7
results
Narrow Results
You've Selected:
Pork
Fry
Source
Saveur (7)
Difficulty
Easy (5)
Medium (1)
Course
Breakfast/Brunch (3)
Main Course (3)
Appetizers (1)
Cuisine
American (3)
Eastern European/Russian (1)
French (1)
German (1)
Kid-Friendly (1)
Season
Winter (4)
Fall (2)
Summer (1)
Occasion
Christmas (6)
Cocktail Party (1)
Easter (1)
Topic
Recipe (7)

Advertisement
03/05/2012
Székelyalmás (Pork with Apples and Cider Cream Sauce)
The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles.
Issue #145
11/11/2009
Ham Steaks with Hazelnut Sauce
The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.
Issue #125
01/13/2010
Breakfast Sausage Patties
Making your own breakfast sausage is easier than you might think. These patties are a simple mixture of ground pork and spices. Continue...
Issue #114
09/13/2005
Pork Roast with Corn Bread-Apple Dressing
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
Issue #62
10/29/2007
Eggs Benedict
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
Issue #47
05/09/2007
Fried Country Ham with Redeye Gravy
Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
Issue #29
12/11/2012
Virginia Ham and White Cheddar Croquettes
Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine.
Does Not Apply