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11/02/2011
Onion and Bacon Tart
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
Issue #142
10/10/2008
Auvergne-Style Meat Loaf
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
Issue #115
04/29/2013
Pork Kebabs with Cucumber–Mint Yogurt Sauce
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
Issue #111
08/30/2007
Tuna–Noodle Casserole
This is an updated version of the great American casserole.
Issue #98
01/28/2008
Pizza Rustica
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
Issue #92
10/24/2007
Thanksgiving Roast Turkey with Corn Bread Dressing
This is a Kentuckian version of the Thanksgiving staple.
Issue #88
09/13/2005
Pork Roast with Corn Bread-Apple Dressing
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.
Issue #62
08/23/2005
Lamb Rissoles
Use leftover roast leg of lamb and gravy to make these meat patties.
Issue #57
01/29/2010
Stuffed Pork Chops with Roasted Apples and Calvados
This is not your ordinary pork chops and applesauce. Continue...
Issue #40
03/08/2007
Pupusas
We couldn't pry the original recipe for these cornmeal pies out of chef Gloria Salmerón, but our interpretation is tasty, too.
Issue #32
12/12/2007
Crown Roast of Pork with Corn and Apple Stuffing
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
Issue #31
10/23/2007
Country Ham
A whole country ham may start out tough and moldy, but this recipe tames it into delicious submission.
Issue #29
08/08/2007
Roast Grouse with Bread Sauce and Game Crumbs
For a good grouse recipe, we turned to English chef Simon Hopkinson's Roast Chicken and Other Stories.
Issue #14
08/07/2007
Burgundian Beef Stew
The secret to this classic Burgundian stew—that distinctive, almost velvety sauce—is not in the prestige of the cut of beef or the bottle of wine, it’s all in the cooking.
Issue #14
03/22/2007
Stuffed Veal Breast
The inclusion of pancetta is proof of this recipe's Italian roots.
Issue #10
03/08/2007
Roast Turkey with Corn Bread Dressing
Use a roasting bag to lock in the flavor and moistness of the fresh turkey.
Issue #9
01/23/2007
Goose with Chestnut Stuffing
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.
Issue #3
10/07/2012
Menu: A Southern Thanksgiving
A Southern-style Thanksgiving menu showcasing all our low country favorites, from spicy collards to creamy mac and cheese and a cornbread-stuffed turkey.
Does Not Apply
12/15/2009
Blue Hubbard Squash Casserole
Blue Hubbard squash takes on a wonderful flavor when baked, and can be used in place of sweet potatoes in various recipes. Try this varietal in this casserole recipe, where the squash is paired with creamy mozzarella cheese and seasoned with garlic and thyme.
Does Not Apply
Source: Local Nourishment
10/20/2009
Beer-Braised Pulled Pork Sliders
These two-bite snacks are loaded with savory pork and topped with tangy pickled carrots that add great flavor and color.
Does Not Apply
Source: Chow
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