American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Christmas Main Course Remove all Source Saveur (31) Astray Recipes (1) Bitchincamero (1) Boing Boing (1) Daily Candy (1) Show all... Ezra Pound Cake (1) New York Times (1) Our Kitchen (1) Six Course Dinner (1) Smitten Kitchen (1) The Perfect Pantry (1) livefire (1) Difficulty Easy (20) Medium (18) Hard (2) Main Ingredient Vegetables (16) Pork (13) Turkey (10) Beef (7) Wine (6) Show all... Game (5) Bread (4) Cheese (3) Fruit (3) Nuts (3) Pasta (2) Rice (2) Chicken (1) Chocolate (1) Lamb (1) Potato (1) Whiskey & Bourbon (1) Season Winter (40) Fall (34) Technique Roast (21) Bake (16) Saute (11) Slow Cook (5) Steam (3) Show all... Fry (2) Marinate (2) Braise (1) Brine (1) Chill (1) Poach (1) Stew (1) Topic Recipe (42) 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 = "Course:Main Course"; var omni_prop8 = "Cuisine:American,Occasion:Christmas,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 11/09/2011 Christmas Goose With Stuffing This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts. Issue #143 10/07/2010 Sage-Brined Roast Turkey with Oyster Dressing New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters. Issue #133 10/07/2010 Turkey with Sauerkraut, Riesling, and Pork Sausages Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic. Issue #133 10/07/2010 Roast Turkey with Root Vegetables and Gravy This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan. Issue #133 10/07/2010 Turkey in Mole Poblano This recipe comes from SAVEUR contributing editor Rick Bayless. Issue #133 10/07/2010 Boudin-Stuffed Turkey Breast We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants. Issue #133 12/24/2012 Apricot–Ginger Glazed Ham A glaze made with apricot and ginger adds a sweet note to salty roasted ham. This recipe comes from Chris Williams, the chef of Lone Star Barbecue & Mercantile in Santee, South Carolina, and is just one of the delicious ham preparations in Executive Editor Dana Bowen's December 2009 feature, "The Wonders of Ham." Issue #125 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 12/15/2009 Fresh Ham with Honey and Cloves This feast-worthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze. Issue #125 11/11/2009 Pineapple–Chipotle-Glazed Ham The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, Coca-Cola-glazed ham (see "The Wonders of Ham" in SAVEUR's December 2009 issue). To cut slices of fresh pineapple into perfect circles, use a 3" round cookie cutter to trim the outer edges of the slices and a 1" round one to cut out the center. Issue #125 10/13/2009 Herbed Roast Turkey Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin. Issue #124 11/10/2008 Herb-Crusted Beef Tenderloin with Horseradish Sauce The perfect centerpiece to any holiday gathering. Issue #116 11/06/2007 Prime Rib During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree. Issue #107 10/02/2007 Coca-Cola-Glazed Country Ham Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character. Issue #106 03/01/2007 Roast Turkey with Madeira Truffle Butter The tried-and-true Thanksgiving bird provides a feast for family and friends alike. Issue #79 11/19/2007 Roast Turkey With Wild Rice Stuffing This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford. Issue #62 09/13/2005 Pork Roast with Corn Bread-Apple Dressing This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us. Issue #62 10/29/2007 Roast Tenderloin of Beef with Jack Daniel's Peppercorn Sauce We enjoyed this dish while celebrating Christmas at the Ahwahnee Hotel in Yosemite National Park. Issue #55 08/23/2002 Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast. Issue #55 10/29/2007 Fennel- and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs. Issue #47 « Previous 1 2 3 Next »