Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Nuts Easy Remove all Source Saveur (13) Orangette (2) Smitten Kitchen (2) Astray Recipes (1) Chocolate and Zucchini (1) Show all... Closet Cooking (1) Daily Candy (1) Epicurious (1) Northwest Noshing (1) Our Kitchen (1) Ravenous Couple (1) Recipe Zaar (1) The British Larder (1) gimme some oven (1) shem tov v' ta'am tov (1) Cuisine American (11) Italian (7) French (4) Asian (2) English/Scottish (2) Show all... Vietnamese (2) Australia/New Zealand (1) Chinese (1) Classic (1) German (1) Indian (1) Jewish (1) Mediterranean (1) Mexican (1) Middle Eastern (1) Season Winter (10) Fall (9) Spring (5) Summer (4) Occasion Christmas (4) Backyard BBQ (1) Cocktail Party (1) Easter (1) Technique Saute (14) Bake (7) Fry (5) Marinate (3) Roast (3) Show all... Grill/Barbecue (2) Stir-Fry (2) Brine (1) Broil (1) No Cook (1) Poach (1) Steam (1) Topic Recipe (29) 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 = "Difficulty:Easy"; var omni_prop8 = "Course:Main Course,Main Ingredient:Nuts,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 10/04/2012 Braciola (Italian Beef Rolls in Tomato Sauce) This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce. Issue #150 09/15/2010 Trout Meunière Amandine (Trout with Brown Butter and Almonds) Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's. Issue #132 09/10/2010 Brown Butter Pasta Chef Gabrielle Hamilton of New York City's Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs. Issue #132 11/11/2009 Ham Steaks with Hazelnut Sauce The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy. Issue #125 04/14/2009 Chicken Biryani Spiced with Saigon Cinnamon Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish. Issue #120 04/02/2007 Nyonya Udang Masak Nanas (Shrimp and Pineapple Curry) This dish is based on one prepared by Louis Chan. Issue #101 01/25/2008 Macadamia-Crusted Lamb with Honeygar Reduction "Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor. Issue #93 12/12/2005 Saffron Chicken This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal. Issue #78 09/01/2005 Diced Chicken and Peanuts Sauteed with Dried Chiles This Sichuan dish is only moderately spicy. Issue #60 10/20/2000 Braised Beef Brisket with Pickled Walnuts Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight. Issue #34 11/30/2007 Scallops with Pesto The garlicky pesto is a perfect match for sweet, silky scallops. Issue #31 03/18/2002 Linguine with Walnuts and Swiss Chard Author Lucian K. Truscott's wife created this dish with produce from the Bergerac market in Dordogne. Issue #19 02/27/2007 Stuffed Chiles in Walnut Sauce (Chiles en Nogada) A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican. Issue #9 05/05/2010 Warm Chicken Salad with Arugula, Olives, and Pine Nuts This perfectly simple main course salad is a fantastic way to dress up leftover roast chicken. Continue... Does Not Apply Source: Orangette 04/02/2010 Cranberry-Walnut Chicken Salad One of our favorite food blogs is Smitten Kitchen, which often takes comfort-food staples and adds the gentlest twists to them. Continue... Does Not Apply Source: Smitten Kitchen 03/29/2010 Pistachio-Crusted Rack of Lamb A rub of bread crumbs, crushed pistachios, and chopped garlic gives this rack of lamb a savory crust that keeps the meat tender and juicy. This recipe calls for serving the lamb with a yogurt sauce spiked with chile sauce, lemon, and mint—a riff on Greek tzatziki. Continue... Does Not Apply Source: Our Kitchen 12/17/2009 Mushroom and Thyme Farro Salad Farro, a whole grain that's prevalent in Italy, is a nutritious alternative to pasta and lends itself well to bold ingredients and robust flavors, as in this salad with caramelized mushrooms, thyme, and crumbled feta cheese. Continue... Does Not Apply Source: Closet Cooking 12/17/2009 Coconut and Cilantro Roast Chicken Dried coconut melds beautifully with fresh cilantro (aka coriander) in this sweet, herbaceous rub for chicken. You can find shredded and dried coconut in your market's baking section. Continue... Does Not Apply Source: The British Larder 12/15/2009 Hubbard Squash Flan This recipe, courtesy of cookbook writer Anna Thomas, is a delicious way to make use of Blue Hubbard squash or any variety of sweet winter squashes, and is even better when served with chipotle sauce. Does Not Apply Source: Astray Recipes 12/15/2009 Red Kuri Squash, Fettucine, and Sage Cream Sauce This recipe, courtesy of Lisa Dupar of Pomegranate Bistro in Redmond, Washington, is a guaranteed crowd-pleaser. Toss pasta into this rich sauce and you have an instant dish to entertain with. Does Not Apply Source: Daily Candy « Previous 1 2 Next »