This year has been tough, but one of the silver linings has been watching how many of you have really gotten into cooking. Nothing makes me happier—other than my kids and John’s breakfast sandwich and I guessss John—than seeing how many of you are making my recipes. I’m so impressed by how well the dishes turn out, and love to see which Cravings recipes you’re loving! 

To show you all how much I appreciate your support, here are five of the most popular Cravings recipes made by YOU. Surprise, surprise… lots of noodles and pasta. But wait, there’s more! I’m also digging up five recipes you may not have made yet or forgot about to add to your cooking rotation. So go ahead and switch things up—or keep making spicy miso pasta. And as always, keep tagging me in these beautiful masterpieces!

The Top 5 Most Popular Cravings Recipes

1. Pepper’s Drunken Noodles

Photo by @fromheadtotable on Instagram

No matter how hard I try, you seem to love all of Pepper’s noodle recipes the most. And honestly… I get it. This spicy pad kee mao is the perfect comfort food, and I love the addition of shrimp for extra protein.

2. Chinese Chicken Salad Summer Rolls

Photo by @courtnay_cooks on Instagram

One of my favorite salads-turned-summer rolls is so refreshing and filling. It’s a newer recipe but tons of you are making it! I get it, because what’s more fun than eating salad with your hands?  

3. Cacio e Pepe Oatmeal

Photo by @thesavorysoul on Instagram

So many of you are switching up your regular breakfast with this cheesy, savory cacio e pepe oatmeal and I am here for it!!! Who doesn’t want to eat a healthier version of pasta for breakfast?

4. Sweet Chili Fajita Tacos

Photo by @yslandtacobell on Instagram

These sweet & spicy fajita tacos are SO customizable depending on what you’re in the mood for. I like to add as much meat, cheese, and hot sauce as I can, but I have to say this veggie-packed version looks delicious. 

5. Spicy Miso Pasta

Photo by @hangryinyyc on Instagram

This by far has to be the most popular recipe all of you seem to love and it’s one of my favorites, too! The miso adds a hint of fermented funk, saltiness, and creaminess to the cheesy carbonara. Those flavors, combined with the spicy garlic sauce, are umami heaven.

My Sleeper Hit Recipes You Should Make ASAP

6. Oven-Baked Falafel Sandwiches

If you’re in the mood for a filling vegetarian lunch, look no further than these oven-baked falafel sandwiches. Packed with fresh veggies and loaded with protein from the chickpeas and creamy tahini, this vibrant mediterranean dish will become your new go-to in no time.

7. Cardamom Coffee Buns

WOW, just WOW! If you want something that’s decadent, sweet, warm, and filling that is not just exclusive to the holidays, I’ve got three words for you: cardamom coffee buns. I love these sweet, buttery, doughy pillows of deliciousness. Good luck having just one!

As my gift to you, here are three of my favorite recipes from the first Cravings cookbook I’m sharing with you exclusively online!

8. Roasted Cauliflower, Feta, and Orzo Salad

Photo by @everydayannieblog on Instagram

I want to remind you about one of my greatest-of-all-time salads: creamy, cheesy orzo salad with roasted cauliflower. I like the one-two punch of salty feta and sweet dried cherries that balance each other out, but feel free to have fun with this one! Swap in a different roasted veggie, add some nuts or a different dried fruit, or use a milder cheese. You really can’t go wrong here!

  • Serves: 4 to 6
  • Prep Time: 20 minutes
  • Total Time: 45 minutes

For the Cauliflower and Orzo:

  • 1 small head cauliflower, broken into small florets (about 5 cups)
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup orzo pasta

For the Dressing and Salad:

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ cup thinly sliced red onion
  • 1 cup crumbled feta cheese (see Note)
  • ⅔ cup dried cherries
  • 4 cup baby spinach

Directions: 

  1. Prepare the cauliflower and orzo: Preheat the oven to 400°F.
  2. In a bowl, toss the cauliflower with 3 tablespoons of the olive oil, the garlic, salt, and pepper. Spread on a rimmed baking sheet and roast until softened and the edges are charred, 20 to 25 minutes. Let cool and set aside.
  3. Meanwhile, in a pot of salted boiling water, cook the orzo according to the package directions, but for 1 to 2 minutes less than called for (so it’s just a little underdone). Drain in a colander, rinse under cold water, drain well, and toss with the remaining 1 tablespoon oil right in the colander.
  4. Make the dressing and toss the salad: In a big bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add the cooked orzo, roasted cauliflower, onion, feta, and cherries and toss until coated with the dressing. Throw the spinach on top and toss one more time. Taste, and add more salt if you’d like.

Note: The French kind of feta cheese is a little creamier and milder, the Greek is a little saltier. Take your pick. 

