Our BEST Recipes from the Past 25 Years (2024)

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Our BEST Recipes from the Past 25 Years (1)

ByEllie Martin Cliffe

Taste of Home's Editorial Process

Updated: Dec. 13, 2023

    It's our anniversary—and we couldn't have gotten here without you! Here are our best-loved reader-shared recipes from every year we've been around.


    Moist Chocolate Cake Recipe photo by Taste of Home

    Moist Chocolate Cake

    Premiere Issue, 1993

    The cake reminds me of my grandmother, because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania

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    Pork Chops with Scalloped Potatoes

    August/September 1994

    Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. This all-in-one comforting pork chops recipe reminds me of home. —Bernice Morris, Marshfield, Missouri

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    Icebox Butterhorns

    June/July 1995

    These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana

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    Cheeseburger Soup

    October/November 1996

    A local restaurant serves a similar soup but wouldn’t share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. —Joanie Shawhan, Madison, Wisconsin

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    Zucchini Cupcakes Recipe photo by Taste of Home

    Zucchini Cupcakes

    August/September 1997

    I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They’re such a scrumptious dessert you actually forget you’re eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

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    Rhubarb Custard Bars

    April/May 1998

    Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin


    Li'l Cheddar Meat Loaves

    April/May 1999

    I got this recipe from my aunt when I was a teen and have made these miniature loaves many times since. My husband and three children count this main dish among their favorites. —Kathy Bowron, Cocolalla, Idaho

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    Taste of Home

    Flavorful Chicken Fajitas

    August/September 2000

    This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Jackson, Missouri

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    Buttery Cornbread Recipe photo by Taste of Home

    Buttery Cornbread

    April/May 2001

    A friend gave me this recipe several years ago, and I think it’s the best cornbread recipe I’ve tried. I love to serve the melt-in-your mouth homemade cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California

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    Taste of Home

    Bacon Macaroni Salad

    June/July 2002

    This pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coasted with a tangy mayonnaise and vinegar dressing. It’s a real crowd-pleaser! —Norene Wright, Manilla, Indiana

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    Blueberry Banana Bread

    June/July 2003

    Blueberries and bananas combine in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won’t need butter. —Sandy Flick, Toledo, Ohio

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    Taste of Home

    Baked Mushroom Chicken

    June/July 2004

    This mushroom chicken recipe is the perfect way to dress up a standard weeknight dinner. It’s a recipe I can count on to yield tender and flavorful mushroom chicken every time. —Barbara McCalley, Allison Park, Pennsylvania

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    Shrimp Scampi

    October/November 2005

    This shrimp scampi recipe looks like you fussed, but it’s easy to prepare. Lemon and herbs enhance the shrimp, and bread crumbs add a pleasing crunch. Served over pasta, this main dish is pretty enough for company. —Lori Packer, Omaha, Nebraska

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    Pineapple Orange Cake

    June/July 2006

    This is one of my favorite cakes. It’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt-free. —Pam Sjolund, Columbia, South Carolina

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    Buffalo Chicken Dip Recipe photo by Taste of Home

    Buffalo Chicken Dip

    December/January 2007

    Buffalo wing sauce, cream cheese and ranch or blue cheese dressing make a great party dip. Everywhere I take it, people want this chicken wing dip recipe. —Peggy Foster, Florence, Kentucky

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    Taste of Home

    Forgotten Jambalaya

    February/March 2008

    During chilly months, I fix this jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas

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    Stamp-of-Approval Spaghetti Sauce

    February/March 2009

    My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona

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    Taste of Home

    Peanut Butter Brownie Trifle

    April/May 2010

    This rich, tempting trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. —Nancy Foust, Stoneboro, Pennsylvania

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    Creamy Make-Ahead Mashed Potatoes

    February/March 2011

    Creamy make-ahead mashed potatoes get even better when topped with a savory trio of cheese, onions and bacon. —JoAnn Koerkenmeier, Damiansville, Illinois

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    Taste of Home

    Jalapeno Popper Spread

    August/September 2012

    I’ve been told by fellow party-goers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss. —Ariane McAlpine, Penticton, British Columbia

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    Coconut-Pecan German Chocolate Pie

    December 2013

    This pie combines the ingredients everyone loves in its classic cake cousin. It’s so silky and smooth, you won’t be able to put your fork down. —Anna Jones, Coppell, Texas

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    TMB Studio

    co*keCola Cake

    September/October 2014

    We live in Coca-Cola country, where everyone loves a chocolaty, moist sheet cake made with the iconic soft drink. Our rich version does the tradition proud. —Heidi Jobe, Carrollton, Georgia

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    We made the original fantasy fudge recipe—and it still stacks up decades later.


