Closet Cooking (1)
Ezra Pound Cake (1)
Local Lemons (1)
New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
At the Governor's Ball after the 2010 Oscars, we served our pot pies with shaved black truffles, and our celebrity guests loved it because it's just like home cooking, only more luxurious.
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
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.
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.
Walk into the Belmont Tavern in New Jersey, and the intoxicating smell of this dish—roasted chicken laced with garlic, herbs, and red wine vinegar—hits you immediately.
We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
This is a Kentuckian version of the Thanksgiving staple.
The apricots and currants used in this dish add just the right amount of sweetness.
This is a savory church supper staple in the mountains of Vermont.
Tender, fall-off-the-bone lamb, slow-roasted vegtables, and a sprinkling of mint combine in a dish that easily serves as a meal.
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
This dish is a traditional specialty of the East End of the Hamptons.
Pigs’ feet are a quintessential bouchon ingredient.
This rendition of the French classic is bursting with fresh morels.
This is an American take on a much-loved Italian classic.