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10/10/2011
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Issue #141
09/12/2011
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
11/10/2010
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Issue #134
10/07/2010
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.
Issue #133
10/07/2010
This recipe comes from SAVEUR contributing editor Rick Bayless.
Issue #133
10/07/2010
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Issue #133
09/15/2010
An explanatory guide on different types of ducks to use for cooking.
Issue #132
12/24/2012
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."
Issue #125
12/23/2009
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
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
08/30/2007
This baked ham makes a lovely entrée for a Christmas dinner, but it's delicious any day of the year.
Issue #98
08/29/2007
This deliciously moist ham is cured in salt (a process known as corning).
Issue #98
10/29/2007
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
Issue #80
12/17/2007
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Issue #71
03/01/2007
This recipe is perfect for gathering family and friends around a festive table in good company for a sumptuous feast.
Issue #56
11/28/2007
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
Issue #55
10/05/2001
During the holidays, the Maduro family makes and sells thousands of these pies.
Issue #47
10/03/2001
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
12/10/2007
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
Issue #39
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