Smitten Kitchen (3)
Coconut & Lime (2)
Astray Recipes (1)
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."
For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before.
The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies.
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.
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
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.
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
An explanatory guide on different types of ducks to use for cooking.
A glaze made with apricot and ginger adds a sweet note to salty roasted ham. This recipe comes from Chris Williams, the chef of Lone Star Barbecue & Mercantile in Santee, South Carolina, and is just one of the delicious ham preparations in Executive Editor Dana Bowen's December 2009 feature, "The Wonders of 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.
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.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.