Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Rice Medium Saute Winter Remove all Source Saveur (7) Cuisine Southern/Soul Food (3) American (2) Cajun/Creole (1) Italian (1) Occasion Easter (2) Christmas (1) Thanksgiving (1) Topic Recipe (7) 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 = "Season:Winter"; var omni_prop8 = "Course:Main Course,Main Ingredient:Rice,Difficulty:Medium,Technique:Saute,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 01/04/2012 Country Captain This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic. 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 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 10/23/2000 Breast of Veal with Sorrel Stuffing Ask your butcher to debone the veal, reserving the bones for you. Issue #35 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 01/17/2007 Quail Jambalaya The ultimate “come-as-you-are” dish, jambalaya employs whatever food is handy—in this case, quail. Issue #4 01/19/2007 Shrimp Pilau This rich, savory Lowcountry “per-loo” is a Charleston favorite. Issue #1