Top 10 recipes of 1993:

Note:This was an instant hit with the tasters in The Times Test Kitchen.

Note: From northeast Thailand, yums are hearty, volcanic salads of meat or seafood in a bracing, herb-laced chile-lime dressing.

Note: Another good recipe from our regional Thai food issue--and another from Nancie McDermott’s cookbook, “Real Thai.”

Note: Some of the best flavors of the cooking of New Mexico show up in this stew.

Note: In our summer barbecue issue, we called this recipe the ultimate home-made rib.

Note: Pipatpong Israsena, one of this year’s Great Home Cooks, learned to cook from his father in Bangkok.

Note: Ana Oviedo, one of this year’s Great Home Cooks, simmers Salvadoran chorizos (shorter and plumper than the most common Mexican style, they’re available in Latino markets) in a clay pot with tomatoes, onions, chiles and a dash of oregano.

Note: One of our low-fat desserts from summer, this blueberry pie is absolutely irresistible and extraordinarily fresh-tasting.

Note: A Culinary SOS reader wanted to recreate the chocolate creme brulee he ate at Pinot in Studio City.

Note: When Gundel’s, Hungary’s greatest restaurant--it opened in 1910, lasted through two world wars and even survived (barely) under Communism, shuttered less than 10 years--reopened in May of 1992, it reminded the world how elegant Hungarian food could be.