A tried-and-true recipe is the quintessential gift that keeps on giving. We pass them down through generations in our families. We share them with friends and co-workers. We revisit them when it’s time to celebrate and when it’s time to console.
Over the decades at The Washington Post, we’ve published more than 10,000 online recipes, collected from staff, contributors, cookbook authors, chefs, readers and many more people all over the world. Now, those rich archives are easier than ever to explore — to peruse, save, print, discuss, review, rate and share. And then to revisit, perhaps tweak, and make over and over again.
To mark the relaunch of our Recipes experience, this year we asked our readers to share their all-time favorite Washington Post recipes, along with a few words explaining their choices. Their nominations reflect the depth and breadth of our archives. Use them as a jumping-off point, and we’re sure you’ll find a new favorite recipe — or three — to add to your regular rotation. Come cook with us!
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Explore Recipes here.
Reader submissions have been edited for length and clarity.
Coconut Sheet Cake (1985)
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“From very simple ingredients, this cake is more than the sum of its parts. It travels well, keeps well and requires no special techniques. And it tastes incredible. I love that this recipe came from the family of The Post’s retired restaurant critic, Phyllis Richman. It made me feel closer to someone who felt like my trusted culinary adviser. It taught me that delicious does not equal fancy or fussy. This cake has graced my holiday table, but has been equally appropriate at the beach, at a picnic on the National Mall, or a random potluck.”
— Betsy Jaffe, Reston, Va.
It’s fitting that this recipe, formerly named Helen’s Coconut Cake, kicks off our reader favorites. Phyllis Richman was The Post’s restaurant critic for 23 years before she retired in 2000, and as she wrote when she shared this recipe in 1985, “if you had something to celebrate, you got a coconut cake.” Get the recipe.
Mustard Parmesan Chicken (1985)
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“My roommate in Charlottesville subscribed to The Post back when I was a beginning teacher. We cooked our own food but gladly shared condiments because they were always more than one cook could use up. Then The Post ran an article about single cooks with refrigerators full of condiments but no real food, and provided a set of recipes to use what was probably on hand in the fridge. The Mustard Parmesan Chicken works for one person, or scales up to as many servings as required. Over the years I have used skinless, skin-on, boneless, bone-in, breasts, thighs, whatever. It always works. Also great for a last-minute main that tastes like it took a lot more work than it did.”
— Judy Kosik, Decatur, Ga.
Want to avoid dry chicken breasts? Turn to breadcrumbs, which help seal in the moisture. Here, the breading includes parmesan cheese and dried herbs, which complement the Dijon-style mustard binder to pack plenty of flavor into a 30-minute meal. Get the recipe.
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Grilled Apricot-Ginger Flank Steak (1998)
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“It’s an easy, flavorful steak recipe that doesn’t take a whole lot of time. It’s one of our family staples. I cook it under the broiler for 5 minutes per side, since I had no grill when I started cooking it.”
— Laura McCarthy, Edgewater, Md.
Sweet-tart apricot preserves, fresh ginger, soy sauce and a bit of hot sauce power Post contributor Lisa Yockelson’s punchy marinade, which is great on quick-cooking flank steak — on the grill or under the broiler. The marinade works well with chicken, pork and tofu, too, or use it as a stir-fry sauce. Get the recipe.
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Roasted Mashed Apple-Pear Sauce (2004)
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“It’s fruity and cinnamony, homey and decadent, as familiar as childhood and yet intriguingly velvety. It’s also super easy to make, freezes well and impresses everyone. Delicious as is, next to roast turkey, or atop Greek yogurt (with a sprinkle of toasted walnuts).”
— Chris Neidecker, Vienna, Va.
Tart McIntosh apples meld with sweet Bosc pears in this all-purpose condiment. Keep it chunky and treat it like a chutney, or puree it to serve over cake or ice cream. Add ground ginger, cinnamon or cardamom for a little more depth of flavor. Get the recipe.
Midnights (2005)
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“Rich, dark chocolate cookies with a nonpareil. Always a hit and irresistible! I try to find nonpareils that are in seasonal colors (Halloween, fall, Christmas, etc.). They look extra special on a dessert table.”
— Susan Holzman, Burke, Va.
Chocolate lovers, rejoice! These cookies feature unsweetened chocolate, cocoa powder, bittersweet (or semisweet) chocolate chips and a hint of coffee thanks to espresso powder. Get the recipe.
Chicken Paprikash (2006)
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“It was the first recipe I became known far and wide for. People still ask me to make it. Every time I make it, I say, ‘Wow, this is amazing. Why don’t we have this more often?’”
— Sara Costello, Manassas, Va.
