Editors’ Recipe Picks From the 2010 SAVEUR 100

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

This easy appetizer can be served warm or chilled. See the recipe for Marinated Mushrooms »

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 »

This drink is one of our favorites to make with Rittenhouse rye whiskey. See the recipe for New York Cocktail »

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.

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

Curry powder, raisins, and chutney pair nicely with cheddar cheese in this dressed-up tuna melt. Get the recipe for Tuna Melt Canapes »

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).

Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger.

Chef Rick Bayless suggested this recipe for a bloody mary made with beer, citrus, and tequila.

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