Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Asian Vegetables Remove all Source Saveur (23) No Recipes (4) Martha Stewart (2) My Recipes (2) New York Times (2) Show all... Serious Eats (2) Chow (1) Closet Cooking (1) Cookthink (1) Domestic Goddess (1) Epicurious (1) I Shot the Chef (1) Kayotic Kitchen (1) Mint Tea and Tagine (1) My Kitchen Snippets (1) Nibbledish (1) Orangette (1) Rambling Spoon (1) Red Cook (1) The Wednesday Chef (1) Week of Menus (1) chezpim.typepad.com (1) Difficulty Easy (35) Medium (7) Season Summer (4) Fall (3) Spring (3) Winter (3) Occasion Backyard BBQ (1) Thanksgiving (1) Technique Saute (15) Stir-Fry (12) Grill/Barbecue (5) Fry (4) Roast (3) Show all... Marinate (2) Slow Cook (2) Stew (2) Bake (1) Braise (1) Chill (1) No Cook (1) Steam (1) Topic Recipe (51) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Vegetables"; var omni_prop8 = "Course:Main Course,Cuisine:Asian,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 02/24/2013 Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce) This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish. Issue #154 10/22/2012 Chap Chae (Korean Noodles with Beef and Vegetables) This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish. Issue #150 09/06/2012 Nasi Goreng (Indonesian Fried Rice) For this Indonesian version of fried rice, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that's ridiculously delicious. Issue #150 04/03/2012 Gaeng Panang Gai (Panang Chicken Curry) The recipe for this spicy Thai dish comes from chef Saipin Chutima, of the Las Vegas restaurant Lotus of Siam. Issue #146 09/19/2011 Char Kuey Teow (Stir-Fried Rice Noodles) Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food. Issue #141 09/07/2011 Jiyou Jun Bao Ji (Clay-Pot Chicken with Chanterelles) Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well. Issue #140 08/24/2011 Zhurou Chao Mogu (Pork and Mushroom Stir-Fry) This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry. Issue #140 07/11/2011 Xiachao Niugan Jun (Stir-Fried Mushrooms with Bacon, Green Chiles, and Scallions) Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute. Issue #140 07/11/2011 Jiyou Jun Chao Ji (Chicken Stir-Fry with Chanterelles) The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking—a technique called velveting (see "Smooth Move,")—to preserve its succulence. Issue #140 05/20/2011 Bibimbap This staple Korean rice dish can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version. Issue #139 10/07/2010 Gulai Sayur (Indonesian-Style Collard Greens Curry) The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk. Issue #133 03/16/2010 Kabocha Squash with Ginger (Chao Nan Gua) This fragrant side dish, a Taiwanese favorite, can be made with several different kinds of squash; we’ve found that kabocha and butternut work best. Continue... Issue #128 03/17/2010 Shrimp Ravioli with Spinach and Ginger Store-bought wonton wrappers are perfect for making ravioli, as we discovered while we were testing recipes for our most recent SAVEUR 100. Continue... Issue #126 02/07/2013 Kimchi Pancakes These savory pancakes are flavored with ground pork and chopped kimchi. Issue #124 10/13/2009 Kimchi Stew This traditional Korean stew makes good use of long-aged kimchi. Issue #124 04/12/2009 Pork Hocks Simmered with Bamboo Shoots This dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in. Issue #120 01/08/2008 Fish Curry with Potatoes This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour. Issue #94 01/26/2007 Braised Duck Legs with Mustard Greens and Bok Choy This dish offers an intriguing contrast between the richness of the duck and the earthiness of the greens. Issue #5 06/05/2013 Menu: A Global Grilling Spread A selection of globally inspired grilling recipes for your next backyard cookout. Does Not Apply 05/30/2013 Vietnamese Pork Meatball and Noodle Salad (Bun Cha) After pho, bun cha is one of Hanoi's most famous dishes and is a delicious summertime lunch or light dinner. Does Not Apply « Previous 1 2 3 Next »