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Narrow Results You've Selected: Main Course Easter Remove all Source Saveur (42) Chocolate and Zucchini (1) Jamie Oliver (1) Difficulty Medium (23) Easy (17) Hard (2) Main Ingredient Vegetables (15) Lamb (13) Potato (9) Fish (8) Pork (6) Show all... Shrimp (5) Cheese (4) Chicken (3) Eggs (3) Fruit (3) Pasta (3) Rice (3) Tomato (3) Beef (2) Shellfish (2) Beans (1) Bread (1) Nuts (1) Cuisine American (11) Italian (11) French (5) Greek (5) Southern/Soul Food (3) Show all... English/Scottish (2) Mexican (2) Australia/New Zealand (1) Cajun/Creole (1) Central/South American (1) Cuban (1) Eastern European/Russian (1) Mediterranean (1) Other (1) Vegetarian (1) Season Spring (20) Winter (17) Summer (15) Fall (12) Technique Saute (17) Roast (16) Bake (5) Chill (4) Grill/Barbecue (4) Show all... Marinate (4) Fry (3) Slow Cook (2) Braise (1) Broil (1) Poach (1) Topic Recipe (44) 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 = "Occasion:Easter"; var omni_prop8 = "Course:Main Course,Occasion:Easter"; var omni_pageName="saveur:"+omni_prop12; 09/14/2011 Rosemary-Rubbed Beef Tenderloin Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after. Issue #141 03/22/2011 Easter Lamb Pie Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies. Issue #136 09/07/2009 Herb-Crusted Rack of Lamb Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs. Issue #123 03/10/2009 Potato-Crusted Lyonnaise Fish Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet. Issue #119 03/09/2009 Pan-Roasted Chicken with Madeira Sauce Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat. Issue #119 03/09/2009 Truffled Gnocchi with Peas and Chanterelles These pillow-soft gnocchi come from Boston’s Sportello. Issue #119 01/13/2012 Braised Lamb Shanks Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut. Issue #117 01/05/2009 Whole Roasted Red Snapper Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel. 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 11/12/2007 Roasted Leg of Lamb with Potato-Fennel Gratin This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions. Issue #107 10/02/2007 Coca-Cola-Glazed Country Ham Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character. Issue #106 10/02/2007 Mushroom and Potato Frittata A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes. Issue #106 05/25/2012 Salmon Glazed with Rosemary- and Lemon-Infused Honey The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor. Issue #95 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 03/06/2007 Salmon with Spring Vegetables Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish. Issue #83 12/15/2005 Fish Filets with Potato Scales French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied. Issue #79 12/05/2005 Stuffed Bresse Chicken with Asparagus This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find. Issue #75 12/02/2005 Striped Bass in Chardonnay Sauce This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water. Issue #75 09/18/2008 Roast Baby Lamb with Wild Fennel A simple recipe for this widely popular dish in Sardinia. Issue #68 03/06/2007 Pasta Primavera The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor. Issue #66 « Previous 1 2 3 Next »