New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
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."
Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic.
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
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 unusual method for cooking a turkey yields a bird with smoky flavor and crisp skin.
Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.