Recipe of the Day

Feast your eyes on our daily dose of top-rated recipes and fantastic food photos.

January 1: Bloody Mary

"I made this recipe as written with the exception of using spicy V-8 juice instead of tomato juice. It came out very tasty!"


January 2: Bistro Steak Salad

"Good and easy. I used a soy marinated flank steak."


January 3: Mum's Chicken

"I'm here to rave about this recipe too! It's everything I look for in a 5-star recipe - maximum flavor with minimum effort."


January 4: Slow-Cooked Pork Tacos

"Smelled absolutely wonderful cooking all day! My whole family loved it!"


January 5: Chocolate Lasagna

"We loved this dessert! I followed the recipe exactly and it was perfect."


January 6: Chicken & Broccoli Alfredo Shells

Perfect for a quick, cheese snack or an indulgent dinner.

January 7: Onion Rings

"I have tried several recipes for onion rings lately, and this recipe is by-far the best I have tried."


January 8: Stuffed Pasta Shells

"Turned out delicious."

-Michaels Chef

January 9: Apricot Pies

"Beautiful, delicious and easy!"


January 10: Easy Turkey Chili

"I am rating this 5-stars because it is fast, easy, healthy and economical."

-Gina Farina

January 11: Waffles

"Fluffy waffles that are crisp on the outside and moist on the inside."


January 12: Chicken Yassa

"Great contrast of the super sweet onions and the sour lemon juice. Really good!"


January 13: Broccoli Cheese Soup

"This soup is delicious!"


January 14: Shrimp Scampi Pasta

"I reduced both the olive oil and butter to 3 Tbsp. and added a bit more red pepper flakes because we like things a bit more spicy. It was fantastic! We will definitely add this to our regular pasta meal rotation. Thanks for sharing!"


January 16: Peanut Butter No-Bake Cookies

"If I could give these more than 5 stars I would! To a pregnant lady craving peanut butter these taste like heaven! I used 1 1/2 cups of sugar and they were PERFECT! Enjoy! :)"


January 17: Spinach & Artichoke Mashed Potatoes

"Great way to add some pizzazz to ordinary mashed potatoes. I made a few changes because I'm lazy, but I don't think they affected the outcome. I left the potatoes unpeeled, because It's a pain to peel baby potatoes. I also did not puree the artichokes because I did not want to get out the processor, so I just finely chopped the artichokes instead. Great side dish!"

-Ginny Sue

January 18: Apple French Toast Casserole

"Awesome recipe. Easy to assemble the night before and bake in the morning. I used Granny Smith's because that's all I had on hand and it was still terrific. By the way, the smell was incredible while it was baking. Thanks for posting."


January 20: Chile Con Queso

"I%u2019ve got mountains of dip recipes from all over the internet (mostly from here) but this one is by far the absolute best I%u2019ve ever tried. I made it in the microwave, melting the cheeses together first and then stirring in the other fresh ingredients. 5 stars isn%u2019t enough, really it was just so stinkin good. I made it for a baby shower and people kept coming back to the dip bowl for more. This will be my standard dip recipe for now on. I can%u2019t imagine finding another recipe better then this one."

-Michell waterman

January 21: Slow Cooker Beef Short Ribs

"I found this recipe after making an impulse buy of bone-in short ribs late this afternoon. Being new here, I decided to try a recipe rather than use one of my own. This recipe looked interesting, but there was not enough time to cook them in a slow-cooker so I made them in the oven: 350 degrees for 1 1/2 hours. I made a few modifications to the recipe (besides using the oven and bone-in short ribs) which I shall definitely do again. First, I do not have a sweet tooth, so I drastically cut the amount of brown sugar. I decided to gradually add brown sugar to the rest of the mixture so I started with just under 1/4 cup brown sugar (packed a 1/4 cup measure to about 1/3" from the top). I liked the taste of the sauce with this amount so I stopped adding more. The other modifications I made were: 1. Instead of 3/4 cup wine vinegar, I used 1/2 cup wine vinegar and 1/4 cup cider vinegar. 2. The recipe calls for 1 cup beef broth. I used an entire can of double strength Beef Broth, 10 1/2 ounces. For preparation: 1. I browned the short ribs in vegetable oil. Using short ribs with bones, there is more fat in them (than in the original recipe) and I wanted to discard the fat before continuing with the sauce. 2. I put the ribs in a Pyrex dish large enough for the ribs to sit beneath the rim and stuck them in the preheated, 350 oven while making the sauce. 3. I poured all the fat/oil out of the browning pan, but left all the brown flour. To this I added 2 Tbs. butter and sauteed the chopped onion a bit while measuring then adding the other ingredients. The brown sugar was added last. 4. When the sauce was done, I took the ribs out of the oven, covered them with sauce, then tightly sealed the dish with tin foil. 5. After one hour I removed the ribs from the oven, removed all fat on the surface, turned the ribs over, then put them back in the oven for another 1/2 hour. I will definitely make these again. I'm pretty sure the short ribs would have been done in 1 1/4 hours, but I was disorganized and had forgotten to start cooking anything to go with them. Oh, I could not get all the sauce in the baking dish I used. I probably have about a cup left. I intend to marinate chicken pieces in the left over sauce then cook them on the grill this weekend. "

