Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Bread American Remove all Source Saveur (31) Chow (1) Elizabeth's Edible Experience (1) Food Blogga (1) Food Network (1) Show all... Local Nourishment (1) Not Without Salt (1) Sport Fishing (1) The Wednesday Chef (1) Use Real Butter (1) my kitchen addiction (1) Difficulty Easy (29) Medium (10) Season Winter (18) Fall (12) Summer (9) Spring (3) Occasion Backyard BBQ (4) Christmas (4) Thanksgiving (2) Technique Bake (18) Saute (9) Roast (8) Fry (6) Grill/Barbecue (4) Show all... Broil (2) Poach (2) Braise (1) Topic Recipe (41) 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 = "Cuisine:American"; var omni_prop8 = "Course:Main Course,Main Ingredient:Bread,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 01/17/2013 Marion Cunningham's Yeast-Raised Waffles A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp. Issue #153 05/22/2012 Ham Loaf A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce. Issue #148 11/03/2011 Onion and Bacon Tart The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven. Issue #142 10/31/2011 Six-Onion Pizza This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion. Issue #142 09/13/2012 Four-Cheese Macaroni and Cheese The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in with the other cheeses. Issue #129 04/20/2010 Egg-and-Spinach-Stuffed Meat Loaf Our May 2010 issue is full of classic comfort foods like this delicious meat loaf. We based this recipe on one in Lobel’s Meat Bible by Stanley, Evan, Mark, and David Lobel (Chronicle Books, 2009). Continue... Issue #129 04/05/2010 Artisanal Macaroni and Cheese Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust. Issue #129 07/01/2010 Pimento Cheese Burger Pimento cheese is a popular burger topping in and around Columbia, South Carolina. The cheese gives so much flavor to the burger that you won't need ketchup. Continue... Issue #122 04/23/2010 Sid’s Onion Burger For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. Continue... Issue #122 04/08/2010 Patty Melt Some say that the patty melt — a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread — isn't technically a burger, because it has no bun. We love it just the same. Issue #122 07/13/2009 ‘21’ Club Hamburger John Greeley, the chef at the ‘21’ Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger. Issue #122 07/13/2009 Rossini Burger This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles. Issue #122 06/24/2011 Salmon Croquettes It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet. Issue #119 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 Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets. Issue #105 07/13/2007 Open-Face Avocado and Goat Cheese Sandwiches Tangy, buttery, smoky, and salty—this sandwich has it all. Issue #104 07/13/2007 Sloppy Joes A version of this recipe was published in My Best Meat Recipes (National Live Stock and Meat Board, 1945) under the title "Barbecued Ground Beef", but we immediately recognized it as a recipe for sloppy joes. Issue #104 08/30/2007 Tuna–Noodle Casserole This is an updated version of the great American casserole. Issue #98 01/16/2008 Creamed Chipped Beef on Toast (Shit on a Shingle) This recipe for the well-known grub, nicknamed S.O.S., is delicious and satisfying—a great way to start the day. Issue #96 01/16/2008 Creamed Tuna on Toast (Apcray on Apcray) To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna. Issue #96 « Previous 1 2 3 Next »