People’s 20 most popular dishes in 2023

PEOPLE publishes hundreds of recipes per year in the magazine and online, each of which goes through an intensive process of development, testing, cross-testing, styling and photographing. While we think each of our recipes deserves a big gold star, we’ve noticed a few recipes rising to the top of the charts and social media feeds.

From hearty main dishes like Guy Fieri’s French Onion Chicken and Giada De Laurentiis’ Roasted Vegetable Pasta to show-stopping desserts like Joanna Gaines’ Brownie Cookies and Gail Simmons’ Strawberry Lemonade Bars, these 20 recipes get our readers’ approval in 2023. Got it. ,

Peyton Manning’s Chicken Parmesan Sandwich.
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Chicken Parmesan Sandwich

Off the football field, Peyton Manning has another true passion: chicken parms. “It’s the perfect mix of everything,” the two-time Super Bowl-winning quarterback and ESPN2 host said. Manningcast Told people about his “Ultimate” sandwich. “All you need is a quality sub with a little crunch and a strong chicken-to-sauce-to-cheese ratio, and you’re set.” Manning’s sandwich appeared on the original menu of Salon 16, a Western-style restaurant he opened in Tennessee’s Graduate Knoxville Hotel, and also appeared in the pages of People magazine in January. Get the recipe.

Claire Saffitz Espresso Hot Chocolate.
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Espresso Hot Chocolate

Made with espresso powder, sweetened condensed milk and a pinch of salt, Claire Saffitz’s Espresso Hot Chocolate recipe is a cozy winter pick-me-up. “I think the pinnacle of romance is some chocolate and serving it warm makes it feel extra special,” she tells People. “If you don’t like espresso, replace it with ground cinnamon or a dash of mint.” Get the recipe.

Lobster Fried Rice from Bad Bunny’s Miami restaurant Gecko.
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Lobster Fried Rice

The menu at Japanese steakhouse Gecko, opened by Bad Bunny and restaurateur David Grutman in Miami, includes olive-fed filet mignon, chilled oysters with watermelon granita and Bad Bunny’s “favorite” lobster fried rice with edamame, snow peas, scallions and Made from tops. With sweet, tender lobster meat. Get the recipe.

Cameron Diaz’s Pulled Chicken Nachos with Corn, Zucchini, Squash and Cilantro Crema.

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Pulled Chicken Nachos with Corn, Zucchini, Squash and Cilantro Crema

Cameron Diaz “loves nachos as a concept”, both the combination and the food. “If you take the time to layer each ingredient on top of an even layer of chips, you can create the perfect bite,” says the Avaline Wines founder of the dish of shredded rotisserie chicken, charred vegetables and a tangy herb sauce. Said about his recipe prepared with. These nachos disappeared in about two minutes.” Get the recipe.

Alison Roman’s Carrot Cake with Cream Cheese Frosting.
Victor Protasio

Carrot Cake with Cream Cheese

“Even if you don’t eat carrot cake, I think you’ll still love it,” Alison Roman tells PEOPLE of her “fool-proof” recipe. “It’s intensely flavored and very moist. It has an almost sticky-toffee-pudding quality.” She used dates and turmeric to enhance her showstopper. “The turmeric is quite mellow and makes the other flavors stand out,” Roman said, adding that the golden spice also makes the cake “visually stunning.” Get the recipe.

Guy Fieri’s French Onion Chicken.
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Guy Fieri’s French Onion Chicken

Guy Fieri’s family recipe is the ultimate mashup. “French onion soup is one of my favorite dishes and roasting chickens in a cast iron pan is a staple in the Fieri household. So when I combined these two recipes and created this [my sons] Hunter and Ryder they went crazy,” Fieri told People. Their French Onion Chicken “gets intense flavor from the melted cheese and caramelized onions and great texture from the lightly breaded chicken and crunchy toasted baguette pieces on top,” he said. Get the recipe.

Brook Williamson’s Blue Cheese and Bacon Burger.

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Blue Cheese and Bacon Burgers

“This recipe feels decadent, and yet so appropriate,” said East. head chef Winner Brook Williamson. For the “BLT and Wedge Salad” mashup, he added blue cheese to the patties and topped them with bacon, tomatoes, and shredded lettuce. “It’s simple, straightforward, uses only a handful of ingredients you probably already have, and yet, it’s unexpected and packed with flavor.” Get the recipe.

Rebe McEntire’s BLT Sandwich.
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BLT with Bacon-Garlic Aioli

The IRL sandwich, served at Reba McEntire’s Southern-style restaurant Reba’s Place in Atoka, Okla., is loaded with eight slices of bacon, pickles of several different flavors, and a generous blend of bacon-garlic aioli. This homemade version, created by the eatery’s chef Cortes Mortensen, is a little easier to get in your mouth, but still just as satisfying and delicious. Get the recipe.

Beau McMillan’s Honey-Harissa Glazed Carrots and Chickpeas with Feta.

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Honey-Harissa Glazed Carrots and Chickpeas with Feta

Beau McMillan lets fresh ingredients “do the heavy lifting” in this delicious side dish. “It’s sweet and savory with the earthy flavor of roasted vegetables, cut with the creamy but acidic feta curd that makes it a nice side dish,” says the chef-owner of Calla Restaurant in Scottsdale, Ariz. While the almonds add crunch making the dish fresh, comforting and vibrant.” Get the recipe.

Everything Bagel Galette with Eggs and Smoked Salmon.

