The SAVEUR Editors' Favorite Recipes of 2010

The SAVEUR Editors describe their favorite recipes published in SAVEUR in 2010.

Wild Greens with Fried Eggs (Horta me Avga Tiganita)

Wild Greens with Fried Eggs (Horta me Avga Tiganita)

This dish from Epirus, Greece, marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.James Oseland
Squash Blossom Pizza

Squash Blossom Pizza

This stunner of a pie features summer squash blossoms, creamy burrata, and a crisp, chewy crust.Penny De Los Santos
"Brown butter pasta, from the Great Meals issue. Easy, cheap, and deeply satisfying. I make it all the time."--Karen Shimizu, Associate Editor See the recipe for Brown Butter Pasta » Back to The SAVEUR Editors' Favorite Recipes of 2010 »Todd Coleman
"Our Markets issue kicked off with browned-on-the-edges, tawny-in-the-middle pumpkin pancakes from Shopsin's, a diner inside one of my favorite places in NYC, the Essex Street Market. My other favorite is a dish I always order if it's on the menu at a restaurant, yet thanks to this easy-to-follow recipe, linguine con vongole is rewardingly simple to make at home."--Gabriella Gershenson, Senior Editor See the recipe for Shopsin's Pumpkin Pancakes » See the recipe for Linguine with Clams and Chiles » Back to The SAVEUR Editors' Favorite Recipes of 2010 »Todd Coleman
Lamb and Lentil Stew (Haleem)

Lamb and Lentil Stew (Haleem)

Wheat berries, lentils, and lamb stewed with Indian spices makes for a perfect cold-weather supper.James Oseland
"I was lost deep in emails at my desk one day when our test kitchen director handed me a spoonful of ice cream he was testing and walked away without explanation. That little spoonful had me floating on clouds. This is my kind of dessert. I ran into the kitchen to find out exactly what it was. Just nutmeg, eggs, sugar, and cream!"_ --Anna Stockwell, Website Editorial Assistant_ See the recipe for Nutmeg Ice Cream » Back to The SAVEUR Editors' Favorite Recipes of 2010 »Todd Coleman
Original Dry Martini

Original Dry Martini

A London dry gin can stand up to a lot more vermouth than you might suspect. The original 1910s-era formula for this iconic drink demonstrates that fact elegantly.Andre Baranowski
"Stuffed peppers and alevropita from the Greece issue. And in terms of absolute deliciousness, the malfatti."--Todd Coleman, Executive Food Editor See the recipe for Peppers Stuffed with Feta (Piperies Gemistes me Feta) » See the recipe for Feta Tart (Alevropita)» See the recipe for Malfatti (Ricotta and Swiss Chard Dumplings) » Back to The SAVEUR Editors' Favorite Recipes of 2010 »Todd Coleman
Artisanal Macaroni and Cheese

Artisanal Macaroni and Cheese

Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko-Parmesan crust.Todd Coleman

Greek Lasagne (Pastitsio)

Cinnamon and nutmeg add a warm, spicy note to noodles covered in a creamy Parmesan bechamel. See the recipe for Greek Lasagne (Pastitsio) »Michael Kraus
"I've labored many times through the archaic lingo and typos in The Picayune's Creole Cookbook version of this Cajun classic. But SAVEUR's Crawfish Étouffee is similarly authentic, was written for 21st century kitchens, and has no typos. Also, I love Psilakis' Ladolemono-- a very tart, lightly emulsified sauce from the Greek issue. But I'm partial: I used to suck on lemons as a child." _ --Marne Setton, Assistant Editor_ See the recipe for Crawfish Étouffee » See the recipe for Lemon and Olive Oil Sauce (Ladolemono) » Back to The SAVEUR Editors' Favorite Recipes of 2010 »André Baranowski
"I'm a total fool for side dishes-- I'm of the school that thinks the turkey is just table dressing on Thanksgiving, who skips the brisket at a barbecue spot in favor of the four-sides sampler. This one has everything going for it: intensely flavorful, ludicrously easy, entirely elegant."--Helen Rosner, Website Editor See the recipe for Fennel Baked in Cream (Finocchio al Forno) » Back to The SAVEUR Editors' Favorite Recipes of 2010 »Todd Coleman
"I can't buy enough puntarelle; in the classic Italian salad dressed with garlic-anchovy vinaigrette, it tastes great and has an unexpected crunchy texture. My Sicilian greengrocer loves that I seek it out."--Dorothy Irwin, Copy Chief See the recipe for Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici) » Back to The SAVEUR Editors' Favorite Recipes of 2010 »Todd Coleman

Fish Tacos

Fish Tacos
Adding beer to the batter helps the fish for these tacos fry up golden brown and lightly crispy.Penny De Los Santos