This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
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.
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
This dessert is made with sweet sorghum syrup, which gives the cake a lighter texture than molasses does.
The chocolate glaze on this dense tea cake isn't typical in Vienna but is something our host did for decoration and a little extra flavor.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Fèves au lard usually contains no meat except salt pork. (Fèves is a Quebecois term for beans, not necessarily favas.)
Tourtière is a French-Canadian Réveillon staple.
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
This is how the Swedes do Christmas ham.
So good that one might get greedy when asked to share.
A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe.
By using seasonal squash, this light and tasty dish can be made year round.
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