If there’s one thing we do a lot of at Kosher.com (besides talking about food), it’s actually cooking it. All year long, between Shabbos, Yom Tov, busy weeknights, meal trains, birthdays, and everything in between, our team has been testing recipes in real life—in our own kitchens, with our own families and guests around the table.

This roundup isn’t about what looked good or what went viral. These are the recipes we personally made, loved, and went back to again and again this year. The ones we served to guests, relied on when we needed something dependable, or proudly brought to the table knowing they’d be a hit. From standout mains and comforting sides to desserts that earned repeat requests, these are our staff’s true favorites that earned a permanent spot in our rotations.

Goldy Guttman (Kosherdotcom Director):

Oven-Smoked Brisket by Ashira Mirsky

The oven-smoked brisket from Ashira was great!

Herb and Silan Crusted Sweet Potatoes by Sima Kazarnovsky

We also loved this recipe. It was spicy and sweet in all the best ways, though I will say it tasted amazing fresh and slightly less amazing the next day.

Best Babka Ever (with variations) by Naomi Elberg

This is literally the best babka ever. The three-layer filling really brings it over the top, and every time I make it, people ask me for the recipe.

Chanie Nayman (Kosherdotcom Editor-in-Chief):

Babka Cookies by Niki Weinstock

We love this recipe and make it at least once a month. Actually, it’s usually my 11-year-old daughter who makes it, but I definitely got the ball rolling with this recipe in my house. It’s the cookie we make when we want a fancy change from chocolate chip cookies but also want something easy. Make them jumbo—they’re delicious!

I found that I kept gravitating toward recipes that had layers—like a base (chicken, squash, lettuce, anything), then building it up with ingredients of different sizes and textures, and topping it off with a sauce, a nut/seed/crunchy element, and an herb. It proves to be a winning presentation equation every time!

Leah Gottheim (Kosherdotcom VP):

Rorie’s Easy Ratatouille by Rorie Weisberg

This is my go-to Shabbos veggie side. The flavor is so much better than other ratatouille recipes I’ve tried.

Spinach Mushroom Feta Cheese “Siti” (Baked Spaghetti Squash Ziti) by Rorie Weisberg

My mother used to make spaghetti squash when I was a kid, but for some reason I only recently rediscovered it for my own kitchen. It’s such a yummy and filling, better-for-you starch. Another Rorie recipe.

Basic Vegetable Soup with Variations by Faigy Murray

I loved this soup. I adapted it to make in a slow cooker so I could come home to hot soup at suppertime. Faigy told me to just use 8 cups of water instead. Totally planning to make it again.

Maple-Mustard Salmon by Rivky Kleiman

I wanted to mix things up and try a new salmon recipe to see if my kids would actually eat it. This one was a winner!

Rachel Kor (Kosherdotcom Managing Lifestyle Editor):

Lemon Herb Chicken Steaks with Tahini Balsamic Sauce by Chanie Nayman

I'm always looking for new chicken recipes to serve to guests on Shabbos. I've made this a few times this year and it's always been a hit!

Date Roll Cookies by Sina Mizrahi

I would make anything Sina tells me to. I just love all her recipes. These were a hit as well this year.

Roasted Chicken Breast in Onion Jam by Sina Mizrahi

Renee Schwartz (Kosherdotcom Recipe Editor):

Roasted Chicken and Potatoes with Garlic and Parsley by Temi Philip

We’ve had most of our Shabbos and Yom Tov meals on repeat for a while, but for Sukkos, with so many meals, I went looking for a new recipe. I tried this one, drawn to it by its simple ingredient list and the fact that it cooks both the main and side in a single pan, and it came out great!

Meatloaf with Baked Vegetable Orzo by Rena Tuchinsky

I made this meatloaf for meal trains a few times, and it was a well-received alternative to schnitzel.

Basic Cake Recipe with Parve (Dairy-Free) Buttercream by Faigy Cohen

I must call out this recipe. This has been my singular, go-to birthday cake recipe since it was posted to the site a few years ago. I usually swap out ⅓ cup of the flour for cocoa, and I follow the recipe for the icing as well. It comes out great. Not to brag, but my 9-year-old has been volunteering me to make cakes for all his class parties because this recipe comes out “like the bakery.”

Nechami Goldman (Kosherdotcom Video Producer):

My favorite recipes from this past year:

Homemade Pasta with Pesto Sauce by Shushy Turin

Sunday Soup: Veggies, Chicken, and Barley by Kim Kushner

Raizy’s Challah Kugel by Raizy Fried

Decadent Chocolate Pie (Passover) by Sara Goldstein

Watermelon Salad with Feta, Mint, and Basil by Ariel Stein

Raquel Malul (Kosherdotcom Marketing Assistant):

Homemade Dulce De Leche by Charnie Kohn

Chalav Yisrael sweetened condensed milk is truly a game-changer. I use it to make dulce de leche (super easy to do!) and now keep a jar in my fridge at all times.

No-Churn Ice Cream by Esty Wolbe

I also used sweetened condensed milk for an easy no-churn ice cream, swirled in that dulce de leche and finished it with flaky salt on top. I served it at a party, and it was completely devoured. Such a fun, simple way to make impressive homemade ice cream with almost no effort.

Citrus Chicken by Ashira Mirsky

I made this for Shabbos, and it was a real hit! I love the balance of sweet and tangy.

Veggie Noodle Soup by Michelle Brodman

This soup has been on repeat in my house. My baby especially loves it, and it’s super easy to make! (I replace the noodles with barley.)