Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Fish Saveur Slow Cook Remove all Difficulty Medium (9) Easy (1) Cuisine American (3) Italian (3) African (1) Asian (1) French (1) Show all... Irish (1) Season Winter (6) Summer (5) Fall (3) Spring (2) Topic Recipe (10) 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:Slow Cook"; var omni_prop8 = "Course:Main Course,Main Ingredient:Fish,Source:Saveur,Technique:Slow Cook"; var omni_pageName="saveur:"+omni_prop12; 04/19/2012 Thiéboudienne (Senegalese Fish and Rice) The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one–pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava, squash or pumpkin, and plantains. See the article Senegalese Shopping List for more information on the ingredients traditionally used in this dish. Issue #147 04/13/2009 Catfish Simmered in Caramel Sauce This classic sweet and savory Vietnamese fish dish is excellent paired with white rice and stir-fried Asian greens. Issue #120 07/18/2008 Homemade Canned Tuna Home-canned, oil-packed tuna is sumptuous, flaky, and full of flavor—a world apart from most commercial versions. Issue #113 12/05/2005 Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish. Issue #75 06/21/2007 Risotto with Scampi and Radicchio If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp. Issue #38 06/21/2007 Cuttlefish Stewed in Its Ink Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it. Issue #38 07/17/2007 Whole Striped Bass Baked in a Crust of Salt This method of cooking a whole striped bass keeps it very moist. Issue #7 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 01/23/2007 Stuffed Calamari in Gravy This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter. Issue #2 01/19/2007 Salt Cod and Vegetables This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious. Issue #1