Now that we're saying goodbye to 2009, it's time to share our annual Golden Whisk Awards. Picked by our staff and contributors, these are recipes that we made in the past year that we know we'll be cooking again and again.

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40 Cloves and a Chicken

Hands on: 30 minutes Total time: 2 hours, including 15 minutes resting time Serves: 6

This recipe was featured in an article about “Good Eats” host Alton Brown celebrating his 10th anniversary on the Food Network. The classic European dish is delicious, and you won’t spend too much time preparing it.

1 (3- to 4-pound) broiler/fryer chicken, cut into 8 pieces

2 tablespoons plus ½ cup olive oil, not extra-virgin

Kosher salt

Freshly ground black pepper

5 sprigs fresh thyme

40 cloves garlic, peeled

Preheat oven to 350 degrees. Rub chicken pieces with 2 tablespoons olive oil, then all over with salt and pepper.

In a 12-inch straight-sided oven-safe sauté pan over high heat, cook the chicken for 5 to 7 minutes per side, until nicely browned. Remove pan from the heat. Add the remaining 1/2 cup oil, thyme and garlic cloves. Cover and bake for 11/2 hours.

Remove pan from the oven and set aside for 15 minutes with the lid on. Remove chicken and garlic cloves to serving platter.

Adapted from “Good Eats: The Early Years” by Alton Brown (Stewart, Tabori & Chang, $37.50)

Per serving: 483 calories (percent of calories from fat, 69), 30 grams protein, 7 grams carbohydrates, trace fiber, 37 grams fat (8 grams saturated), 141 milligrams cholesterol, 232 milligrams sodium.

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Horseradish Cheddar Beer Soup

Hands on: 15 minutes Total time: 1 hour Serves: 8

Jenny Levison is the owner of Souper Jenny, a Buckhead cafe that serves hundreds of bowls of soup each day, six days a week. The menu changes daily and offers at least six options. This is one of our favorites. Levison likes to use a dark beer like Guinness in this recipe. Substitute a lighter beer if you wish. Cheese can get a little grainy if frozen, so if you’d like to make this soup ahead of time, wait to include the cheese until you’re heating it up to serve.

3 tablespoons olive oil

2 cups (1 large) chopped onion

2 tablespoons minced garlic

8 tablespoons all-purpose flour

6 cups vegetable stock

1 (15-ounce) can roasted red peppers, drained and finely chopped

2 (12-ounce) bottles beer

3 cups (3/4 pound) sharp cheddar cheese

2 tablespoons prepared horseradish

Salt and pepper

Chopped parsley, for garnish

In a heavy stockpot over medium-high heat, heat olive oil for 60 seconds. Add onions and sauté 5 minutes or until onions are soft, then add garlic. Cook 5 minutes more, then add flour and cook, stirring often, for additional 5 minutes. Add stock slowly and stir to make sure all flour is dissolved. Add roasted peppers and beer and bring soup to a boil. Lower heat and simmer soup for 30 minutes, stirring occasionally. Take off heat, slowly stir in grated cheese and add horseradish, then use immersion blender to make a smooth soup. Season to taste with salt and pepper. Garnish with chopped parsley.

Adapted from a recipe provided by Jenny Levison

Per serving: 437 calories (percent of calories from fat, 48), 17 grams protein, 38 grams carbohydrates, 5 grams fiber, 22 grams fat (10 grams saturated), 46 milligrams cholesterol, 814 milligrams sodium.

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Gascon Apple Pie

Hands on: 30 minutes Total time: 3 hours, 30 minutes, includes resting time for apples Serves: 6

We loved this recipe because it was delicious and light and we didn’t have to make a crust. Rose Levy Beranbaum, author of “The Pie and Pastry Bible,” shared this with us. She suggests using clarified butter. The simplest way to accomplish this is to melt butter in the microwave and then refrigerate it for an hour. The butterfat will harden into a disk at the top, and the water and milk solids can be discarded. If you don’t have time to refrigerate the butter, just use the upper part of the melted butter, avoiding the water and milk solids at the bottom. Whether using fresh phyllo you’ve frozen yourself or frozen phyllo from the grocery, defrost it in the refrigerator for at least 8 hours, and let it sit at room temperature for 2 hours before using.

