Our 20 Most Popular Recipes in July

"Whoa! This is absolutely delicious! The only thing I did differently was double the garlic, and add about ¼ teaspoon of salt because I don't care for capers. I also sprinkled it with a little Parmesan. Excellent flavor! It did take a while to prepare, but I think it was worth it! Yummo! #akeeper." —LMichelle

"This recipe is one I will use over and over again. So moist and delicious! Tastes just like the zucchini bread my mom and aunt used to make! Yummy!" —Trish Mohr

"I did not make any adjustments or changes to the recipe. I grilled the shrimp on a Weber grill using Kingsford charcoal. Very easy to prepare and set aside until reading to grill. I was amazed how delicious the shrimp tasted and my guests also were very complimentary. The grilled shrimp was served with wild rice and broccoli. Will definitely use this recipe again!" —BILL DYER

This breakfast beauty is a relative newcomer to the site, but it has already garnered rave reviews. "Well, due to all the syrup and icing, I thought it would be too sweet. Nope. The eggs, cinnamon, and vanilla evened it all out nicely. A little spongy on the bottom, but kind of expected that. Great first time trying and I may add pecans, apples, etc., next time." —Dasbigman59

Two of summertime's most iconic flavors meet up in this easy-to-make quick bread. Rhonda Proctor made it recently and says, "If I could give this 10 stars I would! Followed another reviewer's advice and used part white sugar and part brown. Added fresh ground nutmeg and a butter, walnut, sugar topping. Ate a piece fresh out of the oven with a smattering of butter-eeeew wee! HEAVEN on a plate!"

"This recipe is one of our favourites. I serve it on brioche buns and make a tartar sauce to with it. Easy to make the patties ahead of time and cook later. Lovely with a nice summer salad. I serve these often to company and everyone raves about them and asks for the recipe! Make sure you use fresh salmon and cut into smaller chunks." —Carolyn Harrison

"I made these the other day. I am not much of a baker but I do try. I also like to use my measuring cups. I used ¼ of a cup of batter but I should have used ⅓ of a cup as they split over. I used crushed pineapple on one pan and tidbits on the other and I personally like the tidbits better. My cupcakes did stick, I either need to use more Pam or I need need cupcake pans. I will make this again and I love the how-to videos! Makes baking and cooking easy for me." —Josephine Tijerina

"Delicious, will definitely make this again!! I made a smidge extra sauce and it turned out perfect, flavorful, just the right amount of spicy." —Shelby Lehr

"I loved the way these muffins turned out. They are very easy to make (no mixer)! I made 12 as I don't have a large 8 muffin pan. I needed to add more milk to the batter in order to get the consistency right for filling the cups. Very important to spray the top of the pan so the crumb top does not stick. My biggest change was to use pumpkin pie spice instead of cinnamon in the topping. It worked great. These will be made again and again." —gloria

"I used leftover grilled chicken (both breasts and thighs) and didn't use cottage cheese as it was a 'leftovers' meal. And cashews not pecans. It was a big hit and a finicky niece had 2nds and finished the last of it the following morning, and my sister has since asked for the recipe." —Kieran Hetzler

"This is how a 5-star restaurant in St. Louis made their T-Ravs, when I worked there back in the 90s. If u haven't tried them this is a staple in St. Louis. Add a Caesar salad and this is a quick and easy meal the whole family will enjoy." —Joejoerallo

"I have made this several times, and it is the best steak marinade! The steaks come out very tender and delicious tasting. I had worried that it might overpower the taste of the steak, but it doesn't. It just nicely complements it." —Linda

"Made it just as advertised. It is excellent, truly! Husband and son can't get enough of this. I always fix it with fried rice and it's better than at the restaurant." —Margaretha

Several reviewers put their own spin on this recipe by adding chicken or meatballs. "Loved this recipe! So easy to make and so tasteful. I added cooked leftover chicken to the dish. Enjoy!" —Jal

"I made this delicious meal for dinner tonight and my family loved it. Even my 2-year-old grandson enjoyed it. I heeded other reviewers' comments in regards to excess oil and seasonings. What I truly love most is that there aren't a ton of ingredients and I can put it on the table within 30 minutes. I served it with leftover rice and couscous." —Dena Vernon

"Excellent easy recipe! I always boil my potatoes with peelings and remove while quite warm. They come right off! Keeps cold and warm salads from getting mucky." —LeisethRanch

"This was easy and pretty good! I read reviews and decided not to include the white sugar. And after making it, I don't even think I needed the brown sugar! It was plenty sweet and the unsweetened cream cheese provided a nice tang to the very sweet topping. I used 2 cans of drained cherries (not pie filling) which worked very nicely, but I feel it could have used even more fruit. Should I make this again, I'll try fresh fruit."  —earawigsmom

"We really liked this! A nice twist to corn on the cob. We made a big batch of corn for the 4th of July party we had and this was a hit...minus the few non-cilantro lovers in the group. I do think it needs just a pinch of salt (not much because that's the beauty of the lime/citrus) and I was extra cautious on the cayenne but I shouldn't have been. A little more heat would have been nice." —DREGINEK

"ABSOLUTELY DELICIOUS! I sprinkled a little lime juice on at the end. I could eat this every week!" —Jo Jackson

"This recipe is super easy and very tasty! I made it as described, but added the following to make it taste more like my late mother's recipe: sage, a little salt, and pepper. I also added egg noodles in last 30 minutes of cook time as this was left off of instructions. I added more low sodium chicken broth as needed. Great recipe! Yum! Yum! Thanks!" —Valerie