Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Recipe Southern/Soul Food Saveur Remove all Difficulty Easy (26) Medium (14) Main Ingredient Pork (15) Chicken (11) Vegetables (8) Shellfish (5) Shrimp (4) Show all... Beans (3) Cheese (3) Eggs (3) Pasta (3) Rice (3) Tomato (3) Turkey (3) Beef (2) Bread (2) Fish (2) Fruit (2) Game (2) Potato (2) Duck (1) Nuts (1) Season Winter (22) Fall (17) Summer (16) Spring (8) Occasion Christmas (6) Backyard BBQ (3) Easter (3) Thanksgiving (3) Birthday (1) Technique Fry (13) Bake (12) Saute (11) Roast (8) Slow Cook (7) Show all... Grill/Barbecue (3) Marinate (3) Chill (2) Stew (2) Braise (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 = "Source:Saveur"; var omni_prop8 = "Course:Main Course,Topic:Recipe,Cuisine:Southern/Soul Food,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Stewed Tomatoes with Ham Steaks Sweet, stewed tomatoes are the perfect foil for fried ham steaks. Issue #153 02/10/2012 Deviled Baby Back Ribs A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs. Issue #145 05/18/2011 Baked Chicken With Peppers Slow-braised chicken with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika. Issue #138 04/14/2011 Fried Chicken Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou's Kitchen is some of the best we've ever tasted. Issue #138 01/05/2012 Vegetarian Chili Author Suketu Mehta gave us the recipe for this spicy, meat-free chili. Issue #132 01/28/2011 Southern-Style Macaroni and Cheese The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce. Issue #129 12/23/2009 Savannah-Country Ham This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt. Issue #125 01/04/2012 Country Captain This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic. Issue #119 01/09/2010 Shrimp and Grits Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue... Issue #119 03/09/2009 Potato-Crusted Lyonnaise Fish Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet. Issue #119 04/12/2010 Fried Catfish The cooks at Carmack Fish House in Vaiden, Mississippi, serve this dish with tartar sauce and a side of hush puppies. Continue... Issue #118 02/20/2010 Shrimp and Oyster Perloo One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue... Issue #117 01/05/2009 Rolled Oysters Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack. Issue #117 10/09/2008 Leah Chase's Roasted Turkey The secret to this exceptionally juicy turkey is in the wrap. Issue #115 04/09/2008 Randy Evans’s Southern Peas This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston. Issue #111 08/23/2007 Izola's Fried Chicken This recipe for this classic Southern dish is straightforward and produces crispy, succulent results. Issue #105 08/29/2007 Corned Ham This deliciously moist ham is cured in salt (a process known as corning). Issue #98 01/25/2008 Pulled Pork Barbecue This is an easy and tasty recipe for pulled pork. Issue #94 12/10/2007 Macaroni and Cheese with Country Ham A great recipe using leftover ham and biscuits from the holidays. Issue #80 10/28/2007 Standing Rib Roast with Bordelaise Sauce Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation. Issue #80 « Previous 1 2 3 Next »