Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Pasta Medium Recipe Remove all Source Saveur (35) Orangette (2) AOL Food (1) Cookthink (1) Delicious Days (1) Show all... Epicurious (1) Ezra Pound Cake (1) Furey and the Feast by Cynthia Furey (1) Habeas Brulee (1) Local Lemons (1) Proud Italian Cook (1) Vanielje (1) Cuisine Italian (31) American (9) Asian (3) French (3) Japanese (3) Show all... Chinese (2) Mediterranean (2) Spanish/Portuguese (2) Vietnamese (2) German (1) Greek (1) Southern/Soul Food (1) Season Winter (14) Fall (12) Summer (12) Spring (7) Occasion Christmas (2) Backyard BBQ (1) Birthday (1) Easter (1) Technique Saute (27) Bake (9) Slow Cook (4) Braise (2) Grill/Barbecue (2) Show all... Roast (2) Broil (1) Chill (1) Fry (1) Poach (1) Stew (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 = "Topic:Recipe"; var omni_prop8 = "Course:Main Course,Main Ingredient:Pasta,Difficulty:Medium,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 07/12/2011 Busiate alla Trapanese (Corkscrew Pasta with Trapanese Pesto) This flavorful pesto from the seaside city of Trapani, Sicily, is traditionally served with homemade busiate, a spiral-shaped pasta. Substitute dried fusilli in a pinch. Issue #140 03/13/2011 Pho Bac This heady Northern Vietnamese-style beef and rice-noodle version of pho derives much of its richness from beef bones; author Andrea Nguyen prefers the flavorful leg bones from grass-fed cattle. This recipe is based on Nguyen's. Issue #136 12/20/2010 Spelt Spaghetti with Kombu and Onion Broth Chef Michael Anthony fortifies the deeply flavored broth for this dish with caramelized onions and kombu, an edible dried kelp commonly used in Japanese cooking. Issue #135 12/17/2010 Mobile-Style Oysters This recipe for grilled or broiled oysters in a briny bath of butter, garlic, herbs, and Parmesan hails from Mobile, Alabama. Issue #135 05/03/2013 Crispy Duck with Udon Noodles The recipe for this entrée was given to us by Off the Shelf, a film catering company. Issue #127 03/18/2010 Shrimp Ravioli with Spinach and Ginger Store-bought wonton wrappers are perfect for making ravioli, as we discovered while we were testing recipes for our most recent SAVEUR 100. Continue... Issue #126 02/17/2009 Baked Manicotti A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice. Issue #118 01/31/2011 Vegetarian Lasagne This recipe is a vegetarian take on the classic, creamy lasagna bolognese. Issue #117 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 01/28/2008 Broad Noodles with Duck Sauce This recipe is for a unique pasta dish using a delicious and rich duck sauce. Issue #92 10/24/2007 Flip's Meat Sauce with Pasta You can't beat homemade meatballs and spicy marinara to top your favorite pasta. Issue #87 11/16/2005 Pasta with Boiled Beef This simple dish, served at El Obrero, may be ordered with any of the restaurant's several different pastas under the meat, including spinach linguine. Issue #84 12/15/2005 Rooster with Egg Noodles Older birds, whether roosters or hens, yield particularly flavorful broth. Issue #79 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 01/07/2008 Baked Spinach Lasagne Lasagna is the most famous and savory of all Italian baked dishes. Issue #53 12/12/2000 Cannelloni This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton. Issue #41 02/03/2009 Spaghetti with Lobster This Venetian recipe showcases fresh lobster in a vividly flavorful way. Issue #38 06/21/2007 Tagliolini with True Clams Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted. Issue #38 06/21/2007 Fusilli with Scampi, Cranberry Beans, and Peas We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets. Issue #38 03/06/2007 Grilled Pork with Rice Vermicelli This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce. Issue #36 « Previous 1 2 3 Next »