We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with bread, smoky cured pork, and oysters.
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
This is a Kentuckian version of the Thanksgiving staple.
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
This is not your ordinary pork chops and applesauce. Continue...
The sugary vanilla butter used on the bread and in the center of the apples in this recipe is also a delicious spread for pancakes and French toast—so make a little extra while you're at it.
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
A whole country ham may start out tough and moldy, but this recipe tames it into delicious submission.