Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Rice Medium Saveur Remove all Cuisine American (3) Cajun/Creole (3) Italian (3) Southern/Soul Food (3) Spanish/Portuguese (3) Show all... Gluten-Free (2) Japanese (2) Middle Eastern (2) African (1) Asian (1) Central/South American (1) Chinese (1) Eastern European/Russian (1) Greek (1) Indian (1) Thai (1) Vietnamese (1) Season Winter (9) Fall (8) Summer (5) Spring (2) Occasion Easter (3) Christmas (1) Thanksgiving (1) Technique Saute (19) Slow Cook (4) Bake (3) Roast (3) Broil (2) Show all... Grill/Barbecue (1) Steam (1) Stew (1) Topic Recipe (27) 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 = "Source:Saveur"; var omni_prop8 = "Course:Main Course,Main Ingredient:Rice,Difficulty:Medium,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Feijoada (Brazilian Beans with Smoked Pork, Rice and Collards) This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sautéed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour. Issue #153 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 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Issue #128 12/16/2009 Crawfish Étouffée A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp. Issue #126 01/04/2012 Country Captain This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic. Issue #119 03/09/2009 Maque Choux and Shrimp This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans. Issue #119 02/20/2010 Shrimp and Oyster Perloo One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue... Issue #117 02/29/2008 Herbed Fish-and-Rice-Stuffed Pastry This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish. Issue #110 02/12/2008 Kabul-Style Lamb and Rice Pilaf Qabili pilau is widely considered to be the national dish of Afghanistan. Issue #109 07/13/2007 California Roll This recipe is based on one that appears in The Sushi Experience by Hiroko Shimbo. Issue #104 05/31/2007 Thai-Style Chicken Biriyani Although this dish is traditionally made with a whole, cut-up chicken, we've found that thighs and drumsticks work just as well. Issue #103 12/12/2005 Kid Goat Pilaf Cooked in Spiced Meat Stock In Lucknow, it's said that there are more than 30 different cuts of goat, each with a different taste and texture. This dish uses parcha, the delicate, well-marbled flesh of the ribs. Issue #78 09/15/2005 Spicy Tuna Hand Roll This Japanese specialty requires very fresh fish. Issue #63 11/19/2007 Roast Turkey With Wild Rice Stuffing This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford. Issue #62 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 10/23/2000 Breast of Veal with Sorrel Stuffing Ask your butcher to debone the veal, reserving the bones for you. Issue #35 11/07/2000 Butcher's Choice' Risotto Cesare Benelli of Ristorante Al Covo in Venice, who shared his recipe with us, makes this risotto with a richly marbled cut of beef; we've found that a meaty short rib works well. Issue #25 03/21/2002 Stuffed Cabbage This recipe is a special-occasion variation on the stuffed cabbage common to Middle Eastern and Eastern European cuisines. Issue #15 08/08/2007 Stuffed Peppers You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells. Issue #14 08/07/2007 Risotto with Shrimp Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one. Issue #14 « Previous 1 2 Next »