Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Saveur Classic Remove all Difficulty Easy (52) Medium (12) Main Ingredient Beef (25) Vegetables (17) Cheese (13) Chicken (12) Pork (12) Show all... Pasta (11) Shellfish (10) Fish (8) Lamb (6) Eggs (5) Potato (5) Rice (4) Tomato (4) Beans (3) Fruit (3) Wine (3) Nuts (2) Bread (1) Game (1) Shrimp (1) Vodka (1) Season Winter (21) Fall (17) Summer (13) Spring (7) Occasion Backyard BBQ (8) Christmas (3) Cocktail Party (1) Thanksgiving (1) Technique Bake (12) Stew (12) Fry (11) Grill/Barbecue (11) Saute (9) Show all... Slow Cook (6) Stir-Fry (5) Broil (2) Marinate (2) Roast (2) No Cook (1) Steam (1) Topic Recipe (83) 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:Classic"; var omni_prop8 = "Course:Main Course,Source:Saveur,Cuisine:Classic"; var omni_pageName="saveur:"+omni_prop12; 06/03/2013 Shashlik (Russian Lamb Kebab with Tomato-Prune Sauce) Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs. Issue #157 05/25/2013 Gai Yahng (Thai Grilled Chicken with Sweet Chile Sauce) Though the grilled chicken is normally spatchcocked for this smoky Thai specialty, cutting it into pieces works just as well. Issue #157 05/24/2013 Grilled Lamb Burgers with Red Onion Aïoli Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers. Issue #157 05/24/2013 Ojo De Bife Con Chimichurri (Whole Boneless Rib Eye with Chimichurri) A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri that dresses this succulent rib eye, adapted from a recipe in Francis Mallmann's Seven Fires (Artisan, 2009). Issue #157 05/21/2013 Simit Kebap (Ground Lamb, Bulgur, and Pistachio Kebabs) A thick pistachio purée is folded into a mix of ground lamb and bulgur in these garlicky kebabs. Issue #157 05/21/2013 Kalbi (Korean Grilled Beef Ribs) Pineapple juice sweetens and tenderizes beef short ribs in this classic Korean grilled dish. Issue #157 05/21/2013 Bistecca Alla Fiorentina (Florentine Steak) Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges. Issue #157 05/20/2013 Ultimate Grilled Cheeseburger This ultimate cheeseburger is topped with a tangy cream and vermouth sauce. Issue #157 04/11/2013 Pizza Margherita (Tomato, Basil, and Mozzarella Pizza) This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag. Issue #156 04/01/2013 Egg Foo Yung The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl. Issue #155 03/21/2013 Mr. B's Gumbo Ya-Ya This dark-roux gumbo recipe originates in Cajun country. Issue #155 03/21/2013 Tommy's Pompano en Papillote Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans. Issue #155 03/21/2013 Crawfish Etouffée Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew. Issue #155 03/21/2013 Mr. B's Barbecued Shrimp Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic New Orleans recipe. Issue #155 03/20/2013 Zurich Cordon Bleu This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet. Issue #155 03/20/2013 Amolesili Lobio (Stewed Red Beans and Walnuts) A creamy purée of toasted walnuts adds richness and depth to this hearty kidney bean stew. Issue #155 02/24/2013 Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce) This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish. Issue #154 02/24/2013 Ma Yi Shang Shu (“Ants Climbing a Tree”) The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles. Issue #154 01/23/2013 Rajma (North Indian Kidney Bean Masala Stew) The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice. Issue #153 01/17/2013 Marion Cunningham's Yeast-Raised Waffles A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp. Issue #153 « Previous 1 2 3 4 5 Next »