American Food, Recipes and Cuisine from Saveur

19 results
Narrow Results You've Selected: American Pork Recipe Slow Cook Remove all Source Saveur (10) Epicurious (1) Homesick Texan (1) Pink Parsley (1) The 99 Cent Chef (1) Show all... The Comfort is Always Here (1) The Cooking Photographer (1) What's Cooking America (1) allrecipes.com (1) coconutlime.blogspot.com (1) Difficulty Easy (16) Medium (3) Course Main Course (9) Soups & Stews (7) Side Dish (4) Condiments and Sauces (1) Season Winter (11) Fall (8) Summer (3) Spring (2) Occasion Christmas (2) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Slow Cook"; var omni_prop8 = "Cuisine:American,Main Ingredient:Pork,Topic:Recipe,Technique:Slow Cook"; var omni_pageName="saveur:"+omni_prop12; 01/01/2013 Hoppin’ John Soup This humble dish of black-eyed peas and rice makes good use of leftover ham scraps. Issue #125 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 02/09/2010 Slow-Simmered Pinto Beans Chiles add heat and bacon adds depth to these spicy beans, a popular side dish throughout Texas. The recipe for these spicy beans is based on one given to us by Melissa Guerra, the South Texas chef and cookbook author. Continue... Issue #121 08/17/2007 Bonac Clam Chowder Natives (Bonackers) of the East End in the Hamptons really know how to make chowder. Issue #29 05/21/2007 Baby Back Ribs Cook these meaty ribs using indirect heat, to infuse the meat with wood smoke, not smoke from the fat drippings. Issue #27 05/21/2007 Spareribs Spareribs do not have as much meat as baby back ribs, but are arguably juicier and have more pork flavor. Issue #27 03/12/2002 Jim Clark's Chili Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili Cookoff in Galena, Illinois, with this recipe, and Benjamin’s, a local eatery, served it for years. Issue #22 01/23/2007 Trout Chowder Simple ingredients and the freshest fish make this chowder a winner. Issue #2 02/29/2012 Menu: A New England Baked Bean Supper A hearty, New England style baked bean supper, with slow-cooked baked beans, soft Parkerhouse rolls, sliced ham, slaw, and apple pie. Does Not Apply 05/06/2010 Alabama Pulled Pork Pork butt is smoked “low and slow” (at least six hours and as many as 10), then sauced and cooked some more. The result is full of barbecue flavor, and so tender it can be shredded with two forks. Does Not Apply Source: allrecipes.com 04/28/2010 Ginger Spice Pulled Pork If you have a slow cooker, pulled pork is a breeze to make. This recipe, from Rachel Rappaport’s blog Coconut & Lime, uses ginger preserves as well as ginger sauce to add sweet spice. Continue... Does Not Apply Source: coconutlime.blogspot.com 12/21/2009 Turnip Greens Cooked in Rich Pork Stock This delicious vegetable dish yields not only beautifully cooked turnips, but also a wonderfully intense pork stock that can be used in soups and stews. Does Not Apply Source: Epicurious 12/21/2009 Hoppin' John Black-eyed peas are simmered with ham hocks and rice to create a simple yet delicious and comforting dish. Does Not Apply Source: What's Cooking America 12/21/2009 Collard Greens with Molasses Though this dish takes over an hour and a half to cook, the sweet and savory finished product is well worth the wait. Does Not Apply Source: The 99 Cent Chef 12/16/2009 Cheddar Corn Chowder Sharp white cheddar and a touch of Tabasco give this chowder a tangy, spicy kick. Continue... Does Not Apply Source: Pink Parsley 12/05/2009 Slow-Cooked Pork Shoulder with Chiles Serve this ultra-tender New Mexican pork—perfect for both the stove or the slow cooker—with corn tortillas. Top the dish with an egg for a breakfast made in heaven. Continue... Does Not Apply Source: The Comfort is Always Here 11/23/2009 Sausage Stew with Black-Eyed Peas Leave this stew to simmer in the slow cooker while you enjoy your New Year’s Day off, and come back to a hearty dinner. Does Not Apply Source: The Cooking Photographer 10/07/2009 Chipotle Bacon Jam More of a chunky spread, this "jam" packs a punch with traces of bittersweet chocolate, smoked chiles, and warm spices. Continue... Does Not Apply Source: Homesick Texan