This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
In Rome, "pizza rustica", topped with sliced potatoes and rosemary, is a popular treat.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
In Ireland, the term bacon is used loosely; the meat in this Irish casserole is actually ham.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
This recipe comes from Catalan Cuisine, by former SAVEUR editor Colman Andrews.
This dish is a traditional specialty of the East End of the Hamptons.
No other dish shows off the richly varied charcuterie of Alsace quite like this one, which was traditionally served at home on Sundays after the family returned from church.
Our adaptation of this French classic offers a bit of a twist, thanks to a topping of tapenade.