Main Course Recipes and Menus

23 results
Narrow Results You've Selected: Main Course Medium Winter Fry Remove all Source Saveur (21) NOLA Cuisine (1) The Good Mood Food Blog (1) Main Ingredient Beef (6) Pork (6) Vegetables (6) Fish (5) Chicken (4) Show all... Bread (3) Cheese (3) Potato (3) Tomato (3) Beans (2) Fruit (2) Game (2) Shellfish (2) Eggs (1) Lamb (1) Cuisine American (4) Irish (3) Southern/Soul Food (3) Eastern European/Russian (2) French (2) Show all... Central/South American (1) Chinese (1) Classic (1) Greek (1) Hawaiian (1) Italian (1) Mediterranean (1) Middle Eastern (1) Southwestern (1) Occasion Backyard BBQ (1) Christmas (1) Topic Recipe (23) 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:Fry"; var omni_prop8 = "Course:Main Course,Difficulty:Medium,Season:Winter,Technique:Fry"; var omni_pageName="saveur:"+omni_prop12; 01/22/2010 Black Bass with Chickpeas, Clams, and Chorizo Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue... Issue #119 11/10/2008 Iraqi-Style Beef and Vegetable Stew This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon. Issue #116 03/18/2008 Pozharsky Cutlets with Mushroom Sauce Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets are delicious. Issue #110 10/02/2007 Chicken with Salsify Salsify is a vegetable with an air of mystery. Issue #106 06/01/2007 Chicken Fried Steak with Gravy Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy. Issue #103 01/16/2008 Sweet and Sour Pork This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork. Issue #96 05/09/2007 Sole Fingers with Green Herb Sauce The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole. Issue #64 09/13/2005 Pork Roast with Corn Bread-Apple Dressing This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us. Issue #62 03/01/2002 Venison Stew and Mashed Potatoes To intensify this stew’s earthy flavor, use dried porcini (instead of crimini) instead of fresh. Issue #58 05/09/2007 Steak Fingers with Salsa Verde These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch. Issue #56 09/03/2002 Beef Filets with Foie Gras and Truffles Composer Gioacchino Rossini (1792–1868) was a noted gourmand, and dishes with his name attached typically involve foie gras and truffles. This one was served in his honor at the Café Anglais in Paris. Issue #50 06/21/2007 White Beans in Herbed Tomato Sauce with Fresh Sausages This savory recipe highlights the Tuscan affinity for white beans. Issue #46 10/23/2007 Beef Stroganoff This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine. Issue #45 10/18/2000 Lobster Tempura with Grits This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce. Issue #43 10/17/2000 Lamb and Cheese Pie Cretan cheeses can be difficult to find in the U.S. Try a Greek market, or cheese shops with a wide selection of international cheeses. Issue #43 03/08/2007 Pupusas We couldn't pry the original recipe for these cornmeal pies out of chef Gloria Salmerón, but our interpretation is tasty, too. Issue #32 03/18/2002 Duck with Apple and Cherry Sauce The meaty breasts of moulard ducks work best in this recipe. Issue #19 09/10/2007 Whole Fish with Ginger Ginger is a versatile rhizome, adding a welcome warmth to many dishes, such as fish. Issue #10 01/27/2007 Salmon with Cabbage and Cider Vinegar Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon. Issue #5 01/27/2007 Snapper with Rosemary–Basil Oil An assortment of robust herbs and spices showcases the delicate flavor of fresh snapper. Issue #5 « Previous 1 2 Next »