Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Chill Remove all Source Saveur (44) Domestic Goddess (1) Gastronomer's Guide (1) Leite's Culinaria (1) Sticky, Gooey, Creamy, Chewy (1) Show all... The Noshery (1) Tony Tahhan (1) www.zencancook.com (1) Difficulty Medium (23) Easy (22) Hard (5) Main Ingredient Vegetables (17) Fish (14) Beef (11) Pork (9) Chicken (8) Show all... Eggs (6) Cheese (4) Pasta (4) Potato (4) Duck (3) Fruit (2) Rice (2) Shellfish (2) Shrimp (2) Bread (1) Game (1) Lamb (1) Nuts (1) Tomato (1) Turkey (1) Cuisine French (12) Italian (11) American (10) Chinese (3) Mexican (2) Show all... Southern/Soul Food (2) Spanish/Portuguese (2) African (1) Asian (1) Australia/New Zealand (1) Caribbean (1) English/Scottish (1) Greek (1) Hawaiian (1) Japanese (1) Other (1) Tex-Mex (1) Vietnamese (1) Season Fall (19) Winter (19) Summer (17) Spring (11) Occasion Christmas (6) Easter (4) Backyard BBQ (1) Thanksgiving (1) Topic Recipe (51) 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:Chill"; var omni_prop8 = "Course:Main Course,Technique:Chill"; var omni_pageName="saveur:"+omni_prop12; 10/10/2011 English Pork Pie This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard. Issue #141 11/18/2010 Agnolotti (Veal and Escarole Ravioli) Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth. Issue #134 10/30/2011 Spelt Risotto with Beets and Horseradish Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania. Issue #132 02/14/2012 Steak with Herb Sauce (Bistecca Con Salsa delle Erbe) A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City. Issue #129 04/04/2010 Piri-Piri Prawns Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.  Issue #129 02/02/2010 Porchetta Sealing this pork roast in plastic wrap and foil during cooking locks in the juices. Continue... Issue #126 03/08/2009 Vietnamese-Style Sautéed Beef The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly. Issue #119 03/01/2010 Hollyhock Hill’s Fried Chicken When preparing a chicken for frying, cook Tom Sheron of the Hollyhock Hill restaurant in Indianapolis halves the breast crosswise instead of lengthwise, leaving the wishbone intact. Continue... Issue #112 05/07/2007 Salt Cod in Garlic Sauce Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce. Issue #102 08/29/2007 Corned Ham This deliciously moist ham is cured in salt (a process known as corning). Issue #98 09/04/2007 Chilled Drunken Chicken with Rice Wine Granita (Bingzhen Huangjiu Ji) This recipe is an elegant take on the Chinese classic. Issue #97 01/16/2008 Spinach and Cheese Gnocchi (Spinatnocken und Topfennocken) Why settle for just one type of gnocchi, this recipe offers both spinach and cheese. Issue #96 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 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 01/28/2008 Lilikoi Baby Back Ribs These ribs are glazed with a type of Hawaiian yellow passion fruit adding a tangy kick to the meat. Issue #93 11/14/2005 After Farmers' Market Quiche You can use any leftover cows' milk cheese to make this quiche. Issue #83 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 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 10/29/2007 Veal with Caper Sauce and Pork with Anchovy Sauce These two delicious sauces can be used at home to dress up leftover meats. Issue #62 09/01/2005 Deep-Fried Prawns with Garlic Chile Sauce This dish is served at the elite China Club in Beijing. Issue #60 « Previous 1 2 3 Next »