Our 20 Most Popular Recipes Ever

All you need is one pan and eight ingredients, and this delicious pasta dinner is on the table in 20 minutes.

Easy and delicious, these pancakes are what Sunday morning breakfast dreams are made of. You probably already have all the ingredients in your kitchen, and the results are so much better than anything made from a boxed mix. Don't skimp on the butter and maple syrup when serving!

Learn the secret to perfectly cooked hard-boiled eggs that maintain bright yellow yolks and soft whites with this essential recipe.

Soft and chewy beats both thin and crispy and cakey chocolate chip cookies with our home bakers. This foolproof recipe shows you why. Bet you can't eat just one!

A one-pot winner dinner that's on the table in just 35 minutes. Chicken cutlets are coated in a creamy lemon sauce made with cream cheese and pan juices, no cream needed! 

Made with cider, applesauce, and whole-wheat flour, this easy Bundt cake is a better-for-you take on apple-cider doughnuts. It's moist, delicious, and full of fall flavor.

Mastering these thin French pancakes opens up a whole world of delicious meals: go savory with ham and eggs or vegetables and goat cheese, or make something sweet with a strawberry flambé or crowd-pleasing peanut butter and jam.

The legendary singer's mac and cheese has been a hit since he and Martha made it on our founder's show. The secret is a combination of extra-sharp cheddar cheese and Monterey Jack, plus skim milk and evaporated milk, which come together to create a super silky and creamy texture.

There's no need to turn the oven on for this crowd-pleasing dessert. In fact, the only cooking needed is melting the butter for the easy press-in graham-cracker crust. The rich cream cheese-and-condensed milk filling is combined using a mixer and flavored with vanilla and lemon, then the cheesecake chills in the fridge until it's set.

A busy cook's dream, this St. Patrick's Day favorite practically makes itself. Toss together corned beef brisket with vegetables and aromatics, push a button, and get ready for an ultra-comforting meal.

It's a classic for good reason: This is a recipe that's hard to beat and makes any breakfast or brunch feel special. Use a dense bread, such as challah, brioche, or sourdough, that will soak up the custard and pan-fry to perfection.

Everyone needs a recipe for a comforting chicken soup, and this is the recipe our readers turn to. There's no need to make or buy chicken stock as the recipe starts with a whole chicken and guides you through using it to make stock for the hearty soup.

For this favorite casserole, eggplant is breaded and baked until succulent, then layered with tomato sauce and mozzarella and baked again until bubbling, gooey, and irresistible.

An everyday treat that can be dressed up for any occasion, this textbook pound cake is fragrant with vanilla and boasts a moist, tender crumb.

It's so easy to make and it doesn't require any cooking, but we think the key reason this recipe is so popular is that it just tastes good. Our Quick BBQ sauce is made with ingredients like ketchup and brown sugar that you probably already have in your kitchen, and it transforms all kinds of grilled and barbecued foods.

Sour cream and mashed ripe bananas keep this quick bread incredibly soft and moist, making it the perfect treat for breakfast, lunch, or a sweet snack anytime of day.

Our readers love chicken recipes and it's easy to see why this versatile recipe is a hit. A combination of flour and fresh breadcrumbs is used for the breading for chicken cutlets. They're shallow fried and have a satisfying crunch. Serve them over salad, topped with marinara sauce and mozzarella for chicken parmesan, or as a simple main course alongside your favorite vegetables.

Trust Martha to guide you to perfectly fluffy rice cooked just right every time.

Light as air, this fluffy cake is filled with seven-minute frosting and the frosting is spread over the top and sides of the cake. Flaked coconut is the only decoration it needs.

This is the recipe we use for all our favorite pies. We often call it pâte brisée because that's the French term, and it's how Martha refers to this versatile type of pastry.