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The recipe for this French Canadian classic came from saveur kitchen assistant and resident Canadian Anne-Marie White. "This is my favorite kind of rustic home cooking," she says, "and the apple cider and warming spices make it a perfect holiday dish."
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
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.
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
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 dense, savory meat loaf, usually a main course, is studded with sweet prunes.
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
This is a Kentuckian version of the Thanksgiving staple.
A great recipe using leftover ham and biscuits from the holidays.
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
A country-style terrine topped with autumnal fruit jelly.
While visiting Hotel Aying, we were served these rolls, made by the local Katzmaier bakery, for breakfast.