Best recipes 2006

Our 10 favorites

When I first looked at the collection of recipes that we selected for the 10 Best of 2006, I couldn't see anything they had in common besides tasting good.

But, after close examination, I realized that they did share one element. Each has a bit of surprise within it.

With the macaroni and cheese, it's Elizabeth Brown's cracker topping that put it over the top. We'd never thought about frying pastrami but boy did we embrace the idea after tasting the Steelers' style sub sandwich. Same thing happened when we tried the spiced cured beef and melon salad. Melon and cured beef together? In a salad? Oh, yes, that's a great pairing.

We were surprised to discover that popcorn is a dandy ingredient in a cookie and that brown ale does wonders when braising ribs.

So, now that the holidays are winding down, set aside time to get into the kitchen and try some really fabulous recipes. You'll be pleasantly surprised by the results.

Sometimes, when a recipe is just an idea, a description will jump out at us, and we think, we must have this -- now. That's what happened when we saw the notes on the recipe for the Steelers' style sub, which was part of our fare for a Super Bowl party. The words? Fried pastrami.

This hefty sub is filled with a generous layer of pastrami that has been sauteed in oil until brown and crispy. Don't you read those words and just want to start eating?

This recipe was created for the Sun-Times by chef Brett Stein of Catering by Michael's in Morton Grove. It'll score points if you serve it to friends.

Click here for Steelers' sub recipe

We asked readers what side dishes they'd like to see on the Thanksgiving table and a good macaroni and cheese was one of them.

The Macy's Culinary Council created recipes for us, including this killer mac and cheese offered by Elizabeth Brown, who oversees recipe and menu development for Macy's Marketplace. It's a favorite with her family and we can see why. The cheese cracker topping gives the traditional dish a nice taste twist.

Click here for Macaroni and cheese recipe

Our national love affair with cupcakes continues.

These caramel spiced apple cupcakes from Anne Byrn, the Dinner Doctor, have all the flavors of a fall taffy apple.

These will satisfy the sweet tooth of folks of all ages.

Click here for Caramel spiced apple cupcakes recipe

Scalloped potatoes never tasted so good. That's Entertaining columnist Betty Rosbottom created this creamy potato gratin with truffle oil.

It's a rich side dish that gets it's wow factor from Fontina cheese and just a smidgen of truffle oil. The oil adds bold flavor to this hearty comfort dish.

Click here for Creamy potato gratin recipe

Sometimes we see the ingredients in a recipe and think the ingredients sound like a very odd coupling. That was our first impression of the cured beef/melon salad from Wave chef Kristine Subido, who was profiled this spring by Maureen Jenkins. Ah, but then we tasted it. Wow.

Subido advocates that home cooks be bold with spices. Try new and unusual spices in ways you might not have considered, and oh, what taste adventures you will have.

Click here for Beef and melon salad recipe

Food is fun. That's one of our section's mantras. When the movie "The Da Vinci Code" was opening in Chicago, the paper was doing a number of different stories tied to it.

Well, the Food Section didn't want to be left out. What to do, what to do? How about the "Da Vinci" ... COD!!

Luckily, chef Paul LoDuca of Vinci thought it wasn't only a humorous idea, but also could be the name of a good entree. He created it for the Sun-Times and the joke was on us: This truly is one great-tasting dish.

Click here for The 'Da Vinci' cod recipe

We liked the story of how their combined hard work, talent and perseverance brought success to Laura Cid Perea and Luis Perea of Bombon fame. The couple were interviewed for a cover story by Maureen Jenkins in June.

And we have a real soft spot for the simple-to-create cocadas (coconut macaroons) that they sell at Bombon Bakery in Pilsen.

Click here for Cocadas recipe

We like popcorn a lot, but truthfully, we never thought to use it as ingredient.

So we were pleasantly surprised by Sandy Thorn Clark's revelation that it's a real taste treat when popcorn has a pivotal role in cookies.

Share a batch of these cookies, created by the Popcorn Board, with friends and then surprise them when you let them know what's in 'em.

Click here for Popcorn cookies recipe

We're so glad people finally are waking up to the fact that all fat isn't bad. In fact, the fat in nuts garner high praise for its nutritional benefits.

This recipe for a peanut dipping sauce also proves that recipes with nuts don't have to be high in calories, either. It's great as a sauce over cooked noodles and also as a dip.

Click here for Peanut dipping sauce recipe

January marked the 300th anniversary of the birth of Benjamin Franklin.

The celebrated statesman, inventor, writer and ambassador was quite fond of beer. We think he, too, would have enjoyed the rich, velvety flavor that Goose Island Nut Brown Ale provides when used to braise beef ribs. This is a great dish for a cold night.

Click here for Goose Island nut brown ale-braised beef ribs recipe