Opening the vault: The best recipes of ‘90, ’91 and ’92

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We’re taking a look back at our favorite recipes to come out of the L.A. Times Test Kitchen over the past 25 years. Join our countdown -- and find the complete list -- here. Until we get to 2009, though, let’s consider:

In 1990 we were dining on apple and cream crumb pie, Eureka butterscotch pudding and vegetarian red bean stew. In 1991 we were celebrating Georgian cheese bread and seafood in coconut milk.

And in 1992, we were tucking into chocolate-buckwheat tart, roasted duck with sauteed apples and honey, and readers were introduced to Farsumagru -- rolled steak, stuffed Sicilian style.

But if you must try one recipe from this stretch, you might consider 1991’s recipe for caramel corn.

Huh?

How good could caramel corn be, you ask?

Good enough that it is considered one of the best recipes to come out of the L.A. Times Test Kitchen in 25 years.