Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Spring Roast Remove all Source Saveur (21) Chocolate and Zucchini (1) Culinary Travels of a Kitchen Goddess (1) Design Sponge (1) Jamie Oliver (1) Show all... Star Chefs (1) www.foodandwine.com (1) Difficulty Easy (17) Medium (7) Hard (1) Main Ingredient Lamb (13) Vegetables (9) Potato (7) Chicken (3) Pork (3) Show all... Cheese (2) Fish (2) Game (2) Pasta (2) Tomato (2) Beans (1) Beef (1) Fruit (1) Nuts (1) Shellfish (1) Shrimp (1) Cuisine American (7) Italian (5) French (4) English/Scottish (2) Greek (2) Show all... Mediterranean (2) Mexican (2) Australia/New Zealand (1) Other (1) Southern/Soul Food (1) Spanish/Portuguese (1) Occasion Easter (9) Christmas (2) Thanksgiving (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 = "Technique:Roast"; var omni_prop8 = "Course:Main Course,Season:Spring,Technique:Roast"; 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 07/15/2010 Roasted Lamb with Rosemary (Arni me Dendrolivano) This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor. Issue #131 04/02/2007 Tagliatelle with Chive Oil and Cremini Mushrooms This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf. Issue #101 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 09/18/2008 Roast Baby Lamb with Wild Fennel A simple recipe for this widely popular dish in Sardinia. Issue #68 09/12/2005 Honeyed Roast Lamb with Spinach and Pine Nuts This recipe is from the Moorish city of Seville and showcases the infusion of their culture into Spain's cuisine. Issue #61 08/30/2005 Sea Scallops with Belgian Endive and Cherry Tomatoes Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season. Issue #59 04/06/2007 Fresh Ham with Red Chile Marinade A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it. Issue #55 01/22/2001 Seared Cod A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish. Issue #42 02/15/2007 Shrimp-Stuffed Quail A delicacy in its own right, quail becomes even more sumptuous when married with shrimp and a bevy of flavorful spices. Issue #41 10/24/2000 Spit-Roasted Kid Goat Lidia Bastianich uses a motor-driven rotisserie to keep the meat slowly spinning so that it cooks evenly over the hot coals. Issue #36 10/20/2000 Roasted Whole Fish with Herbs Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America. Issue #34 04/05/2007 Roast Lamb with Potatoes This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year. Issue #17 12/04/2000 Stuffed Roast Suckling Pig This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays. Issue #16 04/06/2007 Roast Suckling Lamb with Potatoes Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue. Issue #11 01/26/2007 Leg of Lamb with Herb–Garlic Crust A hearty roast lamb calls for equally hearty herbs that can stand up to its intense flavor. Issue #5 03/27/2013 Menu: An Italian Easter This spring Easter menu is pure celebration food perfect for your entire extended family. Does Not Apply 05/16/2012 Menu: An Evening in Corsica Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own. Does Not Apply 12/15/2010 Easy Provençal Lamb All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast. Does Not Apply 09/20/2010 Molly Shuster's Herbes de Provence Chicken The photos in this DesignSponge recipe for herbes de Provence–roasted chicken make us want to dive in with a fork. We love that Molly Shuster stuffs the bird's cavity with sprigs of fresh thyme and lavender. Continue...* Does Not Apply Source: Design Sponge « Previous 1 2 Next »