Our 10 Most Popular Newsletter Recipes of All Time
The best dinner inspiration sent right to your inbox.
Simply Recipes / Sally Vargas
Over the past few years, there's been a resurgence in recipe and cooking newsletters thanks to various platforms that have empowered cookbook authors, recipe developers, and "foodies" in general to write and publish their own content. It's always fun to see and follow along with your favorite chefs and home cooks, but did you know Simply Recipes has a daily recipe newsletter? It's true! You can subscribe right on our website.
While you wait for the first one to hit your inbox, keep scrolling to check out the top 10 most clicked newsletter recipes of all time, plus tips and tricks from our editors and contributors.
Easy Burrito Casserole
Simply Recipes / Wanda Abraham
Get Recipe: Easy Burrito Casserole
"The rice will take approximately 20 minutes to cook; however, you’ll save a bit of time (and dirty dishes!) by cooking the chicken right on top of the rice at the same time. The chicken helps flavor the rice." —Wanda Abraham, Simply Recipes Visual Editor
Sad Cake
Simply Recipes / Mark Beahm
Get Recipe: Sad Cake
"Sad cake in its truest form is a 3-ingredient recipe, but it welcomes tinkering like nuts, chocolate chips and coconut." —Sara Bir, Simply Recipes Editor
Chicken Scarpariello
Simply Recipes / Coco Morante
Get Recipe: Chicken Scarpariello
"Scarpariello can be as spicy as you like—add jalapeños along with the bell peppers for more heat, or include a pinch of red pepper flakes along with the Italian herbs." —Coco Morante, Simply Recipes Contributor
Creamy Chicken Florentine
Simply Recipes / Sally Vargas
Get Recipe: Creamy Chicken Florentine
"Chances are you’ll find chicken cutlets at your local grocery, often in packs of four. If you don’t see any in the meat aisle, buy boneless skinless chicken breasts. You can cut them into cutlets." —Laurel Randolph, Simply Recipes Editor
Magic Cake (Gâteau Magique)
Simply Recipes / Mark Beahm
Get Recipe: Magic Cake (Gâteau Magique)
"The order of operations is important for achieving the distinct layers in this cake. If any yolk gets into the egg whites, they won't whip properly. I like to whip the egg whites first so I don't have to wash the beaters in between steps." —Mark Beahm, Simply Recipes Contributor
Skillet Chicken Puttanesca
Get Recipe: Skillet Chicken Puttanesca
"You can double the recipe easily if you have a larger skillet. Serve it right from the pan or arranged on a platter. Don't forget to put some crusty bread on the table for swiping up the last of the sauce." —Sheryl Julian, Simply Recipes Contributor
Spaghetti all'Assassina (Assassin's Spaghetti)
Simply Recipes / Mihaela Kozaric Sebrek
Get Recipe: Spaghetti all'Assassina (Assassin's Spaghetti)
"The amount of red pepper flakes in this recipe makes a spicy but not super spicy dish. If you like heat, up it to one teaspoon and consider garnishing with more. You can also use fresh, thinly sliced red chiles instead." —Laurel
Quick and Easy Egg Salad Sandwich
Simply Recipes / Mihaela Kozaric Sebrek
Get Recipe: Quick and Easy Egg Salad Sandwich
"The best way to avoid a soggy egg salad sandwich? Make your sandwich by laying a piece of lettuce over the toast, adding the egg salad, layering another piece of lettuce, and topping with the bread." —Elise Bauer, Simply Recipes Founder
2-Minute French Bistro Salad Dressing
Simply Recipes / Ciara Kehoe
Get Recipe: This 2-Minute Salad Dressing Will Make You Feel Like You’re in a French Bistro
"This recipe yields about 1 cup of dressing—enough for dinner, plus extra to keep in the refrigerator for five to seven days." —Jennifer Zyman, Simply Recipes Contributor
Classic Chicken Salad
Get Recipe: Classic Chicken Salad
"You can easily use any cooked chicken for this chicken salad—rotisserie chicken, grilled chicken, or roasted chicken. My parents will often use leftovers from their favorite baked chicken, and even include some of the crispy skin in the salad." —Elise
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