The Most-Saved Recipes in the Epicurious App This Week
As we leapfrog from 2025 to 2026—boing, boing—our most-saved recipes of the week were full of snacks to fuel you through midnight. Think crowd-pleasing Za’atar Fire Crackers and Crunchy Maple Mesquite Walnuts. Both great for whatever gatherings are on your horizon. (And if there isn’t something on the calendar, why not text a few friends? Cold weather calls for company.) We’ve also got mushroom recipes bursting with umami, like this creamy lasagna. A reader reports, “The sauce was perfection; when we tasted it before it went on the lasagna, we knew this was going to be a good evening.” Scroll down for the most-saved recipes in the Epicurious app this week.
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Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Tim Ferro1/20Za’atar Fire Crackers
Lauren Salkeld3/20Mesclun Salad with Veggies, Goat Cheese, and Crispy Garlic
Fashion designer Rebecca Minkoff shared this recipe for one of her favorite salads—it's an updated take on a salad her Mom made when she was growing up in San Diego. We've included quantities for all the ingredients, but Minkoff encourages you to make this dish your own and to taste as you go.
For more on Minkoff and to take a video tour of her New York City kitchen, see In the Kitchen with Rebecca Minkoff.
Photography by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen5/20Beefy Cheesy Sweet Potatoes With Kimchi
Photo by Travis Rainey, Food Styling by Jesse Szewcyk, Prop Styling Alexandra Massillon10/20Chocolate Olive Oil Cake
Photograph by Isa Zapata, food styling by Thu Buser12/20Sheet-Pan Chicken and Potatoes With Lots of Lemon
Amanda Marsalis, courtesy of Mark Batty Publisher13/20Cast-Iron Mushrooms
Editor's note: Use this recipe to make Alex Brown and Evan George's Savory Rolls .
The next best thing to foraging your own wild mushrooms and huffing their death-matter musk from a Hobbitshire-like hillside in NorCal while your guide trips on psilocybin shrooms is (obviously) slurping crispy hot shrooms right out of the cast-iron skillet they were cooked in. Admittedly, it's a distant second. But it still feels nasty. Thanks to the whole steak joint steeze revival, its now totally acceptable to eat out of cast-iron. Here we do a mushroom mélange of various shapes, sizes, textures, and prices. Omit and add as you like, especially if you actually get to forage for wild ones.
Marcus Nilsson14/20King Oyster Mushrooms with Pistachio Purée
Chefs will tell you that sometimes inspiration comes from the exalted—but just as often by chance. "I was shopping for porcini mushrooms at a restaurant-supply store and saw a bag of king oyster mushrooms sitting next to a package of some amazing pistachios," says Chang, though this sophisticated dish would never give away its accidental origins.
Photo by Travis Rainey, Food Styling by Leslie Garetto, Prop Styling by Alexandra Massillon17/20Mushrooms au Poivre
Photograph by Maya Visnyei, food styling by Pearl Jones, prop styling by Marina Bevilacqua19/20Crispy Mushroom Quesadillas