This recipe for the traditional Hungarian stew was passed down to former Post staffer Nancy Szokan from her mother — a “never-fail crowd-pleaser,” she called it. The braise relies on basic pantry ingredients (including, of course, paprika), and sour cream helps it thicken into a creamy red sauce. Get the recipe.
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Overnight-Marinated Swordfish Stew (2007)
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“I make it at least twice a year. So I’ve made it more than 30 times. It is simple to put together — a child could do it. Comfort food, but elegant. Serve with a baguette.”
— Connie Gartner, Falls Church, Va.
The marinade does the heavy lifting in this flavor bomb of a stew from Post contributor Domenica Marchetti. Tomatoes, garlic, olives, bay leaves and oregano flavor the fish overnight in the fridge, then it cooks over low heat for an hour on the stovetop while you whip up crusty garlic bruschetta for sopping up the broth. Get the recipe.
Ultimate Brownies (2007)
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“It is so delicious. People rave about them when I make them.”
— Roseanne Stafiej, Rockville, Md.
Former Food editorial assistant Leigh Lambert dubbed these “Man-Catcher Brownies” when she brought the recipe to us in 2007. A few years later, she was selling her fudgy, caky, dark chocolate brownies nationwide. Times (and recipe names) may change, but 16 years later, these remain a fan — and staff — favorite. Get the recipe.
Beer-Braised Pork and Carrot Stew (2012)
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“Nice blend of flavors. I was working from home on a snow day when I saw it recommended in [the cooking chat]. I happened to have everything on hand, and made it that day. I now make it periodically in winter, usually in a slow cooker.”
— Fran Slimmer, Annandale, Va.
Tomato, onions, brown sugar, Dijon mustard and, yes, beer flavor former Post staff writer Stephanie Witt Sedgwick’s hearty stew, which is cooked low and slow in a Dutch oven until the pork is tender and the carrots become soft and sweet. Get the recipe.
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Pumpkin Chicken Chili (2012)
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“This is the one recipe that always gets a ‘WOW’ when I bring it to a potluck. The pumpkin lends an unexpected earthiness to the dish and people are surprised to learn the ‘secret’ ingredient.”
— Karen Davis, Alexandria, Va.
This chili from Post contributor Elaine Gordon provides a friendly reminder that canned pumpkin has a home in much more than pie. Cinnamon and allspice mix with cumin, chili powder and smoked paprika for a warm base with a slight kick. Make it vegetarian by replacing the chicken with additional beans and chicken broth with vegetable broth. Get the recipe.
Sweet Potato Spice Cake (2014)
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“I don’t like sweet potatoes, but I do like a good piece of cake from time to time. This is perfect for the winter months.”
— Renita Lake, Washington, D.C.
The mild sweet potato flavor gets amped up with the help of molasses, dark brown sugar and autumnal warming spices in this tender Bundt cake, another winner from Post contributor Lisa Yockelson. Get the recipe.
Dorie Greenspan’s Custardy Apple Squares (2015)
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“An easy, not-too-sweet dessert that uses common ingredients that I always have on hand. Served hot or cold, it appeals to everyone.”
— Clayton Crabtree, Kansas City, Mo.
Count on Dorie Greenspan to deliver delicious baked goods and hold your hand through the recipe, from start to finish. Consider this an excuse to break out the mandoline or hone your knife skills, because the apples are sliced thin, about 1/16 inch. That guarantees a delightful custardy texture for these squares, which can be spiked with rum, if you like, and served with whipped cream or crème fraîche. Get the recipe.
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Best-of Bagels (2016)
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“We live in a small town and can’t get any good bagels. This makes the kind of chewy bagels that we love.”
— Jen King, Walla Walla, Wash.
Readers declared this recipe from staff writer Becky Krystal and former Post editor Alex Baldinger to be “foolproof.” Expect chewy bagels with a crackly crust thanks to a streamlined bagel-making process that even novice bakers can tackle. Get the recipe.
Sheet Pan Sausages With Grapes and Broccoli Rabe (2017)
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“It’s easy. I added sliced potatoes and garlic cloves, then I started swapping out other proteins, veggies, fruit and sometimes, a starch, opening up an infinite number of variations (e.g. pork chops, apples, Brussels sprouts and sweet potatoes). Greatly increased my dinner repertoire.”
— Leslie Backus, Silver Spring, Md.
There are exactly five ingredients in this recipe from contributor Julia Turshen — three if you don’t count salt and oil. And yet somehow the combination of fennel-spiced sausage, bitter broccoli rabe and sweet grapes brings out all the flavors you need in this speedy sheet-pan supper. Get the recipe.
Cheesy Chicken Enchiladas (2018)
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“I don’t normally make Tex-Mex, and this is delicious. I use leftover rotisserie chicken, warmed in the enchilada sauce. It’s a great way to finish off the rotisserie chicken.”