12/3 pounds (about 4 medium) baking apples, peeled, cored and sliced 1/8-inch thick

3 tablespoons granulated sugar

3 tablespoons light brown sugar, packed

1/8 teaspoon salt

1/3 cup cognac

11/2 tablespoons orange flower water

3/4 cup walnuts, toasted and chopped medium- fine

7 tablespoons clarified butter (see above)

12 sheets phyllo from a 1-pound package

Powdered sugar, for garnish

In a medium bowl, toss apples with granulated sugar, brown sugar, salt and cognac. Cover tightly and allow to sit at room temperature for at least 2 hours or refrigerate overnight.

Preheat oven to 375 degrees. Drain apples, reserving liquid. Pour liquid into a 4-cup heatproof glass measuring cup and reduce in the microwave to about 3 tablespoons, about 3 minutes depending on your microwave. Check every minute as this can easily scorch.

In an 8-inch baking dish, combine apples and reduced liquid and toss lightly. Cover with foil and make a 1-inch slash in the middle. Bake apples for 30 minutes. Remove from oven, uncover and add orange flower water and walnuts. Stir to combine. Allow to cool while you prepare phyllo.

Lightly coat a 10-inch glass pie plate with clarified butter. Place phyllo between 2 sheets of plastic wrap and cover with damp dish towel to prevent it from drying out. Remove 1 sheet, place it on work surface and brush with butter. Drape into pie pan, allowing excess to drape over sides. Repeat with 7 more sheets, arranging sheets so overlap is evenly distributed around the pan.

Empty apple mixture into pie pan, and bring overhanging phyllo up and over the apples to cover. Brush another 2 phyllo sheets with butter, fold them crosswise in half and place them over the apples to cover completely. Tuck ends into sides of pie pan. Butter a sheet of phyllo and cut it in half. Gather each piece in loose ruffles and arrange over the pie. Butter last sheet of phyllo and fold it the long way into thirds. Coil loosely to form a rose and place it in the center of the pie.

Bake for 30 minutes on the lowest rack. Cover lightly with foil, and continue to cook for 20 to 30 minutes or until bottom crust appears golden brown. Allow pie to cool to room temperature and dust lightly with powdered sugar before serving.

Adapted from “The Pie and Pastry Bible” by Rose Levy Beranbaum (Scribner, $50)

Per serving: 469 calories (percent of calories from fat, 62), 7 grams protein, 30 grams carbohydrates, 3 grams fiber, 26 grams fat (10 grams saturated), 38 milligrams cholesterol, 229 milligrams sodium.

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Summer Squash and Fennel Galette

Hands on: 30 minutes Total time: 11/2 hours Serves: 8 as appetizer, 4 as main course

At the end of summer, squash is bountiful and can be overwhelming. Our tip is to slip a little squash into everything you make. For this recipe, don’t be scared to break out your rolling pin. The “rustic” style of this hand-shaped savory tart means that you don’t have to worry about perfection. Pair it with a salad for a homey supper or slice it into smaller wedges to serve as an appetizer.

For the herbed crust:

1 cup all-purpose flour

1 cup whole-wheat flour

1/2 teaspoon salt

1 teaspoon dried basil or thyme

1/2 cup (1 stick) cold unsalted butter, cut into chunks

6 to 7 tablespoons cold water

For the filling:

2 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

1 large bulb fennel, trimmed, quartered, cored and sliced crosswise

3 cloves garlic, finely chopped

Salt and freshly ground pepper to taste

1 pound summer squash, cubed (about 2 medium zucchini or 3 yellow squash)

1 cup chopped cherry tomatoes (or 1 large tomato, chopped)

1/2 cup dry white wine

1 cup grated asiago cheese, divided

1 tablespoon chopped fresh oregano

To make the crust: Place the flours, salt and basil or thyme in the bowl of a food processor. Pulse to blend. Add chunks of butter and pulse until the mixture resembles coarse meal. Add water and blend until mixture forms a ball. Divide into 2 balls, flatten into discs, wrap in plastic film and refrigerate for 30 minutes.

