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10/10/2011
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Issue #141
10/07/2010
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Issue #133
12/23/2009
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.
Issue #125
11/11/2009
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.
Issue #125
11/23/2012
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 »
Issue #114
08/29/2007
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
Issue #98
10/24/2007
This dessert is made with sweet sorghum syrup, which gives the cake a lighter texture than molasses does.
Issue #80
11/11/2005
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.
Issue #71
10/03/2001
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
10/03/2001
Fèves au lard usually contains no meat except salt pork. (Fèves is a Quebecois term for beans, not necessarily favas.)
Issue #47
12/12/2007
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
Issue #31
12/12/2007
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
Issue #31
01/23/2007
A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe.
Issue #4
12/02/2011
By using seasonal squash, this light and tasty dish can be made year round.
Does Not Apply
12/17/2009
Buche de Noel is a classic French holiday dessert that consists of a sponge cake rolled with a creamy filling. Pumpkin and ginger provide twists on this favorite.
Does Not Apply
Source: Wives with Knives
11/23/2009
A well-prepared beef tenderloin is decadent on its own, but when wrapped in thin slices of salty proscuitto and encased in buttery puff pastry, the result is pure heaven.
Does Not Apply
Source: livefire
11/19/2009
Pastry topped with caramelized apples and creamy blue cheese makes either a mouthwatering appetizer or a divine dessert.
Does Not Apply
Source: The Cosmic Cowgirl
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