These Asian ribs are marinated in a pungent paste.
Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs.
This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.
Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe.
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sautéed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour.
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.
These juicy, beefy smoked sausages, from chef Michael Anthony of New York City's Gramercy Tavern, can be served sliced on a platter accompanied by plenty of mustard.
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
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.
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
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 Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
In Vietnam, these crêpes are usually served with a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs.