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Editors' Recipe Picks From the 2010 SAVEUR 100

January 12, 2010

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.Michael Kraus

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

Shrimp Bisque Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup. See this RecipeAndré Baranowski

Crabs and Spaghetti — In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.Todd Coleman

Blackberry Slump A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington. See this RecipeTodd Coleman

Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. See this RecipeTodd Coleman

New York Cocktail — This drink is one of our favorites to make with Rittenhouse rye whiskey.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 RecipeAndr¿ Baranowski

Porchetta — This dish of pork loin wrapped in pork belly is wonderfully decadent.Todd Coleman

This braised chicken dish is based on a recipe we got from home cook Olga Kolozy.Todd Coleman

Chicken and Onion Curry (Chicken Dopiaza) Sweet Walla Walla onions are ideal for this Indian dish. See this RecipeTodd Coleman

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

Tuna Melt Canapes — Curry powder, raisins, and chutney pair nicely with cheddar cheese in this dressed-up tuna melt.Todd Coleman

Orecchiette with Rapini and Goat Cheese — Slightly bitter rapini (also known as broccoli rabe) marries well with tangy goat cheese in a pasta recipe that's ideal for summer picnics and potlucks. Get the recipe for Orecchiette with Rapini and Goat Cheese »André Baranowski

Roasted Radishes — This colorful side is unbelievably simple, requiring only radishes, olive oil, thyme, and salt and pepper.André Baranowski

Plum Tart — The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).Todd Coleman

Spanish-Style Toast with Tomato (Pan Con Tomate) This snack calls for good-quality olive oil and a ripe tomato. See this RecipeAndré Baranowski

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

Michelada Bloody Mary — Chef Rick Bayless suggested this recipe for a bloody mary made with beer, citrus, and tequila.Michael Kraus

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

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