Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course French Medium Pork Remove all Source Saveur (11) Jenn Cuisine (1) Season Fall (10) Winter (8) Spring (2) Summer (1) Occasion Easter (1) Technique Roast (4) Bake (3) Saute (3) Chill (2) Slow Cook (2) Show all... Braise (1) Topic Recipe (12) 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:Pork"; var omni_prop8 = "Course:Main Course,Cuisine:French,Difficulty:Medium,Main Ingredient:Pork"; var omni_pageName="saveur:"+omni_prop12; 11/11/2009 Ham and Parsley Terrine This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch. Issue #125 10/13/2009 Sauerkraut with Fish in Cream Sauce  This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce. Issue #124 10/10/2008 Sausages with French Green Lentils This hearty dish is a classic main course in the Auvergne region of France. Issue #115 10/10/2008 Auvergne-Style Meat Loaf This dense, savory meat loaf, usually a main course, is studded with sweet prunes. Issue #115 04/02/2007 Crêpes Complètes de Blé Noir (Buckwheat Crêpes with Gruyère, Ham, and Egg) Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out. Issue #101 10/25/2007 Salted Pork with Potatoes A French bistro favorite, this dish is the perfect pairing with beaujolais nouveau. Issue #41 10/30/2007 Quiche Lorraine In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust. Issue #36 03/18/2002 Roasted Stuffed Guinea Hens Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage. Issue #19 04/02/2002 Braised Beef with Carrots Chef Bernard Picolet made us this bistro classic the old-fashioned way. Issue #12 01/23/2007 Ham and Parsley Terrine More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite. Issue #4 01/19/2007 Pâté in a Pastry Crust A well-made pâté in pastry crust is one of the glories of traditional French cooking. Issue #1 09/26/2009 Blackberry and Balsamic Roasted Quail Meat dishes featuring game birds like quail are perfect for early autumn. In this recipe, a lovely blackberry-balsamic marinade accentuates roasted quail’s rich flavor. Continue... Does Not Apply Source: Jenn Cuisine