The Food Channel's best recipes from 2000 to 2010 include some comfort foods as well as European favorites and classic recipes. Here are their top 10 foods of the decade along with my hand-picked recipes, which may lead you off the beaten path from their classic counterparts.
Macaroni and Cheese
© 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Easy Macaroni and Cheese Recipe: Macaroni and cheese is a pasta dish that everyone seems to like and everyone makes it differently. This recipe is for a very basic, easy version, loaded with Cheddar cheese and rich with milk. You can have it in the oven within 15 minutes. Kids love this, and you can serve it as a main dish or a side dish.
Bread Pudding
© 2009 Peggy Trowbridge Filippone
Salmon Bread Pudding Recipe: Not all bread puddings are sweet. This savory bread pudding is made with croissants, salmon, capers, cheese, and dill. This makes a fabulous brunch dish that may be served hot or at room temperature, but I like it for a light dinner or lunch. You may use your own baked salmon or smoked salmon in place of the canned salmon or add a dash (not too much!) of liquid smoke to the eggs when you whisk them. Plan ahead because the pudding will need to be refrigerated overnight before baking.
Risotto
Saffron Crawfish Risotto Recipe: Creamy risottos can be savory dishes or sweet desserts. Traditionally, risotto begins with rice, usually arborio rice. If you do not have access to crawfish, substitute shrimp in this saffron rice risotto. The key to good risotto is adding the liquid in increments, and stirring often.Biscotti
Biscotti de Prato Recipe: Biscotti is a twice-baked cookie or biscuit. This version from About Coffee/Tea is a fairly basic biscotti, with almonds. You can always use roasted whole almonds rather than roasting your own, if you prefer. This recipe is named for the Tuscan city of Prato, famous for its biscotti.Ceviche
© 2007 Peggy Trowbridge Filippone
Ceviche Recipe: This is a classic white version of ceviche. You simply must try this dish to experience the various textures and wonderful flavors. Marinated fish and shrimp make a fabulous topper for crisp greens as a salad or use as a dip with tortilla chips. The acid in the citrus juice actually "cooks" the fish so no heat is necessary. Plan ahead to marinate a total of 10 hours.
Deep Fried Turkey
Deep-Fried Turkey Recipes: This Southern favorite has been sweeping the country in its popularity. Deep-fried turkeys cook faster and retain more moisture, resulting in one of the best turkeys you've ever eaten. Be careful using a turkey deep-fryer. It is recommended that they be used outdoors away from any structure or overhang. Here are a number of recipes from which to choose.Crème Brulee
Pumpkin Creme Brulee Recipe: Creme brulee translates to "burnt cream." It is a classic custard topped with crunchy caramelized sugar. Here traditional creme brulee gets a light touch of pumpkin and spice flavors for a delicious variation.Bruschetta
Caramelized Onion Blue Cheese Bruschetta Recipe: The term bruschetta comes from the Italian bruscare, meaning "to roast over coals." Traditionally they are toasts rubbed with garlic, drizzled with olive oil, sprinkled with salt and pepper, then baked. This version from About Busy Cooks adds the flavors of caramelized onions and sharp blue cheese.Tilapia
© 2007 Peggy Trowbridge Filippone
Tilapia with Lime Caper Sauce Recipe: Tilapia is a mild-flavored, firm-fleshed whitefish. It can be rather bland. Perk up tilapia fish with spices and a tangy wine reduction lime caper sauce. If you cannot find tilapia, most other whitefish fillets will work as well such as catfish, trout, and snapper.
Guacamole
© 2007 Peggy Trowbridge Filippone
Chunky Guacamole Recipe: Guacamole is a popular Mexican dip made from avocados, usually served with tortilla chips. It is also served as a condiment with fajitas and other Mexican dishes. Avocado can be a bit bland. This recipe adds flavor with garlic, tomato, onion, and cilantro.
