Want to add some delicious recipes to your rotation?
Get inspired by our 10 most popular recipes of 2021.
It’s a tasty combination of baked dinners and vegetarian meals, with a couple of easy cakes and puddings.
Let’s count them:
Sometimes it is good to have a delicious dessert that only feeds two. Thalia Ho shared an easy recipe for mini chocolate fondants, which can be whipped in 10 minutes or so.
This is a one-bowl cake from Julia Busuttil Nishimura that is simple, sunny, and spicy. Sprinkle with icing sugar or mix in a delicious sour cream frosting.
Chicken and rice are a classic dinner combo, and this baked recipe is a favorite in the Lina Jebeile family. Cooking rice in the oven is a foolproof method that is worth trying.
By Heidi Sze, this veggie pan bake is great for busy days. Chopped potatoes and haloumi chunks are roasted in the oven and served with arugula, mint and shallots.
Hetty McKinnon’s scrolls are a tribute to classic Australian bakery goodies. You won’t need a stand mixer to make this soft, cushiony dough, just a bowl, a wooden spoon, and your hands.
Heidi Sze’s Potato Salad has lots of herbs and a simple dressing. It’s what he likes best to bring to summer gatherings, and a simple dinner for hot summer nights.
Making sourdough seems intimidating, but Mary Grace Quigley breaks it down for anyone trying it for the first time. Learn how the dough changes over time and also learn how to make a sourdough starter.
You won’t need a cake tin to make this freeform cake. Julia Busuttil Nishimua uses prepared filo dough for this vegetarian cheesecake. It’s delicious served warm, at room temperature, and even fresh out of the fridge.
If you’ve never made a delicious lemon before, try this one from Julia Busuttil Nishimura. The batter breaks apart while the pudding is baking, creating a light lemon sponge that sits on a warm base of lemon curd.
The most popular recipe of 2021 is for Alice Zaslavsky’s Golden Zucchini Fritters, made with just six ingredients. They also happen to be gluten-free, dairy-free, and egg-free, making them quite friendly to just about everyone who enjoys a donut.
Sonya Gee is an associate editor for ABC Everyday. She orders our weekly recipes and loves to make time to cook and eat each and every one.
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