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Narrow Results You've Selected: Easy Saveur Quick & Easy Main Course Remove all Main Ingredient Vegetables (9) Fish (8) Pasta (7) Beef (4) Beans (3) Show all... Cheese (2) Chicken (2) Pork (2) Shellfish (2) Eggs (1) Fruit (1) Potato (1) Rice (1) Tomato (1) Vodka (1) Wine (1) Season Summer (5) Spring (3) Fall (2) Winter (2) Occasion Backyard BBQ (2) Technique Saute (6) Fry (4) Grill/Barbecue (2) Stew (2) Stir-Fry (2) Show all... Bake (1) No Cook (1) Topic Recipe (25) 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 = "Difficulty:Easy,Source:Saveur,Cuisine:Quick & Easy,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 11/06/2012 Linguine with White Clam Sauce The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving. Issue #150 10/30/2012 Pan Bagnat (Provençal Tuna Sandwich) Pan bagnat, or "bathed bread," is a sandwich found at every bakery and market in the French region of Provençal. Issue #150 10/29/2012 Pescao en Escabeche (Maricel E. Presilla's Fish with Escabeche Sauce) In Cuba, escabeche, a vinegar and olive-oil pickling sauce, is synonymous with sierra (sawfish), much appreciated for its firm, white flesh. Issue #150 10/23/2012 Veal Piccata Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon. Issue #150 10/22/2012 Chap Chae (Korean Noodles with Beef and Vegetables) This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish. Issue #150 10/03/2012 Schnitzel à la Holstein The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures. Issue #150 09/12/2012 Green Curry Chicken You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch. Issue #150 09/12/2012 Chicken Marsala Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. Issue #150 09/12/2012 Bulgogi (Korean Barbecue Beef) Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char. Issue #150 09/11/2012 Penne alla Vodka Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic. Issue #150 09/11/2012 Salmon Teriyaki In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled. Issue #150 09/11/2012 Sole Meunière Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in this classic French preparation where butter and lemon subtly enhance the taste and texture. Issue #150 09/06/2012 Nasi Goreng (Indonesian Fried Rice) For this Indonesian version of fried rice, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that's ridiculously delicious. Issue #150 09/05/2012 Canh Chua Cá (Sour Fish Soup) Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple. Issue #150 09/05/2012 Spaghetti Alla Primavera The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant. Issue #150 06/28/2012 Spaghetti all'Amatriciana Chef Rachael Grossman of Artigiano in Portland produces a flawless version of this Italian pasta classic, which uses a slow-simmered tomato sauce infused with lots of bacon. Issue #148 06/15/2012 Poisson en Papillote (Red Snapper Baked in Packets) This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist. Issue #148 06/07/2012 Rigatoni in Tomato Sauce Hearty, satisfying rigatoni is tossed in a simple tomato-herb sauce at the cart Artigiano in Portland, Oregon. Issue #148 08/28/2012 Quick Fish Filets in Tomato Sauce A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes. Issue #138 07/20/2012 Exceptional Salmon Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson's no-nonsense, breezy approach to food. Issue #44 « Previous 1 2 Next »