The recipe for this French Canadian classic came from saveur kitchen assistant and resident Canadian Anne-Marie White. "This is my favorite kind of rustic home cooking," she says, "and the apple cider and warming spices make it a perfect holiday dish."
These Croatian sausages are skinless and spicy.
In the Philippines, the most common main ingredients of adobo, the national dish, are pork or chicken or both, braised in seasoned vinegar.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Maple syrup is big business in La Beauce; it flavors many dishes, including this one.
Tourtière is a French-Canadian Réveillon staple.