This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
This deliciously moist ham is cured in salt (a process known as corning).
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.