Meanwhile, prepare the filling: In a large skillet, heat the olive oil over medium heat and add the onion, fennel and garlic. Sprinkle lightly with salt and pepper. Sauté for 2 to 3 minutes, until the vegetables begin to release their juices, then cover and cook for 5 minutes, until fennel is tender. Uncover, add the squash and tomatoes and increase heat to medium high. Sauté for 2 to 3 minutes, then add the wine and cook until almost all the liquid is evaporated. Remove from heat. Stir in 1/4 cup cheese and the oregano.

Preheat oven to 350 degrees. Roll out 1 disc between 2 sheets of wax paper into a circle about 1/8 inch thick. Trim the edges with a knife, but don’t get too particular — it doesn’t have to be a perfect circle. Transfer the dough to a baking sheet lined with parchment paper. Heap half the filling to the center of the dough, then spread evenly to within 11/2 inches of the edge. Fold the crust up over the edge of the filling, pinching every inch or 2 to hold the dough in place. Sprinkle the exposed filling with half the remaining grated cheese. Repeat with the remaining dough, filling and cheese.

Bake until the crust is lightly browned, about 30 minutes. Remove from oven and let cool at least 10 minutes before cutting into wedges. Serve warm or at room temperature.

Per serving (based on 4): 654 calories (percent of calories from fat, 51), 18 grams protein, 62 grams carbohydrates, 10 grams fiber, 38 grams fat (20 grams saturated), 78 milligrams cholesterol, 684 milligrams sodium.

Per serving (based on 8): 327 calories (percent of calories from fat, 26), 9 grams protein, 31 grams carbohydrates, 5 grams fiber, 19 grams fat (10 grams saturated), 39 milligrams cholesterol, 342 milligrams sodium.

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Mussels With Guajillo Sauce

Hands on: 20 minutes Total time: 30 minutes Serves: 4

With the smoky, mildly spicy addition of guajillo to the cooking broth, these mussels have a special kick.

4 dozen Prince Edward Island mussels

1/4 cup cornmeal

2 tablespoons vegetable oil

1 large clove garlic, minced

1/2 cup white wine

1 1/4 cups Guajillo Sauce (see recipe)

1/2 cup clam juice

1/2 cup lime juice

4 basil leaves, sliced in thin strips

Salt and pepper to taste

1/4 cup loosely packed parsley, chopped

4 lime wedges

4 flour tortillas

Place mussels in a bowl, sprinkle with cornmeal and cover in room-temperature water for 20 minutes. Rinse thoroughly in cold water, then clean and debeard the mussels, if necessary.

In a large pan over high heat, add the oil. Add garlic and then the mussels. Add wine, Guajillo Sauce, clam juice, lime juice and basil. Cover and cook until the shells open, about 5 minutes. Remove from heat and season to taste with salt and pepper. Divide mussels and sauce among 4 bowls. Garnish each with a sprinkling of parsley and a lime wedge. Serve each bowl with a tortilla on the side.

Per serving: 551 calories (percent of calories from fat, 28), 31 grams protein, 64 grams carbohydrates, 4 grams fiber, 17 grams fat (3 grams saturated), 54 milligrams cholesterol, 1,021 milligrams sodium.

Guajillo Sauce

Hands on: 10 minutes Total time: 40 minutes Makes: 2 cups

Agave executive chef Richard Silvey says his mussels cover the basics with “a little flair” — “white wine, butter and garlic, but to spice it up, we use the Guajillo Sauce.” Guajillos, which are sold dried, offer more smoky warmth than actual heat. “It’s got a nice burn at the back of the throat, but it doesn’t overpower the mussels.” Guajillos are dried chiles that are common in Mexican cooking. They are sold in most grocery stores that have a Latin food section, including Publix.

1 ounce dried guajillo chiles (about 4), stemmed and seeded

21/2 cups water

2 tablespoons chopped onion

1 small garlic clove, chopped

1/2 roma tomato, chopped

Salt and freshly ground pepper

Heat a heavy saucepot over medium-high heat. Add chiles to the dry pan and toast, turning occasionally, until chiles are very fragrant, 2 to 3 minutes. Add water, onion, garlic and tomato. Bring to a boil, reduce heat and simmer until the chiles are soft, 20 to 30 minutes. Remove from heat. Cool a few minutes, then puree in a blender, taking care with the hot liquid. Season to taste with salt and pepper.

