The Kitchn Editors’ Go-To Recipes to Cook on the Weekend

published Sep 7, 2023
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photo of a bowl of chili topped with shredded cheddar, avocado, parsley, and sour cream on a marble surface
Credit: Photo: Alex Lepe; Food Styling: Debbie Wee

It’s official: These weekend favorite recipes are the best on the internet! (Find all our editors’ picks here.) The Kitchn 100 is presented in partnership with Target Good & Gather; it was created independently by our editorial team. 

If you save most of your cooking for weekends, prepare to start bookmarking: These impressive, crowd-pleasing dinners are designed to be made and eaten at leisure. Many are twists on tried-and-true favorites, including a spicy gochujang meatloaf and a cozy chile relleno casserole. 

1 / 11
Beef Mafe

One glance at the ingredient list and you’ll understand mafe’s appeal: It’s an ultra-comforting combo of peanut butter, tomato paste, and veggies. Serve it over a bowl of fluffy white rice, and you’ll be tempted to make it every week of winter.

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2 / 11
Cuban Mojo Roast Pork

Preparing this pork is simple, but giving it time to marinate is key: The flavors will build as the meat soaks up the sour orange juice overnight. To mimic the traditional experience of snacking on crispy skin, send the cooked pork to the broiler until it starts to caramelize.

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3 / 11
Gochujang Meatloaf

When you swap the classic ketchup for zippy Korean gochujang, a new kind of meatloaf is born. The flavors are deeper, the glaze is spicier, and it might just be the first time you want to go back for seconds.

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4 / 11
Chile Relleno Casserole

This recipe is everything you love about deep-fried chile rellenos, reimagined into a layered, big-batch casserole. It’s packed with poblano peppers, melty Monterey Jack, and cooked chorizo. To preserve its crispy edges, serve salsa on the side.

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5 / 11
No-Knead Focaccia Pizza

With its no-knead dough and no-cook sauce, this is the quickest, easiest path to sheet-pan focaccia pizza. Sandwiching the sauce between two layers of cheese prevents the pizza from getting soggy, and several dollops of ricotta secure its five-star status.

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6 / 11
Credit: Kitchn
Marcella Hazan’s Bolognese

If there’s anyone who deserves a repeat win, it’s the queen of Italian cooking. Marcella’s Bolognese is the version Italians make in their homes — complete with whole milk instead of heavy cream and a trio of aromatics — so it’s also the only version we make in our homes.

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7 / 11
Sheet Pan Mac and Cheese with Brussels Sprouts

This pasta isn’t just a smart way to work in veggies — it’s also a better way to enjoy mac and cheese, period. Broiling instead of baking significantly slashes cook time, and spreading it onto a sheet tray means way more surface area for coveted crunchy breadcrumbs.

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8 / 11
Any-Way-You-Like It Chili

Everyone’s perfect pot of chili looks a little different, which is why we’re offering up some guidelines rather than prescribing a strict set of rules. Whether you add ground meat or chuck roast, black beans or chickpeas, this recipe ensures it tastes exactly how you like it.

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9 / 11
Shoyu Chicken

A beloved local-style food in Hawaii, salty-sweet shoyu chicken deserves a permanent spot in your rotation. This version uses less cooking liquid than most, resulting in a stickier, more flavorful sauce that perfectly coats the chicken and rice.

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10 / 11
Cowboy Butter

Cowboy butter is like compound butter — without the fussy rolling and slicing. Melting the ingredients together makes for a near-instant buttery dip, designed to be a dunker for steaks, veggies, and bread.

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11 / 11
Moroccan Chickpea and Squash Stew

This nourishing, dairy-free stew is ridiculously satisfying, thanks to protein-packed lentils and chickpeas and sweet and tender squash. The combination of warming spices will make your kitchen smell incredible.

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