America’s Test Kitchen’s Most-Saved Recipes, 2023 Edition

Whether it was because they made it and loved it, or just wanted to (digitally) bookmark it for another day, saving a recipe is a vote of confidence.

(We’ve been publishing monthly installments of our most-saved recipes since August. Check out past lists.)

If you’re a new member and have never saved recipes before, simply click this button on the recipe pages of our website, or look for the little flag in the upper right of recipes in the app:

Collect, organize, and enjoy as many as you want.

A hearty thank-you to all of you who have filled your recipe boxes with our delicious, failproof recipes this year. There’s nothing better than seeing our recipes enjoyed in your homes.

So which recipes did our subscribers save the most this year? Let’s count down the top 10—five from Cook’s Country and five from Cook’s Illustrated—each with a (lightly edited) comment from a home cook who’s prepared the recipe.

This Cook’s Country recipe from Bryan Roof tops the list for good reason. Inspired by the Greek chicken from Johnny’s Restaurant in Homewood, Alabama, the chicken is tender and juicy, marinated and roasted to perfection and flavored with tons of herbs and lemon. Subscriber Tracey W. said, “So delicious and very easy! Loved this restaurant-worthy dish! Will be making it regularly.”

Is there anything better than fried potatoes? Turns out, yes. This German-style dish douses sliced spuds in crispy bacon and caramelized onions. This recipe, from Cook’s Illustrated’s Erica Turner, even makes for great leftovers. As subscriber Michele J. said, “Wonderful balanced flavors. Three days later we had leftovers with an egg for breakfast. Very tasty—will add it to my breakfast menu for my guests!”

This hearty pasta and bean soup is Italian American comfort food at its best. In this Cook’s Country recipe, the pasta gets cooked right in the soup. This dish is sure to keep you cozy and satisfied on chilly nights. Per subscriber Rae H., “My sweetheart suggested we make a gigantic batch and just eat this all winter.”

As recipe author Erica Turner learned in her research, pasta alla zozzona is a fusion of two Roman classics, Amatriciana and carbonara. The combination of pork sausage and onions makes this incredibly comforting. Take it from subscriber Ty K: “The best pasta sauce I have EVER made; incredible. Guanciale is amazing. I found the recipe very easy, but the yield was incredible, and the leftovers are wonderful for days.”

No surprise, as this Cook’s Illustrated recipe is one of our most popular of all time. If crisp edges, a chewy center, and rich toffee flavor is your thing, then this is the chocolate chip cookies recipe for you. Subscriber Jane E. said, “These cookies really live up to their name . . . they’re PERFECT! This is my new ‘go-to’ chocolate chip cookie recipe!” 

Rich, creamy, vibrant, and complex. This Cook’s Illustrated recipe is one of my personal favorites, and apparently also one of subscriber Jorge O.’s, who commented, “I have made this dish more than a dozen times and it NEVER. DISAPPOINTS. The sauce is, dare I say, ‘foolproof’ and the overall flavor of the dish is outstanding. I have had dinner guests request this dish when invited over!”

These fluffy, buttery handhelds from Cook’s Country’s Morgan Bolling are the perfect combination of biscuit and muffin. They’re perfectly sweet, slightly salty, and chock full of fresh blueberries. We highly recommend, but as subscriber Lawrence R. warned, be careful: “I can’t make these very often because when I do I’m strongly tempted to eat the entire pan myself. They are so delicious!”

Briam is a simple but dynamic dish of potatoes, onions, bell peppers, tomatoes, and zucchini bathed in olive oil. This Greek slow-roasted veggie dish is hearty enough for a main but also makes for one killer side. 

Serve with crusty bread for dunking and this Cook’s Illustrated recipe will wow your guests. As subscriber Cris H. says, “Wow! This was fantastic. I made two of them for friends and it was a gigantic hit. You guys make me look good! I’ll make this again and again.”

Missing warm summer days? Make this beautifully layered, complex, smoky sandwich from Cook’s Country. Marinated eggplant, zucchini, bell pepper, and onion take center stage pressed between a giant loaf of ciabatta. The basil mayonnaise and fresh mozzarella don’t hurt, either. 

Subscriber Josie B. found this to be a real winner: “I followed the recipe exactly as written. This was SO delicious! From the first bite to the last, we were very impressed and agreed that this was the best sandwich we've ever had! Each component was delicious by itself but when put together . . . wow!”

If you’re looking for a Sunday project recipe, this Cook’s Country recipe is for you. Beef chuck gets braised with guajillo peppers and lots of warm spices. The reserved braising liquid gets blended into a dunkable sauce for your finished tacos. 

This is comfort food at its finest. And, per digital member Lauren M., anyone can make them: “Loved it, very flavorful. Even my husband (who doesn’t cook—yes, I know I’ve made questionable decisions in life) was able to cook this. Love how everything just goes in one pot.”