The Most Popular Recipes of 2025

Each year, Broadsheet publishes dozens of free recipes. There are pastry projects for devoted weekend bakers, weeknight saviours from our favourite chefs and restaurants, and even recipes from our own cookbooks.

But some dishes rise above the rest, lighting up your group chats and dominating your search history.

This year’s most popular recipes paint a pretty clear picture of what we’ve been craving in 2025, including a cinnamon scroll craze that swept the country (two versions made this list, including a gluten-free hero).

Meanwhile, comfort and convenience reigned supreme with two fast midweek dinners from Adam Liaw cracking the top 13, and dishes by other beloved cooks like Meera Sodha and Justin Narayan also drew big crowds.

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Adam Liaw’s speedy chicken noodles

Adam Liaw doesn’t just talk about weeknight dinners – he lives and breathes them. The cook, columnist and author develops up to 800 recipes a year, and this speedy chicken noodle dish proves his mastery. It was our most clicked recipe of 2025, and it’s easy to see why: tender chicken and slippery noodles come together in a flavour-packed sauce you’ll want to keep up your sleeve. While the noodles cook in the microwave, the braise builds rich savoury depth – then everything comes together in one satisfying, lightning-fast bowl.

Richard Hart’s cinnamon buns

Ex-Noma head baker Richard Hart has a reputation that inspires queues – and this recipe brought readers online in droves. His sticky, spiced-sweet cinnamon buns are time-intensive but absolutely worth it. Hart stresses that quality cinnamon is “super important” – freshly ground is best. This recipe appears in his latest book, Bread, a carb-lover’s tome and must-read for dedicated bakers.

Meera Sodha’s miso butter greens pasta

Studies show that simply looking at greenery can boost your mood. We hope the same applies to Meera Sodha’s verdant pasta, because thousands of you couldn’t stop clicking. The vegetarian dish, from her latest cookbook Dinner, is affordable, easy and unbelievably delicious. It packs a big umami punch from miso and riffs on US chef Joshua McFadden’s viral kale pasta, proving that veggie-forward meals can still be sensational.

Carlton Wine Room’s anchovy toast

We only published this dish – from our latest cookbook, The New Classics – recently, but it quickly rocketed into the top five recipes of 2025. We feel for this hit Melbourne entree, which hasn’t had a day off since it landed on Carlton Wine Room’s menu back in 2018. It might also be the dish that finally converts your anchovy-sceptic friend. Head chef Conor Pomroy says it’s won over plenty of “first-timers breaking the barrier of bad experiences”. Serve it as a snack with a crisp white wine and hear the room go quiet.

Christopher Thé’s Anzac biscuits

This recipe, by Black Star Pastry founder Christopher Thé, is the only one you’ll need to nail the iconic Anzac biscuit. Mostly traditional, his version adds his signature flair with a native ingredient. The result? A chewy, golden and deeply nostalgic spin on a classic. For more of his spectacular recipes, consult Thé’s cookbook, Modern Australian Baking.

Adam Liaw’s quick Sri Lankan prawn curry

Liaw is the only chef to score two spots on this year’s list. His speedy Sri Lankan prawn curry is ready in about 20 minutes and delivers a huge payoff for minimal effort. “The first step is to get the sauce or gravy right, then the seafood is added to cook in the last few minutes,” he writes of this recipe in Time for Dinner. On your marks.

Sarina Kamini’s charred, smoky butter chicken

Apparently everyone still loves butter chicken. This version, from Sarina Kamini’s debut cookbook What We Call Masala, absolutely popped off in our Cooking newsletter. You don’t need a tandoor to get that deep, smoky flavour: Kamini marinates the chicken overnight, chars it in a hot cast-iron pan and finishes it in a creamy, tomato-rich makhani sauce.

Pad see ew

You kept asking for more noodle recipes this year, and we were happy to oblige. A standout was this banging pad see ew from the noodle compendium Noods, which will take you straight to the streets of Bangkok. Fresh flat rice noodles are coated in a sweet, smoky sauce – a Thai classic with Chinese influence. Hot tip: make sure the oil is just smoking before cooking for maximum char.

Cantonese soy sauce chicken by ArChan Chan

It’s 2025: the rent’s too high and olive oil’s practically liquid gold – so we’re bringing back chicken wings. Hong Kong-based chef and cookbook author ArChan Chan (ex-Supernormal and Cutler & Co) turns them into Cantonese-style soy sauce chicken (see yao gai), which is usually made with a whole bird. Here, budget wings are marinated in first-press tau chau soy sauce, prized for its depth of flavour. There are a few hands-on steps to firm up the skin and infuse flavour, but the payoff is huge.

Family-secret Greek meatballs from Kafeneion

Greek food made a huge comeback this year – new restaurants opened everywhere (from Sydney to Adelaide) and a swag of new cookbooks hit the shelves. You were clearly keen to come along for the ride: these plump, family-recipe keftedes from Melbourne’s Kafeneion were one of our most loved recipes of the year. We’re just grateful Melbourne restaurateur Con Christopoulos convinced his mum to share her secrets.

Justin Narayan’s masala potatoes

Every dish in Everything Is Indian, Justin Narayan’s debut cookbook, is worth exploring – but these masala potatoes really steal the show. Par-boiled spuds are shaken in their pot, then smothered in a punchy aromatic mix of garlic, cumin, turmeric, chilli, black mustard seeds, butter and salt. The result? A perfect contrast: soft, fluffy centres with crisp, golden, masala-rich edges. “The best of both worlds,” Narayan writes.

Supernormal’s chicken ramen

A winter special at Andrew McConnell’s Supernormal, this cult noodle soup finally landed in home kitchens this year – no plane ticket to Melbourne needed. It’s a warm hug in a bowl, with grilled chicken, soy-marinated egg, handmade chicken-and-prawn dumplings and a rich, umami-packed chicken broth infused with white miso, dried shiitake and kombu. It takes about two days to make, but it's well worth the time. Bookmark it for rainy weekends or when your loved one needs a comforting dinner.

Melanie Persson’s gluten-free cinnamon rolls

Cinnamon scrolls are everywhere right now – but won’t somebody please think of the coeliacs? Enter Melanie Persson (aka @theveryhungrycoeliac), who’s created the ultimate gluten-free version of the treat du jour. Like every recipe in her cookbook Gluten-Free Feasts, these taste “just like the real deal” – soft, sticky, cinnamon-swirled and finished with a glossy glaze. Farewell, FOMO.

Runners up

Sami Tamimi’s eggplant and fava beans with eggs

Jock Zonfrillo’s “Scottish” pie

Justin Narayan’s 10-minute chilli and peanut (or sesame) noodles

Julia Busuttil Nishimura’s potato and three-cheese galette

Clare Scrine’s big, hearty moussaka

Previous years

Broadsheet’s Most Popular Recipes of 2024

Broadsheet’s Most Popular Recipes of 2023

Additional reporting by Che-Marie Trigg and Dan Cunningham.