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Simple Recipes / Sally Vargas
In recent years, recipe and cooking newsletters have seen a resurgence, thanks to a variety of platforms that allow cookbook authors, recipe developers, and “foodies” in general to write and publish their own content. It’s always fun to watch and follow your favorite chefs and home cooks, but did you know that Simply Recipes publishes a daily recipe newsletter? Yes, it’s true! You can subscribe directly on our website.
While you wait for your first newsletter to arrive in your inbox, scroll down to check out the top 10 most clicked newsletter recipes of all time, plus tips and tricks from our editors and contributors.
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Simple Recipes / Wanda Abraham
Get the recipe: Easy Burrito Casserole
“It takes about 20 minutes to cook rice, but you can save a little time (and dirty dishes) by cooking the chicken on top of the rice at the same time. The chicken helps to add flavor to the rice.” —Wanda Abraham, Visual Editor, Simply Recipes
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Simple Recipes / Mark Beam
Get the recipe: Sad Cake
“The traditional sad cake has three ingredients, but with some twists like nuts, chocolate chips, or coconut.” —Sara Bir, Editor, Simply Recipes
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Simple Recipes / Coco Morante
Get the recipe: Chicken Scarpariello
“You can adjust the heat of your Scarpariello to your liking. If you want to spice it up, try adding some jalapeños along with the bell peppers or a pinch of red pepper flakes along with the Italian herbs.” —Coco Morante, Simply Recipes contributor
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Simple Recipes / Sally Vargas
Get the recipe: Creamy Chicken Florentine
“You’ll likely be able to find chicken cutlets at your local grocery store, usually in a pack of four. If you can’t find them in the meat section, buy boneless, skinless chicken breasts that you can then cut into cutlets.” —Laurel Randolph, Editor, Simply Recipes
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Simple Recipes / Mark Beam
Get the recipe: Magic Cake (Gâteau Magique)
“The order of steps is important to ensure this cake has distinct layers. If the egg yolks get into the whites, they won’t beat properly. I like to beat the whites first so I don’t have to wash whisks between steps.”—Mark Beam, Simply Recipes contributor
Get the recipe: Skillet Chicken Puttanesca
“If you have a larger skillet, you can easily double the recipe. Serve straight from the pan or on a platter. Don’t forget to have a piece of crusty bread on the table to sop up any remaining sauce.” —Cheryl Julian, Simply Recipes contributor
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Simple Recipes / Mihaela Kozalic Seburek
Get the recipe: Spaghetti alla assassina (Assassin’s Spaghetti)
“The amount of red pepper flakes in this recipe makes it spicy but not overly hot. If you like it hot, increase the amount to 1 teaspoon and add it as an extra topping. You can also use fresh sliced red peppers instead.” —Laurel
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Simple Recipes / Mihaela Kozalic Seburek
Get the recipe: Quick and Easy Egg Salad Sandwiches
“The best way to avoid a soggy egg salad sandwich? Put some lettuce on some toast, add some egg salad, add some more lettuce, and top with some bread.” —Elise Bauer, Founder of Simply Recipes
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Simple Recipes / Ciara Kehoe
GET THE RECIPE: This 2-Minute Salad Dressing Will Make You Feel Like You’re in a French Bistro
“This recipe makes about 1 cup of dressing, enough for dinner, plus enough to keep in the fridge for 5-7 days.”—Jennifer Zyman, Simply Recipes contributor
Get the recipe: Classic Chicken Salad
“This chicken salad works easily with any cooked chicken, such as rotisserie, grilled, or roasted chicken. My parents often use leftover baked chicken, which they love, and add the crispy skin to the salad as well.” —Elise
Read the original article on Simply Recipes.
