Food

The Top 10 recipes of 2009 (plus five runners-up):

  • Recipe: Rice noodles with Chinese chives, shrimp and pork (banh pho xao he)

    Recipe: Rice noodles with Chinese chives, shrimp and pork (banh pho xao he)

    Rice noodles with Chinese chives, shrimp and pork (banh pho xao he) Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: From Andrea Nguyen. Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate...

  • Recipe: Quinoa salad with shiitakes, fennel and cashews

    Recipe: Quinoa salad with shiitakes, fennel and cashews

    Quinoa salad with shiitakes, fennel and cashews Total time: 40 minutes Servings: 4 to 6 Note: From Amy Scattergood. This recipe calls for a wok. Quinoa is generally available at health food stores and well-stocked supermarkets, including Whole Foods stores. 2 cups quinoa 1 quart water Salt 1/4...

  • Recipe: Pizza Margherita

    Recipe: Pizza Margherita

      Pizza Margherita Total time: 35 minutes, plus heating time for the oven Servings: Makes 2 (10- to 12-inch) pizzas, about 12 slices Note: From Noelle Carter. The tomato sauce recipe makes 3 cups sauce, a little more than is needed for two pizzas. The remainder can be covered and refrigerated for...

  • Recipe: Sizzling shrimp with garlic and hot pepper

    Recipe: Sizzling shrimp with garlic and hot pepper

    Sizzling shrimp with garlic and hot pepper Total time: 25 minutes Servings: 4 to 6 Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert. She recommends using an 11- or 12-inch Spanish cazuela or straight-sided Flameware skillet. She also recommends using a heat diffuser for slow,...

  • Recipe: Neapolitan-style ragu

    Recipe: Neapolitan-style ragu

      Neapolitan-style ragu Total time: About 6 hours Servings: 6 to 8 Note: From Russ Parsons. The pork butt cooked in this recipe is not part of the final dish; it flavors the sauce as it cooks and is to be served separately. 2 pounds boneless pork butt, in 1 piece 2 teaspoons salt, divided, more...

  • Recipe: Orange-flavored shortcakes with strawberries and cream

    Recipe: Orange-flavored shortcakes with strawberries and cream

    Orange-flavored shortcakes with strawberries and cream Total time: 40 minutes Servings: 6 Note: From Russ Parsons. Coarse sugar can be found at baking and cooking supply stores and well-stocked markets. Shortcakes 2 cups flour 3 tablespoons granulated sugar 1 tablespoon baking powder 3/4 teaspoon...

  • Recipe: White-chocolate bread pudding with whiskey caramel sauce

    Recipe: White-chocolate bread pudding with whiskey caramel sauce

      White-chocolate bread pudding with whiskey caramel sauce Total time: 1 hour, 10 minutes, plus baking time (about 1 1/2 hours on high, 3 hours on low) Servings: 8 to 10 Note: From Noelle Carter. This recipe calls for finishing the bread pudding in the oven so the topping is lightly toasted and...

  • Recipe: Bell pepper and corn slaw

    Recipe: Bell pepper and corn slaw

      Bell pepper and corn slaw Total time: 35 minutes plus chilling time Servings: 6 to 8 Note: From Noelle Carter. 6 large bell peppers, assorted colors 2 ears corn, shucked Juice of 2 lemons, or to taste Zest of 1 lemon 1 clove garlic, minced 1/4 cup olive oil 1 tablespoon agave syrup or honey,...

  • Recipe: Potato gratin with caramelized onions and prosciutto

    Recipe: Potato gratin with caramelized onions and prosciutto

      Potato gratin with caramelized onions and prosciutto Total time: 1 hour, 45 minutes, plus 4 hours for the caramelized onions. Servings: 8 to 10 Note: From Russ Parsons. The caramelized onions can be prepared separately. They'll keep tightly covered in the refrigerator for at least a week. 3 pounds...

  • Recipe: Julienne's graham cracker chewy bars

    Recipe: Julienne's graham cracker chewy bars

      Julienne's graham cracker chewy bars Total time: 45 minutes, plus cooling time Servings: 24 bars Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy writes, "I adapted this recipe from one of my favorite books, 'Nantucket Open-House Cookbook,' by Sarah Leah Chase. I love watching...

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