
Editors’ Recipe Picks From the 2010 SAVEUR 100
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.
Marinated Mushrooms
This easy appetizer can be served warm or chilled. See the recipe for Marinated Mushrooms »
Crabs and Spaghetti
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 »
New York Cocktail
This drink is one of our favorites to make with Rittenhouse rye whiskey. See the recipe for New York Cocktail »
Tuna Melt Canapes
Curry powder, raisins, and chutney pair nicely with cheddar cheese in this dressed-up tuna melt. Get the recipe for Tuna Melt Canapes »
Roasted Radishes
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).
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.
Mussels in White Wine
Serve these garlicky mussels with crusty bread. See the recipe for Mussels in White Wine