Top 10 Most Popular Recipes For 2018

It’s been another great year!

Here are the hottest recipes for the current year, curated by our staff. Here are the most popular recipes for 2018 curated by myself and the staff of MealHack.

How to Cook a Steak Perfectly

1. How to Cook a Steak Perfectly Every Time

A good piece of meat doesn’t need a lot to make it sing: A little salt, a little pepper, and a little heat. Here’s how to get your choice cut to a perfect medium rare every single time.

Two Ingredient Banana Pancakes

2. Two Ingredient Banana Pancakes (Gluten and Dairy Free)

We don’t bother to muck around much with gluten or dairy free recipes, since those are two of our favorite things, but the sheer chemistry at play in this recipe proved intriguing. It seemed to fascinate our readers, too, who visited this recipe more than almost any other this year.

how-to-make-mexican-chorizo

3. How to Make Mexican Chorizo

Faced with a shortage of fresh Mexican chorizo here in Maine, we took it upon ourselves to figure out how to make it at home.

Super Crispy-Skinned Slow-Roasted Pork Shoulder

4. Super Crispy Skinned Slow Roasted Pork Shoulder

Nothing compares to this recipe for slow-cooked pork shoulder, the inexpensive cut of meat rendered spoon-tender while the skin puffs and inflates to make the finished product more like a blissfully tender and moist pork roast topped with a thick layer of deep-fried chicarron. If you make just one recipe on this website, make it this one.

Ricotta and Chicken Sausage Stuffed Shells

5. Ricotta and Chicken Sausage Stuffed Shells

Jillian channels her late Italian grandmother in this recipe, made easy with off-the-shelf chicken sausage.

Coconut Cream Drippy Cake

6. Coconut Drippy Cake

My mother brought this recipe with her all the way from Georgia, where it’s a perennial favorite. In our version, we skip the boxed yellow cake mix native to the recipe, and make everything from scratch.

California Club Sandwich with Chipotle Aioli

7. California Club Sandwich with Chipotle Mayonnaise

For our version of the classic room service staple, we rounded out the sandwich with a few new textures; creamy avocado and an over-medium fried egg balance the crunch of the toast and the bacon, while the chipotle mayonnaise adds just a touch of spice and color.

Olive Tapenade Grilled Cheese

8. Olive Tapenade Grilled Cheese

“All you need is bread. Flat bread, crusty, rustic Boule, or even ghostly pale American slices of non-nutritive white in a plastic sleeve. A little meat is nice, but not necessary. Cheese goes a very long way. Especially if you feel as I do about meltiness.”

Hot & Spicy Italian Style Drip Beef Sandwich

9. Hot and Spicy Italian Drip Beef Sandwich

“Take a big chunk of beef, and cook it slowly with whatever hot pickled peppers you’ve got on hand, until the meat shreds apart into big chunks. Serve as a sandwich with plenty of melted cheese and a side of the cooking liquid for dipping. Or serve it over rice. Or as the foundation for nachos. Once you’ve got a big pot of spicy shredded beef in the fridge, the sky’s the limit.”

Chinese Style Spare Ribs

10. Chinese Spare Ribs

Every January, we devote the first week of the new year to learning to cook Americanized NYC-style takeout Chinese food at home. In 2013, this recipe for Chinese Spare Ribs resonated most with readers.  They are one of our fallbacks when dealing with an unfamiliar Chinese restaurant menu. Even when they’re bad, they’re pretty good: Crunchy in some parts, chewy in others, and shellacked with a bright fire engine red, sticky sauce.

That’s it! Our ten most popular recipes from 2013. Want to keep up with what we’ve got on tap for 2014? Son’t forget to bookmark the site, subscribe to our weekly newsletter, and follow us on social media, as we continue to cook and learn through the new year. And of course, if you’re hungry for more, you can always see our most popular recipes from 2011 or 2012. Thanks for reading!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.

3 Comments

  1. The ribs will definitely be on our winter list 🙂

    Tell me, if you’re adding all that fat back in do you really think it’s worth grinding rather than just using a good quality ground pork? May have to try it anyway 😉

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