American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Winter Saute Medium Remove all Source Saveur (19) Eat Blog Sleep (1) Food & Love (1) Houseboat Eats (1) livefire (1) Main Ingredient Vegetables (14) Beef (8) Pork (5) Fish (4) Game (3) Show all... Bread (2) Fruit (2) Rice (2) Shellfish (2) Tomato (2) Beans (1) Chicken (1) Duck (1) Eggs (1) Lamb (1) Pasta (1) Potato (1) Shrimp (1) Turkey (1) Wine (1) Course Main Course (17) Soups & Stews (4) Side Dish (2) Occasion Christmas (4) Thanksgiving (2) Easter (1) Topic Recipe (23) 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 = "Difficulty:Medium"; var omni_prop8 = "Cuisine:American,Season:Winter,Technique:Saute,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 03/11/2009 Veal Chop with Jus The sauce accompanying this dish is made from a rich, concentrated veal stock. Issue #119 01/13/2012 Braised Lamb Shanks Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut. Issue #117 10/02/2007 Chicken and Dumplings This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken. Issue #106 08/23/2007 Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets. Issue #105 06/01/2007 Chicken Fried Steak with Gravy Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy. Issue #103 10/24/2007 Flip's Meat Sauce with Pasta You can't beat homemade meatballs and spicy marinara to top your favorite pasta. Issue #87 10/20/2005 Fish and Shellfish Soup with Lobster Croutons Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on. Issue #69 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 02/23/2010 Gordon's Chili Gordon Fowler, an artist from Austin, Texas, knows his chili and, happily, shared his recipe with us. Continue... Issue #57 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 01/27/2009 Grilled Elk with Chanterelle Sauce Colorado’s Storm King Elk Ranch sells elk by mail—but we found that beef tastes just as good in this dish. Issue #52 01/29/2010 Stuffed Pork Chops with Roasted Apples and Calvados This is not your ordinary pork chops and applesauce. Continue... Issue #40 10/23/2000 Breast of Veal with Sorrel Stuffing Ask your butcher to debone the veal, reserving the bones for you. Issue #35 03/27/2008 Venison Osso Buco Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe. Issue #31 08/17/2007 Bonac Clam Chowder Natives (Bonackers) of the East End in the Hamptons really know how to make chowder. Issue #29 08/08/2007 Quail with Portobello Mushrooms This approach to quail is guaranteed to convert the game wary. Issue #14 04/02/2002 Chuck's Three-Day Chowder Chuck’s three-day theory is based on his quest for clear fish stock. Issue #12 01/27/2007 Swiss Onion Pie Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia. Issue #5 10/21/2011 Brussels Sprouts Gratin This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing. Does Not Apply 01/23/2010 Herb-Rubbed Duck with Cherry Sage Sauce Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries. Continue... Does Not Apply Source: Houseboat Eats « Previous 1 2 Next »