Recipes by Course SAVEUR’s Favorite Recipes of 2011 Published Feb 1, 2012 10:00 AM Recipes by Course SHARE The SAVEUR Editors describe their favorite recipes published in SAVEUR in 2011.KELLIE EVANS Test Kitchen Director It was back in April that we made the Schmitter, a beloved mega sandwich from McNally’s Tavern in Chestnut Hill, Pennsylvania for our Sandwich issue. Essentially a tricked out cheesesteak, the Schmitter is a quick skillet flip of a sandwich piled high with spicy fried salami, roast beef, white American cheese, onions, tomato and swimming in a most special sauce. Serve with a pile of napkins! See the recipe for The Schmitter » [Back to The SAVEUR Editors’ Favorite Recipes of 2011 » Todd Coleman BETSY ANDREWS Deputy Editor Folks who think tofu is boring should fire up their skillets right now and cook up a batch of black pepper tofu from our December issue. Chiles, garlic, shallots, ginger, and most of all, a sneeze-worthy amount of potent black pepper, turn the mild-mannered soy bean curd into the most exciting, brashest dish on the table. I can’t eat enough of it. See the recipe for Black Pepper Tofu » But the recipe I make the most from our 2011 line-up — and I make it all the time, whenever someone stops by — is the Brown Derby cocktail from October’s story on American whiskey. You wouldn’t think grapefruit juice would pair so well with bourbon, but boy does it ever: the balance of the bright, acidic fruit juice and the sweet, oaky booze (buoyed by a honey simple syrup) is dynamite. It’s refreshing, sexy, and dangerously delicious. See the recipe for the Brown Derby » Back to The SAVEUR Editors’ Favorite Recipes of 2011 » Todd Coleman MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Soft-Shell Crab Tacos with Basil Guacamole and Sesame Salsa Roja Baja’s seafood is so much more than beer-battered fish.