Welcome to the new year, and the sixth installment of our monthly column where we showcase the recipes that our digital subscribers favorited the most in the previous month. (Check out last year's installments to see which recipes people were taken with in past editions.)
You can try the Favorites feature, too, by clicking this button on the recipe pages of our website:
Save a few recipes and click the flag at the top of the screen to view and organize your Favorites in one place. Use that flag to 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.
Sign up for the Notes from the Test Kitchen newsletter
Our favorite tips and recipes, enjoyed by 2 million+ subscribers!
Plus, you can easily access your highly rated recipes! On the website, every recipe that you’ve rated with four or five stars now appears in the “My Highly Rated Recipes” collection in your Favorites. On the app, this convenient new collection appears in the “My Stuff” section and is named “My Top Rated.”
So which recipes did our digital members save the most this past month? Let’s count down the top six.
6. Double-Crust Chicken Pot Pie
Former Cook’s Country Test Cook Katie Leaird’s homey chicken pot pie kicks off the countdown with an easy-to-work crust and a warm, winter-worthy filling. Subscriber Alison R. comments, “I have made this recipe a ton and we can’t get enough of it! I actually make two 6” pies so we can eat one and freeze one (although we have failed miserably at getting the second pie to the freezer—we often end up eating it!).”
Double-Crust Chicken Pot PiePatience is more than just a virtue. That (and rotisserie chicken) are the key to a perfect pot pie.
5. Mackinac Lemon-Blueberry Muffins
Cook’s Country’s Morgan Bolling packed zesty citrus and tangy blueberries into bakery-quality muffins inspired by this Michigan vacation spot. Using frozen blueberries makes this recipe accessible year round. Subscriber Harmony G. says, “These muffins were proclaimed to be the best I’ve ever baked! Fantastic!”
Mackinac Lemon-Blueberry MuffinsWe baked more than 300 muffins before we found the perfect balance of sweet and tart.
4. Shrimp Tacos
Cook’s Country Senior Editor Matthew Fairman amped up ordinary shrimp tacos with this next recipe that comes together in just under an hour. If you’re a fan of crispy shells, melty cheese, and punchy shrimp, look no further than these “tacodillas.” Pamela B. says, “I made these because I was too lazy to go to the store and I happened to have all of the ingredients on hand. I should be lazy more often because these were outrageously good.”
Shrimp TacosThese melty, crispy, shrimp-and-salsa-filled bundles might be the best tacos you've never had. (Yet.)
3. Mushroom Bourguignon
You’re probably familiar with beef bourguignon, but Cook’s Illustrated Senior Editor Steve Dunn turned to meaty mushrooms for an equally satisfying vegetarian version. Subscriber Raymond M. I., was “so pleased with this recipe!” After halving the ingredients to suit a smaller party, they “Followed everything as listed in the proper order and time. Served over polenta. Delicious! Can't believe how 'meaty' this dish is!”
Mushroom BourguignonMushrooms are teeming with umami and virtually impossible to overcook. So why not leverage those perks in one of the world’s most lush and savory braises?
2. Greek Chicken
What do you get when you mix Greek-inspired flavors of oregano and lemon with Southern traditions? An incredibly flavorful weeknight main. Cook's Country Editorial Director Bryan Roof developed a home cook–friendly version of this famous restaurant dish. Take it from subscriber Vicki G.: “This is SO GOOD. It’s quick, easy, delicious, and everything needed was on hand. I wouldn’t change a thing. We mopped up the sauce with fresh sourdough bread.”
Greek ChickenThis Alabama restaurant favorite mixes Greek-inspired flavors with a few Southern sensibilities.
1. Roasted Cabbage
Cook’s Illustrated Deputy Food Editor Andrea Geary launches cabbage into the spotlight for our top saved recipe of the month. The technique is straightforward: cover and steam and then dry-roast to caramelize.
Subscriber Catherine F., who’s one of our at-home recipe testers, says, “I was fortunate to be able to test this recipe. I’ve always loved cabbage but have been limited in my recipes to basically boiled or in slaw. This recipe was a game-changer. The outside caramelized bits were so nutty and delicious, and the interior impossibly tender. I would have eaten the whole recipe, I think, if I hadn’t invited others over to share a meal!”