Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course French Pork Fall Saveur Remove all Difficulty Medium (9) Easy (4) Hard (3) Occasion Easter (1) Technique Bake (5) Roast (5) Saute (5) Chill (3) Braise (1) Show all... Marinate (1) Slow Cook (1) Topic Recipe (16) 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 = "Source:Saveur"; var omni_prop8 = "Course:Main Course,Cuisine:French,Main Ingredient:Pork,Season:Fall,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 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 10/13/2009 Sauerkraut with Pork and Sausages This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France. Issue #124 01/05/2009 Cassoulet The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal. Issue #117 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 03/06/2007 Pork Chops Piquant Pleasingly tart, this preparation adds an intriguing bite of vinegar and mustard to the other white meat. Issue #59 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 10/25/2007 Sausage and Potato Salad Juicy, pistachio-studded, Lyon-style sausage is essential to this classic bistro salad. Issue #41 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 08/08/2007 Duck Terrine Author Richard Olney inspired this luxurious terrine. Issue #14 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 01/22/2007 Pork Loin with Apples, Cider, and Calvados The complex flavor of calvados paired with the heartiness of pork creates a dish that is simply divine. Issue #2