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.


Chocolate Cream Pie

A crunchy crust and pudding-like filling make this pie a standout.

Marinated Mushrooms

This easy appetizer can be served warm or chilled. See the recipe for Marinated Mushrooms »
Shrimp Bisque Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup. See this Recipe André Baranowski

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 »
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

New York Cocktail

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 Recipe Andr¿ Baranowski


This dish of pork loin wrapped in pork belly is wonderfully decadent.

Chicken Paprikash

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

Bacon-Wrapped Sardines

This dish is further proof that bacon goes with anything. Seriously.

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).
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.

Mussels in White Wine

Serve these garlicky mussels with crusty bread. See the recipe for Mussels in White Wine