Recipe Roundup

The Most-Saved Recipes in the Epicurious App This Week

Like oven risotto with mushrooms and paneer butter masala.
A bowl of oven risotto with crispy mushrooms.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura

Our hit recipes this week revolved around frilly, tender mushrooms. Think oven-baked risotto with crisp nubbins of fungi, and elegant stuffed portobellos with white beans and prosciutto. The list also includes a number of one-pot wonders. Try these chicken thighs sitting atop a bed of cilantro rice and beans, or this soul-warming Paneer Butter Masala. Scroll down for the most-saved recipes in the Epicurious app this week.

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  • Chicken thighs with cilantro rice and beans in a saucepan
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Sean Dooley
    3/20

    One-Pot Chicken Thighs With Cilantro Rice and Beans

    This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

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  • Thumbprint cookies filled with key lime pie flavored custard and topped with lime zest.
    Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Marina Bevilacqua
    4/20

    Key Lime Pie Thumbprint Cookies

    The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.

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  • Cod with lemon butter sauce topped with tarragon in a white pot
    Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Sean Dooley
    7/20

    Cod With Lemon Butter Sauce

    A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

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  • Potato latkes on a serving platter with applesauce sour cream and chopped chives.
    Photo by Travis Rainey, Food Styling by Kaitlin Wayne
    8/20

    Classic Potato Latkes

    Crispy. Golden. Fluffy. Bubbe would approve.

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  • Escarole Pear Parmesan and Basil Leaf Salad
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
    9/20

    Escarole, Pear, Parmesan, and Basil Leaf Salad

    Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad.

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  • Double chocolate chip cookies with swipes of melted marshmellows.
    Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Marina Bevilacqua
    10/20

    Hot Chocolate Cookies

    “They truly taste like a wonderful, rich cup of hot chocolate.”

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  • Photo of three servings of chicken Parmesan on white plates on a wooden tabletop.
    Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    15/20

    Quick Baked Chicken Parmesan

    This faster, healthier version of standard chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.

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  • A tangle of seared oyster mushrooms and kale set on a bean pure and dusted with sesame seeds.
    Photo by Emma Fishman, Food Styling by Kat Boytsova
    16/20

    Crispy Mushrooms With Creamy White Beans and Kale

    If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

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  • Cheesy butternut squash polenta in a white rectangular baking dish with two beverages and a serving spoon.
    Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
    19/20

    Cheesy Baked Butternut Squash Polenta

    Butternut squash melts into the polenta as this creamy, make-ahead dish cooks, while chunks of Fontina create gooey pockets of cheese throughout.

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  • Photo of two bowls of butter paneer with white rice and sliced almonds on the side.
    Photo by Joseph De Leo, Food Styling by Anna Stockwell
    20/20

    Paneer Butter Masala

    Hindus consider cows and all their milky produce—cream, butter, and cheese—sacred. I can’t argue with that. Traditionally, this dish would be made with a few large slabs of golden butter; here I've swapped out that butter for cubes of paneer. 

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