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.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Get the recipe for Crabs and Spaghetti »Blackberry Slump A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington. See this RecipeTodd ColemanRabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. See this RecipeTodd Coleman
This drink is one of our favorites to make with Rittenhouse rye whiskey. See the recipe for New York Cocktail »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 RecipeAndr¿ Baranowski
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 RecipeTodd Coleman
This colorful side is unbelievably simple, requiring only radishes, olive oil, thyme, and salt and pepper. Roasted Radishes »
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 RecipeAndré Baranowski
