Main Course (24)
Soups & Stews (15)
Side Dish (6)
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla.
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
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 dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in.
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
While this ragů recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety.
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
This is an easy and tasty recipe for pulled pork.
Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here.
This recipe comes from Ristorante La Botte in Stresa.
We adapted a recipe in Escoffier's Le Guide culinaire, published in 1903, for this version.
This is a German take on coq au vin.