Best Recipes of 2010 (2024)

Best Recipes of 2010 (1)

1 of20 Photo by Leigh Beisch

Speedy Chicken Posole with Avocado and Lime

This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas.

Recipe: Spicy Chicken Posole with Avocado and Lime

Best Recipes of 2010 (2)

2 of20 Photo by Jennifer Martiné; food styling by Randy Mon

Cherry Tomato and Asparagus Salad

This colorful salad made of late-spring produce is the perfect opener to a healthy meal.

Recipe: Cherry Tomato and Asparagus Salad

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Best Recipes of 2010 (3)

3 of20 Photo by Iain Bagwell

Grilled Chicken Pita Salad

All the best flavors of the Mediterranean, tossed in a lovely salad. We prefer the chicken grilled and sliced, but if you're pressed for time, you can easily substitute 2 cups shredded rotisserie chicken from the deli.

Recipe: Grilled Chicken Pita Salad

Best Recipes of 2010 (4)

4 of20 Photo by Shelly Strazis

Pumpkin Tacos

Pumpkin tacos are easy appetizers to prepare, but offer complex flavors. Guests can assemble their own, adding toasted chiles, slaw, and pumpkin seeds.

Recipe: Pumpkin Tacos

Best Recipes of 2010 (5)

5 of20 Photo by Jeffery Cross

Miso, Sesame, and Sweet Potato Dip

Sweet potatoes are naturally silky textured yet low in fat. They’re also a great source of betacarotene and fiber. Scoop it with baby bok choy, separated into leaves.

Recipe: Miso, Sesame, and Sweet Potato Dip

Best Recipes of 2010 (6)

6 of20 Photo by Annabelle Breakey; styling by Karen Shinto

Mediterranean Deviled Eggs

Chopped kalamata olives, capers, and a splash of white balsamic vinegar add Mediterranean flavor to liven up this classic appetizer.

Recipe: Mediterranean Deviled Eggs

Best Recipes of 2010 (7)

7 of20 Photo by Annabelle Breakey; food styling by Karen Shinto

Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad

Warm and crispy veggie fritters accompanied by a crisp seasonal salad makes for a lovely autumn appetizer.

Recipe: Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad

Best Recipes of 2010 (8)

8 of20 Photo by Annabelle Breakey

Korean Kimchi Burgers

Follow the recipe to make your own kimchi, or take a shortcut and use the condiment ready-made from the store. Pair the burgers with a beer with balanced malt and hops like Saigon Export.

Recipe: Korean Kimchi Burgers

Best Recipes of 2010 (9)

9 of20 Photo by Thomas J. Story; food styling by Randy Mon

French Toast Kebabs

Turn French toast into food-on-a-stick. It takes just three tricks for perfect results: Use day-old bread, cut each bread cube to include some crust, and soak the skewers.

Recipe: Grilled French Toast Kebabs

Best Recipes of 2010 (10)

10 of20 Yunhee Kim

Bengali Five-Spice Roasted Chicken and Vegetables

Recipe: Bengali Five-Spice Roasted Chicken and Vegetables

Baked in a very hot oven, the sauce reduces until the panch phoron seeds cling to the chicken and vegetables in chewy nubbins.

Best Recipes of 2010 (11)

11 of20 Photo by Annabelle Breakey, styling by Randy Mon

Stuffed Chicken with Rosemary Polenta

Recipe editor Amy Machnak makes this rustic Italian dish when friends come over to watch Nip/Tuck. “It has a wow factor when you serve it with a bottle of Pinot Grigio.”

Recipe: Stuffed Chicken with Rosemary Polenta

Best Recipes of 2010 (12)

12 of20 Photography by Leigh Beisch, food styling by Dan Becker

White Wine Coq Au Vin

Think of this as a fresher, green-herb-laced version of the French classic. Serve with a crusty baguette for dunking.

Recipe: White Wine Coq Au Vin

Best Recipes of 2010 (13)

13 of20 Photo by Annabelle Breakey; food styling by Randy Mon

North Indian-style Spinach Chicken

“Serve this curry with basmati rice, some plain yogurt, and a chopped cucumber–red onion salad―which you can make while the chicken cooks,” says food editor Margo True.

Recipe: North Indian-style Spinach Chicken

Best Recipes of 2010 (14)

14 of20 Annabelle Breakey; styling by Robyn Valarik

Root Vegetable Gratin

We love the earthy, sweet flavor of the root vegetable combination in this cheesy gratin, but you could also go with the classic all-potato version (use 5 large potatoes, about 31/2 lbs. total, in place of the celery root and parsnips).

Recipe: Root Vegetable Gratin

Best Recipes of 2010 (15)

15 of20 Photo by Annabelle Beakey; styling by Karen Shinto

Sugared Chocolate Beignets

These gourmet doughnuts can be prepared ahead, requiring only a quick baking once your guests arrive.

Recipe: Sugared Chocolate Beignets

Best Recipes of 2010 (16)

16 of20 Photo by Annabelle Breakey

Tangerine Olive Oil Cake

Sweet citrus brightens up this light dessert.

Recipe: Tangerine Olive Oil Cake

Best Recipes of 2010 (17)

17 of20 Photo by Annabelle Breakey; styling by Karen Shinto

Fruit co*cktail with Margarita Dressing

Instead of chopping fruit, we cut it into long, easy-to-pick-up pieces. Serve the extra fruit as a side salad or save for breakfast the next day.

Recipe: Fruit co*cktail with Margarita Dressing

Best Recipes of 2010 (18)

18 of20 Photo by Yunhee Kim

French Four-Spice Cake with Browned Butter Spice Frosting

This cake starts out tasting like citrus and sweet spices, then builds to a gentle pepper glow if the quatre épices is made with white pepper, or a good kick if it’s based on black pepper.

