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Main Course Recipes, Meat Dishes, Vegetarian Dishes and More
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Sauerkraut with Fish in Cream Sauce
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
Puchero (Pork, Beef, and Chicken Soup)
This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004).
Beet Stew with Lamb Meatballs
For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. SAVEUR test kitchen assistant Yael Coty learned to make this dish from her grandparents, who left Iraq for Israel in 1950.
Roast Boneless Prime Rib
A liberal dusting of salt, a quick, crust-forming pan sear, and a stint in the oven is all that's needed to yield a juicy, flavorful prime rib of beef.
Samak Imtabal Maqli
(Lemon-Stuffed Fried Fish with Green Chile Rub)
This recipe for whole fried fish with garlic, fiery chiles, lemons, and earthy spice originated in Yaffa and came courtesy of
The Gaza Kitchen.
(Roast Chicken with Onion and Sumac Flatbread)
Tart sumac balances sweet caramelized onions in this roast chicken and flatbread dish traditionally baked in a wood-fired oven called a
(Upside-Down Rice with Cauliflower, Eggplant, and Lamb)
The name of this dish, Arabic for "upside down," aptly describes the layered one-pot meal of spiced lamb, rice, and vegetables that is inverted before serving.
(Palestinian Couscous with Chicken and Chickpeas)
This hearty couscous dish is layered with chickpeas and bathed in a broth fragrant with garlic and lemon, and served with crisp-skinned chicken.
Singaporean Black Pepper Crab Legs
An abundant amount of freshly ground coarse black pepper mixed with fragrant garlic, turmeric, and ginger spices up sweet crab legs.
Linguine with Crab in Spicy White Wine Sauce
Briny juices from cracked crab legs deepen the flavor of a white wine sauce punctuated with pancetta and chiles.
Crab Gratin with Anchovies and Västerbotten Cheese
This Swedish gratin of shredded crabmeat is traditionally made using
, a salty aged cows' milk cheese, but parmesan works well as a substitute.
Broiled Crab Legs with Sake and Yuzu Kosho Sabayon
A reduction of sake, lime juice, and ginger is whipped with egg yolks and spicy, citrusy
into a sumptuous sabayon that's broiled until golden over split crab legs.
For this indulgent dish, duck legs are cured in herb-laced salt, then slowly braised in a bath of duck fat before being roasted until crisp.
Sichuan Tea-Smoked Duck
Traditionally prepared with a whole duck, this updated stir-fry lends duck breasts a gentle, caramelized smokiness.
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