Homesick Texan (1)
Pink Parsley (1)
The 99 Cent Chef (1)
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
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.
Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
Cook these meaty ribs using indirect heat, to infuse the meat with wood smoke, not smoke from the fat drippings.
Spareribs do not have as much meat as baby back ribs, but are arguably juicier and have more pork flavor.
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.
Simple ingredients and the freshest fish make this chowder a winner.
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
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