Per 2 tablespoons: 6 calories (percent of calories from fat, 17), trace protein, 1 gram carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 1 milligram sodium.

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Feta, Pepper and Squash Borekas

Hands on: 40 minutes Total time: 1 hour, 20 minutes, including time for cooling vegetables Serves: 8 or more as an entree, 12 or more as an appetizer (yield 24 borekas)

This recipe was created by Dynamic Dish chef David Sweeney and adapted from items on his restaurant menu. When possible, use local produce found at farmers markets and in community-supported agriculture boxes, and ingredients from local farms and dairies. But substitutes are readily available. These crispy, tangy phyllo packets, made with roasted local peppers and zucchini and feta cheese, can be served as an appetizer or an entree. And this recipe adapts well to other roasted vegetables, such as yellow squash or eggplant.

9 tablespoons olive oil, divided

For the roasted vegetables:

2 large bell peppers (any color) washed, seeded and halved

2 average zucchini washed and cut into sticks 2 inches long and 1/4-inch wide

Salt to taste

For the pesto:

1 cup freshly chopped parsley, stems removed, well rinsed and dried

1 bunch basil, stems removed, well rinsed and dried

Grated rind of 1 organic lemon

4 garlic cloves, peeled and minced

Sea salt and fresh pepper to taste

12 (18-by-14-inch) sheets organic phyllo pastry dough, defrosted

8 ounces Cole’s Lake Dairy Persian feta or other feta cheese cut into 24 even pieces

1/4 cup flaxseeds

To prepare the vegetables: Preheat oven to 425 degrees. Coat pepper halves with 1 tablespoon olive oil, place on baking sheet skin side up and roast for 12 minutes or until skin begins to darken and blister. Place peppers in a mixing bowl and cover tightly with plastic wrap to steam. Toss zucchini with 1 tablespoon olive oil and salt, place on mesh rack in a baking pan and roast for 5 minutes until tender. Remove and allow to cool to room temperature. Unwrap pepper halves, remove and discard skin. Slice into 1/2-inch-wide strips and allow to cool to room temperature.

To prepare the pesto: In small mixing bowl, combine parsley, basil, lemon rind, garlic, salt and pepper with 1 tablespoon olive oil. With whole basil leaves, this will be like a rustic pesto.

To prepare borekas: Lower oven temperature to 375 degrees. Remove phyllo dough from package and place on cutting board, still layered together. Cut all 12 sheets in half. Keep sheets covered with a moist paper towel while working. Pour remaining 6 tablespoons olive oil in a small bowl. Working with 1 sheet at a time, use a pastry brush to lightly brush entire sheet with olive oil. In the center at the base of the sheet, place 3/4 tablespoon pesto, 1 piece feta, 1 piece zucchini and 1 piece pepper. Roll up 4 times, fold in sides and complete rolling to form “cigar.” Repeat with remaining sheets. Place borekas on baking sheet 1 inch apart. Once all borekas are assembled, brush tops with oil and sprinkle with flaxseed. Bake for 18 to 20 minutes, turning baking sheet once, until phyllo is crispy and golden brown. Serve hot or at room temperature.

Per serving (based on 8): 338 calories (percent of calories from fat, 62), 9 grams protein, 25 grams carbohydrates, 4 grams fiber, 24 grams fat (6 grams saturated), 25 milligrams cholesterol, 433 milligrams sodium.

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Grilled Lamb Chops With Mushroom Funghetto

Hands on: 12 minutes Total time: 20 minutes, plus overnight marinating Serves: 2

Linda Rhodes from Norcross asked us to find the recipe for Pricci’s lamb chops. Although chef Piero Premoli uses a combination of beautiful wild mushrooms — shiitake, maitake and chanterelle — you can substitute any combination, such as shiitake and cremini. For the veal jus, look for a high-quality concentrated stock available in grocery and specialty stores, then dilute according to package directions. If you wish, you could dress this plate with a simple sautéed vegetable, such as kale or chard, both of which are served in Tuscany in the winter.

