Internet Approved! The 10 Most Blogged-About Recipes

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Internet Approved! The 10 Most Blogged-About Recipes
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Internet Approved! The 10 Most Blogged-About Recipes

Mikey’s Peanut Putter Pie

The story of Mikey’s Peanut Putter Pie is both sweet and heartbreaking. Food writer Jennifer Perillo, of In Jennie's Kitchen, made this pie for her husband Mikey, who passed away suddenly in 2011. In memory of Mikey and as a showing of love and support for Perillo, hundreds of bloggers shared variations on the pie including this Frozen Peanut Butter Pie from The Merry Gourmet, a thoughtful tribute to a much-loved couple.

Image Credit: The Merry Gourmet

Zuni Café Chicken

Adapted from San Francisco's Zuni Café, no other chicken recipe has made the rounds like chef Judy Rogers' roast chicken. Dry brining (that's salting) a few days before roasting and stuffing herbs under the chicken's skin ensures not only a perfectly seasoned bird but one that can be roasted to juicy perfection without the addition of butter or oil. Oh, and that rustic bread salad that it's served with? It's the perfect foil for this gloriously simple chicken. For the recipe and helpful technique photos, check out Not Quite Nigella. You’ll never roast a chicken the same way again.

Image Credit: Not Quite Nigella

Marcella Hazan's Tomato Sauce with Butter and Onion

Do a Google search for "tomato sauce recipe" and you'll find a dizzying array of options. But like many food bloggers, we think Marcella Hazan's Tomato Sauce with Butter and Onion is always the way to go. Here's what Food52's Kristen Miglore has to say about this celebrated sauce: "Marcella Hazan's tomato sauce is easily the most famous tomato sauce on the Internet (and one of the most famous recipes, period). Amateur Gourmet wrote about it in 2005, Orangette in 2007, Steamy Kitchen and Smitten Kitchen in 2010. Countless other bloggers followed suit, and yet its simplicity and pure tomato flavor never fails to excite readers, including when we covered it in Genius Recipes in 2011 -- at the time, it was the most buzzed about yet."

Image Credit: William Brinson

Rainbow Layer Cake

Cutting into a Rainbow Layer Cake reveals thrilling layers of magical colors hidden beneath a robe of white icing. The beauty of this cake, aside from the fact that it's downright gorgeous, is that it can be made with any vanilla cake batter, including your favorite store-bought mix. Here's what Jesse Oleson, a.k.a CakeSpy, has to say about this showstopper: "If you really want a cake to show off with, you've found it. Six layers of cake in all the colors of the rainbow, held together by a cloud of delicious buttercream frosting, this cake is dramatic to slice into – it always gets an "Oooooh!" response. It is impossible to be unhappy while eating this cake."

Image Credit: Clare Barboza

Jim Lahey’s No-Knead Bread

Baking bread used to be left to the most ambitious home cooks. All that changed in 2006, when Mark Bittman shared New York baker Jim Lahey's revolutionary No-Knead Bread recipe. Simply blend all of the ingredients and allow time (and not laborious kneading) to do the rest. When the dough is ready to bake, simply transfer it to a blazing hot Dutch oven, cover the pot and bake, uncovering it for the last few minutes to brown. The result: a rustic loaf that would be right at home at your local artisanal bread bakery, without all the effort.

Image Credit: Caroline Russock

David Leite's Chocolate Chip Cookies

While many are content with the recipe off of the back of the chocolate chip bag, we've found that David Leite's Chocolate Chip Cookies produce far superior results. Why? According to the creator himself, there are a few key ingredients and steps. "After three months of research, I made some interesting discoveries about what makes the ultimate chocolate chip cookie – and how it differs from just about every other recipe that came before. First, the dough has to be refrigerated for at least 24 hours, which hydrates it and changes the flavor and texture. Also, using couverture chocolate (the chocolate they cover truffles with) makes a huge difference. It melts easier and creates a strata of chocolate throughout the cookie. Last, size is important. A 5-to-6-inch cookie offers the eater all kinds of differences in texture and taste."

Image Credit: Leite's Culinaria

Martha Stewart's Mac and Cheese

Much has been written about Martha Stewart's legendary Mac and Cheese. It's one of the best recipes out there -- creamy, rich and incredibly cheesy due to the fact that it includes a whopping six and a half cups of cheddar and gruyere. Here's Kristen Miglore of Food52's take on what makes this mac so memorable: "Martha Stewart's macaroni and cheese is the gold standard of homemade versions -- it might even be the most popular recipe in the history of her company, by their count. Her method gets everything right: the sauce-to-noodle ratio is perfectly creamy; the cheese selection -- mostly sharp cheddar, funked up with a little Gruyere -- is the perfect middle ground between pungent, smooth and melty; and the crunchy top layer may be most exciting of all. Instead of the classic speckly layer of breadcrumbs, white sandwich bread cubes float on the top of the casserole, toasting into dainty croutons.

Image Credit: James Ramson

Dorie Greenspan's World Peace Cookies

Created to honor World Peace Day, cookbook author Dorie Greenspan's World Peace Cookies have been written about endlessly, and after trying them out we can understand why. We asked Greenspan why these cookies are so darn addictive and here's what she said: "It’s hard to overstate the magic of World Peace Cookies. Yes, they’re chocolate, but that’s only one part of their appeal. For me, what makes them so special is how surprising they are. They’re not particularly pretty, but the combination of cocoa, shards of bittersweet chocolate and a bold amount of sea salt is powerful. And the fact that you never know what you’re going to get with each bite – More chocolate than salt? More salt than chocolate? An unusually even mix? – Makes them serially munchable. And really, isn’t that what we want in a cookie?"

Image Credit: Mary Dodd

Momofuku's Bo Ssam

There is something very appealing about being about to recreate a dish from one of the world's best restaurants at home and that's precisely why so many food bloggers have made Momofuku chef David Chang's Bo Ssäm, a slow-cooked pork shoulder eaten, burrito-like, in lettuce leaves (“ssäm” is Korean for enclosed or wrapped). Cara Eisenpress of food blog Big Girls Small Kitchen told us a little about this impressive recipe, made for Valentine's Day: "This Momofuku-inspired hunk of roasted pork butt (or shoulder, if butt is too coarse for you) will make your apartment exude the scent of pork for days, but it's all for the good. An overnight brine and slow roast turns the meat fall-apart-rich. The cherry on top is a salt-sugar crust broiled on at the end, which makes the pork transcendent. Pile meat, rice and optional scallion-ginger sauce onto lettuce leaves and dig in."

Image Credit: Big Girls Small Kitchen

Banana Bread with Chocolate and Cinnamon Sugar

Food writer Molly Wizenberg's ever-popular blog, Orangette has plenty of recipes for banana bread, but it's her Banana Bread with Chocolate and Cinnamon Sugar that's been blogged about again and again. Wizenberg shares a bit of background about this incredibly delicious loaf: "I first found this recipe through another blogger, Jeannette at Everybody Likes Sandwiches, and it's very unusual, because it uses no oil or butter. That sounds like a potential disaster, but it's really, really wonderful: light and chewy, with a crackly crust of cinnamon and sugar."

Image Credit: Molly Wizenburg/ Orangette

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If you spend a significant amount of time reading food blogs, chances are you'll start to see the same recipes pop up again and again. These Internet-tested-and-approved recipes aren't only tasty, they also offer techniques that will revolutionize the way you think about everything from roasted chicken to chocolate chip cookies. Here's our (highly subjective) top 10 recipes that we're happy to read about (and make!) again and again.

Ready to revolutionize the way you think and cook? Check out our slideshow above!

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