Our Most-Pinned Recipes

Fresh coconut and its sweet water are the keys to this cake, passed down from SAVEUR associate food editor Ben Mims’ grandmother, Jane Newson. A handy rotary coconut grater produces snow-like coconut flakes, but a hand grater works well, too.

Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish.

Famed Texas cook Helen Corbitt created this rich chicken salad for the cafe menu at Neiman Marcus department stores in the 1950s. It’s delicious on toasted multigrain bread with lettuce and tomato.

This easy baked corn casserole, which calls for a combination of Velveeta and cheddar cheese, makes a great barbecue side dish.

Moonshine, also known as white whiskey, takes the place of Bourbon in this summery interpretation of a Julep. The crisp flavor of this clear spirit finds a tangy counterpoint in macerated strawberries, sweeter and juicier than berries used fresh. Served in mason jars, they’re an ideal afternoon tipple.

The recipe for this fondant-centered candy is based on one in the Candy Cookbook by Mildred Brand.

A thick, well-marbled cut — a rib eye, strip, or porterhouse — works best for this olive oil- and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.

Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis.