Three Potluck Recipes / Collard Greens with Red Onion and Bacon / The Kitchn's Editor's Favourite Posts of 2009

Blog Post & Recipes: Potluck Recipes

Cauliflower Gratin ... Mushroom Pate ... Cranberry Sauce

Blog Post & Recipe: Collard Greens with Red Onion and Bacon

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved.

Blog Post: Editor's Choice: Dana's Favorite Posts of 2009

One of the Kitchn editors picks her favourite posts of the year (and another editor picks hers, and another editor picks hers, and another editor picks hers, and here are the site's most popular posts of the year).

Ina Garten's Lemon Cake ... A Profile of Washed Rind Cheeses ... Whiskey Old-Fashioneds (With Really Good Fruit) ... Jamie Oliver's Chicken in Milk Recipe ... Tarragon-Strawberry Jam ... How to Make Pasta: Tips From My Italian Mother-in-Law ... Victoria Sponge Cake and What's the Difference? Clotted Cream, Devonshire Cream, Double Cream ... Our Food Lover's Guide [to some North American cities] series ... Acts of Kindness: Send Groceries Instead of Flowers ... Baking Soda and Baking Powder: Why Use Both? ... My Edible Escape: A Baguette Sandwich in Bayonne.

Roast Potatoes / Asian Style Bean Burger / Roast Goose

Blog Post & Recipes: Whose is the best roast potato recipe?

Vicky Frost tests three varieties of spud with four sworn-by recipes from celebrity chefs.

Blog Post & Recipe: Asian Style Bean Burgers

Red Kidney burgers infused with Asian flavors. With the temperatures in the mid 20s, a warm meal with familiar flavors was just perfect.

Blog Post & Recipe: How to Roast a Goose (and another Roast Goose recipe from Gordon Ramsay at the Times).

But remember that a goose is not a turkey, just as a duck is not a chicken. You don’t cook them the same way. And both ducks and geese are red meat birds – meaning the breasts of both need to be served medium-rare. That’s pink, or 140-150°F for those of you with thermometers.

Muffin-Cup Gratins / Black Pudding Choux Puffs / Chicken Stew

Blog Post & Recipe: Muffin-Cup Gratins

But these individual gratins take just half an hour to bake and come out perfectly crisp on top and done underneath, not to mention scaling seamlessly to any number, so long as you have the muffin tin to contain them.

Blog Post & Recipe: Black Pudding Choux Puffs

When I published the recipe on my Estonian site, then one of the readers mentioned that she replaced the chorizo with finely chopped black pudding and liked the result. I liked the sound of that, so nicked the idea, adding a spoonful of roasted onion flakes for an extra depth of flavour.

Article & Recipe: Chicken Stew

What makes this stew so heartwarming are the aromatic spices – fennel, clove, cinnamon and finally some rosemary, thyme, peppercorn and crushed pepper. If you want a vegetarian version, use some beans instead of the chicken, or just the vegetables.

How to Carve a Turkey

Blog Post & Picture Gallery: How to carve a turkey

In pictures: how to carve a turkey

And another article on the same subject: How to . . . carve a turkey

You will need a sturdy fork and a very sharp knife; a straight edge is best for poultry. Make sure your turkey has been basted throughout cooking and has rested for at least 15 minutes — this will make it more tender and easier to cut.

Suet / Mushroom Marsala Pasta / 25 Years of the LA Times' Favourite Recipes

Article: Suet's come to this: the perfect pudding fat

Suet fat is one of the key ingredients in Christmas pudding but, even in December, it's hard to find in Melbourne ... Dennis Miles at Hobson's Bay Old Style Butchery in Williamstown says he always has some suet on hand, but few people buy it.

Blog Post & Recipe: mushroom marsala pasta with artichokes

The only note I’d make about the flavor is that, though I enjoyed the subtle meatiness of the dish, I can see why others might want a little acid to brighten it up; if you find this to be the case, I think a tablespoon or so of lemon juice or a splash of balsamic added at the end might do the trick.

Article & Recipes: Opening the vault: 25 years of our best recipes

The L.A. Times Test Kitchen tests hundreds of recipes a year. So coming up with our favorite recipes of 2009 is not an easy task. As the L.A. Times Food staff winnows down the list to 10 favorites, we decided to throw open the vault of the "best of" lists from year's past.

The Top 12 Recipes of 1985 ...

The Top 12 Recipes of 1986 ...

Etc

Miso-Glazed Salmon / Make-Ahead Mashed Potatoes / Cooking Frozen Okra

Blog Post & Recipe: Miso paste makes a quick, savory seasoning for salmon

SHORTCUT COOKING: With the addition of a little mirin, this richly flavored Japanese paste turns into a great glaze

Blog Post & Recipe: Make-Ahead Mashed Potatoes

This recipe is fantastic because it calls for the potatoes to be made the night before and refrigerated. This isn't a gimmick because the potatoes themselves turn out creamy, fluffy and luxurious.

Blog Post & Recipe: Mix and Match Subzi

With hints re. cooking frozen okra.

A lot of people won't cook with frozen okra. For me, it is very rare to find good fresh okra so I can either embrace frozen okra or put up with an okra-free existence. I chose the former and have learnt to cook frozen okra in a way that it doesn't get slimy.

Grilled Cheese Sandwich with Apple Chutney / Friend Hardboiled Eggs / Balsamic and Lentil Bread

Blog Post & Recipe: Grilled Cheese Sandwich with Apple Chutney

I really like the way that sweet, tangy, hot and spicy chutneys work with the melted cheese in grilled cheese sandwiches and I enjoy them fairly frequently.

Blog Post & Recipe: Fried Hardboiled Eggs with Tomato Sambal (Telur Balado)

Fried hard-boiled eggs? How weird, right? But it’s quite a popular dish from Padang from West Sumatra. I quite like it with steamed rice which enhances the eggs’ special texture.

Blog Post & Recipe: Back to Basics ... with Man-Bread

Sure this fig, nut, and lentil bread sounds exotic and sophisticated first upon the ear, but a slight scratch below the surface reveals a substance possibly representative of the entire category of Food- at its most base requirement. Mortar like and gnarly in batter form, it bakes into a stout brick ...

Balsamic and Lentil Bread

Eggnog / Stuffed Squash / Cooking Parsnips

Blog Post & Recipe: Recipe Review: Homemade Eggnog

A fresh-tasting blend of cold milk, cream and eggs seasoned with sugar, vanilla and nutmeg and spiked with dark, rich liquor, homemade eggnog is a far cry from the cloying, chemical-laden stuff that comes from cartons.

Blog Post & Recipe: Stuffed Squash

Stuffed squash is really just a poshed up baked potato. But love filling the squash with leftovers, odds and ends from the vegebox, the end of a loaf of bread toasted and made into breadcrumbs, some slightly hardened cheese of lone slice of bacon .

Blog Post & Recipes: The unparalleled parsnip

There seems to be no end to the versatility of the parsnip. What's your favourite recipe?

I think roasting them, probably in oil, although I have a penchant for beef dripping or duck fat, brings out the best in a parsnip, and unlike the potato, there's not need for pre-boiling.

Mushroom and Tarragon Pithivier / No-Cream Penne / Roasted Brussels Sprouts with Bacon and Apples

Blog Post & recipe: Yotam Ottolenghi's mushroom and tarragon pithivier recipe

This rich, aniseedy pie needs only a leafy salad alongside. Serves six.

Recipe: No-Cream, No-Cry Penne

Remove the marinara from the heat. In a small bowl, stir about ½ cup of the marinara into the Greek yogurt until it is smooth, to temper it, then whisk the yogurt mixture back into the marinara in the sauté pan.

Blog Post & Recipe: The Bitten Word's Roasted Brussels Sprouts with Bacon and Apples

If you slice up Brussels sprouts, toss them in olive oil and roast them until they're nicely caramelized, they'll be a home run at your dinner table.

Add some chopped up apple to the pan prior to roasting? It'll be as if you won the World Series.

Add bacon with the apple? Well, we're all out of sports analogies, but the results will change your life.

Swiss Carrot Roll / Roasted Parsnips / Seeded Flatbread

Blog Post & Recipes: A Christmas carrot recipe

Swiss roll of Savoy cabbage and carrot

What are your feelings on carrots at Christmas? A must-have, and if so, how do you use them?

Blog Post & Recipe: Roasted Parsnips

Recently I had the pleasure of attending a fabulous class, taught by and in the home of local cooking maestra Evie Lieb. In the class we covered many dishes, but my favorite was the Roasted Parsnips with Horseradish-Herb Butter.

Blog Post & Recipe: Seeded Flatbread Recipe

The flatbread is made from white whole wheat flour along with pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings. Whatever you like, really.

Saj Bread / Sourdough Bagel / Thai-Spiced Tomato Soup

Blog Post & Recipe: Saj Bread (recommended by Tastes Like Home)

Saj is a flat, soft bread. Baked on upside down iron. Beneath this iron a set of flame (I have used a normal skillet instead! to be honest it didn’t give the same shape but I got the same taste).

Blog Post & Recipe: Sourdough Bagels

If you're unfamiliar with the way bagels are made, the most characteristic thing you should know is that they are cooked in two steps: first you poach them in a pot of water, then you bake them in the oven.

Blog Post & Recipe: thai-spiced tomato soup

The ingredients, coupled with the time it takes to make this soup [fifteen minutes], make for a simple and comforting weeknight meal, an impromptu lunch friends, or a soothing supper if you’re stuck at home with a cold.

Risotto Recipes / Chelou Rice / Two Naan Recipes

Recipes: Risotto recipes

A collection of links to risotto recipes at taste.com.au.

Whether you like yours stirred to perfection or roasted in the oven, risotto is a guaranteed winner.

Blog Post & Recipe: Chelou Rice

Chelou rice is the most popular recipe in all of Iran. This fluffy rice taste great with just about anything ... And also never lift the cover from the rice, that tends to be the secret for this perfect rice.

Blog Post & Recipes: The Naan Bread Saga.

Through much tinkering and many failures I have come up with two versions that seem to work in my oven - the baked naan isn't quite as spectacular as the grilled naan but it is a bit easier to make.

Toad in the Hole / Christmas Ham / Sushi Hand Roll

Blog Post & Recipe: A Whole Lot of Toad

I would suggest that the image of a sausage poking its head out of crisped batter probably resembles a toad sticking its head out of a hole.

Blog Post: Hamming it up for Christmas

What's your favourite Christmas ham recipe?

Ratiocination
Nah to all your sticky, chemical-laden fizzy drinks - VODKA is what's required

Blog Post & Recipe: How To Make A Sushi Hand Roll

Dry your hands so the nori won't get soggy while you work with it. Place the nori shiny side down. Using the diagram that I drew above as a guide, put hanf of the rice on the nori positioned in one corner, lying diagonally. Add half of the filling.

Wild Mushroom and Goat Cheese Quesadillas w. Cranberry-Pecan Salsa / Chickpea Flour Pizza / Empanada Gallega de Atun

Blog Post & Recipe: Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa

Cranberry salsa! It’s a tiny revelation, like tasting strawberries with balsamic vinegar for the first time.

Blog Post & Recipe: Chickpea Flour Pizza – South Beach Diet Friendly

I am not sure whether to call this a pizza or a flat bread or a pancake with toppings. But I am going to go with pizza as that sounds the best. Feel free to call it whatever you like.

Blog Post & Recipe: Empanada Gallega de Atun

Basically, it's a yeast pastry (tinged slightly red with the help of the very special and wonderful smoked Spanish paprika powder, Pimentón de la Vera) that's encasing a moist and flavoursome tuna, egg and tomato filling.