The Top 20 Recipes We Made in 2021

Food Network star (and Chicago native) Jeff Mauro's recipe mimics captures the spirit of classic Italian beef without having to invest in a deli slicer. Just so you know, "real" Italian beef sandwiches are completely dunked (bread and all) in the meat juices, or jus. It's messy and marvelous.

Slip yourself one of these insanely rich morsels, which fall somewhere between a truffle and a cookie, on those gray afternoons when only chocolate will do.

Wisconsin blogger Erin Clarke gives cauliflower "steaks" the chicken Parm treatment in her book, The Well Plated Cookbook.

Sure, you've seen this combo before. But not done this well. This recipe doesn't use a whole can of pumpkin, so add leftovers to a smoothie, a pot of chili, hot oatmeal or even hummus.

Related: 45 Pumpkin Recipes We Love

Believe us when we say this dish couldn't be easier, but the payoff is succulent, sweet, savory and so much more than the sum of its parts. 

Related: Our Best-Ever Chicken Recipes to Try Now

The standard-bearer of Salvadoran food, a pupusa is a flat, pan-fried pocket of corn dough traditionally stuffed with cheese, beans or meat, then served with mild salsa and curtido (a tangy cabbage slaw).

Ranger cookies are made with rolled oats and cereal. Judy Kiburz Harrison won best-in-class at the Iowa State Fair for her version, which adds Beer Nuts for a peanutty twist.

Pozole is a traditional Mexican soup thickened with hominy. This version, from Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, only gets better the next day, so keep extra slaw around for round two.

Any dried fig variety (black, Mission or golden California figs) works in this tender, buttery recipe. Cutting scones into wedges is faster than rounds and means no wasted dough scraps.

This Thai recipe could sell you on tofu. Laap (or larb, as it's often spelled) is an herby ground meat or tofu salad that's eaten across Thailand and is traditionally scooped with rice or lettuce. This super simple, healthful dish is a favorite of chef Shayn Prapaisilp, whose family owns Thai restaurants and grocery stores in St. Louis.

These simple PB&J cookies are a favorite of Stephanie Simmons, the Wisconsin blogger behind Blue Bowl Recipes and author of the cookbook, The One-Bowl Baker. Use your favorite preserves for a sweet touch of personalization (Stephanie likes raspberry).

Looks can be deceiving: This humble Cabbage and Mushroom Alfredo blew our tasters' minds. It's creamy and rich, and a great option for anyone who can't eat regular pasta.

These elegant, buttery cookies are the perfect slice-and-bake treat and can be made four different ways. If you're feeling ambitious, you can make the oval treat box too.

This healthy, colorful salad is filled with feta, pistachios, juicy clementines and crisp apple, and gently softened by a warm shallot vinaigrette.

Slice boiled new potatoes, then toss with blanched green beans, fresh mozzarella and pine nuts. Dress in purchased pesto, brightened with red wine vinegar.

This version of a Hawaiian poke bowl swaps marinated watermelon for the raw fish. It's an incredibly light and fresh summer dinner idea that tastes as good as it looks.

Our bars are a grown-up spin on a campfire classic: buttery graham cracker crust, chocolate mousse, toasty meringue.

You may not have thought to put these ingredients together before now, but here's your new favorite lunch (or breakfast) meal.

Jose Alarcon, owner of Centro restaurant and the bakery-cafe and market Vivir in Minneapolis, shares his recipe for perfectly crispy fish tacos.

This silky, smoky, garlicky spread—a staple of Middle-Eastern cuisine—will have you scrambling for extra dippers. Long cooking under the broiler gives eggplant a custardy texture.