Main Course Recipes and Menus

29 results
Narrow Results You've Selected: Main Course French Fall Vegetables Remove all Source Saveur (26) Boston (1) Jenn Cuisine (1) Robert Sinskey (1) Difficulty Medium (19) Easy (7) Hard (3) Occasion Easter (1) Technique Saute (11) Bake (8) Roast (7) Braise (4) Poach (3) Show all... Stew (3) Chill (2) Marinate (2) Steam (2) Broil (1) Fry (1) Slow Cook (1) Topic Recipe (29) 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:French,Season:Fall,Main Ingredient:Vegetables"; 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 03/11/2009 Veal Chop with Jus The sauce accompanying this dish is made from a rich, concentrated veal stock. Issue #119 12/19/2007 Coq au Vin This rustic classic is revisited in The Country Cooking of France by Anne Willan. Issue #108 12/15/2005 Shredded Beef with Mashed Potatoes This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa). Issue #79 12/15/2005 Roasted Sea Bream on a Bed of Red Peppers This dish is prepared with a luminous wine from Jurançon. Issue #79 12/15/2005 Boiled Beef Dinner Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe. Issue #79 12/05/2005 Stuffed Bresse Chicken with Asparagus This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find. Issue #75 11/04/2008 Braised Duck with Turnips The origins of this popular French dish are believed to date back to the Roman gourmand Apicius. Issue #63 08/30/2005 Duck with Peas This recipe called for browning the duck whole, but we prefer to cut the duck into pieces because they brown more evenly. Issue #59 10/29/2007 Chicken in Truffle Cream Sauce Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?! Issue #55 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 09/03/2002 Mushroom-Stuffed Sole in a Pastry Crust Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977. Issue #50 03/01/2002 Poached Chicken with Tarragon Gelée Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too. Issue #44 10/25/2007 Beef with Carrots Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis. Issue #41 02/27/2002 Medallions' of Veal with Wild Mushrooms True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks. Issue #40 10/23/2000 Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras. Issue #35 03/08/2007 Milk-Fed Veal Sweetbreads in the Old Style Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic. Issue #32 03/08/2007 Anchovy and Onion Tart A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare. Issue #32 03/14/2002 Roasted Duck with Cider and Turnips This is an adaptation of a recipe for duck with sweet potatoes in cider sauce. Issue #21 « Previous 1 2 Next »