These Are The Recipes That Won 2015 (2024)

"It's sweet enough to satiate your craving for sugar, but not so sweet that you can't even finish a piece. I've made this in layer cake form, but usually I put the batter in cupcake pans instead because they're easier to bring on the go. (And they're so good you really will want to take 'em everywhere.)" —Mallory McInnis

Recipe here.

"I made this stovetop carnitas recipe with no real expectations, but it turned out so SO well. The lemon and lime juice evaporate while the pork cooks slowly, and it gets the meat super tender in less time than other methods." —Christine Byrne

Recipe here.

"I am really in love with David Lebovitz's chocolate chip cookies from his book Ready for Dessert. They're the ideal chocolate chip cookie texture: exactly in the middle between cakey and chewy. I put in cashews and sometimes coconut." —Sarah DiGregorio

Recipe here.

"This was one of my staple weeknight dinners this year because it's so quick and easy — and it's loaded with vegetables so I can justify eating pasta with alarming frequency. Plus, pesto and Parm? My ultimate pair." —Melissa Harrison

Recipe here.

"This surprises me every time. It's SO fudgey." —Tashween Ali

Recipe here.

"This is my old standby that I make every week. It's delicious and is great for people afraid of cooking chicken." —Rachel W. Miller

Recipe here.

"This year I finally accepted the truth that all other summer desserts look and taste like garbage compared to this legendary plum torte from The New York Times. I usually make it with the tweaks outlined by Smitten Kitchen. It's designed for the long, dark purple Italian "prune plums" that start appearing towards the end of summer, and that's how I love it the most, but the great secret is that it works with basically any fruit (my aunt swears by blueberries). It's such a sweet, gooey, beautiful payoff for so little work. —Rachel Sanders

Recipe here.

"I didn't realize that I liked brussels sprouts until about two years ago. Ever since then, I've been making up for lost time by ordering them whenever I see them at a restaurant and trying out every brussels-centric recipe I see. This dip is my favorite sprout dish I've made so far: It's eat-with-a-spoon worthy." —Mallory McInnis

Recipe here.

"This was the year I discovered the wonders of self-rising flour, which makes these biscuits possible. They're great. I've made them jumbo-sized with chopped chives and used them for sandwiches. I've also put strawberries in them, then topped with sugar." —Sarah DiGregorio

Recipe here.

"Made with ingredients from the dining hall!" —Alvin Zhou

Recipe here.

"This was my favorite thing I tried this year, and is quickly turning into the only bread I need. It's sturdy enough to toast and not too sweet, but still super dense and moist. Highly recommended the warm bread + ice cream combo, too." —Lauren Paul

Recipe here.

"I love these because they taste like a Heath bar and are made completely out of things that I can pick up at CVS. I tried to make them for a friend recently and they ate so much of it that I had to make a second batch. (So keep that in mind when you're picking up ingredients!)" —Mackenzie Kruvant

Recipe and video here.

"I eat this at least once a month. You can also swap out the sausage for Cajun shrimp." —Margie Lynn W. & Miss Mandi

Recipe here.

"I always try making enough so I have leftovers, but without fail, always end up eating it all in one sitting." —KreyKim

Recipe here.

"This year I took a Thai cooking class and learned how to make my absolute favorite soup in the world: Tom Kha Gai. I always go to this recipe whenever I need to get my fix." —Sabrina Jayde, Facebook

Recipe here.

—Leah L.

Recipe here.

"These changed Taco Tuesday’s forever." —Cailly L.

Recipe here.

"Super easy thanks to the Crock Pot, and it can feed nine people. I serve it with coleslaw, Mexican street corn, and black beans with rice." —Miss Mandi

Recipe here.

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Recipe here.

"Chipotle has nothing on this!" —FreeFalling

Recipe here.

"I used vanilla/white chocolate candy melts, but I’m sure these would work just as well with milk or dark chocolate melts too."—Ashley Ann H.

Recipe here.

"I've had this recipe for almost every lunch for a couple of months now, but instead of using a tortilla, I make it part of a burrito bowl. Add rice, lettuce, cheese, hot sauce, guacamole — whatever you'd like." —unituna

Recipe here.

"This was my festive take on the humble apple pie." —Sandra Guerin

Recipe here.

"I think this might have even been inspired by something I saw on BuzzFeed Food!" —Cristin Scott, Facebook

Recipe here.

"Two words: Berbere. Spice." —Caroline Evans, Facebook

Recipe here.

"We won a grilled cheese contest with this recipe, and some folks in Wisconsin thought it was one of the best things they ate this year as well." —Chasing Snacks, Facebook

Recipe here.

"This is my new favorite comfort food. The only changes I made were to halve the original recipe (because it makes tons!) and to use the bacon grease in place of some of the butter. —Emily Handler, Facebook

Recipe here.

"I use the tomato sauce that is already seasoned with basil, oregano & garlic to give it more flavor." —Simone Ebanks, Facebook

Recipe here.

"So, so delicious. Fed them to my boyfriend and he nearly ate half the tray. He had no idea they were vegan."—Julia B.

Recipe here.