The Top 10 recipes of 2010 (plus five runners-up):

Though Southern California is full of people from the Zacatecas state of Mexico, there are hardly any real Zacatecan restaurants in the area, complained Gustavo Arellano, noted OC Weekly columnist and author of the book “Ask a Mexican!”

This recipe, adapted from the San Diego bakery Bread & Cie, was one that L.A.

Downtown’s Lazy Ox Canteen isn’t a fancy place.

Last summer, L.A.

Warszawa is a wonderfully homey little restaurant that has been quietly serving amazingly sophisticated Polish food in Santa Monica for more than three decades.

Think you can’t get really smoky barbecue except from an outdoor pit? L.A.

One of the challenges every working cook faces is weeknight dinner.

Almost anyone can make a great dish out of luxury ingredients.

“Northern Chinese eat dumplings on [the Lunar New Year] the way Americans eat turkey on Thanksgiving,” Lillian Chou wrote from Beijing.

Nothing makes Times Food editor Russ Parsons feel like a dad more than cooking a good breakfast.

Homemade doughnuts? Yes! And not just any doughnuts, but French crullers.

This bread is so delicious, it’s hard not to eat a whole loaf at once.

It was love at first bite when Food section assistant editor Rene Lynch met Momofuku Bakery & Milk Bar’s Crack Pie.

Pretzel dumplings from “Top Chef’s” Stefan Richter.

“A well-made potato salad is one of the most delicious side dishes you can have,” says Food editor Russ Parsons.