It’s a little like choosing your favorite child. All of the recipes created in the Test Kitchens of The Food Channel are on our site for a reason—because we love them. So choosing our Top Ten at the end of the year is difficult.
That said, we used a simple vote and process of elimination, asking each of our chefs and editorial staff to go through the list of 300+ recipes and think, “Which ones have I made at home, and which ones stick in my memory?” The following are our favorite recipes of all of those made in our Kitchens over the past year. If you didn’t try them when we first published these recipes, perhaps it’s time to try them now.
1. Corn Maque Choux
This one may have come in as our number one recipe just because we like saying the name, Corn Maque Choux (corn mock shoe). Or perhaps it’s because the memory of its flavor sticks with you. It ranked number one with our staff, and is bound to continue to show up on special occasion tables for years to come. A wonderful Cajun style dish.
2. Crab-Stuffed Artichokes
When we really dig into a subject at The Food Channel, we dig in deep. We researched the history of this dish, tested various fillings, and ended up with something that we think pays proper tribute to its origins. Crab-Stuffed Artichokes made it to the top of the list because we all still remember licking our fingers to get the last of the sauce!
3. Candied Bacon Fudge
This one showed up in our annual Dessert Trends because, after all, it’s bacon. And it’s chocolate. It’s Candied Bacon Fudge. Some say it’s time to get over bacon and that may be true, but let’s indulge just a little longer, shall we?
4. Roasted Fall Vegetables
This is the one we’re all making at home. Sure, Fall has turned into Winter, but our Roasted Fall Vegetables are actually good year round, if you can get the fresh veggies. Go ahead, double up on the garlic.
5. Orange Marmalade Cookies
We sure did love our Christmas cookies in 2010, and we started making them way before Christmas (and eating them, too). This recipe took top votes in the category and had the added advantage of being the cookie-most-commented-on from those who read our Night Before Christmas Cookie story. Lots of emails told us, “I can’t wait to make the Orange Marmalade Cookies!”
6. Farmers Market Avocado Ranch Club Sandwiches
Anything Farmers Market seems to catch people’s attention these days, and this recipe for Farmers Market Avocado Ranch Club Sandwiches is no exception. There is a bonus recipe for a wonderful ranch dressing.
7. It’s a tie! Our staff really liked the small sandwiches that we made–on trend–in 2010. Here are the two that made it to the list:
Carolina Style Sliders with Coleslaw
This one was part of our build a burger series, and we think the Carolina Style Sliders with Coleslaw stood out because they are just plain easy to make. And they go down good! A great little mini burger.
Bacon Bleu Cheese Steakburgers with Caramelized Onions
It may be the heart-shaped French Fries that won our hearts, but you can’t go wrong with these Bacon Bleu Cheese Steakburgers with Caramelized Onions either way. You might want to try these around Valentine’s Day.
8. Roasted Butternut Squash and Apples with Maple Glazed Pecans
Does anything sound better than Roasted Butternut Squash and Apples with Maple Glazed Pecans? Apparently not to us. This dish was part of our Side Dish Trends and is likely to show up on menus across the country. Pair this up with a beef roast or baked chicken and you’ve got yourself a fabulous wintertime dinner.
9. Pumpkin Cheesecake with Bourbon Sauce
This amazing dessert, Pumpkin Cheesecake with Bourbon Sauce, was part of our holiday series, and showed up on more than one holiday table in 2010. And probably will in 2011. This recipe was part of our holiday menu.
10. Caramelized French Onion Dip
Relive our fall harvest party by making this Caramelized French Onion Dip for your next event. Odds are good it will show up at ours. Get out some fine kettle chips and dig in. This one would be perfect for enjoying with the NFL playoffs or Super Bowl party.
