, they inevitably ask for my favorite recipe. On the spot, I usually mention a few recent successes, but later I always think of others I could have recommended. To prepare for the next time, I asked my colleagues which recipes they make on repeat at home and compiled this short list of under-the-radar selects.
Mapo Tofu and Khua Kling are two of the most frequently cited recipes. Their popularity is understandable, as both dishes deliver bold, intense flavors while remaining faithful to traditional preparation methods. Just be aware that the Khua Kling is exceptionally spicy!
Recipe developers also favor recipes with novel techniques that simplify cooking, such as Pan-Seared Strip Steaks and Weeknight Roast Chicken. Surprised to see two basic recipes at the top of a professional cook’s list? I’m not. These recipes produce extraordinary results consistently, cleanly, and efficiently.
While most of the team’s top recipes are savory, a few desserts also stand out. The rich and creamy Best Butterscotch Pudding has a lovely bittersweet flavor that puts other puddings to shame. I’m also partial to the Best Almond Cake; while it’s less famous than our reader-favorite Olive Oil Cake, it is just as easy to make and, in my opinion, even more flavorful.
Lastly, I will add one of my all-time favorites, a recipe I’ve made so often that I have the ingredients memorized: Grilled Chicken with Adobo and Sazón. This chicken is exceptionally flavorful. An intense, dual-seasoning rub from the Puerto Rican pantry is applied over and under the skin, and the dish gets finished with a punchy reverse marinade of garlic, cilantro, and vinegar. The definition of mouthwatering.
Of course, this list is subject to change. We publish at least one new recipe every day on the ATK site and in the app—so don’t be surprised if today’s all-time favorite list gets an addition tomorrow.