-Lynn in RI

January 23: Baked Macaroni & Cheese

"I have my own baked mac and cheese recipe, but wanted to see how someone else's was, since I usually "eyeball." Doing so messes up my roux. Anyway, I used your recipe, adding some black pepper, garlic, paprika, and parsley. And because my family wants it rib-sticky, we doubled the cheese. I also turned the broiler on for the last 5 min. This was the best macaroni and cheese I have ever baked! Thanks for sharing!"


January 24: Spicy Peanut Sauce Chicken

"Oh wow, this was the BEST new recipe I've tried in a long time! Like everything I cook, I had to modify the recipe slightly for what I had on hand and for personal tastes. For the chili oil I just substituted a tablespoon of Sriracha. I used a handful of shredded carrots, a handful of shredded cabbage, and a small head of broccoli. Finally, I substituted 5 tablespoons of powdered peanut butter in leiu of the real deal. This is cooking, not baking, so there's freedom to deviate from the original recipe. I'm making it again tonight and adding it to the weekly menu. It's my new favorite dish, for sure!"


January 25: Fried Chicken

"This was very good but I agree with others that the cornmeal creates a bit of a gritty texture. I made it exactly as the recipe states except I used Seasoned Salt which has a great flavor for chicken. Instead of the cornmeal I usually use Panko which you can find in the oriental area of the grocery store. Use about 3/4 cup of in place of 2 TBS cornmeal. There is no gritty texture with panko and the chicken ends up nice and crispy. Also, I have better results with the breading sticking better and frying crispier on the chicken with less buttermilk. I would use 1/2 cup instead and an extra egg."


January 26: Herb-Stuffed Pork Tenderloin

"I first made this over a year ago and it was excellent. I have since made it several times. The Mustard sauce is amazing! Making it again tonight and my mouth is watering just thinking about it! Served with asparagus and herb roasted red potatoes makes it a super great meal for company."


January 27: Red Enchilada Sauce

"This was delicious.. I added some extra chili powder and added a bit of chicken stock for the water.. I also added some cayenne pepper to spice it up a bit more .. but excellent.."

-Ladybug II

January 28: Oatmeal Pancakes

"A few years ago I followed a recipe for cottage cheese pancakes that used whole wheat flour. I was searching for that when I found this recipe. I don't even want the other one anymore!

I used modifications suggested: two whole eggs instead of whites, and added a bit of cinnamon. While making them, I forgot I was supposed to blend it all and just mixed it in the bowl by hand, which still worked fine.

Thanks for this new favorite!"


January 29: Buttery Shrimp & Pasta

"I can't believe how good this recipe was. I got a couple of large bags of frozen shrimp and was looking for recipes to cook the shrimp with. My first recipe was this one and I am amazed how simple and how good it is. I used more garlic and a little less cream and it turned out great."


January 30: Croissants

"Wow , these are amazing! They did not raise as much as I had hoped but still wonderful. I had to convert the measurements, it took me a long time so let me help someone else out! 1/2 c milk or 3 7/8 oz, 1/8 c water or 1 1/8 oz, 2 1/3 c flour + 1 tsp, 7/8 oz butter, 1 tsp yeast, 6 1/8 oz butter. I made half of them into regular croissants and filled the other half with a cream cheese and sugar mix with homemade strawberry jam. Next time I will try the cream cheese mix and choc chips. I took them to work and everyone has made special requests for our Monday meetings, thanks for the pics they really help!"

-Rollin in the Dough

January 31: Salmon Poke Bowl

"You don't cook the salmon?"