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03/19/2013
Zurich Cordon Bleu
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
Issue #155
10/30/2012
Bacon and Egg Pie
The flaky pastry, the canary-yellow yolks, and the salty bacon make this a dish with cross-cultural appeal.
Issue #150
10/26/2012
Carbonnade (Flemish Beef and Beer Stew)
Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer.
Issue #150
09/12/2012
Tourtière (Québécois Meat Pie)
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."
Issue #150
12/21/2011
Forloren Hare (Danish Meat Loaf)
This lavish Danish meat loaf is wrapped in bacon for added moisture and flavor, and then topped with rich gravy.
Issue #144
12/19/2007
Spiced Sausages with Red Pepper and Eggplant Sauce
These Croatian sausages are skinless and spicy.
Issue #108
12/06/2005
Adobo
In the Philippines, the most common main ingredients of adobo, the national dish, are pork or chicken or both, braised in seasoned vinegar.
Issue #87
10/03/2001
Meat and Pastry Casserole
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
10/03/2001
Aunt Marie's Pork and Veal Pâté
Cretons is similar to rillettes, the pâté-like French mixture of pounded meat and seasoned fat, but has a crumbly texture.
Issue #47
10/03/2001
Pork Pie
Tourtière is a French-Canadian Réveillon staple.
Issue #47
09/29/2010
Pork Barbecue Skewers
These marinated pork skewers employ banana ketchup, an unusual ingredient from the Philippines available at many Asian grocery stores.Continue...
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Source: Jun Blog