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Narrow Results You've Selected: Tomato Winter Remove all Source Saveur (79) Coconut & Lime (1) Culinary Disasters (1) EcoMetro (1) Everybody Likes Sandwiches (1) Show all... Imperfections (1) Steamy Kitchen (1) The Second Pancake (1) Difficulty Easy (48) Medium (37) Hard (1) Course Main Course (45) Soups & Stews (24) Side Dish (14) Appetizers (9) Condiments and Sauces (7) Show all... Breakfast/Brunch (1) Sandwich (1) Cuisine Italian (36) American (18) Mexican (7) Mediterranean (6) Southern/Soul Food (5) Show all... French (4) Spanish/Portuguese (3) Cajun/Creole (2) Cuban (2) Eastern European/Russian (2) Indian (2) Middle Eastern (2) African (1) Caribbean (1) Classic (1) Greek (1) Hawaiian (1) Kid-Friendly (1) Other (1) Southwestern (1) Occasion Christmas (4) Easter (3) Cocktail Party (1) Thanksgiving (1) Technique Saute (33) Slow Cook (26) Bake (23) Stew (12) Fry (10) Show all... Marinate (4) Roast (4) Chill (3) Steam (3) Broil (2) Poach (2) Braise (1) Topic Recipe (86) 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:Winter"; var omni_prop8 = "Main Ingredient:Tomato,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 09/06/2012 West African Peanut Stew The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character. Issue #150 03/20/2011 Maple Syrup-Roasted Tomatoes Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas. Issue #136 01/04/2012 Country Captain This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic. Issue #119 02/17/2009 Angelo’s Marinara Sauce This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti. Issue #118 02/17/2009 Baked Manicotti A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice. Issue #118 01/31/2011 Vegetarian Lasagne This recipe is a vegetarian take on the classic, creamy lasagna bolognese. Issue #117 11/10/2008 Iraqi-Style Beef and Vegetable Stew This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon. Issue #116 09/05/2008 Parsi-Style Scrambled Eggs This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai. Issue #114 04/18/2008 Swamp Cabbage Stew Real swamp cabbage is the heart of the young sable palmetto, but you can substitute canned hearts of palm instead. Issue #111 02/29/2008 Ethiopian Lentil Stew The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked. Issue #110 02/28/2008 Anna Nanni's Baked Spinach Lasagne This recipe combines a hearty ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite. Issue #110 02/28/2008 'New Style' Ragù alla Bolognese While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce. Issue #110 01/10/2010 Cincinnati Chili Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue... Issue #108 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 08/23/2007 Sauerkraut and Smoked Pork Stew Bigos, or hunter's stew, is one of Poland's national dishes. Issue #105 07/13/2007 Red Chowder This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island. Issue #104 05/07/2007 Tuna Stew with Potatoes and Peppers This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish. Issue #102 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 12/15/2005 Boiled Beef Dinner Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe. Issue #79 12/06/2005 Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives This recipe comes from well-known cookbook author Marcella Hazan. Issue #77 « Previous 1 2 3 4 5 Next »