The recipe for this French Canadian classic came from saveur kitchen assistant and resident Canadian Anne-Marie White. "This is my favorite kind of rustic home cooking," she says, "and the apple cider and warming spices make it a perfect holiday dish."
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
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.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose.
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
This recipe takes an ancient method and turns it into fun for the whole family.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).