Revisit our editors’favorite dishes from the Test Kitchen
Written bySunsetDecember 20, 2011
1 of11 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
2 of11 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
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3 of11 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
4 of11 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
5 of11 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
6 of11 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
7 of11 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
8 of11 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
9 of11 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
10 of11 Photo by Annabelle Breakey; written by Stephanie Spencer
11 of11 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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