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11/17/2010
Brasato Vitello (Braised Veal)
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Issue #134
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
11/11/2009
Pineapple–Chipotle-Glazed Ham
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.
Issue #125
12/12/2007
Pheasant and Morel Potpie
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
Issue #31
11/30/2007
Linguine with Lobster Sauce
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
Issue #31