1 cup crushed Italian tomatoes

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon whole-grain mustard

1 ounce (about 1/4 cup) fresh rosemary, roughly chopped

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

6 thick-cut Frenched rib lamb chops

1 tablespoon butter

9 ounces wild mushrooms

1/4 cup veal jus

In a 9-inch square baking dish, combine tomatoes, olive oil, lemon juice, mustard, rosemary, garlic, salt and pepper and whisk until well combined. Marinate lamb in tomato mixture in the refrigerator overnight.

To cook, preheat the grill. In a sauté pan over medium-high heat, melt butter and then add mushrooms and sauté until tender, 4 to 5 minutes. Wipe off the extra marinade from the chops and grill to desired doneness, about 3 minutes per side for medium-rare.

Arrange half the mushrooms on each of 2 plates. Top with 3 chops each. Drizzle each with half the veal jus.

Per serving: 999 calories (percent of calories from fat, 39), 53 grams protein, 111 grams carbohydrates, 19 grams fiber, 46 grams fat (11 grams saturated), 134 milligrams cholesterol, 1,667 milligrams sodium.

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Endive, Fennel and Pear Salad With Cidre Bouché-glazed Shrimp and Honey Vinaigrette

Hands on: 30 minutes Total time: 30 minutes Serves: 4

This recipe appeared in a story about artisanal ciders. Chef Eric Ottensmeyer of Leon’s Full Service in Decatur provided the recipe for this dish with a recommendation for a cider pairing. Fruity, crispy and buttery, this easy starter or lunch salad gets an earthy kick from Etienne Dupont cidre bouché.

For the vinaigrette:

2 tablespoons honey

1/4 teaspoon dry yellow mustard

3 tablespoons cider vinegar

2 tablespoons Etienne Dupont cidre bouché (available in the beer section at beverage stores)

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 cup extra-virgin olive oil

For the salad:

1 large head Belgian endive

1 yellow celery heart and leaves from 1 rib

1 small fennel bulb, stalk removed, fronds reserved for garnish

1 Bartlett or French butter pear

For the shrimp:

2 tablespoons olive oil

20 fresh shrimp, peeled and deveined

Salt and pepper to taste

2 tablespoons unsalted butter

1/4 cup Etienne Dupont cidre bouché

To prepare the vinaigrette: In a medium bowl, mix the honey and mustard together with a whisk, then add vinegar, cider, salt and cayenne pepper and finish by slowly whisking in the olive oil. Set aside.

To prepare the salad: Thinly slice endive, celery heart, fennel bulb and pear into long strips and set aside.

To prepare the shrimp: In a large sauté pan over medium heat, add the olive oil and heat until it just begins to smoke. Add shrimp and season with salt and pepper. When shrimp are pink on one side, flip them and add butter and cider. Continue cooking shrimp until pink and opaque, swirling the pan to coat with glaze. Remove pan from heat to rest while plating the dish.

To finish the dish: Whisk vinaigrette and toss with salad mixture. Distribute salad evenly on 4 plates and top with 5 shrimp per plate.

Cider pairing: Etienne Dupont cidre bouché brut de Normandie poured into champagne flutes

Per serving: 435 calories (percent of calories from fat, 58), 25 grams protein, 20 grams carbohydrates, 6 grams fiber, 28 grams fat (7 grams saturated), 188 milligrams cholesterol, 508 milligrams sodium.

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Caramelized Spicy Bananas With Chocolate Ice Cream

Hands on: 15 minutes Total time: 15 minutes Serves: 4

Straits Restaurant chef Chris Espanol uses sriracha to spice up his recipes, including this surprising dessert treat. This recipe ran with an article about sriracha, a hybrid American take on traditional Asian chili sauces. For this recipe, think Bananas Foster with a red hot twist and you’ll get some idea of how surprisingly good this dessert is. Sea salt and chocolate ice cream add complexity. Popsicle sticks are just fun.

2 bananas, peeled and cut in half

1 teaspoon butter

1 teaspoon sriracha

1/2 cup water

1/2 cup granulated sugar

4 popsicle sticks or skewers (optional, available at craft stores)

4 pinches coarse sea salt

1 pint chocolate ice cream

Skewer banana halves (optional). Add butter to a flambé pan or skillet on medium heat. Cook bananas in butter, turning until browned on all sides. Remove bananas and set aside. Add sriracha, water and sugar to pan and cook for 5 minutes or until light brown. Add bananas back to the pan, rolling until coated with the sauce. Divide banana halves among 4 dessert plates or bowls. Garnish with sea salt. Serve with a scoop of ice cream.

