My Top 10 Recipes of 2025

These are the recipes I made again and again this year—the ones tied to seasons and moments that made 2025 feel special. Some are on my website or came from friends and family, but all of them earned a spot on this list.

1. Green Goddess Couscous Salad

This one is especially meaningful to me because it’s made mostly from ingredients I grew in my garden, and I made it just a couple of weeks after launching my website. I paired it with my go-to grilled chicken, and it quickly became one of my favorite recipes of the year.

It’s fresh, herby, and full of texture—this salad is everything I want in a summer meal. Fluffy couscous is tossed with sweet grilled corn, toasted pine nuts, crunchy veggies, and tangy feta, all tied together with a bright, creamy homemade green goddess dressing.

2. Creamy Corn & Jalapeño Dip

This creamy, cheesy corn dip is the ultimate summer snack—perfect for boat days, beach snacks, and casual get-togethers. It’s packed with sweet corn (including smoky grilled kernels), spicy jalapeños, and a cool, tangy base.

Not the healthiest thing on the table, but definitely one of the most addictive. Best served chilled with Fritos for scooping.

3. Fall Kale Salad (Gigi’s Recipe)

This is one of those salads where every bite is perfect. Roasted sweet potatoes, crispy chickpeas, goat cheese, dried cranberries, and more all come together in the best way.

This recipe isn’t on my website because it’s not mine—Gigi gave it to me—but it’s literally so good that I had to include it here.

4. Thai Chicken Meatball Bowl

These Thai-inspired chicken meatballs are seriously one of my favorite things I’ve ever made. Juicy meatballs with red pepper, garlic, and cilantro simmer in a rich red coconut curry sauce alongside bok choy, onions, and bell peppers.

It’s a one-pan comfort meal with bold flavor that tastes like takeout—but better. Serve it over rice for an easy, satisfying dinner.

5. Pumpkin Cupcakes with Cream Cheese Frosting

I don’t have this recipe posted, but it deserves a spot. Inspired by Mallory’s pumpkin muffins, these cupcakes are so easy—made with spice cake mix and canned pumpkin purée.

They’re simple, fun, and always a hit. The recipe is on my insta, I will post it on my website soon!

6. Lemon Ricotta Campanelle Pasta

This pasta is sunshine in a bowl—creamy, bright, and packed with summer produce. Sweet corn from the farmers market, cherry tomatoes from the garden, and tender spinach are tossed with grilled chicken, garlic-sautéed shallots, and a luscious lemony ricotta sauce.

It’s an easy weeknight dinner that feels fresh, comforting, and special all at once.

7. Roasted Tomato & Burrata Dip

This roasted tomato & burrata dip is probably my most well-known recipe. I’ve seen so many people make it or tag me—and it makes me so happy!

Inspired by the viral trend, this version features juicy roasted cherry tomatoes seasoned with paprika and Italian herbs, topped with creamy burrata, fresh basil, and a drizzle of balsamic glaze. Served with homemade crostini, it’s effortless and always a crowd favorite.

8. Viral Sweet Potato Bowl

I had to include this one. Roasted sweet potatoes, ground beef or turkey, cottage cheese, avocado, and a drizzle of hot honey—it’s simple, satisfying, and somehow always hits.

A perfect example of a viral recipe that actually lives up to the hype. I eat this ALL the time at school.

9. Grilled Peach & Burrata Salad with Arugula & Prosciutto

This vibrant summer salad celebrates sweet grilled peaches, creamy burrata, salty prosciutto, and peppery arugula, all brought together with a bright lime-Dijon vinaigrette and fresh herbs from the garden.

It’s garden-to-table at its best—and pairs perfectly with my favorite grilled chicken if you want to make it a full meal.

10. Fresh Garden Gazpacho

Bright, chilled, and bursting with fresh flavor, this gazpacho is my go-to for hot summer days. Made with ripe tomatoes, crunchy cucumbers, peppers, and a punchy blend of vinegars and spices, then topped with golden olive-oil croutons.

It’s a family classic. Every summer on Martha’s Vineyard, we make a big batch and keep it in the fridge for easy lunches by the beach. It somehow tastes even better after a day or two. Check out the recipe!