Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Slow Cook French Remove all Source Saveur (9) Chow (1) Farmgirl Fare (1) The Savory Shutter (1) Difficulty Medium (6) Easy (5) Hard (1) Main Ingredient Vegetables (7) Beef (3) Lamb (3) Pork (3) Tomato (2) Show all... Chicken (1) Duck (1) Eggs (1) Fish (1) Potato (1) Season Winter (5) Fall (2) Summer (2) Spring (1) Occasion Easter (1) Topic Recipe (12) 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:French"; var omni_prop8 = "Course:Main Course,Technique:Slow Cook,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 09/06/2012 Blanquette de Veau (Veal in Cream Sauce) This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. This recipe comes from author Alexander Lobrano, who wrote about the dish for our 150th issue. Issue #150 03/28/2013 Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou) Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée. Issue #130 11/11/2009 Ham and Parsley Terrine This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch. Issue #125 01/26/2011 Seven-Hour Leg of Lamb Slow-cooking a leg of lamb in wine with garlic and herbs transforms the meat into an ultra-tender entrée that goes marvelously with stewed white beans. French recipe for leg of lamb and stewed white beans. Issue #123 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 10/20/2000 Corsican-Style Kid Baby goat, or kid, is the best type of meat for this dish. Issue #34 04/13/2007 Beef Stew Burgundy-Style This is a classic, hearty stew, made rich with a good bottle of burgundy wine. Issue #30 01/23/2007 Ham and Parsley Terrine More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite. Issue #4 01/19/2007 Salt Cod and Vegetables This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious. Issue #1 08/09/2010 Julie & Julia: Boeuf à la Bourguignonne Julie & Julia is the most-talked-about food movie in recent times, and at its center is Julia Child's classic boeuf à la bourguignonne. Although the Julie Powell blog, on which the movie was based, has long been taken down, other savvy food bloggers have taken hold of the dish and transformed it. Here is the Savory Shutter's Julia Child experience. Does Not Apply Source: The Savory Shutter 07/01/2009 Slow-Cooker Duck Confit Duck confit sounds daunting, but in this easy version, the dish cooks itself. Does Not Apply Source: Chow 06/21/2009 Susan's Slow-Cooked Dutch Oven Lamb Garlic, onions, and red wine give this stew plenty of rich flavor. Does Not Apply Source: Farmgirl Fare