New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters.
This recipe comes from SAVEUR contributing editor Rick Bayless.
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
This rich, concentrated sauce is well worth the time it takes to make it.
This recipe combines a hearty ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
A pie so fresh and delicious, you can taste and smell the briars.
A true taste of Spanish cuisine, this dish serves a generous sampling of meats and vegetables.
This simple but hearty dish showcases the rich flavor of the duck.
Melted butter is brushed between each layer of this delicious spice cake creating a very moist result.
This recipe is a twist on the Italian classic fritto misto with the use of rabbit.
Tempura is a popular Japanese specialty.
This recipe is from the celebrated Plachutta Wollzeile in Vienna.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
A country-style terrine topped with autumnal fruit jelly.
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.
This opulent terrine is a five-day project.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pâtés and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder.
We adapted this recipe from Chez la Vieille "Adrienne," a bistro in Paris.