My most popular recipes of 2025 / Jill Silverman Hough

I’m no Bon Appetit or Delish magazine. Obviously. But then again, I thought to myself as I received the umpteenth “best of 2025” list in my inbox, do big outlets own year-end wrap-ups? They do not. And so I looked into my own 10 most popular recipes of 2025.

So many simple, almost standard types of recipes but some very much not. I’m not sure what the combination of them means about me or my website or what the world likes to cook or how savvy (or not) I am about driving traffic. I’m still pondering all that.

But nicely coincidentally—and perhaps most importantly—they’re all pretty appropriate to make and enjoy right now.

So pull out a mixing bowl and dig in.

#10 Easy Orange Marmalade Bars

Only 7 ingredients and quick and easy to make—maybe that’s the attraction. Either way, these bars cook up soft, chewy, and satisfyingly oaty, with a bright tickle of citrus to light up to wintery days.

#9 Basic Fruit Ice Cream

I’m a huge fan of homemade ice cream and making it with whatever fruits and flavors are most in-season and flavorful. Perhaps the internet is too. In any case, I could go for some pear or persimmon ice cream right about now, couldn’t you?

#8 Crème Fraiche Fettuccine Alfredo with Peas

This one’s a bit of a surprise because it’s a little on the cheffy side with the crème fraiche and all. But don’t let that stop you. Alfredo is drop-dead simple to make—even a cheffy version.

#7 Hearty Whole Wheat Walnut Bread

As I type this, cross my heart, there’s a loaf of this bread in my oven. It’s one of a handful of recipes that I always have on hand and enjoy regularly, usually with peanut butter and fruit in the morning. (Cherry Almond Granola is another.)

#6 Cumin-Roasted Potatoes

Potatoes, amiright? Who doesn’t love them? These are basically crispy roasted potatoes, with just enough going on to keep them anything but basic.

#5 Spinach Salad with Cranberries

Before I published this one, I wondered if it was a cop-out to “develop” a recipe this simple. But I’m also fond of saying that the best cooking starts with really good ingredients and then gives them just enough of a zhuzh to let those ingredients shine. This does just that.

#4 Seafood and Andouille Jambalaya

On the other hand, just because a recipe has a semi-long list of ingredients apparently doesn’t mean people won’t be attracted to it. Amen to that, and to any rice-based, one-pot meal that nurtures your soul like this one does.

#3 Pan-Seared Steaks with Boursin

Thank you, Sydney, for making that Boursin omelet on “The Bear” and helping to popularize any recipe that celebrates the garlicky, herbal, spreadable cheese. I was ahead of the curve by more than a few years when I created this one for Bon Appetit, but no matter. Slather Boursin on your steak and you will not be sorry.

#2 Chicken Stew with Potatoes, Carrots, and Peas

Simple, familiar, cozy, and comforting. This being #2 is perhaps a good lesson in what people want from food and cooking.

And a drumroll, please, for…

#1 Filet of Sole with Lemon-Wine Pan Sauce

Maybe this sums it up—basic and approachable, but a little zhuzhed and cheffy? Plus wine, which never hurts. But maybe that’s just me. 🙂

What do you think? Any that are new to you? Any that you’ve tried? Hopefully my list turned you on to a couple/few that might’ve fallen through the cracks.

More than anything, I’m glad they’ve gotten attention and, ideally, made their way onto a few tables. I’m honored whenever anyone, including the person sitting right there in your chair, spends their time, energy, and money on my recipes.

Thank you for that—so much. And here’s to a delicious new year.