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08/23/2007
Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
Issue #105
08/23/2007
Italian Beef Sandwiches
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
Issue #105
08/23/2007
Sunday Gravy
This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
Issue #105
08/23/2007
Plum-Stuffed Pork Loin
In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.
Issue #105
08/23/2007
Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
Issue #105
05/31/2007
Filets Mignons with Mushroom Sauce
This luscious sauce adds complex flavor to filet mignon, a mild-tasting cut.
Issue #103
05/31/2007
Steak House–Style Porterhouse
A steak house steak has a crusty, deeply browned exterior—a finish executed by means of intensely hot grills or broilers whose temperatures sometimes reach 800°.
Issue #103
04/02/2007
Tagliatelle with Chive Oil and Cremini Mushrooms
This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf.
Issue #101
09/04/2007
Brined and Roasted Turkey
Brining turkeys has become de rigueur in many American households—this recipe shows you how it's done.
Issue #97
09/04/2007
Coffee-Crusted Beef Tenderloin
This recipe's simplicity belies its succulent, complex taste.
Issue #97
01/16/2008
Quail Braised in Tomatillo–Chile Sauce (Guisada de Guilota)
In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in.
Issue #96
01/17/2008
Sooke Harbour House Duck with Duck Jus and Green Beans
This simple but hearty dish showcases the rich flavor of the duck.
Issue #95
01/17/2008
Lamb Kebabs with Eggplant
These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro.
Issue #95
01/25/2008
Roasted Poblano Meat Loaf
Corn Chex both bind and flavor this meat loaf dish from The Breakfast Cereal Gourmet (Andrews McMeel Publishing, 2006).
Issue #93
01/25/2008
Macadamia-Crusted Lamb with Honeygar Reduction
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
Issue #93
01/28/2008
Roasted Herb-Stuffed Pork Loin
We enjoyed this succulent roast while dining in one of the many trattorias found in Florence.
Issue #92
10/24/2007
Thanksgiving Roast Turkey with Corn Bread Dressing
This is a Kentuckian version of the Thanksgiving staple.
Issue #88
10/23/2007
Lucretia's Gravy
According to SAVEUR contributor Lucretia Bingham, good gravy starts with good meat—but it takes practice, too.
Issue #88
10/29/2007
Roast Goose
Chef Zak Pelaccio cooks heritage goose this way, serving it with sautéed cabbage, bacon, and apples.
Issue #81
10/29/2007
Standing Rib Roast with Bordelaise Sauce
Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.
Issue #80
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