One of the South’s greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.
Paula Wolfert, the reigning monarch of the Mediterranean, fesses up her culinary secrets when it comes to making France’s classic beef stew, called a daube.
Can’t face turkey or ham this holiday season? Consider Cornish game hens. They offer variety, impress guests, and allow for culinary customization. Plus they won’t knock you into a tryptophan stupor.
When thinly sliced and sauteed with ham and pecans, these little cabbages just don’t seem like their usual selves. We dare you to pass them off as something other than Brussels sprouts.
- Quick Glance
- 20 M
- 20 M