This buttery cake slathered with rich caramel icing has earned local fame on Chicago's South Side—it's one of our favorites to make for special occasions. James Oseland
Our most-viewed recipes from the past year are tried-and-true classics from around the world, from a decadent caramel cake to chicken paprikash to South Asian syrup-soaked donuts.
Rose’s Famous Caramel Cake
This buttery cake slathered with rich caramel icing has earned local fame on Chicago’s South Side—it’s one of our favorites to make for special occasions.
Cheesy Corn Casserole
Baked with cheese and bacon, this warm corn casserole is sure to go quick at any holiday buffet.
Tuscan Bean Soup
Olive oil is used three ways in this version of the venerable Italian soup: for sauteing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. See the recipe for Tuscan Bean Soup »
Sauerbraten (German Pot Roast)
The secret to the shimmering roux that tops this classic German roast is a pinch of sugar; it gilds the gravy as it balances the lemon and pickling spices in the dish. Get the recipe for Sauerbraten »
Ham and Cheese Souffles
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest souffles around. The souffles will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they’re done. See the recipe for Ham and Cheese Souffles »
Fresh coconut and its sweet water are the keys to this cake, passed down from former associate food editor Ben Mims’ grandmother, Jane Newson. A handy rotary coconut grater produces snow-like coconut flakes, but a hand grater works well too. ** See the recipe for Coconut Cake »
Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
Puffy Chicken Tacos
Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio’s Tex-Mex cuisine.
Helen Corbitt’s Chicken Salad
Famed Texas cook Helen Corbitt created this rich chicken salad for the cafe menu at Neiman Marcus department stores in the 1950s. It’s delicious on toasted multigrain bread with lettuce and tomato.
Filet Mignon with Bordelaise Sauce
Luscious, wine-enriched bordelaise sauce is often paired with hanger steak, shell steak, and tender filet mignon. Though the sauce is traditionally served with a dollop of beef marrow, we think it is just as delicious with a garnish of chopped fresh parsley and rosemary. See the recipe for Filet Mignon with Bordelaise Sauce »