Greatest Hits: 2011

"The touch of mustard at the end adds a little tangy punch that sets off the robust flavors of the hearty, slowly simmered broth," said Robin Bashinky, recipe taster and developer.

"Love this different take on fried rice," said associate food editor, Tim Cebula. "Tastes like Thanksgiving." With only 26 minutes from start to table, this one is a no-brainer.

"I could eat these fried chickpeas like popcorn, they're so addictive. I don't feel guilty when they come with a bright, fresh salad," said intern Hannah Klinger.

"Meaty and starchy and absolutely comforting: I went out and bought a slow cooker just for this," said Sidney Fry, Nutrition Editor.

"This creamy, crunchy dish will make you learn to love Brussels sprouts." said Tim Cebula, Associate Food Editor.

"The flavor from a handful of ingredients is amazing: sweet onions, woodsy thyme, tangy cheeses..." said Ann Taylor Pittman, Executive Food Editor.

"Love the crunchy rice on the bottom of the pan, and clams lend the dish a delicious sweet brininess," said Tim Cebula, Associate Food Editor.

"The crisped skin and meaty texture of striped bass are fantastic," said Adam Hickman, Recipe Tester and Developer.

"Such a simple treatment, with incredible flavor. Tarragon is an unexpected, fresh touch," said Vanessa T. Pruett, Test Kitchen Director.

"The rich saffron broth and smoky flavor from the hickory chips make this dish worth the effort," said Tim Cebula, Associate Food Editor.

"I am not a real sweets eater, but I sneaked into the kitchen to get another," said Tiffany Vickers Davis, Assistant Test Kitchen Director.