Best recipes of 2012

Revisit our editors' favorite dishes from the Test Kitchen

Thai Chicken and Noodle Curry

Photo by Annabelle Breakey; written by Stephanie Spencer

Thai Chicken and Noodle Curry

This is your go-to recipe when you need a chicken-and-noodle comfort food fix--with a kick. The secret ingredient is the curry paste, originally from Malaysia and now popular all over northern Thailand. It keeps in the fridge for months, and once you have it, you can whip up this recipe any time. Use the larger amount if you like heat.

Recipe: Thai Chicken and Noodle Curry

Short Rib "Steaks" with Grilled Kimchi

Photo by Annabelle Breakey; written by Stephanie Spencer

Short Rib "Steaks" with Grilled Kimchi

We couldn't get enough of this inventive recipe from Rachel Yang and Seif Chirchi, who serve these juicy, well-marbled boned short ribs with housemade kimchi at their restaurant Joule, in Seattle. For grilling the kimchi, you'll need a metal rack (the kind for cooling cookies works well) or perforated grill pan.

Recipe: Short Rib "Steaks" with Grilled Kimchi

Buttery Raspberry Lemon Cake

Photo by Iain Bagwell; written by Stephanie Spencer

Buttery Raspberry Lemon Cake

Sometimes the simplest desserts really are the best, as is the case with this homey, buttery cake laced with hints of lemon and bursts of fresh raspberries. We always came back to the kitchen for seconds when squares of this cake were offered.

Recipe: Buttery Raspberry Lemon Cake

 

 

Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs

Photo by Yunhee Kim; written by Stephanie Spencer

Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs

There's something particularly comforting about this easy dish. At Staple & Fancy Mercantile in Seattle, chef Ethan Stowell makes it with fregola sarda (a toasted Sardinian pasta) and duck eggs, but widely available pearl (aka Israeli) couscous and chicken eggs work well too.

Recipe: Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs

Chinese Glazed Riblets with Garlic and Thai Basil

Photo by Alex Farnum; written by Stephanie Spencer

Chinese Glazed Riblets with Garlic and Thai Basil

We discovered these crispy, garlicky, salty-sweet riblets from S.F. chef Alexander Ong while working on a ribs story for the magazine. They're a little time-consuming to make, but with the yummy, laquered coating, they're worth it for an extra-special treat.  

Recipe: Chinese Glazed Riblets with Garlic and Thai Basil

Coffee Sundaes with Salted Peanut Butter Caramel

Photo by Iain Bagwell; written by Stephanie Spencer

Coffee Sundaes with Salted Peanut Butter Caramel

The sweet and salty combo in this sundae is truly amazing. Serve it to special guests, or treat the family to a weeknight splurge.

Recipe: Coffee Sundaes with Salted Peanut Butter Caramel

Salt and Pepper Chicken Wings

Written by Stephanie Spencer

Salt and Pepper Chicken Wings

Sure, we love many versions of chicken wings, but this extra-crispy rendition from S.F.-based chef Charles Phan has added pop with its spicy lime dipping sauce that cuts the crunch and saltiness of the wings.

Recipe: Salt and Pepper Chicken Wings

Fresh Goat Cheese and Radicchio Salad with Figs

Written by Stephanie Spencer

Fresh Goat Cheese and Radicchio Salad with Figs

We couldn't get enough of this super-simple combo from L.A.-based chef Suzanne Goin. There's just something magical about the mix of juicy, sweet figs, bitter radicchio, and bracing citrus.

Recipe: Fresh Goat Cheese and Radicchio Salad with Figs

Vanilla Pots de Crème with Dark Chocolate and Roasted Almonds

Written by Stephanie Spencer

Vanilla Pots de Crème with Dark Chocolate and Roasted Almonds

Another favorite from L.A.-based chef Suzanne Goin, this is a grown-up homage to vanilla pudding with a richer version of the Magic Shell topping you drizzled on your ice cream as a kid.

Recipe: Vanilla Pots de Crème with Dark Chocolate and Roasted Almonds

The Cowboy Hot Dog

Photo by Annabelle Breakey; written by Stephanie Spencer

The Cowboy Hot Dog

For our June 2012 issue, we came up with several tasty hot dog toppings, but this combo of bison hot dogs, bacon, barbecue sauce, and caramelized onions won our hearts.

Recipe: The Cowboy Hot Dog

Hazelnut Shortbread Bars

Photo by Yunhee Kim; written by Stephanie Spencer

Hazelnut Shortbread Bars

Even when we almost burned the crust of these buttery bars, we still couldn't stop eating them and ended up with a new crunchier variation. We hope you'll enjoy them as much as we did.

Recipe: Hazelnut Shortbread Bars

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http://www.sunset.com/food-wine/kitchen-assistant/sunset-magazine-best-recipes-2012-00418000080280/