— Linda Johnson, Randolph, N.J.
Store-bought enchilada sauce speeds up the process of getting piping hot, cheesy enchiladas on the table for a weeknight meal in this recipe from staffer Becky Krystal. (Or use the related Salsa Roja recipe to whip up your own.) Warming the tortillas before filling them with the chicken-and-cheese mixture keeps them pliable. Get the recipe.
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Fast Focaccia (2019)
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“Simple to prepare. A bonus loaf gets saved in the fridge to make another day, and I get to use the rosemary growing outside my door. I shared this with a friend who had never made bread before, and she’s hooked.”
— Joan Bennett, Sarasota, Fla.
No stand mixer. No kneading. Only about 5 minutes of active time. Those are the shortcuts this speedy focaccia recipe allows, but the payoff is a chewy, airy round with a crispy crust and a nice (but not overpowering) olive oil flavor. You can also use the dough to make pizza, cinnamon rolls, calzones and more. Get the recipe.
Pillowy Pull-Apart Dinner Rolls (2019)
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“This is the very best dinner roll recipe EVER. They are absolutely delicious — right out of the oven, the next day for sandwiches, warm/cold/buttered/toasted/straight out of the storage bag, you name it. They are soft but not mushy, not too big that you can’t have more than one. They are also not hard, but enough of an effort to feel amazingly pleased at what you have made, and they always get admirers. While they are ordinary looking, they beat out fancier-looking options for seconds around the table, and I have been asked for this recipe more times than I can count.”
— Nancy Nowalk, Arlington, Va.
These rolls really are a holiday table showstopper. Twice, this editor has showed up to Thanksgiving with a sheet pan of these bronzed, buttery rolls, and both times “oohs” and “aahs” followed. The dough comes together quickly in a stand mixer, and they only need a short rise after they’re shaped. On The Post Food team, we now just call these “The Rolls.” Get the recipe.
Summer Tomato and Basil Pasta With Pine Nut Sauce (2019)
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“It comes together easily and really celebrates the deliciousness of peak-season tomatoes. I look forward to it every summer, and make it repeatedly.”
— Caroline Marsh, Washington, D.C.
Our most popular recipe of 2019, this pasta is all about summer tomatoes, but it can be adapted with other seasonal produce. In winter, Food editor Joe Yonan recommends turning to lemon, red pepper flakes and parsley to pair with the pine nuts and balsamic vinegar. Get the recipe.
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Mediterranean Chopped Salad Bowl With Tuna (2019)
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“It’s so tasty and you can customize it and change it up many ways! I was given an imported tin of tuna in oil at Christmas 2019 and Googled around to find a recipe that would use it. Now I usually use tuna packed in water and add oil to the dressing, along with the vinegar and always some lemon juice. We eat this at least two times per month, and usually there’s a serving left over that is good for a day or two.”
— Carol Swedlund, Prescott, Ariz.
This salad and its simple dressing from columnist Ellie Krieger are ripe for riffing with whatever vegetables you have on hand. We’re partial to oil-packed tuna for premium flaky fish — and a jump-start on the dressing. Get the recipe.
Greek Lentil and Spinach Soup With Lemon (2020)
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“It’s a satisfying, filling soup that also tastes wonderful.”
— Paula Lozar, Santa Fe, N.M.
As the story goes, Reid Branson, a nurse in Seattle, loved this soup so much that he made it for lunch nearly every workday for 17 years. If that’s not convincing enough, know that this vegetable-packed recipe is filling, easily adaptable and bright with a few squeezes of lemon stirred in at the end. Get the recipe.
Lemon-Butter Pasta With Parmesan (2020)
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“High ratio of flavor to simple presentation.”
— William Flood, Landisville, Pa.
Simplicity is bliss with this pasta recipe from cookbook author Ali Slagle. Lemon, butter, black pepper and parmesan make a light, zesty and lovely sauce for fettuccine or your favorite long noodle. Get the recipe.
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Roasted Potato Wedges with Black Bean Chili (2020)
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“It is so easy to prepare and unbelievably delicious (and filling!).”
— Gary Tucker, Seattle, Wash.
Think chili fries, but with wedges. The chili comes together in 15 minutes thanks to canned beans, jarred salsa and spices. A dollop of guacamole and scallions on top complete this simple, hearty and customizable meal. Get the recipe.
Pork Chops and Cabbage With Mustard Cream Sauce (2020)
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“I love the combination of the lemon, mustard and cream. But I don’t make the cabbage and instead serve it with rice. It’s also quick and easy, which makes it a good weeknight recipe.”
— Andrew, South Bend, Ind.
The classic pork-and-cabbage combo becomes weeknight-friendly thanks to thin center-cut pork chops and a creamy mustard sauce. Get the recipe.
