This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
This deliciously moist ham is cured in salt (a process known as corning).
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
A Japanese chef's spin on American beef.
These two delicious sauces can be used at home to dress up leftover meats.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
If you can properly roast a chicken, you can cook almost anything.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute.
Author Richard Olney inspired this luxurious terrine.
This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe.
Made from the bounty of the fall season, this dish is the epitome of hearty comfort food.
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.