Our 15 Most-Loved Recipes from Dad’s Kitchen

This year in honor of Father’s Day you have two options. You could make your dad something sweet to show him you care, or you could cook him something a dad has already made, thereby honoring all dads (especially those who cook!).

It’s up to you, but I think I know what I’ll be doing, especially after taking a peek at the recipes below. They come to us from founder Elise Bauer’s dad, were inspired by writers whose dads (or uncles or grandpas) cook, or were developed by actual dads—shout-out to recipe developers Nick Evans and Lou Perseghin! So save your favorites to serve up this Father’s Day or any day.

Get Recipe: My Grandpa’s Secret for the Best Burgers

“My grandpa was famous, by anyone who knew him, for his burgers. We called them Bob Burgers after my grandpa’s name, Bob. He kept his method for making burgers a secret for decades. It wasn’t until the barbeque torch was passed down to my dad, who started manning the grill, as you can see in the picture below, that Bob Burgers were finally declassified.” —Stella Totino, Writer

Get Recipe: Cheesy Baked Hot Dogs

“I can eat a cheesy hot dog as-is with nothing else and be pretty content. But I have nothing to do while the hot dogs bake anyway, so I like to chop up a quick cheater giardiniera (a.k.a. fancy Italian relish) with common store-bought pickled veggies.” —Nick Evans, Recipe Developer

Get Recipe: Dad’s Potato Salad

“To help keep potato salad cold when you’re serving it for a party, cookout, or other gathering, set your salad bowl inside a larger bowl that’s filled with ice.” —Elise Bauer, Founder

Get Recipe: One-Pot Taco Pasta

“For more variety, you can also add 1 cup of frozen or drained canned corn or 1 1/2 cups drained black beans when you add the tomatoes, or stir in a 5-ounce bag of fresh baby spinach during the last minute of cooking.” —Julie & Amy Luxemberg, Recipe Developers

Get Recipe: Easy Green Chicken Chili

“You can certainly poach your own chicken for this if you want. If you do, use the poaching liquid to make a stock and then use that in the chili. You’ll end up with a really rich and delicious soup.” —Nick Evans, Recipe Developer

Get Recipe: My Dad’s Favorite Meatloaf

“Italian sausage makes a difference in this meatloaf recipe! We use a combination of spicy and sweet, but it you only have one, choose sweet Italian sausage.” —Elise

Get Recipe: My Uncle Oliver’s Spiced Roasted Potatoes Are My Favorite Side Dish

“You can use freshly grated Parmesan cheese, but my Uncle Oliver’s version uses the shelf-stable Parmesan sold near the pasta; we call it “shaky cheese” in my house.” —Lou Perseghin, Recipe Developer

Get Recipe: The Easy Chicken Pot Pie I Make on Weeknights

“Use an equivalent volume of leftover shredded chicken or turkey (thighs or breasts are wonderful options) if you have it.” —Lou Perseghin, Recipe Developer

Get Recipe: The 4-Ingredient Recipe That Made My Picky Son Love Beets

“You can substitute plain Greek yogurt for the sour cream, but you’ll want to use the full-fat version to get the same glazed finish. A single-serving tub is more than enough.” —Lou Persehgin, Recipe Developer

Get Recipe: Dad’s Stuffed Bell Peppers

“Look for medium to large bell peppers that will hold a decent amount of stuffing. Choose peppers that are more round than long and will stand up on their own and not teeter over once you’ve stuffed them.” —Elise

Get Recipe: Sheet Pan English Breakfast

“Total cooking time is about 45 minutes with ingredients added to the sheet pan progressively. Ingredients can be grouped together or mixed; whichever feels easiest to you as you make the dish.” —Nick Evans, Recipe Developer

Get Recipe: Air Fryer Cauliflower Buffalo Wings

“Baking this cauliflower is absolutely an option. It takes longer and the cauliflower, honestly, doesn’t get quite as crispy, but it’ll work and turn out great.” —Nick Evans, Recipe Developer

Get Recipe: The One-Pan Chicken Dinner I Can’t Stop Making

“For this recipe, it’s important to choose your fajita seasoning wisely. The spice packet you choose matters because it will provide the predominant flavors of the dish, so pick one you like. If you’re unsure, grab a few and taste a tiny bit before committing.” —Sara Haas, Recipe Developer

Get Recipe: “Soupy Toasts” Are My Son’s Favorite Dinner

“I love Gouda here for its nutty tang and beautiful browning, but use your family’s favorite melty cheese to make this more accessible. Havarti is fantastic. Swiss, muenster, or provolone will all work, too.” —Lou Perseghin, Recipe Developer

Get Recipe: Philly Cheesesteak Sloppy Joes

“When simmering the sloppy joe mixture, make sure your heat is on low, so it doesn’t burn. It will thicken up as it cooks.” —Nick Evans, Recipe Developer

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