Our 10 Most Popular New Recipes Of 2022

You really like strawberries. And baking. And quick dinners.
A section of pale yellow snacking cake with inlaid strawberries sliced into six pieces on a turquoise table (Recipes by Donna Borooah; Produced by Aimee Nishitoba; Photography by Christie Vuong; Food styling by Eshun Mott; Prop styling by Madeleine Johari)

This casual cake makes a perfectly acceptable breakfast, too. Get our Strawberry Yogurt Snacking Cake recipe.

A strawberry semifreddo on a plate

Make the semifreddo and compote ahead of time to suit your schedule. The best part? A semifreddo is just that: semi-firm. This dessert won’t get too solid to eat, no matter how long it’s frozen. Get our Strawberry and Honey Semifreddo recipe.

A person serving a pie made with Master All-Butter Pie Dough Produced by Sun Ngo; Photography by Christie Vuong; Food Styling by Sage Dakota; Prop Styling by Madeleine Johari; Recipe by Jennifer Pallian

Pie pastry is tricky to master, because you want to achieve two opposing things at once: a flaky, tender, unstoppably delicious crust and a crust that’s strong enough to hold your careful crimping with swagger. Get our Master All-Butter Pie Dough recipe.

Three blueberry muffins with blue wrapper, on blue background. (Recipes by Donna Borooah and Irene Ngo. Produced by Stephanie Han Kim. Photography by Erik Putz. Food styling by Ryan Barclay. Prop styling by Madeleine Johari.)


This breakfast classic comes together in under an hour and freezes beautifully. Get our Blueberry Oat Muffin recipe.

Gnocchi Shepherd's Pie served in a pan Recipe by Camilla Wynne, Produced by Stephanie Han Kim, Photo by Christie Vuong, Food Styling by Matthew Kimura, Prop Styling by Christine Hanlon.

This comforting dish comes together quickly by substituting the traditional mashed potatoes with tender, ready-made potato gnocchi, which cooks in just minutes. Finished with parmesan cheese and a few minutes under the broiler, it’ll warm you from the inside out. Get our Gnocchi Shepherd’s Pie recipe.

A pan with a Dutch baby filled with chicken, peas and cranberries wooden work surface. Dutch baby photos, Erik Putz; Food styling, Ashley Denton; Prop styling: Madeleine Johari; Staub cast iron fry pans:


A Dutch baby—a crunchy-edged pancake that rises dramatically in the oven as it bakes—is a high-reward, low-effort dish. Often served with fresh berries and whipped cream at weekend brunch, it has so much potential for a busy weeknight dinner, too. Essentially a giant Yorkshire pudding, a Dutch baby can be served plain or as a side, but it’s also well suited to savoury fillings. It’s the ultimate delivery vehicle for saucy leftovers. Get our Weeknight Dutch Baby recipe.

A stack of chocolate-covered coconut bars on a pink background Photography by Erik Putz; Food styling by John Kruusi; Prop styling by Madeleine Johari

Skip grabbing a chocolate bar from the grocery store and try out this easy, elevated chocolate-covered coconut bar. Get our Vegan No-Bake Chocolate-Covered Coconut Bars recipe.

Several jam swirl mini cheesecakes on a serving dish laid on top of a pink lace tablecloth (Production: Sun Ngo. Photography: Christie Vuong. Food styling: Eshun Mott. Prop styling: Christine Hanlo.)

End your brunch on a sweet note with these jam-infused cheesecake cups. Get our Jam Swirl Mini Cheesecakes recipe.

Spanish tortilla with asparagus on blue plate with serving utensil. (Recipes by Eshun Mott. Produced by Aimee Nishitoba. Photos by Erik Putz. Food Styling by Sage Dakota. Prop Styling by Nicole Billark.)


This flavourful, quick tortilla can be served at any temperature and tastes even better the next day. Get our Spanish Tortilla with Asparagus recipe.

A pan of toasted orzo, chickpea and tomato stoup beside a wooden spoon Produced by Stephanie Han Kim; Photography by Christie Vuong; Recipe by Chantal Braganza; Food Styling by Matthew Kimura; Prop Styling by Christine Hanlon

This dish is a riff off on sopa de fideos, a soup of noodles fried in chicken fat and topped with tomato broth. Take care when toasting the pasta: There’s a fine line between a golden sizzle and overtoasting, which results in gumminess. Get our Toasted Orzo, Chickpea and Tomato "Stoup" recipe.


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