31 of Our Field Editors’ Absolute Favorite Recipes

Smoked Mozzarella Chicken with Pasta

This is one of my all-time favorite dinner recipes. It’s super fast and easy to dress up or down. Add a green salad and you have a complete meal in the time it takes to cook the pasta. —Field Editor Sue Stetzel, Gainesville, New York

Pina Colada Zucchini Bread

I love the uniqueness of the bread, the ease of making it, how delicious it tastes—it has become one of my signature items for my little bakery business. It is so moist and tasty, and everybody just exclaims “Pina Colada Zucchini Bread? I’ve never heard of such a thing!” —Field Editor Debbie Johnson, Centertown, Missouri

Tortellini Carbonara

After being challenged to try something new, I decided to give this tortellini recipe a shot. My husband and I loved it so much it’s now a regular addition to our menu. —Field Editor Cyndy Gerken, Naples, Florida

Stuffed Pepper Soup

Nothing warms you up like a bowl of delicious soup. We love that it brings all the flavors of stuffed peppers into a quick, hearty dish. —Field Editor Cindy Reams, Philipsburg, Pennsylvania

The Best Cheesy Scalloped Potatoes

For as long as I can remember, I couldn’t get the potatoes in my scalloped potatoes to cook through completely. I tried this recipe for Easter, and it turned out perfectly. It’s now my go-to scalloped potato recipe. —Field Editor Becky Carver, North Royalton, Ohio

Lemon Pudding Dessert

I made this creamy treat for the very first time for a gathering last spring. It’s now a top fave of mine. —Field Editor Jill Thomas, Washington, Indiana

Bacon Cheeseburger Slider Bake

Every time I make this slider recipe, folks gobble it up. It is SO good—perfect for game night. —Field Editor Debbie Glasscock, Conway, Arkansas

Rawhide's Whiskey Cake

We just love this cake! It’s one of our favorite recipes to take to potluck get-togethers. —Field Editor Helen Nelander, Boulder Creek, California

Italian Stuffed Shells

This pasta casserole is our current fave! It’s yummy but it’s also easy enough that the girls can help make it, plus it freezes great. It’s my go to recipe to take to new moms, sick friends, etc.! It’s actually on my menu for this week! —Field Editor Jen Stowell, Montezuma, Iowa

Grilled Huli Huli Chicken

I’ve never come across a single person that doesn’t care for this juicy chicken! That’s saying a lot, because it is my go-to company dish that I scale up for a big crowd, or dial back for a small gathering. It’s a guaranteed winner that I make over and over. —Field Editor Shannon Dobos, Calgary, Alberta

Shrimp & Nectarine Salad

I always share this recipe when talk turns to summer salads. The tangy nectarine pairs so well with the veggies. The tarragon and orange juice are a great blend and I’m impressed that it emulsifies without the oil! The dressing is so yummy, you’ll want to double it. —Field Editor Ann Sheehy, Lawrence, Massachusetts

Crispy Onion Chicken

We have this delicious chicken recipe once a week. Not only is it quick and easy, but the flavor is scrumptious. My husband and I both love it. —Field Editor Joan Hallford, North Richland Hills, Texas

Spice Cookies with Pumpkin Dip

OMGosh this is a fall favorite at my house! I add some special touches to the dip, and everyone I share it with asks for the recipe. —Field Editor Shawn Barto, Winter Garden, Florida

Favorite Chicken Potpie

I make this potpie all the time. The entire family loves the flavor and I like the consistency. It’s thick enough that the filling holds together when you cut the first piece. —Field Editor Lorri Stout, Gaithersburg, Maryland

Amish Sugar Cookies

I love to add lemon or orange zest to these cookies, and they never fail to impress. What I love most is the fact that they absolutely melt in your mouth. —Field Editor Darlene Brenden, Salem, Oregon

Teriyaki Chicken Thighs

LOVE, LOVE, LOVE this recipe. It’s so easy and loaded with Asian flavors. I’ve shared this with many friends and neighbors over the years. I wish I could give it 10 stars instead of only 5. —Field Editor Susan Bickta, Kutztown, Pennsylvania

Pumpkin Cookies with Cream Cheese Frosting

These cookies are soft and delish, and the dough freezes like a charm. I like to keep some on hand to bake with my great niece. —Field Editor Rita Sumers, Niagara Falls, New York

Foolproof Gravy

I could never get gravy right until I stumbled upon this recipe a few years back. Now this is a staple in my recipe box. —Field Editor Kelly Kirby, Westville, Nova Scotia

Feta Bruschetta

If I could give this recipe 10 stars I would. I have made this cheesy bruschetta many times while catering events, and guests ask for the recipe every time. —Field Editor Kallee Krong-McCreery, Escondido, California

Washington State Apple Pie

I love that this pie has just the right amount of spice. Cooking the apples before baking is a nice bonus that ensures the filling is cooked through and the pie stays full. —Field Editor Stacy White, Fuquay-Varina, North Carolina

Slow-Cooked Chicken Enchilada Soup

My family loves this enchilada soup so much that it made our Christmas Eve menu last year. It’s so easy, and perfect on a cold winter day. Added bonus: It’s gluten-free and dairy-free, making it easy to serve when the extended family is together. —Field Editor Renee Page, Rochelle, Illinois

Outrageous Peanut Butter Sauce

This sauce is the best over creamy chocolate ice cream. I also love to heat it up just a little and pour it over little chocolate cakes. It’s a great way to feed my chocolate-peanut butter cravings. —Field Editor Kelly Shoemaker, Stafford, Virginia

Icebox Butterhorns

I make these rolls several times a year, but my extended family considers them a requirement for the Thanksgiving table. I don’t mind! Mixing the dough the night before helps make this an easy wish to fulfill. —Field Editor Angela Lively, Conroe, Texas

Banana-Zucchini Bread

I love to add all sorts of extras to this recipe. Walnuts, applesauce, even shredded carrots! I’ve gifted this bread more times than any other recipe in my collection. It’s a staple in my kitchen. —Field Editor Peggy Brott, Colorado Springs, Colorado

Pigeon River Chicken

This fried chicken is the closest recipe I could find that could contend with my Southern Granny’s version. It takes me back to her kitchen every time I make it. —Field Editor Becky Carver, North Royalton, Ohio

Buttermilk Pecan Pie

This is my absolute favorite pie! I’m flooded with compliments every time I make it. The pie plate is always wiped clean. —Field Editor Jill Thomas, Washington, Indiana

Blueberry Streusel Coffee Cake

The first time I made this coffee cake recipe, it was simply because I had everything on hand. Now I make this coffee cake regularly because everyone in my family loves it. —Field Editor Denise Beadle, Dothan, Alabama

Orange-Pecan Salmon

I love how much flavor the marmalade adds to this salmon. It’s a great alternative to dill. The pecans add a nice, nutty aftertaste which pulls the whole recipe together. It’s my go-to salmon recipe. —Field Editor Jane Zirbser, Mullica Hill, New Jersey

Pumpkin Torte

I make this torte every Thanksgiving, and it’s a winner! Everyone shows up with pumpkin rolls. This is deliciously different.  —Field Editor Teri Rasey, Cadillac, Michigan

Baked Spaghetti

I’ve been preparing this twist on spaghetti since the ’90s. It’s my go-to for every potluck, funeral or party I attend. Sometimes I stir in pepperoni for added flavor. —Field Editor Becky Carver, North Royalton, Ohio

Macadamia Key Lime Pie

Not only is this pie delicious, it’s easy to make. Such a fun and delicious twist on a classic favorite. —Field Editor Laura Davis, Chincoteague, Virginia