Fred Hardy II

Everything Bagel Galette

Topped with smoked salmon, Gruyère cheese, runny eggs and capers and sprinkled with bagel spice, this dish combines the best elements of a bagel brunch spread, but wrapped in an elegant pastry made for sharing,” Serve the galette with thinly sliced ​​red onion and cucumber, chopped tomatoes and slices of lemon,” said editorial director Sonal Dutt, who developed the recipe for the August issue of People magazine. Get the recipe.

Joanna Gaines’ Brownie Cookies.

Brownie Cake

Joanna Gaines’ dessert mashup is a favorite in her hometown of Waxo, TX. Bakery, Silos Baking Company and his home. “We’re divided when it comes to cookies vs. brownies, so I thought why not combine them and give us the best of both worlds,” she said. fixer upper star. “They have a soft rise, just the right amount of excitement, and the two-on-one combination makes them an easy win for everyone.” Get the recipe.

Maya Camel’s Chicken Tikka Skewers.
Victor Protasio

Chicken Tikka Skewers

“These juicy chicken bites have mild, warm spices, but not spicy-hot,” said Maya Kamal, who uses accessible ingredients in her updated version of chicken tikka masala, a dish found on most Indian restaurant menus. A classic dish to be found.” She marinated the chicken with Greek yogurt, as well as ginger, cumin, coriander and “bright lemon peel.” It can be prepared either in the oven or on the grill but it’s “easier” either way, he said. Get the recipe.

Dwayne Johnson’s favorite French toast with bananas foster syrup and macadamia nuts.

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French Toast with Bananas Foster Syrup and Macadamia Nuts

For years, Dwayne Johnson has shared photos of his over-the-top cheat meals, including his famous French toast, which the star’s personal chef Raquel Rocky Rockquemour-Brage makes for him every weekend. The first time a DJ asked for French toast, he said he wanted a bigger, thicker version,” said the chef, who opened Brick French Toastery in L.A. with her husband, Daniel. This slightly smaller version of Johnson’s meal is slathered in Bananas Foster syrup and sprinkled with crunchy macadamia nuts. Get the recipe.

Lara Lee’s Grilled Corn with Gochujang-Butter and Parmesan.

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Grilled Corn with Gochujang-Butter and Parmesan

Lara Lee’s recipe is such an “absolute showstopper” that the James Beard Award-winning chef warns: “Note that it steals the spotlight from the main meal”. It is a pleasure to eat it. The grilled corn serves as a perfect vessel, perfectly smoky and textured, and the gochujang butter melts into every corner,” she said. But the flavor doesn’t stop there. “Sprinkling Parmesan on the corn adds umami “It adds a great flavor and the lime juice adds joy and zest,” Lee said. “It adds oomph and balance.” Get the recipe.

Sheena Otto’s Rosemary-Parmesan Brioche Rolls.

Fred Hardy II

Rosemary-Parmesan Brioche Rolls

“The soft, buttery rolls will match anything on the table, while the rosemary and Parmesan variety adds a savory and herbal flavor,” says Sheena Otto, head baker at Il Buco restaurant in New York City. To make them ahead, “bake the rolls a few days in advance,” she advised. Freeze them in ziplock bags, and then defrost the rolls. [in the] Morning. Get the recipe.

Gail Simmons’ Strawberry Lemonade Bars.

Fred Hardy II

Strawberry Lemonade Bars

“I’m not afraid to admit that I gather blackberries all summer long, and this is one dessert I crave constantly,” said Gail Simmons, who created this recipe for the guys in July. head chef Judge likes fruit bars for their “bright tartness from the lemon curd, sweet juice from the fresh strawberries and buttery crunch in the crust.” He adds that “You can also easily make this with frozen berries. Thaw frozen berries completely at room temperature first, then pat them dry as gently as possible with a paper towel before using.” Take it.” Get the recipe.

Michael Simon’s Buttermilk-Bated Onion Rings.

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Buttermilk-Onion Rings

The rings are very crispy due to their outer coating of panko bread crumbs, said chef Michael Simon. “Sprinkling salt after frying will also bring out the sweetness of the onions and spices.” The dipping sauce, a mixture of mayonnaise, horseradish, ketchup, mustard, Worcestershire and hot sauce, is “spicy and creamy with a mild heat.” It can also be made ahead and stored in the fridge for weeks, Simon said, and it also goes well on burgers and sandwiches. Get the recipe.

Shallot Garlic Bread by Alex Guarnaschelli.

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Shallot Garlic Bread

Mixing fresh garlic and garlic powder is simple enough but really enhances that delicious, familiar flavor, says Alex Guarnaschelli, who features this recipe in her cookbook. Cook it, which he co-wrote with his teenage daughter Ava Clarke. This duo likes to quietly attack with extra flavor wherever possible! says the Food Network star. Get the recipe.

Giada De Laurentiis’ Roasted Vegetable Pasta.

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Roasted Vegetable Pasta

Giada De Laurentiis’ dinners are ready in 30 minutes or less. “Roasting up whatever you have left in the fridge or growing in your garden and tossing it over pasta is the easiest way to put together a meal,” she said. “Plus you can put it together in advance. It’s good hot, cold or room temperature.” Get the recipe.

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Monster Meringues

great british baking show Alumnus Kim-Joy created this extremely spooky recipe for a Halloween-themed story in the October issue of People. “You can make any shape, and they all work, they each have their own personality!” she said. “There are different ways to pinch the meringue and create different effects.” You have influencers, or a home cook can do it. Use them to decorate cakes or pies, she suggests. Get the recipe.

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