Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Vegetables Slow Cook Italian Remove all Source Saveur (10) Local Lemons (1) Star Chefs (1) Difficulty Medium (8) Easy (4) Season Winter (7) Fall (6) Summer (3) Spring (2) Occasion Christmas (1) Topic Recipe (12) 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 = "Cuisine:Italian"; var omni_prop8 = "Course:Main Course,Main Ingredient:Vegetables,Technique:Slow Cook,Cuisine:Italian"; var omni_pageName="saveur:"+omni_prop12; 11/17/2010 Brasato Vitello (Braised Veal) When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid. Issue #134 02/28/2008 'New Style' Ragù alla Bolognese While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce. Issue #110 12/12/2005 Grilled Sausage with White Beans This recipe comes from Ristorante La Botte in Stresa. Issue #78 12/02/2005 Beef Braised in Amarone This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region. 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 06/21/2007 Risotto with Green Beans and Yellow Bell Pepper This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan. Issue #38 03/26/2008 Venison Osso Buco Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe. Issue #31 03/14/2002 Farfalle with Wild Mushroom and Tomato Sauce Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season. Issue #21 03/14/2002 Sweet Sausage and Broccoli Rabe with Cranberry Beans In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe. Issue #21 12/10/2009 Lasagna with Duck Ragu and Roasted Carrots Rich, dark duck makes this lasagna soar above pastas cooked with the standard ground beef, and roasted carrots add earthy sweetness. Continue... Does Not Apply Source: Local Lemons 03/20/2008 Orzo Risotto with Forest Mushrooms and Garlic Scapes The pungent flavor of delicate ramps is a terrific accompaniment to earthy wild mushrooms. Does Not Apply Source: Star Chefs