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12/12/2007
Rumaki
This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii.
Issue #71
05/09/2007
Southern-Style Gougères
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
Issue #71
10/27/2005
Pâté Louise
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
Issue #70
10/27/2005
Pheasant Terrine
A country-style terrine topped with autumnal fruit jelly.
Issue #70
10/20/2005
Smoked-Ham Rolls
While visiting Hotel Aying, we were served these rolls, made by the local Katzmaier bakery, for breakfast.
Issue #69
10/24/2007
Stuffed Potatoes
Russet potatoes are the best for this dish because their cooked flesh is dry and fluffy when mashed and their sturdy skin crisps when baked.
Issue #66
03/12/2007
Cabbage and Bacon Pie
In Ireland, the term bacon is used loosely; the meat in this Irish casserole is actually ham.
Issue #65
10/30/2007
Meat Loaves with Eggs and Cheese
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
Issue #62
10/03/2001
Meat and Pastry Casserole
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
10/03/2001
Pork Pie
Tourtière is a French-Canadian Réveillon staple.
Issue #47
11/19/2007
Corn Bread–Sausage Stuffing
Corn bread frquently shows up in stuffings, like this one, from the South.
Issue #46
06/21/2007
Florentine-Style Baked Beans
The Tuscan passion for white beans is reflected in tasty dishes like this one.
Issue #46
12/12/2000
Cannelloni
This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton.
Issue #41
12/10/2007
Roasted Fresh Ham with Orange Glaze
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
Issue #39
11/01/2000
Madame Carter's Provençal Herb Terrine
Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pâtés and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder.
Issue #38
11/01/2000
Terrine of Poultry Liver
This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver.
Issue #38
11/01/2000
Rabbit and Herb Terrine
We adapted this recipe from Chez la Vieille "Adrienne," a bistro in Paris.
Issue #38
10/31/2000
Country-Style Pâté
We developed this recipe based on many rustic dishes we've enjoyed all over France.
Issue #38
12/12/2007
Crown Roast of Pork with Corn and Apple Stuffing
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
Issue #31
08/17/2007
Baked Bluefish
This preparation is a delicious, easy alternative to grilling bluefish.
Issue #29
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