Food Network (3)
Serious Eats (3)
Backyard BBQ (8)
Cocktail Party (4)
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
An explanatory guide on different types of ducks to use for cooking.
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 feast-worthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze.
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 makes the perfect Thanksgiving entrée for a small crowd, but it’s so good we think you’ll want to make it any time of the year.
This unusual method for cooking a turkey yields a bird with smoky flavor and crisp skin.
Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
This traditional Korean stew makes good use of long-aged kimchi.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.