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This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
A country-style terrine topped with autumnal fruit jelly.
While visiting Hotel Aying, we were served these rolls, made by the local Katzmaier bakery, for breakfast.
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.
In Ireland, the term bacon is used loosely; the meat in this Irish casserole is actually ham.
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Tourtière is a French-Canadian Réveillon staple.
Corn bread frquently shows up in stuffings, like this one, from the South.
The Tuscan passion for white beans is reflected in tasty dishes like this one.
This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton.
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
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.
This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver.
We adapted this recipe from Chez la Vieille "Adrienne," a bistro in Paris.
We developed this recipe based on many rustic dishes we've enjoyed all over France.
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
This preparation is a delicious, easy alternative to grilling bluefish.