Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Winter Saveur Broil Recipe Remove all Difficulty Medium (7) Easy (5) Main Ingredient Beef (4) Vegetables (4) Cheese (3) Shellfish (3) Bread (2) Show all... Chicken (2) Fish (2) Fruit (2) Pork (2) Tomato (2) Beans (1) Potato (1) Shrimp (1) Cuisine American (5) Italian (2) English/Scottish (1) Greek (1) Japanese (1) Show all... Mexican (1) Southwestern (1) Occasion Easter (1) 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 = "Topic:Recipe"; var omni_prop8 = "Course:Main Course,Season:Winter,Source:Saveur,Technique:Broil,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 04/29/2013 Pork Kebabs with Cucumber–Mint Yogurt Sauce Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue... Issue #111 08/23/2007 Lobster Thermidor This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce. Issue #105 01/28/2008 Fish Pie This hearty and rich fish pie is more of a casserole than a "pie". Issue #93 10/24/2007 Baked Chicken with Cheese and Cream Sauce This rich, comforting dish is the perfect meal to eat on a cold winter night. Issue #83 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 09/01/2005 Chili Size This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served. Issue #60 05/09/2007 Steak Fingers with Salsa Verde These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch. Issue #56 06/21/2007 Spider Crab with Zucchini and Artichokes Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman. Issue #38 10/24/2000 Beef Tongue in Tomatillo Sauce This is one of the best dishes served at the Maxwell Street market in Chicago. Issue #36 03/08/2002 Rao's Famous Lemon Chicken Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s. Issue #28 03/13/2002 Roasted Pork Chops with Prune-Stuffed Apples Pork is a versatile meat, but we prefer to cook it simply—as in this recipe. Issue #21 07/17/2007 Striped Bass Stuffed with Swordfish and Shrimp Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices. Issue #7