Announcing the 2020 Recipe of the Year Finalists
Drumroll, please! Check out the finalists for Taste of Home's 2020 Recipe of the Year contest—then vote for your favorite dish.
We’ve published a lot of amazing recipes this year. Breakfasts, dinners, sweets, savories, healthy meals, indulgent dishes—and lots of eats in between. But which recipe reigns supreme? We looked at web traffic, social shares, online reviews and more to narrow down the top 10 contenders from contributors across the country. Read on to check out the finalists, then find out which recipe won!
Our editors say: Everything about this sheet-pan supper is spot on. The flavors are vibrant and a little tangy yet appealing for all ages and taste levels. Since everything cooks on the same pan, clean-up is a breeze. With only 22 carbs per serving, it’s a delicious option for those enjoying a low-carb lifestyle. —Recipe submitted by Denise Browning, San Antonio, Texas
Our editors say: You can’t go wrong with a mash-up of two family-favorite dishes: Buffalo chicken wings and enchiladas. It’s a comfort food crowd-pleaser that takes just 15 minutes to make, which is perfect for busy families—and game day. —Recipe submitted by Becky Hardin, St. Peters, Missouri
Our editors say: This isn’t your typical no-bake pie! Addictive cookie butter combines with fluffy whipped topping and cream cheese to create a flavor combo we hadn’t tasted before. We loved that it makes two pies and is the perfect make-ahead option that can be tucked away in your freezer (if you don’t dig in). —Recipe submitted by Katrina Adams, Mount Olive, Alabama
Our editors say: Could this be the perfect blueberry coffee cake? We think it just may be! With its buttery flavor, tender crumb, juicy blueberries and a swirl of streusel, it impressed us on every level. With all the 5-star reviews it’s received it appears others think it’s a winner as well. —Recipe submitted by Susan Ober, Franconia, New Hampshire
Our editors say: There’s been a lot of experimenting with pressure-cooker recipes the last few years and this rich and robust chili is one of the tastiest we’ve tried. We could have sworn it simmered for hours but were amazed to find it takes less than 30 minutes. It also blends many of our favorite flavors—chicken, bacon, cheese and ranch. —Recipe submitted by Teri Lee Rasey, Cadillac, Michigan
Our editors say: We’re always on the lookout for unique make-ahead party recipes and struck gold when we came across this one. The flavors are perfectly balanced using ingredients you probably have on hand. This slushy concoction comes together in a cinch and can be made months ahead of time. You’ll have time to be the star of your own party and your guests are sure to ask for the recipe. —Recipe submitted by Stephanie Vaughan, Madison, Wisconsin
Our editors say: These East African grilled beef skewers answer the call for our readers’ increasing interest in global cuisine while still being totally accessible. The strong spices are nicely balanced with fresh onion, tomato and cilantro. —Recipe submitted by Elena Iorga, Helena, Montana
Our editors say: These are unlike any meatballs you’ve had before, and something we found totally unique—an innovative combination of tender chicken meatballs in a buttery white wine and caper sauce. We loved the classic Italian flavor pairing with a new modern twist. —Recipe submitted by Dawn Collins, Rowley, Massachusetts
Our editors say: We’ve fallen in love with many skillet desserts over the years, but the elegant simplicity of this rustic shortcake had us clamoring for the leftovers. The buttermilk not only keeps the shortcake moist and tender, its twangy flavor sets off the sweetness of the fresh strawberries and crumb topping perfectly. Plus, it’s just so darn beautiful. —Recipe submitted by Claudia Lamascolo, Melbourne, Florida
Our editors say: Our readers are always looking for something unique, yet easy, for breakfast. We love that this hearty skillet has the flavors of huevos rancheros without all the fuss. Since it’s prepared in one dish, it’s perfect for a quick breakfast or dinner. —Recipe submitted by Joan Hallford, North Richland Hills, Texas