America’s Test Kitchen’s Most-Saved Recipes, November 2023 Edition

If you’re not already using this popular feature, you can do so by clicking this button on the recipe pages of our website:

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 our subscriber-only 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? The weather is getting cooler and the top recipes reflect that. Let’s count down the top six.

Wild rice and mushrooms are a perfect match, and former Test Cook Celeste Rogers developed a velvety soup using the best each has to offer. More than 2 hours to make a soup, you say? Well, subscriber Laura S. commented that it was “Wonderful, took a little time to make but it was worth it. Will make again!” 

Bring on the fall with Cook’s Country Senior Editor Jessica Rudolph’s buttery-sweet, lightly spiced applesauce cake. It’s popular for a reason. Per subscriber Jeanie S. (and guests), “The cake was easy to make, and the frosting went together very quickly. Several people said it was the best cake they ever had—it is definitely going on the menu again and again.”

If you’re a fan of egg rolls, you’ll love this new Cook’s Country recipe from Amanda Luchtel. It features all the flavors of the popular Chinese American appetizer. This 30-minute dish couldn’t be more approachable and is worth adding to your list of weeknight staples. Subscriber Carolyn S. found the recipe “Super easy & so good. Family rotation approved!” 

For her second recipe in this countdown, Jessica Rudolph brings you a delicious sauce to toss with your best cheese ravioli. It’s user-friendly and leaves room for improvising, according to subscriber Vivienne S: “I planned to make this—bought the ingredients—then had a martini . . . and wasn’t all that interested in measuring . . . It was sensational. Definitely going into the fall/winter rotation.”

Cook’s Illustrated Associate Editor Erica Turner’s show-stopping pasta (previously featured in October’s Top 6 Countdown) is back, and in second place this month! Subscriber Brad R. made it and converted his wife into a mushroom-lover.

Cook’s Illustrated Deputy Food Editor Andrea Geary lets the flavors speak for themselves in this rich yet simple cake, which is a chocolate version of our ever-popular Olive Oil Cake. Subscriber Kim D. says, “This was delicious and so easy! The sugar crust came out great. The textures and flavors were great—a moist, rich, cake that wasn’t too heavy or too sweet. Great recipe that doesn’t need a mixer.”