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01/16/2013
Loubieh Wa Hommus Bi-Ziet (Lebanese-Style Green Beans With Chickpeas in Olive Oil)
In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
Issue #141
09/10/2011
Sedano e Pomodori Brasati (Braised Celery and Tomato)
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.
Issue #141
11/30/2011
Soupe Crasse (Cheese and Bread Soup)
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.
Issue #134
12/23/2009
Savannah-Country Ham
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
Pineapple–Chipotle-Glazed Ham
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
08/30/2007
Crab Apple Jelly
Tart and zesty, this condiment pairs well with hearty meats.
Issue #98
11/28/2007
Salt Cod Vizcaya Style
Salt cod appears on Christmas Eve tables throughout Mexico.
Issue #55
08/26/2002
Plum Pudding
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.
Issue #55
08/23/2002
Puréed Sweet Potato Soup
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
Issue #55
12/12/2007
Pheasant and Morel Potpie
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
Issue #31
12/12/2007
Noodles and Gravy
Serve these Iowa-style noodles and gravy over mashed potatoes.
Issue #31
01/23/2007
Cranberries with Port
We found the easiest and tastiest way to make this all-important side dish to your holiday meal.
Issue #3
01/23/2007
Perfect Wild Rice
For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires.
Issue #3
01/23/2007
Port Sauce
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
Issue #3
10/22/2010
Apple-Cranberry Chutney
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.
Does Not Apply
11/23/2009
Braised Beef Short Ribs
Adapted from the Sunday Suppers at Lucques cookbook, these fall-off-the-bone ribs are even better when paired with pureed potatoes, sautéed Swiss chard, and a horseradish cream sauce.
Does Not Apply
Source: Smitten Kitchen
11/23/2009
Grandma's Beef Brisket
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.
Does Not Apply
Source: The Perfect Pantry