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12/24/2012
Apricot–Ginger Glazed Ham
A glaze made with apricot and ginger adds a sweet note to salty roasted ham. This recipe comes from Chris Williams, the chef of Lone Star Barbecue & Mercantile in Santee, South Carolina, and is just one of the delicious ham preparations in Executive Editor Dana Bowen's December 2009 feature, "The Wonders of Ham."
Issue #125
12/23/2009
Savannah-Country Ham
This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt.
Issue #125
12/15/2009
Fresh Ham with Honey and Cloves
This feast-worthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze.
Issue #125
11/11/2009
Pineapple–Chipotle-Glazed Ham
The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, Coca-Cola-glazed ham (see "The Wonders of Ham" in SAVEUR's December 2009 issue). To cut slices of fresh pineapple into perfect circles, use a 3" round cookie cutter to trim the outer edges of the slices and a 1" round one to cut out the center.
Issue #125
12/18/2009
Rack of Lamb with Rosemary and Thyme
The classic presentation for a roasted rack of lamb calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.
Issue #123
09/07/2009
Herb-Crusted Rack of Lamb
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
Issue #123
03/20/2013
Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
04/12/2010
Asparagus with Citrus and Oregano
Chef Andrew Carmellini recommends microwaving asparagus in a tightly covered dish with a little water and olive oil; it’s a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. Continue...
Issue #119
03/22/2010
Hummingbird Cake
This hummingbird cake honors the legacy of the Southern cook Edna Lewis. The luscious, fruit-and-nut-studded layer cake is served in Atlanta's Watershed restaurant. Continue...
Issue #119
03/10/2009
Potato-Crusted Lyonnaise Fish
Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet.
Issue #119
03/09/2009
Pan-Roasted Chicken with Madeira Sauce
Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat.
Issue #119
03/09/2009
Canlis Salad
This salad comes from the namesake Seattle restaurant.
Issue #119
03/09/2009
Truffled Gnocchi with Peas and Chanterelles
These pillow-soft gnocchi come from Boston’s Sportello.
Issue #119
03/09/2009
Stuffed Celery
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
Issue #119
04/30/2012
Raw Artichoke Salad with Parmesan and Mint
In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff's article about artichokes, "Tender at Heart" (March 2009).
Issue #118
04/27/2010
Cream of Artichoke Soup
This recipe is based on a comforting dish served at Duarte's Tavern in Pescadero, California. We featured the recipe as part of David Plotnikoff's story "Tender at Heart" (March 2009), an ode to artichokes. Continue...
Issue #118
02/18/2009
Broad Beans with Artichokes
Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew.
Issue #118
02/18/2009
Steamed Artichokes
We love these everyday delicacies for their simplicity.
Issue #118
02/18/2009
Artichoke Crostini
One of our favorite ways to use tangy marinated artichokes is for crostini.
Issue #118
02/17/2009
Tarator Sauce
Not to be confused with tartar sauce, this tahini-based dipping sauce is perfect with steamed artichokes.
Issue #118
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