9. Prosciutto-Wrapped Stuffed Chicken

Photo by @semi_gourmet on Instagram

This is hands down one of my favorite Cravings recipes EVER. Not only does it make for a beautifully presented dish, but the combination of tender, juicy chicken and salty, thinly-sliced prosciutto is amazing. There is nothing I love more than putting the roasted tomatoes and extra cheesy chicken sauce on some toasted sourdough, especially when John brings it to me in bed. Recently he added broccoli and we love how much it soaked up the sauce and got crispy on top!

  • Serves: 4
  • Prep Time: 35 minutes
  • Total Time: 1 hour 5 minutes

For the Garlic Herb Cheese:

  • 2 ounces cream cheese, at room temperature
  • 2 ounces fresh goat cheese
  • 1 ½ cloves garlic, finely minced
  • ½ teaspoon fresh thyme leaves, finely chopped
  • ½ tablespoon fresh oregano leaves, finely chopped
  • Kosher salt and fresh ground black pepper

For the Chicken:

  • 2 slices bacon
  • 2 large boneless, skinless chicken breasts (½ pound each)
  • Kosher salt and freshly ground black pepper
  • 6 slices prosciutto (2 ounces)
  • 2 tablespoons olive oil
  • 1 cup cherry tomatoes
  • Fresh thyme and oregano sprigs (if you have them)

Directions:

  1. Make the garlic herb cheese: In a food processor (or in a bowl, by hand), combine the cream cheese, goat cheese, garlic, thyme, and oregano. Season to taste with salt and pepper. (The garlic will be strong, but will mellow out when you cook it.)
  2. Make the chicken: Preheat the oven to 350°F.
  3. In a medium cast-iron skillet, cook the bacon over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels to cool. Pour off excess fat from the skillet, leaving enough to coat the pan. Let the skillet cool.
  4. Place one piece of chicken between two sheets of plastic wrap, then use a meat mallet or the bottom of a heavy skillet to pound the chicken into an even ½-inch thickness (it won’t be perfect, and if the edges get raggedy you can trim them). Season with salt and pepper. Repeat with the remaining pieces of chicken.
  5. Spread each breast with half of the herbed cheese. Crumble the bacon over the cheese and roll up each chicken breast, starting from the short side. Wrap each roll into 3 pieces of prosciutto. Brush each roll with the olive oil and season lightly with pepper.
  6. Place the chicken in the cast-iron skillet, seam-side down, then scatter the tomatoes around the chicken. Throw in the herb sprigs (if using) and bake until the chicken is cooked and some edges of the prosciutto are a little crispy, about 30 minutes.
  7. Let the chicken cool for a few minutes, then slice each roll in half and serve that chicken with the tomatoes and oozy cheesy juices.

10. Sesame Chicken Noodles

Photo by @chrissyandchristina on Instagram

These spicy sesame chilled noodles with chicken need to be brought back to your kitchen! They’re the perfect blend of spicy and sweet flavors, and the texture is fantastic—think chewy, slippery, and crunchy all in one. The nutty dressing is irresistibly delicious and makes the dish.

  • Serves: 4 to 6
  • Prep Time: 15 minutes
  • Total Time: 45 minutes

Ingredients:

  • Kosher Salt
  • 1 (8-ounce) boneless, skinless chicken breast
  • 8 ounces dried fettuccine
  • 2 teaspoons sesame oil
  • ¼ cup peanut oil
  • ¼ cup tahini
  • 3 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 teaspoons chili oil
  • 1 teaspoon honey
  • ½ teaspoon cayenne pepper
  • 1 garlic clove, minced
  • 2 scallions, thinly sliced

Directions:

  1. Fill a large saucepan two-thirds full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes. (If you’re using to smaller chicken breasts, decrease the time by about 3 minutes.) Remove the chicken from the water (don’t throw the water away! You’ll see why in a minute) and cut into it to check its doneness; if it’s still a little pink, return it to the water for another minute or two. Remove the chicken to a plate and let it rest while you cook the noodles.
  2. Bring the water the chicken was cooked in back to a boil over high heat. Add the fettuccine and cook to al dente according to the package directions. Drain, rinse the pasta in cold water until cool, then shake it dry in a colander.
  3. While the pasta cooks, in a medium bowl, whisk together 1 teaspoon of the sesame oil, the peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne, and garlic until smooth.
  4. Transfer the noodles to a large bowl and use a clean paper towel to gently pat the noodles as dry as is actually reasonable. Toss the noodles with the remaining 1 teaspoon sesame oil.
  5. Shred the chicken with your hands or chop it into bite-size pieces and add it to the noddles. Add the dressing and toss to coat. Garnish with the scallions.