Top 10 Culinary Arts Recipes - Week of Sept 15, 2008

Everyone seems to love muffins — possibly because of the nearly universal agreement that a muffin can, indeed, be very filling. Not only that, but they're compact, easy to make, and lend themselves to any number of tasty variations. What's not to like?

Here's an easy blueberry muffin recipe you'll want to make again and again. And if you want to jazz it up a bit, here's a simple streusel topping you can mix up in just a few seconds.

The steps for making puréed soups are basically the same, whether you're making them from fresh vegetables such as carrots, cauliflower, celery, asparagus or whatever. This classic purée of carrot soup is vibrantly colorful and aromatic. It's thickened by the natural starch from the carrots as well as added potato.

Here's a recipe for lemon blueberry scones that are sweet, tangy and deliciously moist. Fresh blueberries are best, but frozen blueberries will work, too. Just be sure to defrost and dry them thoroughly.

This simple recipe for hashed brown potatoes (or hash browns) is made from shredded potatoes that are cooked in hot butter and oil until crispy. They can be prepared on a griddle or a skillet.

Making vegetable stock is quick compared with making stock from poultry or beef bones, but it's no less flavorful. This vegetable stock recipe only needs to simmer for 30 to 45 minutes to extract the maximum flavor.

This simple oil & vinegar salad dressing, which is also called a basic vinaigrette or basic French dressing, can be mixed up in a flash. It uses the standard 3:1 vinaigrette ratio, meaning 3 parts oil to 1 part vinegar.

• Italian Vinaigrette
• Herbed Vinaigrette
• Mustard Vinaigrette

"Pot roast" has got to be one of the great oxymorons of all time, right up there with "healthy tan" and "corporate culture." That's because pot roast isn't roasted at all — it's braised.

Braising is a moist-heat cooking method that slowly breaks down the tough connective tissues in cuts of meat such as beef chuck and brisket. It's a perfect dish for the cooler weather that's just around the corner. Here's more about braising:

• Moist-Heat Cooking
• Braising & Stewing
• Video: How to Make Pot Roast

Ratatouille is a traditional French vegetable dish made of eggplants, tomatoes and zucchini. Often served as a side dish with lamb and other meats or poultry, it also makes a hearty meal served over rice or couscous. And while this recipe calls for chicken broth or stock, it can be made with vegetable stock (see below), making it suitable for vegetarians or vegans.

This recipe for home fries features red potatoes, onions, and red and green bell peppers. Don't forget the bacon and eggs!

This moist banana bread recipe helps put overripe bananas, that would otherwise be destined for the garbage, to good use, making it a great recipe for anyone who likes to be frugal. (It's also a great recipe for anyone who loves banana bread!)