Normans use apples and cider in many savory preparations—with game, poultry, even fish. In this classic pork dish from Jean-François Guillouet-Huard, of Domaine Michel Huard, it’s important to use a slightly tart variety so the end result isn’t too sweet.
Main course
Lamb Shanks in Red Wine with Creamy Eggplant
Chef Mehmet Gürs of Istanbul’s Mikla restaurant pairs lamb shanks with an eggplant purée that has the unexpected—for Turkey, at least—addition of béchamel and Gruyère cheese, a nod to his classic European training. Excerpted with permission from Saveur magazine Feb. 2016, Issue #181 Recipe by Mehmet Gürs Photo by Christina Holmes Food Styling by Eugene […]
Sicilian Seafood Stew with Almonds and Couscous
In western Sicily, couscous is often served as an appetizer. Here, a bounty of local seafood—swordfish, shrimp, calamari, and mussels—is piled on top for a hearty main course. The cooking liquid, a fragrant tomato-seafood broth, is rich and flavorful, so be sure to serve the seafood and couscous doused with plenty of it—the couscous will […]
Slow-Cooker Bratwurst and Sauerkraut
Brats and sauerkraut is the quintessential Oktoberfest meal. If it’s too chilly to grill or you’re itching to break your slow-cooker out, this is the recipe to kick off fall. I love to serve this as a sandwich, with beer, preferably at a tailgate. Go Huskies! Listen: Hear Chris describe this recipe on The Faith […]
Lazy Cheese Arepas with Slaw
These cheesy arepas are based on a recipe for the Colombian-style ones, which are distinguished from their Venezuelan counterparts by their flatter, larger shape and the fact that they can be made with yellow—as opposed to white— corn.
Carrot-Currant Crostata
We can SO see this on a holiday table. The carrot-currant combination, as author Charoltte Druckman says, is a winner.
