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10/07/2010
Turkey with Sauerkraut, Riesling, and Pork Sausages
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
Issue #133
10/07/2010
Roast Turkey with Root Vegetables and Gravy
This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan.
Issue #133
10/07/2010
Turkey in Mole Poblano
This recipe comes from SAVEUR contributing editor Rick Bayless.
Issue #133
10/07/2010
Boudin-Stuffed Turkey Breast
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Issue #133
09/15/2010
How to Choose the Right Duck for Cooking
An explanatory guide on different types of ducks to use for cooking.
Issue #132
09/14/2010
Duck À l’Orange
The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
Issue #132
05/21/2013
Banana-Coconut Packets
The recipe for this dish comes from Asian Dumplings by Andrea Nguyen (Ten Speed Press, 2009).
Issue #125
03/29/2013
Ham and Cheese Soufflés
Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. The soufflés will begin to deflate minutes after you take them out of the oven, so bring them to the table as soon as they're done. This is one of the many dishes featured in Executive Editor Dana Bowen's feature "The Wonders of Ham" (December 2009).
Issue #125
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
12/28/2011
Peppermint Caramels
This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.
Issue #125
12/13/2011
Saffron Buns
Reddish orange saffron imparts a golden hue and a faintly spicy flavor to these buns.
Issue #125
12/30/2009
Country Ham Biscuits
This recipe, which appeared in Executive Editor Dana Bowen’s feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine.
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
12/09/2009
Sugared Fritters
The decorative edges for these Swedish fritters are traditionally shaped with a fluted pastry wheel; for smoother edges, use a pizza cutter.
Issue #125
12/09/2009
Butter Saffron Cake
This recipe is based on one from Gunilla von Heland, a food editor in Stockholm. We found that steeping the saffron in vodka helps boost the flavor of the spice throughout the cake.
Issue #125
12/03/2009
Saffron Biscotti
Based on a recipe from Stockholm's famed Vete-Katten bakery, these saffron-spiced biscotti are shorter and fatter than traditional ones.
Issue #125
12/03/2009
Swedish Dream Cookies (Drömkakor)
Called dream cookies because of their airy texture, these Swedish holiday treats are meant to dissolve in your mouth when you eat them.
Issue #125
12/03/2009
White Chocolate–Mint Truffles
When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands do and sets up better.
Issue #125
11/16/2009
The Wonders of Ham Dana Bowen
Around the world, cured pork is a celebrated feast food.
Issue #125
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