In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
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.
Tart and zesty, this condiment pairs well with hearty meats.
Salt cod appears on Christmas Eve tables throughout Mexico.
A plum, says Webster's, is "a raisin when used in desserts"; traditional English plum pudding hasn't had real plums in it for generations.
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
Serve these Iowa-style noodles and gravy over mashed potatoes.
We found the easiest and tastiest way to make this all-important side dish to your holiday meal.
For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
This sweet and sour, spiced chutney from author Shane Mitchell pairs particularly well with turkey, pork, or lamb. Keep the chutney in the refrigerator for up to three weeks, or process it and it will keep for one year.
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In this recipe, brisket cooks in the slow cooker for hours, leaving you plenty of free time to prepare the holiday sides. Although the original recipe calls for Manischewitz kosher wine, try to use a drier, less-sweet red wine.
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Source: The Perfect Pantry