Our Top 10 Recipes of 2024

When you take a look at our top 10 recipes of 2024, you’ll notice that just about all the recipes have at least one of these two features: they can be made in five minutes or less or they use five ingredients or less. So, if you’re a fan of this kind of quick cooking, you’ll love these recipes!

“Oil-packed tuna (ideally olive oil-packed—my favorite is Tonnino) is far and away more moist and flavorful than tuna packed in water. Using it means you don’t have to add any oil to the salad itself, so long as you go easy when draining. If you do use water-packed tuna, add a drizzle of olive oil to the bowl to keep the salad from being too dry.” —Sheela Prakash, Simply Recipes Contributor

“To ensure this dressing can be mixed up in under 60 seconds, I highly suggest investing in a quality lemon juicer. I have one like this which makes quick and relatively mess-free work of juicing citrus. It works for limes and small oranges, too.” —Molly Adams, Simply Recipes Contributor

“So much of this dish’s flavor is built at the grocery store. My family loves Rao’s basic marinara but grab your favorite roasted garlic marinara or arrabbiata sauce. You could even shortcut this further with a jar of bolognese sauce.” —Megan Splawn, Simply Recipes Contributor

“Beyond sourdough (my favorite for this recipe), you could use a split bagel, Texas toast, ciabatta, naan, or whatever bread you have on hand.” —Claudia Cash, Simply Recipes Contributor

“Sometimes I like to leave thin strips of peel running the length of the cucumber, creating little bits of green around the slices. If I am using really mature cukes with big seeds, I halve the cucumbers and scoop out the seeds and pulp.” —Robin Asbell, Simply Recipes Contributor

“Cool the cake completely before slicing to give the custard a chance to set. I like this cake fridge cold, so once it’s close to room temperature, I chill it for about an hour before slicing it. This also allows for cleaner slices.” —Mark Beahm, Simply Recipes Contributor

“The cream cheese is key here. You’re only using two items to fill this sandwich, so you’d better make them good. I’ve recently fallen in love with Tillamook Cream Cheese, and I love the Very Veggie and Chive & Onion flavors for this sandwich. They’re so rich and flavorful that you don’t need anything else.” —Laurel Randolph, Simply Recipes Senior Editor

“Since this salad can be stored in the fridge for up to five days, it’s a great choice for meal-prepping at the beginning of the week. It’s easy to scale up the recipe to make a double batch—simply double the ingredients and you’ve got twice the eggy goodness.” —Stephanie A. Ganz, Simply Recipes Contributor

“It’s best to use Chinese-style chicken bouillon powder. Lee Kum Kee is a common brand available at most Asian grocery stores. I have substituted Knorr brand chicken bouillon powder, which works very well. You can use a big pinch of MSG instead, though I think the chicken powder is where the magic of this recipe lies.” —Megan Scott, Simply Recipes Senior Editor

“I make this recipe with any kind of yellow summer squash, whether straight or crook-neck. I find that smaller squash is more tender, so that’s my preference. You can use other varieties of summer squash, including zucchini. If they’re not particularly sweet, add a pinch of sugar at the end of cooking.” —Laurel