Sunset Magazine's best recipes of 2010

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

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

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

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

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

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

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

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

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

Yunhee Kim

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.

Recipe: Bengali Five-Spice Roasted Chicken and Vegetables

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

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

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

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

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

Photo by Annabelle Breakey

Tangerine Olive Oil Cake

Sweet citrus brightens up this light dessert.

Recipe: Tangerine Olive Oil Cake

Photo by Annabelle Breakey; styling by Karen Shinto

Fruit Cocktail 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 Cocktail with Margarita Dressing

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

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

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