Per serving: 302 calories (percent of calories from fat, 24), 3 grams protein, 57 grams carbohydrates, 2 grams fiber, 9 grams fat (5 grams saturated), 25 milligrams cholesterol, 121 milligrams sodium.

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Black Olive and Market Tomato Pizza

Hands on: 30 minutes Total time: 50 minutes, plus overnight for rising Serves: 16 (2 pizzas)

Need an easy dish for a bowl game or other big event? This is it. You can even get your guests involved. Chef de cuisine Ian Winslade at Market restaurant in the W Atlanta-Buckhead hotel was kind enough to share this recipe.

For the olive-tomato mixture:

4 roma tomatoes, cut into medium dice

1/2 cup black olives, pitted and cut in half

1/4 cup olive oil

1/4 cup red wine vinegar

Salt and pepper

For the basil puree:

2 bunches (4 ounces) fresh basil, large stems trimmed

1/2 cup olive oil

For the pizza:

Market Pizza Dough (see recipe)

1/4 cup olive oil, divided

4 ounces fresh mozzarella, sliced

1 large bunch coarsely chopped fresh arugula (about 3 cups)

2 ounces shaved Parmesan cheese

Preheat oven to 500 degrees.

To prepare the olive-tomato mixture: In a bowl, combine tomatoes, olives, olive oil and vinegar. Season with salt and pepper. Set aside and drain off excess liquid before using.

To prepare the basil puree: Bring a small pot of water to a boil. Blanch the basil by dropping into the boiling water, then shock it by immediately dipping it into a bowl of ice water. Squeeze out excess water. In a blender, combine basil with olive oil and blend until smooth. Shock over a bowl of ice again. Season with salt and pepper. Set aside.

To assemble the pizza: On a floured surface, roll out 1 ball of dough. Transfer to a pizza pan (or, if you are cooking on a pizza stone, a peel). Brush with 1 tablespoon olive oil. Layer with half the mozzarella, then half the drained olive-tomato mixture. Season with salt and pepper. Bake until crust is cooked and cheese is bubbly and lightly browned, 10 to 15 minutes. Drizzle with 3 to 4 tablespoons basil puree. Cover with half the arugula. Top with half the Parmesan cheese and 1 tablespoon olive oil. Repeat the process, using the remaining ingredients, to make the second pizza.

Per serving: 262 calories (percent of calories from fat, 60), 5 grams protein, 22 grams carbohydrates, 2 grams fiber, 18 grams fat (3 grams saturated), 6 milligrams cholesterol, 188 milligrams sodium.

Market Pizza Dough

Hands on: 10 minutes Total time: 10 minutes, plus overnight resting Makes: enough for 2 pizzas

This is a simple, light, general-purpose pizza dough. It’s best made in a mixer with a dough hook, but if you don’t have that, you can also make it in a food processor (with the dough blade) or by hand.

1/4 cup warm water

1 package active dry yeast

3 cups all-purpose flour

3/4 cup cold water

2 tablespoons olive oil

1 tablespoon honey

1 teaspoon fine sea salt

In a small bowl, stir the yeast in the warm water and let proof for 10 minutes. Place flour into the bowl of a mixer fitted with a dough hook. In a small bowl, combine cold water, olive oil, honey and salt and mix well. With the mixer running on low, slowly pour the honey mixture in, then pour in the dissolved yeast. Process until the dough forms a ball around the dough hook. If it is sticky, sprinkle in additional flour by the tablespoon until it is easier to handle. Transfer the dough to a lightly oiled bowl; turn the dough once to coat with oil. Cover with plastic wrap and let the dough rest overnight (or at least 8 hours). Divide the dough into 2 pieces; roll each piece into a smooth, tight ball. Place on a floured plate, cover with plastic wrap and refrigerate.

Per serving: 106 calories (percent of calories from fat, 17), 3 grams protein, 19 grams carbohydrates, 1 gram fiber, 2 grams fat (trace saturated), no cholesterol, 119 milligrams sodium.