The Top 10 recipes of 1991

  • Recipe: Laura Vera's Tinga

    Recipe: Laura Vera's Tinga

      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...

  • Recipe: Eloy Mendez's Albondigas

    Recipe: Eloy Mendez's Albondigas

      Note: When we were putting together the "Mexico in L.A." issue, we suddenly started discovering great Mexican food all over the city. But this particular recipe came from a rather surprising place--one of the world's best California-Italian restaurants. Eloy Mendez works at Campanile, where he...

  • Recipe: Jim Dodge's Bourbon-Chocolate-Pecan Cake

    Recipe: Jim Dodge's Bourbon-Chocolate-Pecan Cake

      Note: Jim Dodge is one of the world's great bakers. One day he dropped in to The Times' Test Kitchen to show off his latest book, "Baking With Jim Dodge." Flipping through the pages, he casually mentioned that this Bourbon-Chocolate-Pecan Cake travels well. "It's a cake I ship all around the...

  • Recipe: Vivana La Place's Lentils and Wild Greens (Lenticchie Con Verdura Selvatica)

    Recipe: Vivana La Place's Lentils and Wild Greens (Lenticchie Con Verdura Selvatica)

      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. This particular dish was a universal favorite--it is quick and simple to prepare yet deeply satisfying to eat, especially when accompanied...

  • Recipe: Caramel Corn

    Recipe: Caramel Corn

      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. But this caramel corn was on almost everybody's list--it's the sort of stuff that turns even sophisticated adults into...

  • Recipe: Khachapuri (Georgian Cheese Bread)

    Recipe: Khachapuri (Georgian Cheese Bread)

      Note: This recipe was contributed to the potluck issue by Charles Perry, who calls it the world's most elaborate melted cheese sandwich. Khachapuri is a traditional dish of the Republic of Georgia; it involves a certain amount of trouble, but not nearly as much as people will assume. The recipe...

  • Recipe: Seafood in Coconut Milk

    Recipe: Seafood in Coconut Milk

      Note: Cambria winemaker Signe Zoller contributed this recipe to our issue about the Santa Barbara wine region. She accompanies the dish with Cambria's 1988 reserve Chardonnay because it "has a definite coconut character." 18 to 24 medium shrimp, shelled and deveined 1/4 to 1 pound scallops 3/4...

  • Recipe: Border Grill's Vegetarian Torta

    Recipe: Border Grill's Vegetarian Torta

      Note: Another recipe from the vegetarian issue. This one looks like an awful lot of work for a sandwich, but it's worth every minute. The rolls are crisp and delicious and absolutely unlike anything you can buy in a bakery, and the finished sandwich is spectacular. 1 Bolillo, cut in half lengthwise...

  • Recipe: Peach-Marzipan Streusel Pie

    Recipe: Peach-Marzipan Streusel Pie

      Note: You probably won't want to make this peach pie right now. Minnie Bernardino and Donna Deane created it for our summer issue on local produce markets, and like everything made with peaches, this one is at its best only when peaches are at their peak. On the other hand, the pie is so unusual,...

  • Recipe: Calamari Stew

    Recipe: Calamari Stew

      Note: A chef's secret from Saverio Posarelli of Gladstone's for Fish, this stew was beloved by everybody on the Food staff. Almost all of us have made variations of it at home--it works well with chicken breast substituted for the squid, you can easily omit the chiles if you don't like spicy...

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