Astray Recipes (1)
Daily Candy (1)
Ezra Pound Cake (1)
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters.
This recipe comes from SAVEUR contributing editor Rick Bayless.
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
An explanatory guide on different types of ducks to use for cooking.
A glaze made with apricot and ginger adds a sweet note to salty roasted ham. This recipe comes from Chris Williams, the chef of Lone Star Barbecue & Mercantile in Santee, South Carolina, and is just one of the delicious ham preparations in Executive Editor Dana Bowen's December 2009 feature, "The Wonders of 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.
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 baked ham makes a lovely entrée for a Christmas dinner, but it's delicious any day of the year.
This deliciously moist ham is cured in salt (a process known as corning).
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
This recipe is perfect for gathering family and friends around a festive table in good company for a sumptuous feast.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
During the holidays, the Maduro family makes and sells thousands of these pies.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Tourtière is a French-Canadian Réveillon staple.
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.