Recipe: French Four-Spice Cake with Browned Butter Spice Frosting

Best Recipes of 2010 (19)

19 of20 Photo by Thomas J. Story

Chocolate Hazelnut Brownies

Chewy, and big enough to share—though you may want every bite. For the richest flavor, use dark chocolate and cocoa such as Scharffen Berger.

Recipe: Chocolate Hazelnut Brownies

Best Recipes of 2010 (20)

20 of20 Photo by Shelly Strazis; styling by Valerie Aikman-Smith

Long Beach Lime Pies

In these luscious Key lime pies (pictured at center bottom), we use Mexican limes (the West Coast name for Key limes).

Recipe: Long Beach Lime Pies

Best Recipes of 2010 (2024)

FAQs

What food takes the longest to cook? ›

On your meal prep day, focus first on foods that take the longest to cook: proteins like chicken and fish; whole grains like brown rice, quinoa, and farro; dried beans and legumes; and, roasted vegetables.

What is a consomme devilish dish? ›

Consommé

Devilish dish: A clear soup made from meat, tomato, egg whites and stock, slowly simmered to bring impurities to the surface for skimming. Techn-eeek: Even some of the most experienced chefs cannot master the complex clarification process required to make consommé.

Is beef wellington the hardest dish to make? ›

Beef Wellington is a dish that is rated under the “top 10 hardest dishes to make”, at number 4. One of the hardest parts of this dish is cooking the meat correctly, and not over cooking it. Typically a beef wellington's tenderloin should be at a medium rare – which is not always an easy feat to achieve.

What is the hardest food to eat in the world? ›

World's 10 Most Challenging Foods
  1. 1 Sardinian Maggot Cheese. ...
  2. 2 Peruvian Guinea Pig. ...
  3. 3 Filipino “Balut” ...
  4. 4 Mongolian Horse Milk. ...
  5. 5 Japanese Gizzard Soup. ...
  6. 6 Cambodian Tarantulas. ...
  7. 7 Moroccan Sheep's Head. ...
  8. 8 Icelandic “Hakarl”

What is the most easiest dish? ›

20 Easy Dinner Recipes for Beginners
  • 01 of 21. Easy Chicken and Stuffing Bake. ...
  • 02 of 21. One-Pot Rice Cooker Sausage and Peppers. ...
  • 03 of 21. Easy Creamy Chicken Ramen. ...
  • 04 of 21. Easy Beef Bourguignon. ...
  • 05 of 21. Baked Garlic Parmesan Chicken. ...
  • 06 of 21. Soy-Honey Glazed Salmon with Asparagus. ...
  • 07 of 21. Shrimp Scampi with Pasta. ...
  • 08 of 21.
Jan 22, 2024

What two foods can you survive on? ›

Some of the best options include: Grains like rice and pasta, which are rich in carbohydrates and provide you with the energy you need in survival situations. Legumes, which are a great source of protein and fiber. They are easy to store and can be used in a variety of dishes.

What is the most eaten food ever? ›

Rice. What is the most eaten food in the world, and why it is rice? Cultivated in over 100 countries, with a staggering 90% of production hailing from Asia, rice stands as a culinary linchpin. The rice production quantity is projected to increase by 11.12% by 2030, driven by the high demand and liking.

What food stays edible the longest? ›

Whole grains and legumes: Staples such as rice, quinoa, beans, and lentils, when stored in a cool, dry environment, can boast shelf lives that span several years. Honey: This sweet nectar, thanks to its natural composition, can remain consumable indefinitely when stored in a sealed container.

What is Neuvillette dish? ›

"Consomme Purete" is a Special Dish that the player has a chance to obtain by cooking Consomme with Neuvillette. The recipe for Consomme is obtainable from Sanguinetti in Hotel Debord for 5,000 Mora. "Consomme Purete" increases all party members' CRIT Rate by 20% and CRIT DMG by 20% for 300s.

What is mirepoix mix? ›

French mirepoix is made with celery, onions, and carrots. The traditional ratio is 1:2:1 (one part celery, two parts onions, and one part carrots). The trio serves as the foundation for many Western soups, stews, and sauces.

What is madrilene? ›

Meaning of madrilene in English

a consommé (= thin, clear soup) flavored with tomatoes, often eaten cold: Madrilene is flavored with tomatoes and may be served hot, chilled, or jellied.

What's the hardest thing to bake? ›

What Is the Most Difficult Thing to Bake?
  • points. Croissants. ...
  • points. Macarons. ...
  • points. Baked Alaska. ...
  • points. Sourdough Bread. ...
  • points. Soufflé ...
  • points. Cannoli. ...
  • points. Tarte Tatin. ...
  • points. Napoleon Cake.

What are some good struggle meals? ›

Top 11 Best Easy Struggle Meals
  • 1) Loaded Baked Potatoes. Baked potatoes in the oven are a great way to get an easy meal with endless possibilities. ...
  • 2) Roasted Vegetables With Hot Sauce. ...
  • 3) Crockpot Casserole. ...
  • 4) Grilled Cheese. ...
  • 5) Hot Dogs. ...
  • 6) Cinnamon Toast. ...
  • 7) Rice and Beans. ...
  • 8) Pork Chops.

Which cuisine is the hardest to learn? ›

These are the top 20 most difficult cuisines to master according to Brits - with Indian food coming first. Indian food has been dubbed the 'most difficult' to master at home – followed by Chinese and Italian.

Which cuisine is the most complex? ›

Top 20 most difficult cuisines to master according to Brits as Indian food comes top. Indian food has been rated the most difficult to master at home - followed by Chinese and Italian.

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