Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Central/South American Remove all Source Saveur (28) Bitchincamero (1) Delicious Days (1) Off the Broiler (1) Reluctant Gourmet (1) Show all... Simply Recipes (1) The Cooking Adventures of Chef Paz (1) The Kitchn (1) Une-Deux Senses (1) We Are Never Full (1) Difficulty Easy (18) Medium (10) Hard (2) Main Ingredient Vegetables (13) Beef (12) Chicken (10) Pork (8) Fish (6) Show all... Bread (4) Shellfish (4) Tomato (4) Beans (3) Cheese (3) Fruit (3) Potato (3) Rice (3) Eggs (1) Pasta (1) Turkey (1) Season Winter (9) Fall (7) Summer (7) Spring (4) Occasion Backyard BBQ (2) Birthday (1) Easter (1) Thanksgiving (1) Technique Bake (9) Saute (8) Fry (6) Braise (4) Grill/Barbecue (3) Show all... Marinate (3) Roast (3) Stew (3) Slow Cook (2) Steam (2) Poach (1) Stir-Fry (1) Topic Recipe (37) 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 = "Cuisine:Central/South American"; var omni_prop8 = "Course:Main Course,Cuisine:Central/South American"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Feijoada (Brazilian Beans with Smoked Pork, Rice and Collards) This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sautéed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour. Issue #153 10/28/2012 Pescao en Escabeche (Maricel E. Presilla's Fish with Escabeche Sauce) In Cuba, escabeche, a vinegar and olive-oil pickling sauce, is synonymous with sierra (sawfish), much appreciated for its firm, white flesh. Issue #150 07/12/2012 Camusclim (Pasta and Shrimp Casserole) This creamy-zesty pasta casserole combines shrimp, melted cheese, and béchamel. Issue #148 05/22/2012 Filhote com Molho de Camaroẽs e Bananas (Fish with Shrimp Sauce and Plantains) Any tender, skin-on white fish can be used in this dish, which is topped with spicy shrimp sauce. Issue #148 05/22/2012 Filé Marajoara (Steak with Melted Mozzarella) Fresh water buffalo cheese melted over filet mignon is a classic dish of Soure, Brazil; mozzarella is a perfect substitute. Issue #148 01/09/2011 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). Issue #136 04/30/2013 Masa Cakes with Spicy Slaw (Pupusas con Curtido) These stuffed corn-masa cakes are the national dish of El Salvador. Continue... Issue #127 01/05/2009 Whole Roasted Red Snapper Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel. Issue #117 01/05/2009 Vegetable-Stuffed Rolled Flank Steak Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks. Issue #117 11/06/2007 Guatemalan Tamales with Ancho Chile Sauce These delicious tamales are wrapped and steamed in banana leaves. Issue #107 12/20/2012 Rib-Eye Steaks with Chimichurri Chimichurri, a kind of spicy, vinegar-laced pesto, is the condiment of choice with the asado, or grilled beef, of Argentina. Issue #103 03/01/2007 Cebiche de Mero al Estilo de Huanchaco (Grouper Ceviche) In this dish, the fish is cut into irregular strips, not into the cube shape common in most of Peru. Issue #100 09/04/2007 Panes con Pavo (Salvadoran Turkey Sandwich) This gently spiced sandwich is a unique and tasty way to serve turkey. Issue #97 10/23/2000 Rolled Stuffed Flank Steak Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas. Issue #35 10/23/2000 Empanadas Empanadas are a ubiquitous snack in Argentina. Issue #35 10/23/2000 Hominy, Chicken, and Pork Stew Locro, which is also made with beef, is always served as a main course, with rice. Issue #35 03/08/2007 Pupusas We couldn't pry the original recipe for these cornmeal pies out of chef Gloria Salmerón, but our interpretation is tasty, too. Issue #32 03/14/2002 Shredded Chicken with Chiles Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home. Issue #21 03/14/2002 Slow-Cooked Beef with Herbs An ancient culinary tradition all but forgotten in urban Peru until the 1980s, huatia—food baked in pits lined with hot stones—has been traced back at least to the Incas. Issue #21 08/08/2007 Beef, Chicken, and Corn Pie This classic Chilean dish is a distant relative of England's cottage pie. Issue #14 « Previous 1 2 Next »