Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Medium Winter Recipe Chill Remove all Source Saveur (13) Main Ingredient Vegetables (5) Beef (3) Chicken (2) Duck (2) Fish (2) Show all... Pork (2) Cheese (1) Game (1) Pasta (1) Potato (1) Turkey (1) Cuisine French (4) American (3) Chinese (1) English/Scottish (1) Italian (1) Show all... Japanese (1) Spanish/Portuguese (1) Vietnamese (1) Occasion Christmas (3) Thanksgiving (1) 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:Chill"; var omni_prop8 = "Course:Main Course,Difficulty:Medium,Season:Winter,Topic:Recipe,Technique:Chill"; var omni_pageName="saveur:"+omni_prop12; 10/10/2011 English Pork Pie This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard. Issue #141 03/09/2009 Vietnamese-Style Sautéed Beef The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly. Issue #119 05/07/2007 Salt Cod in Garlic Sauce Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce. Issue #102 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 01/25/2008 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 09/01/2005 Tea-Smoked Duck Camphor wood for smoking, used for this duck at the China Club, is not available in the United States. Issue #60 08/23/2002 Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast. Issue #55 10/24/2007 Roast Chicken with Root Vegetables If you can properly roast a chicken, you can cook almost anything. Issue #51 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 11/19/2007 Free-Range Turkey with Foie Gras Stuffing This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse. Issue #46 03/14/2002 Duck Baked in a Crust of Herbs and Salt Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute. Issue #20 02/28/2007 Harvest Pork Loin Made from the bounty of the fall season, this dish is the epitome of hearty comfort food. Issue #8