SAVEUR magazine’s editors narrow down to their top twenty 2010 recipes. Whether a cocktail, side dish, main, or dessert, there is something sure to please everyone.
Shrimp Bisque Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup. See this Recipe André Baranowski
Blackberry Slump A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington. See this Recipe Todd Coleman Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. See this Recipe Todd Coleman
Shrimp Ravioli with Spinach and Ginger Wonton wrappers are perfect for making ravioli. We based this recipe on one in Cooking with Daniel Boulud (Random House, 1993). See this Recipe Andr¿ Baranowski
This dish of pork loin wrapped in pork belly is wonderfully decadent.
This braised chicken dish is based on a recipe we got from home cook Olga Kolozy.
Chicken and Onion Curry (Chicken Dopiaza) Sweet Walla Walla onions are ideal for this Indian dish. See this Recipe Todd Coleman
The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).
Spanish-Style Toast with Tomato (Pan Con Tomate) This snack calls for good-quality olive oil and a ripe tomato. See this Recipe André Baranowski
Brazilian Salt Cod Stew
Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger.
Michelada Bloody Mary
Chef Rick Bayless suggested this recipe for a bloody mary made with beer, citrus, and tequila.