We are officially in the midst of summer, which explains why some of our most popular recipes in the month of June included warm-weather recipes, including picnic chicken, a versatile burger sauce, and barbecued spareribs. Keep reading to find out more about those three recipes, as well as the other half of our top six. You can also check out the list of 25 in this collection.
25 Most Popular Recipes in JuneCurious what other recipes our members made in June? Check out the rest of our Top 25 collection.
1. Spice-Rubbed Picnic Chicken
For a picnic chicken recipe that would be easy to pack (and eat), we threw out the idea of a sticky sauce, substituting a robust dry rub (brown sugar, chili powder, paprika, pepper) that reproduced the flavors of a good barbecue sauce. [GET THE RECIPE]
2. Pub-Style Burger Sauce
This “special sauce” recipe is easily made from a few flavorful pantry ingredients, fresh chives, and garlic. Using mayonnaise for the base ensures a sauce that will be thick enough to spread on the toasted burger buns. Soy sauce, brown sugar, and Worcestershire round out the flavor profile. [GET THE RECIPE]
3. Chinese-Style Barbecued Spareribs
Chinese-style barbecued ribs are usually marinated for several hours and then slow-roasted and basted repeatedly to build up a thick crust. Instead, we braised the ribs, cut into individual pieces to speed cooking and create more surface area, in a highly seasoned liquid, which helped the flavor penetrate thoroughly and quickly. Then we strained, defatted, and reduced the braising liquid to make a full-bodied glaze in which we tossed the ribs before roasting them on a rack in a hot oven to color and crisp their exteriors. [GET THE RECIPE]
4. Easy Pancakes
We wanted tender, fluffy, flavorful pancakes that are simple to make using pantry-friendly ingredients and basic kitchen tools (no appliances). To make them tall and fluffy, we prepared a thick batter by using a relatively small amount of liquid and lots of baking powder and mixing it minimally. Sugar, vanilla, and baking soda provided sweetness, depth, and saline tang, respectively. [GET THE RECIPE]
5. Sautéed Mushrooms with Red Wine and Rosemary
Sautéing mushrooms the usual way means piling them in a skillet slicked with a couple of tablespoons of oil and waiting patiently for them to release their moisture, which then must evaporate before the mushrooms can brown. Instead, we accelerate the process by adding a small amount of water to the pan and steaming the mushrooms, which allows them to release their moisture more quickly. The added benefit of steaming them is that the collapsed mushrooms won't absorb much oil; in fact, ½ teaspoon of oil was enough to prevent sticking and encourage browning. [GET THE RECIPE]
6. Herb-Crusted Pork Roast
To get our herb crust to deliver maximum herb flavor in our pork roast recipe, we cut a single horizontal pocket across the middle of the roast that could hold a good quantity of herb paste. With our internal flavor guaranteed for our pork roast recipe, we went to work on the crust, using the same herb paste we had used to fill the pocket; to keep it attached to the outside of the roast, we found we needed to score a crosshatch pattern into the fat cap, giving the paste something to grip. [GET THE RECIPE]
Want to see the rest of our top 25? Check out our Most Popular America’s Test Kitchen Recipes in June collection. And view these recipe collections to see which recipes were popular in past months: