Gina Batali and Nancy Karis (right) from Salumi. We love Nancy's soups!
Yes, this is the time of year when writers love to shove Top 10 lists down your throat. But we promise to serve this one up in bite-size portions, making it a little easier to swallow. It's a shout-out to the best recipes from our favorite Grillaxin subjects of 2010. Thanks to these damn talented cooks, who shared their not-so-secret creations. We're raising a tumbler of bourbon in your honor and calling for requests from readers: Whose recipes do you want to chew on in 2011? Read part one of this week's Grillaxin for No. 7, 8 and 9 best recipes.
6. We're absolutely crazy about the sandwiches at Salumi, but Nancy Karis's under-the-radar spectacularly seasoned soups might outshine those fantabulous sammies. OK, maybe not outshine, but certainly complement. Our "regular" order at Salumi is a sharable feast, a bowl of soup and a meatball sandwich, split down the middle.
Photo by Leslie Kelly
Jesse Dean's pasta includes watercress, which adds a peppery punch.
5. Since we first met Taste line cook Jesse Dean, he's been bumped up to sous chef. Way to go Jesse! His talents extend beyond the kitchen, where he plays in a couple of bands. We think his beet and watercress pasta hits all the right notes.
4. What can we say? We're a sucker for the super sweet story of a woman who had a dream of starting her own jam company. Rebecca Staffel's Deluxe Foods jams feature fruits from local producers. The fruit-forward gems were an instant hit as soon as they hit the market and the key ingredient in these yummy tartlets. Bake these dainty desserts and you'll be a hero among your friends.
Check back for part three of this week's Grillaxin for the Top 3 recipes of 2010.