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10/31/2012
Fiambre (Guatemalan Composed Salad)
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Issue #142
10/10/2011
English Pork Pie
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Issue #141
10/27/2005
Pheasant Terrine
A country-style terrine topped with autumnal fruit jelly.
Issue #70
10/30/2007
Veal with Caper Sauce and Pork with Anchovy Sauce
These two delicious sauces can be used at home to dress up leftover meats.
Issue #62
10/30/2007
Quiche Lorraine
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.
Issue #36
10/24/2007
Red Cabbage with Caraway Seeds
The caraway seeds give a sweet tangy flavor to this tart red cabbage dish.
Issue #22
08/08/2007
Duck Terrine
Author Richard Olney inspired this luxurious terrine.
Issue #14
04/02/2002
Chuck's Three-Day Chowder
Chuck’s three-day theory is based on his quest for clear fish stock.
Issue #12
02/28/2007
Harvest Pork Loin
Made from the bounty of the fall season, this dish is the epitome of hearty comfort food.
Issue #8
01/23/2007
Ham and Parsley Terrine
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.
Issue #4