The Top 10 recipes of 1991

1 pound flank steak 1 whole onion Salt 2 ounces guajillo chiles 1 large tomato, peeled 1 clove garlic 1 pound onions, sliced 2 tablespoons oil 1 to 2 chipotle chiles Dash dried oregano 8 tostada shells 1/2 pound queso fresco, crumbled Sour cream Place flank steak, whole onion and salt to taste in large saucepan.

Sept. 16, 2014

Note: When we were putting together the “Mexico in L.A.” issue, we suddenly started discovering great Mexican food all over the city.

Sept. 16, 2014

Note: Jim Dodge is one of the world’s great bakers.

Sept. 16, 2014

Note: To our surprise, we discovered while voting for the top dishes of the year that many of our favorites came from the vegetarian issue we did last fall.

Sept. 16, 2014

Note: Considering the number of recipes we run in the course of a year, it’s a little embarrassing to put something as childish as caramel corn in a small list of favorites.

Sept. 16, 2014

Note: This recipe was contributed to the potluck issue by Charles Perry, who calls it the world’s most elaborate melted cheese sandwich.

Sept. 16, 2014

Note: Cambria winemaker Signe Zoller contributed this recipe to our issue about the Santa Barbara wine region.

Sept. 16, 2014

Note: Another recipe from the vegetarian issue.

Sept. 16, 2014

Note: You probably won’t want to make this peach pie right now.

Sept. 16, 2014

Note: A chef’s secret from Saverio Posarelli of Gladstone’s for Fish, this stew was beloved by everybody on the Food staff.

Sept. 16, 2014