Main Course Recipes and Menus

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Indian (2) Japanese (2) Mediterranean (2) Southern/Soul Food (2) Cajun/Creole (1) Chinese (1) English/Scottish (1) Greek (1) Hawaiian (1) Spanish/Portuguese (1) Season Winter (14) Fall (12) Summer (10) Spring (5) Occasion Christmas (1) Cocktail Party (1) Easter (1) Thanksgiving (1) Topic Recipe (31) 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:Marinate"; var omni_prop8 = "Course:Main Course,Difficulty:Medium,Technique:Marinate"; var omni_pageName="saveur:"+omni_prop12; 11/23/2010 Murgh Makhanwala (Butter Chicken) Redolent of ginger and garam masala, this lively main course can be prepared a day in advance, which makes it a terrific dish for a party. Issue #134 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 10/06/2010 Joues de Boeuf Confites (Braised Beef Cheeks) At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender. Issue #133 08/13/2012 Roast Pork with Summer Vegetables Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables. Issue #130 12/19/2007 Coq au Vin This rustic classic is revisited in The Country Cooking of France by Anne Willan. 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 07/27/2011 Steak Fajitas with Green Sauce Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston. Issue #104 05/18/2012 Marinated Flank Steak Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving. Issue #103 03/06/2007 Grilled Pork Tenderloin with Jezebel Sauce Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why. Issue #78 02/13/2007 Duck Breast in Brandy Sauce with Truffles and Mushrooms From 1960s Spain comes a lovely recipe melding three luxurious ingredients: duck, brandy, and black truffles. Issue #78 12/05/2005 Grilled Lamb Chops with a Potato Pancake Erin Cannon-Chave often makes this Ardèche-style potato pancake. The lamb chop recipe is based on one that appears in Richard Olney's Lulu's Provençal Table. Issue #75 07/05/2007 Shrimp Uggie This spicy shrimp dish gets its kick from hot sauce and red pepper flakes. Issue #48 10/17/2000 Fish Baked with Dried Okra Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it. Issue #43 10/23/2000 Rolled Stuffed Flank Steak Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas. Issue #35 03/08/2007 Braised Beef Short Ribs with Potato Purée The secret to these succulent ribs is to roast them first, then marinate them overnight. Issue #32 03/06/2007 Marinated Grilled Lamb Loin Strips The warm, exotic Turkish spices in this dish meld beautifully with the intense flavor of the lamb. Issue #27 03/05/2002 Broiled Miso-Marinated Black Cod Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish. Issue #27 03/05/2002 Panfried Miso-Marinated Beef This dish has its origins in the 19th century, when the lords of Hikone, an area noted for its cattle, brought beef preserved in miso to the shogun in Edo (Tokyo). Issue #27 03/06/2007 Chicken with Cilantro This Indian dish enhances the chicken with warm, exotic spices and fresh herbs. Issue #26 03/14/2002 Cambodian Roasted Poussin This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand. Issue #21 « Previous 1 2 Next »