    Can't-Eat-Just-One Cinnamon Rolls

    February/March 2015

    My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio

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    The Ultimate Chicken Noodle Soup Recipe photo by Taste of Home

    The Ultimate Chicken Noodle Soup

    February/March 2016

    My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this one is my favorite, and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Milwaukee, Wisconsin

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    Bacon Pea Salad

    June/July 2017

    My husband absolutely loves peas. My middle son isn’t the biggest fan, but he loves bacon. So, I combined the two, and it was perfect! This pea salad is an awesome side dish, especially for barbecue. —Angela Lively, Conroe, Texas

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    Sausage and Pepper Sheet-Pan Sandwiches

    February/March 2018

    Sausage with peppers was always on the table when I was growing up. Here’s how I do it the easy way. Just grab a sheet pan and the ingredients, then let your oven do the work. —Debbie Glassco*ck, Conway, Arkansas

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    Up Next: The Best Recipes of 2023

    Originally Published: September 06, 2018


    Ellie Martin Cliffe

    Now Taste of Home's content director, Ellie has been writing about food and lifestyle for almost 20 years. Her writing and editing roles have spanned the print and digital landscape. When Ellie isn't at TOH HQ, she's likely trying gluten- and dairy-free recipes, canning whatever's in season, or playing Forbidden Island with her family.

    Read More

    Our BEST Recipes from the Past 25 Years (28)

    Our BEST Recipes from the Past 25 Years (2024)


    What is the oldest surviving book of recipes? ›

    The oldest cookbook in the world is the Yale Culinary Tablets. These three stone slabs dating back to Mesopotamia circa 1700 B.C. represent the oldest known recipe-making in world history. They show in detail how these ancient people ate bread, soups, roasts, and even cake.

    Where do I find the best recipes? ›

    15 Best recipe websites
    1. Pinch of Yum.
    2. Budget Bytes.
    3. Smitten Kitchen.
    4. Damn Delicious.
    5. Simply Recipes.
    6. Minimalist Baker.
    7. Half Baked Harvest.
    8. Joy the Baker.
    Dec 18, 2023

    Does Allrecipes have a cookbook? ›

    All About the Allrecipes Keepers Cookbook

    This cookbook is a recipe collection created by the world's largest food community, made up of more than 60 million home cooks (including you!). Year after year, these are the dishes we see our Allstars making.

    How do I save old family recipes? ›

    While cooking, put recipes in clear polyester film sleeves to protect them from food spills and greasy fingerprints. Another option is to use a preservation-quality loose-leaf binder style album filled with polyester page protectors into which the recipes can be filed and easily accessed.

    What is the oldest foods we still eat? ›

    The oldest foods still eaten today
    • Stew. Who can say no to a delicious, heart-warming stew? ...
    • Tamales. Made from starchy, corn-based dough, tamales are still enjoyed today all throughout Mexico and Central America, South America, the Caribbean, the US and even the Philippines. ...
    • Pancakes. Yep. ...
    • Bread. ...
    • Curry. ...
    • Cheesecake.

    What is the oldest food that still exist? ›

    The World's 10 Oldest Dishes And Where They Are Today
    • Linzer Torte, circa 1653. ...
    • Tamales, circa 5000 B.C. ...
    • Burgers, circa 100 century A.D. ...
    • Mesopotamian Stew, circa 2140 B.C., and bone broth, circa 400 B.C. ...
    • Rice dishes, circa 4530 B.C. ...
    • Beer, circa 3500 B.C. ...
    • Chocolate, circa 1500-400 B.C. ...
    • Bread, circa 10000–2200 B.C.
    Sep 2, 2023

    What is the number 1 best cuisine? ›

    Leading the pack, Italy stands out as the best cuisine in the world. Next up are Japan and Greece. France takes 8th place, behind Portugal, Mexico and Indonesia.

    Is the Allrecipes app discontinued? ›

    The discontinuation of the Allrecipes app in March 2023 came as a disappointment to many users who favored its convenience for accessing content on the go. While the app is no longer available for download, the Allrecipes Dinner Spinner mobile app remains accessible, providing a similar experience for its users.

    Did the Allrecipes app get deleted? ›

    An Important Update about the Allrecipes app

    Unfortunately, as of March 20, 2023, the app will no longer be available.

    What is the oldest cooking book in the world? ›

    Yale Culinary Tablets (1700 BC)

    Three clay tablets dating back to 1700 BC may just be the oldest cookbooks in the world. Known as the Yale culinary tablets and part of the Yale's Babylonian collection, these Mesopotamian tablets display the oldest recipes.

    What is the oldest English recipe book? ›

    The Forme of Cury is the first known English cookery book to mention some ingredients such as cloves, olive oil, mace and gourds. Many recipes contain what were then rare and valuable spices, such as nutmeg, ginger, pepper, cinnamon and cardamom.

    When was the first recipe book made? ›

    The first recorded cookbook is said to be four clay tablets from 1700 BC in Ancient Mesopotamia, but by the 1300s, cookbooks were a norm for kings and nobles. In 1390, Forme of Cury (The Rules of Cookery) was published for–but not by–King Richard II.

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