Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Italian Fall Remove all Source Saveur (54) Bell'Alimento (2) Always Order Dessert (1) Amanda's Cookin' (1) Big, Bold, Beautiful Food (1) Show all... Boing Boing (1) Chocolate and Zucchini (1) Closet Cooking (1) Coconut & Lime (1) Delicious Days (1) Elly Says Opa (1) Furey and the Feast by Cynthia Furey (1) My Recipes (1) New York Times (1) Northwest Noshing (1) Orangette (1) Seasonal Ontario Food (1) Serious Eats (1) Steamy Kitchen (1) Tony Tahhan (1) Vanilla Garlic (1) Zested (1) Difficulty Easy (42) Medium (29) Hard (3) Main Ingredient Vegetables (37) Pasta (32) Cheese (24) Pork (22) Tomato (20) Show all... Beef (15) Chicken (7) Rice (5) Eggs (3) Fish (3) Fruit (3) Game (3) Nuts (3) Potato (3) Beans (2) Bread (2) Lamb (2) Wine (2) Duck (1) Shellfish (1) Shrimp (1) Occasion Christmas (2) Easter (2) Thanksgiving (1) Technique Saute (49) Bake (16) Slow Cook (11) Fry (5) Roast (5) Show all... Braise (3) Chill (3) Grill/Barbecue (2) Poach (2) Broil (1) Marinate (1) Stew (1) Topic Recipe (76) 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 = "Season:Fall"; var omni_prop8 = "Course:Main Course,Cuisine:Italian,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 09/12/2012 Chicken Marsala Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. Issue #150 09/07/2012 Manicotti For some Italian-American families, Thanksgiving is traditionally preceded by a pasta course: manicotti, filled at a family gathering the night before. Issue #150 02/17/2009 Baked Manicotti A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice. Issue #118 01/31/2011 Vegetarian Lasagne This recipe is a vegetarian take on the classic, creamy lasagna bolognese. Issue #117 07/21/2008 Shepherd’s-Style Rigatoni with Ricotta and Sausage Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs. Issue #113 01/26/2010 Saltimbocca alla Romana This dish is slightly salty, slightly woodsy, and entirely sumptuous. Continue... Issue #111 02/28/2008 Anna Nanni's Baked Spinach Lasagne This recipe combines a hearty ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite. Issue #110 02/28/2008 Rabbit Braised in Red Wine The hearty flavor of this lean, game meat is showcased in this simple recipe. Issue #110 02/28/2008 'New Style' Ragù alla Bolognese While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce. Issue #110 10/12/2012 Spaghetti Carbonara Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles. Issue #100 01/16/2008 Spinach and Cheese Gnocchi (Spinatnocken und Topfennocken) Why settle for just one type of gnocchi, this recipe offers both spinach and cheese. Issue #96 01/16/2008 Tyrolean Butcher's Platter (Tiroler Schlachtplatte) A meat lover's paradise, this dish is loaded with bratwurst, pork chops, and pork loin. Issue #96 01/28/2008 Pizza Rustica This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts. Issue #92 01/28/2008 Roasted Herb-Stuffed Pork Loin We enjoyed this succulent roast while dining in one of the many trattorias found in Florence. Issue #92 01/28/2008 Broad Noodles with Duck Sauce This recipe is for a unique pasta dish using a delicious and rich duck sauce. Issue #92 01/28/2008 Fried Rabbit and Vegetables This recipe is a twist on the Italian classic fritto misto with the use of rabbit. Issue #92 10/10/2005 Chicken Casserole A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna. Issue #81 12/15/2005 Chicken Cooked in Clay This recipe takes an ancient method and turns it into fun for the whole family. Issue #80 01/22/2013 Veal Pasta Sauce with Red, Green, and Yellow Peppers This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness." Issue #77 12/06/2005 Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives This recipe comes from well-known cookbook author Marcella Hazan. Issue #77 « Previous 1 2 3 4 Next »