CALIFORNIA LIFE & STYLE

Top 10 recipes of 2008 (plus five runners-up):

  • Recipe: Naked ribs

    Recipe: Naked ribs

    Naked ribs Some people like barbecue for the sauce; purists like it for the pork. If you're one of the latter, you have to try these ribs, developed by Food editor Russ Parsons. You don't need a smoker to make them, a good old-fashioned kettle grill will work fine. The trick is concentrating the...

  • Recipe: Maple bacon biscuits

    Recipe: Maple bacon biscuits

    Breakfast is making a comeback in Southern California restaurants -- even in places you might not expect it. Such as at hip Rustic Canyon in Santa Monica, where pastry chef Zoe Nathan makes these amazing biscuits. Made with a full pound of bacon and 1/2 pound of butter, Times restaurant critic...

  • Recipe: Walnut and raisin pie

    Recipe: Walnut and raisin pie

    Old-fashioned custard pies seem to have gone the way of Sunday suppers and country roads, but if you want to learn what you're missing, it only takes only a piece of this fabulous walnut-raisin pie from Patty Pinner's cookbook "Sweety Pies: An Uncommon Collection of Womanish Observations, With...

  • Recipe: Halibut and shimeji baked in parchment

    Recipe: Halibut and shimeji baked in parchment

    Some exotic mushrooms may be becoming commonplace. A San Diego company is opening a plant this spring that will more than triple the total U.S. output of king trumpet, shimeji and maitake mushrooms within just a couple of years. Just as portobellos came out of nowhere to become supermarket staples...

  • Recipe: Basque-style chicken

    Recipe: Basque-style chicken

      Chicken breasts have a bad reputation -- too often they're considered nothing but diet food, and dried-out diet food at that. But that's the fault of the cook, not the ingredient. The challenge of a chicken breast is that it's uneven, fat on one end and thin at the other. The trick to cooking...

  • Recipe: Chipotle-orange pulled pork on brioche rolls

    Recipe: Chipotle-orange pulled pork on brioche rolls

      Happiness, writes frequent contributor Liz Pearson, is a dinner that just about cooks itself -- and also leaves plenty of leftovers to carry you through the week. And as long as she's talking about this delicious pulled pork, who could argue? Combine the tang of orange juice and cider vinegar...

  • Recipe: Panforte with candied quince

    Recipe: Panforte with candied quince

      Total time: 3 hours, 15 minutes Panforte is kind of like the Italian version of fruitcake -- a dense, chewy fruitcake at that. But if all of your memories are bad ones, you have to try you this version, from Elisabeth M. Prueitt and her husband, Chad Robertson, owners of San Francisco's acclaimed...

  • Recipe: Dandelion green and Christmas lima bean tacos

    Recipe: Dandelion green and Christmas lima bean tacos

      There are few combinations in cooking more natural and flexible than beans and greens. That's what staff writer Amy Scattergood found when exploring twists on these two fundamental ingredients. These inventive tacos were our favorites of several very good dishes she came up with. The beans are...

  • Recipe: Midnight chocolate brownie bites

    Recipe: Midnight chocolate brownie bites

      Former Test Kitchen director Donna Deane, who retired this year, was one of the best bakers we've ever known. Pies with flaky crusts, cakes with delicate crumb, she could do it all. Few recipes have better demonstrated that than these fabulous chocolate brownies, which she developed for a story...

  • Recipe: Pumpkin seed stuffing with chorizo

    Recipe: Pumpkin seed stuffing with chorizo

    Total time: 1 hour, 40 minutes There's more to do with pumpkin than put it in a pie, Test Kitchen manager Noelle Carter found during the Thanksgiving holidays. The rich flavors of this stuffing -- nutty seeds, sweet corn and cornbread, and smoky, spicy Spanish chorizo -- make this an amazing side...

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