SAVEUR's Favorite Recipes of 2009

Twenty of SAVEUR magazine's favorite dishes from 2009, from the simple to the elegant.

Saveur kitchen
Over the past year in the SAVEUR kitchen, we've prepared hundreds of dishes. One day we might spend hours trying to perfect fettuccine Alfredo and, the next, bake twelve different versions of the same gingerbread cake. The following twenty dishes are some of our favorites; they're ones that we'll make at home again and again.André Baranowski
The Original Fettuccine Alfredo
The Original Fettuccine Alfredo
(May '09) I've loved this dish since I was a kid and was blown away to discover that the original version was made tableside with just butter and cheese. -Todd Coleman, Executive Food Editor See this RecipeLandon Nordeman
Iceberg Salad with Blue Cheese Vinaigrette
Iceberg Salad with Blue Cheese Vinaigrette
(May '09) A fun twist on the classic wedge. This salad renewed my love of iceberg lettuce. -Hunter Lewis, Kitchen Director See this RecipeAndré Baranowski
Strawberry Milk Shake
Strawberry Milk Shake
(May '09) A modern twist (ice cream and sorbet) on my favorite flavor of shake. -Mary-Frances Heck, Kitchen Intern See this RecipeAndré Baranowski
Red Chile Enchiladas
Red Chile Enchiladas
(June/July '09) Fried tortillas that are saturated in chile sauce. These enchiladas are so deeply flavored that I've been known to eat the whole pan. -Todd Coleman, Executive Food Editor See this RecipePenny De Los Santos
Swiss Onion Tart
Swiss Onion Tart
This tart, which comes from baker Nick Malgieri, uses a salty, smoky ham known as speck; bacon is a good substitute. **See the recipe for Swiss Onion Tart »**Todd Coleman
Gnocchi with Brown Butter and Sage
Gnocchi with Brown Butter and Sage
(Oct. '09) In this elegant dish, the nutty taste of the brown butter and the earthy flavor of the sage stand out. -Kellie Evans, Kitchen Intern See this RecipeAndré Baranowski
Amadeus Cookies
Amadeus Cookies
The combination of buttery shortbread, pistachio, rum, and chocolate is unbeatable. -Ben Mims, Assistant Kitchen Director See this RecipeLandon Nordeman
Sara's Roast Chicken with Sage and Garlic
Sara's Roast Chicken with Sage and Garlic
(Jan./Feb. '09) This is the best roast chicken I've ever eaten. The simple recipe keeps the chicken moist and very tender. -Ben Mims, Assistant Kitchen Director See this RecipeAndré Baranowski
Shredded Beef with Lime and Avocado
Shredded Beef with Lime and Avocado
Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado slices for an incredible taco filling.André Baranowski
Focaccia with Tomatoes and Olives
Focaccia with Tomatoes and Olives
(May '09) I love this dough for its versatility and use it for everything from flat bread to pizza. -Hunter Lewis, Kitchen Director See this RecipeLandon Nordeman
Mexican Seafood Cocktail
Mexican Seafood Cocktail
(June/July '09) This appetizer straddles the line between luxury (shrimp, crab, and avocado) and the everyday (ketchup and chile sauce). Great with a cold beer. -Hunter Lewis, Kitchen Director See this RecipeLandon Nordeman
Marbled Coffee Cake
Marbled Coffee Cake
(March '09) This white cake swirled with chocolate is beautiful, and the generous amount of lemon zest really brightens it up. -Ben Mims, Assistant Kitchen Director See this RecipeLandon Nordeman
Chicken Tikka Masala
Chicken Tikka Masala
(October '09) We really captured the best, home-style version of this classic dish. It's authentic and delicious. -Todd Coleman, Executive Food Editor See this RecipeAndré Baranowski
Escarole with Prosciutto
Escarole with Prosciutto
(Dec. '09) Fresh escarole paired with crisp garlic and prosciutto. This dish makes the best use of each ingredient. -Kellie Evans, Kitchen Intern See this RecipeAndré Baranowski
Peruvian Chicken Stew
Peruvian Chicken Stew
Aug./Sept. '09) I love the flavor of the chiles after stewing for so long, and the chicken is bright and floral with just the right amount of heat. -Ben Mims, Assistant Kitchen Director See this RecipeAndré Baranowski
Cabbage Kimchi
Cabbage Kimchi
(Nov. '09) Making this dish was really eye opening. Everyday ingredients are transformed to something unbelievably flavorful. -Todd Coleman, Executive Food Editor See this RecipeAndré Baranowski
Greens and Artichokes Stew
Greens and Artichokes Stew
Fresh artichoke and shallots are the star-ingredients in this light but satisfying stew.André Baranowski
Eggs Poached in Tomato Sauce
Eggs Poached in Tomato Sauce
(Nov. '09) This rich, warming dish calls for humble ingredients and little prep time. -Mary-Frances Heck, Kitchen Intern See this RecipePenny De Los Santos
Spiced Chickpea-Flour Snacks
Spiced Chickpea-Flour Snacks
(Dec. '09) Buttery, redolent of spices, and completely vegan. I often take this dish to parties because it's a door to another kind of Indian food that's subtle and mysterious. -Todd Coleman, Executive Food Editor See this RecipeJames Oseland
Beet Stew with Lamb Meatballs
Beet Stew with Lamb Meatballs
This dish has stunning color and a balance of bright and hearty flavors.André Baranowski