Most-Reviewed Recipes

This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat.

At the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory peppered chicken.

This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitamins A and K. Murray makes it for his employees around harvest time. “It’s our comfort food at the winery,” he says. “And it’s a nice excuse to stop for a few minutes and eat together, even when we’re busy.“

An Italian red wine such as a reasonably priced nebbiolo from either the Piedmont or Lombardy region has plenty of acidity and body to stand up to the rich taste of this dish.

For the luscious meat sauce here, Gerard Craft braises pork with apples and honey, which adds some unexpected sweetness. Another surprise: He finishes the pasta with a sprinkling of smoked salt.

Pastry chef Mathew Rice grew up loving an Oreo-like sandwich cookie called Murray Chocolate Cremes. In this homage, he creates a malty filling for milk-chocolate wafers by mixing butter and sugar with Ovaltine.

Anything big made small is ultrafun for cocktail parties, and these quick, one-bite mac and cheeses are the ultimate example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive.

This dessert from pastry chef Colleen Grapes at the Harrison in Manhattan, a tribute to the chocolate-covered pretzel, hits just the right salty-sweet note. Grapes mixes crushed pretzels with flour, butter, sugar and egg to make a crunchy crust, pours in a luxurious milk-chocolate filling, then sprinkles on more crushed pretzels as a garnish.

This apple pie by baker Peggy Cullen is a result of F&W Editor-in-Chief Dana Cowin’s quest for the perfect apple pie.