Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Medium American Bake Remove all Source Saveur (21) Closet Cooking (1) Ezra Pound Cake (1) Local Lemons (1) The Jew and the Carrot (1) Show all... livefire (1) Main Ingredient Vegetables (15) Chicken (7) Pork (7) Bread (4) Potato (3) Show all... Turkey (3) Beef (2) Cheese (2) Fruit (2) Lamb (2) Pasta (2) Duck (1) Eggs (1) Game (1) Nuts (1) Shellfish (1) Tomato (1) Season Fall (11) Winter (11) Summer (4) Spring (2) Occasion Christmas (7) Thanksgiving (3) Backyard BBQ (1) Topic Recipe (26) 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 = "Technique:Bake"; var omni_prop8 = "Course:Main Course,Difficulty:Medium,Cuisine:American,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 10/14/2012 Chile-Rubbed Turkey with Beet Stuffing and Gravy New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth. Issue #151 10/05/2012 Chicken Pot Pie At the Governor's Ball after the 2010 Oscars, we served our pot pies with shaved black truffles, and our celebrity guests loved it because it's just like home cooking, only more luxurious. Issue #150 10/07/2010 Boudin-Stuffed Turkey Breast We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants. Issue #133 12/23/2009 Savannah-Country Ham This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt. Issue #125 11/11/2009 Pineapple–Chipotle-Glazed Ham The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, Coca-Cola-glazed ham (see "The Wonders of Ham" in SAVEUR's December 2009 issue). To cut slices of fresh pineapple into perfect circles, use a 3" round cookie cutter to trim the outer edges of the slices and a 1" round one to cut out the center. Issue #125 10/09/2008 Stretch's Chicken Savoy Walk into the Belmont Tavern in New Jersey, and the intoxicating smell of this dish—roasted chicken laced with garlic, herbs, and red wine vinegar—hits you immediately. Issue #115 12/19/2007 Chicken Salad, Walnuts, Roasted Tomatoes, Pickled Red Onions, and Frisée on Multigrain Bread We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe. Issue #108 08/23/2007 Spice-Braised Lamb Shanks with Lentils The lentils in this dish are simmered with clove—a traditional French flavoring for legumes. Issue #105 10/23/2007 Du-Par's Steak Pot Pie If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies. Issue #90 10/24/2007 Thanksgiving Roast Turkey with Corn Bread Dressing This is a Kentuckian version of the Thanksgiving staple. Issue #88 03/06/2007 Apricot and Currant Chicken The apricots and currants used in this dish add just the right amount of sweetness. Issue #66 01/08/2008 Vermont Chicken Pie This is a savory church supper staple in the mountains of Vermont. Issue #54 03/06/2007 Aunt Polly’s Lamb Shanks Tender, fall-off-the-bone lamb, slow-roasted vegtables, and a sprinkling of mint combine in a dish that easily serves as a meal. Issue #33 12/12/2007 Pheasant and Morel Potpie If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail. Issue #31 12/12/2007 Crown Roast of Pork with Corn and Apple Stuffing A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve. Issue #31 08/17/2007 East End Clam Pie This dish is a traditional specialty of the East End of the Hamptons. Issue #29 03/11/2002 Stuffed Pigs' Feet Pigs’ feet are a quintessential bouchon ingredient. Issue #23 04/30/2008 Morel Omelette This rendition of the French classic is bursting with fresh morels. Issue #19 05/09/2007 Mushroom and Fontina Pizza This is an American take on a much-loved Italian classic. Issue #16 01/30/2010 Chicken Pot Pie This recipe for old-fashioned chicken pot pie is an adaptation of one in James Beard's American Cookery (Little, Brown; 1980). This recipe originally appeared in the September/October 1995 issue of SAVEUR, and it's still one of our favorites. Continue... Issue #8 « Previous 1 2 Next »