Simply Perfect Pot of Beans (2020)
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“I found this recipe at the beginning of the pandemic, after buying 50 pounds of pinto beans at Costco. I was cooking for nine people, including three college athletes and two doctor relatives on the front lines and their two small children. Everyone was Zooming for school and work or working in the hospital. One of the athletes (my daughter) was a vegetarian. There was no way I was cooking two types of food, vegetarian and carnivore. Beans saved the day.”
— Nicole Chapman, Oakland, Calif.
If you’ve got properly cooked beans, you’ve got endless dinner possibilities. Take it from Food editor Joe Yonan, who wrote a whole book on the topic and shared this recipe with three methods — stovetop, oven and pressure cooker — that result in a flavorful pot of beans you can use in all sorts of recipes. Get the recipe.
Buffalo Wings (2021)
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“Simply the best Buffalo wings I have ever had. Not that I personally have made, but that I have ever had (and I made them!). I’m looking forward to the Super Bowl just so I can justify the calories and make these wings again … I don’t know why the recipe didn’t go viral. You should be promoting them, and Mr. Hutcherson, as GENIUS.”
— Samantha Butler, Los Angeles, Calif.
That’s quite the endorsem*nt for staff writer Aaron Hutcherson’s first entry into The Post’s chicken wing archives. (He’s since added Lemon Pepper Chicken Wings and Air Fryer Old Bay Wings.) The key to this classic two-ingredient sauce: Frank’s RedHot sauce. Get the recipe.
Chile Relleno Casserole (2021)
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“This recipe is more steps than the food I usually cook, but none of it is complicated, and there are so many variations you can make depending on what’s in the pantry. I usually make it a bit hotter with jalapeños and Tapatio sauce. Whenever I make this recipe, I think of the family story behind it, and it reminds me to appreciate my own family and friends.”
— Marla, Raleigh, N.C.
Food writer Caroline Hatchett shared this recipe with The Post in 2021 for a story about why so many obituaries mention casseroles. This cheesy, mildly spicy dish comes from Lynda Finch, who prepared the casserole the night before she died in her sleep. Her family found the unbaked casserole in the fridge and her recipe on the counter, and then baked it as “her last gift to us.” Get the recipe.
Instant Pot American-Style Beef Goulash With Macaroni (2021)
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“Not much trouble to make, tastes great. It must be my favorite WaPo recipe, because it is the one I’ve made the most. (I like recipes where the Instant Pot does most of the work.)”
— Thomas Horsley, Delray Beach, Fla.
It’s far from a traditional Hungarian goulash, but this beefy, cheesy pasta is a version of the Americanized goulash that began showing up in U.S. kitchens in the 1900s. Consider it a cross between a healthier Hamburger Helper and mac and cheese. Made in the Instant Pot, it’s a simple, saucy and kid-friendly dinner. Get the recipe.
Lentil and Pecan-Stuffed Acorn Squash (2021)
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“Utterly delicious. I’ve made it for company and they loved it, even the vegetarian.”
— June S., Westland, Mich.
A sage-infused brown butter makes this a rich vegetarian dish suitable for the center of your fall or winter holiday table, but a bit of orange juice and zest in the lentil mixture keeps things bright. It’s festive and filling, and the entire dish can be assembled and refrigerated for up to 4 days to give you a head start on holiday meal prep. Get the recipe.
Persian-Style Tomato and Lentil Soup (2022)
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“Comforting, satisfying, easy.”
— Beth Power, San Francisco, Calif.
Eat Voraciously newsletter author Daniela Galarza re-created this nourishing soup recipe from childhood memories of dining with her family at the Persian restaurant Reza’s in Chicago’s Andersonville neighborhood. As Daniela described it: “It’s a bowl of tangy warmth, with soft lentils and rice suspended in a ruddy broth flavored with onions, cumin, cinnamon and parsley.” Get the recipe.
Sheet-Pan Sausages With Sauerkraut and Mustard (2022)
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“My grandmother would cook for us every Friday, and it was always sauerkraut, potatoes and pork, cooked to death. I am a vegetarian now, and it was easy to adapt to this and brought back good memories.”
— Jamini Young, Seattle, Wash.
Over the years we’ve learned that Post readers love cabbage. And for good reason! It’s generally affordable, it will outlast most other produce in the refrigerator and it’s used in all sorts of cuisines. In this dish from Daniela Galarza, inspired by the flavors of Alsatian choucroute garnie, shredded cabbage is the base of a sheet pan filled with pork sausage, onions, tangy sauerkraut and punchy mustard. Serve it with potatoes or crusty bread. Get the recipe.
Don’t see your favorite Post recipe above? Share it in the comments.
