Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Recipe American Marinate Summer Remove all Source Saveur (6) Chow (2) Epicurious (1) Food is Luv (1) The Kitchn (1) Show all... allrecipes.com (1) Difficulty Easy (8) Medium (4) Main Ingredient Beef (3) Lamb (3) Chicken (2) Pork (2) Vegetables (2) Show all... Fish (1) Shrimp (1) Tomato (1) Occasion Backyard BBQ (5) 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 = "Season:Summer"; var omni_prop8 = "Course:Main Course,Topic:Recipe,Cuisine:American,Technique:Marinate,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 08/13/2012 Roast Pork with Summer Vegetables Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables. Issue #130 08/23/2007 Spice-Braised Lamb Shanks with Lentils The lentils in this dish are simmered with clove—a traditional French flavoring for legumes. Issue #105 05/18/2012 Marinated Flank Steak Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving. Issue #103 03/08/2007 Hoisin Pork Ribs Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken. Issue #32 02/27/2007 Grilled Butterflied Leg of Lamb with Fresh Mint Sauce Based on a recipe in the Chez Panisse Menu Cookbook (Random House, 1982), this dish is tailor-made for dining alfresco with family and friends on a fine spring evening. The recipe appears in "Farming for the Love of Food," a story by Peggy Knickerbocker, about California farmers, that ran in our July/August 1995 issue. Issue #7 06/18/2010 3 Racks of Lamb Breast Chef Zak Pelaccio, of New York City's Fatty Crab, hints of flavors from the South Seas as he expertly uses cincalok (fermented shrimp) in his savory brined lamb and garlicky lemon sauce. Does Not Apply 05/29/2010 Oregano-Marinated Grilled Chicken with Charred Lemons A 12-hour soak in a refreshing marinade made from oregano, thyme and lemon juice is the secret of this Mediterranean-inspired chicken recipe. Continue... Does Not Apply Source: Chow 05/24/2010 Marinated Grilled Shrimp After a quick marinade and an even quicker spin on the grill, these shrimp are tender and delectable. Continue... Does Not Apply Source: allrecipes.com 05/18/2010 Ginger Miso Salmon Salmon dishes are often thought to be the harbinger of spring. Here is a wonderfully easy and delicious recipe with an Asian flair. Continue... Does Not Apply Source: Food is Luv 05/11/2010 Bourbon-Marinated Flank Steak A 30-minute bourbon bath is all you need for juicy, tender, flavorful steak. Continue... Does Not Apply Source: Chow 05/05/2010 Tangy, Spicy, Boneless, Skinless Chicken Thighs Toasted cumin and coriander seeds kick off this Indian-inspired recipe that’s worth keeping in mind the next time you need to feed a crowd. Does Not Apply Source: The Kitchn 12/25/2008 Grilled Spice-Rubbed Skirt Steak A great way to cook skirt steak. Does Not Apply Source: Epicurious