This is the second monthly installment of a new column where we showcase the recipes our digital subscribers favorited the most last month. (Check out the first edition to see how August's list stacks up to this one.)
Favoriting is one of the most popular features of our digital subscription, and it's simple to use. If you're using our website, just click this button on the recipe page:
Once you’ve saved a few recipes, click the flag at the top of the screen to view and organize your Favorites. Now, all of your go-to recipes are available in one place.
That same flag is how you add recipes (and other types of content) to your Favorites in the app. You can view and organize them by clicking Favorites at the bottom of the screen.
So which recipes did our subscribers save the most this past month? Let’s count down the top six.
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6. Grilled Boneless, Skinless Chicken Breasts
Looking for a versatile protein? Cook’s Illustrated’s Annie Petito developed a brinerade technique for juicy chicken that subscribers can't get enough of. One commenter's review: "This is a WOW technique. Absolutely perfect grilled chicken breasts."
Grilled Boneless, Skinless Chicken BreastsA brine keeps boneless, skinless chicken breasts juicy over the fire. But with the aid of a couple of extra ingredients, that liquid can add savory depth and encourage browning, too.
5. Pappa al Pomodoro
For her second recipe on the list, Annie Petito developed our version of this luxurious Tuscan comfort food that makes great use of peak-season tomatoes.
Pappa al PomodoroWhen tomatoes are abundant and bursting with juices, it's time for the simple, belly-warming Tuscan porridge pappa al pomodoro.
4. Beef and Broccoli Stir-Fry
If you already like beef and broccoli, you’ll really love this version. If you’re on the fence, know that this recipe has been converting beef and broccoli skeptics across the board. Give it a try and see if you agree.
Beef and Broccoli Stir-FryBright, fresh beef and broccoli is tasty and easy to make.
3. Cast-Iron Skillet Corn Dip
If you like the Mexican corn dish esquites, turn it into a crowd-winning appetizer. Cook’s Country Test Cook Mark Huxsoll shows you how to make, bake, and serve this dip in one skillet. Take it from subscriber Mike S., who said he "made it for a party and everyone wanted the recipe."
Cast-Iron Skillet Corn DipA party hit inspired by a classic Mexican dish.
2. Fresh Tomato Galette
The all-time most popular Cook’s Country tomato recipe was the second-most favorited recipe of the last 30 days. Test Cook Alli Berkey developed an unbelievably buttery, flavorful tart that many subscribers have made several times.
Fresh Tomato GaletteSlices of ripe tomato nestled into a buttery, flaky crust? Sounds great, until the liquid in the tomatoes rains on your parade.
1. Bratkartoffeln (German fried potatoes)
Cook’s Illustrated Test Cook Erica Turner developed our version of this classic German side with comfort in mind. Treat yourself to an indulgent dish that subscribers describe as "easy and delicious."