The SAVEUR Editors describe their favorite recipes published in SAVEUR in 2010.
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. Get the recipe for Wild Greens with Fried Eggs (Horta me Avga Tiganita) » This stunner of a pie features summer squash blossoms, creamy burrata, and a crisp, chewy crust. Get the recipe for Squash Blossom Pizza » "Brown butter pasta, from the Great Meals issue. Easy, cheap, and deeply satisfying. I make it all the time."--Karen Shimizu, Associate Editor Get the recipe for Brown Butter Pasta » Back to The SAVEUR Editors' Favorite Recipes of 2010 »
Shopsin’s Pumpkin Pancakes and Linguine with Clams and Chiles "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 Get the recipe for Shopsin's Pumpkin Pancakes » Get the recipe for Linguine with Clams and Chiles » Back to The SAVEUR Editors' Favorite Recipes of 2010 »
Lamb and Lentil Stew (Haleem) Wheat berries, lentils, and lamb stewed with Indian spices makes for a perfect cold-weather supper. Get the recipe for Lamb and Lentil Stew (Haleem) » "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_ Get the recipe for Nutmeg Ice Cream » Back to The SAVEUR Editors' Favorite Recipes of 2010 » 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. Get the recipe for Original Dry Martini »
Peppers Stuffed with Feta (Piperies Gemistes me Feta) , Feta Tart (Alevropita), and Malfatti (Ricotta and Swiss Chard Dumplings) "Stuffed peppers and alevropita from the Greece issue. And in terms of absolute deliciousness, the malfatti."--Todd Coleman, Executive Food Editor Get the recipe for Peppers Stuffed with Feta (Piperies Gemistes me Feta) » Get the recipe for Feta Tart (Alevropita)» Get the recipe for Malfatti (Ricotta and Swiss Chard Dumplings) » Back to The SAVEUR Editors' Favorite Recipes of 2010 »
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. Get the recipe for Artisanal Macaroni and Cheese »
Greek Lasagne (Pastitsio) Cinnamon and nutmeg add a warm, spicy note to noodles covered in a creamy Parmesan bechamel. Get the recipe for Greek Lasagne (Pastitsio) »
Crawfish Étouffee and Lemon and Olive Oil Sauce (Ladolemono) "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_ Get the recipe for Crawfish Étouffee » Get the recipe for Lemon and Olive Oil Sauce (Ladolemono) » Back to The SAVEUR Editors' Favorite Recipes of 2010 »
Fennel Baked in Cream (Finocchio al Forno) "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 Get the recipe for Fennel Baked in Cream (Finocchio al Forno) » Back to The SAVEUR Editors' Favorite Recipes of 2010 »
Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici) "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 Get the recipe for Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici) » Back to The SAVEUR Editors' Favorite Recipes of 2010 » Adding beer to the batter helps the fish for these tacos fry up golden brown and lightly crispy. Get the recipe for Fish Tacos » 
