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Narrow Results You've Selected: Vegetables Main Course Fry Medium Remove all Source Saveur (20) The Paupered Chef (1) Cuisine Mexican (7) American (4) Chinese (3) Gluten-Free (2) Italian (2) Show all... African (1) Eastern European/Russian (1) Indian (1) Irish (1) Middle Eastern (1) Season Summer (14) Winter (6) Fall (5) Spring (4) Topic Recipe (21) 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 = "Main Ingredient:Vegetables,Course:Main Course,Technique:Fry,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 07/17/2012 Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce) Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce. Issue #149 05/03/2012 Màfe Ginaar (Peanut and Chicken Stew) For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor. Issue #147 02/15/2010 Chinese Chicken Salad Variations on this salad have been served in Los Angeles everywhere from the Fox Studios Commissary to Wolfgang Puck’s Chinois on Main. Continue... Issue #127 01/22/2010 Black Bass with Chickpeas, Clams, and Chorizo Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue... Issue #119 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 02/18/2013 Salsa-Simmered Tortillas (Chilaquiles) Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish. Issue #114 03/18/2008 Pozharsky Cutlets with Mushroom Sauce Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets are delicious. Issue #110 01/16/2008 Poblano Chiles Stuffed with Beef and Cheese (Chiles Rellenos) We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat. Issue #96 01/16/2008 Sweet and Sour Pork This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork. Issue #96 09/26/2005 Eggplant Parmesan We developed this recipe using several traditional ones for this famous Italian specialty. Issue #65 05/09/2007 Sole Fingers with Green Herb Sauce The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole. Issue #64 03/06/2007 Big Jim Chiles Stuffed with Corn and Jack Cheese This Colorado twist on a Mexican favorite uses surprisingly mild big jim chiles to delicious effect. Issue #52 06/21/2007 Mixed Fried Seafood and Vegetables This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice. Issue #38 03/04/2002 Fresh Mushroom Cutlets with Mornay Sauce This throwback to the Ranch House restaurant is still a popular choice with vegetarians and non-vegetarians alike. Issue #26 11/08/2000 Two Sides Brown' This Cantonese fried noodle cake—soft inside but crisp outside—is a traditional version of what Americans know as chow mein. Issue #25 11/07/2000 Dried Shrimp Cakes with Cactus Salsa This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico. Issue #25 04/30/2008 Trout with Morels and Wild Asparagus If wild asparagus is unavailable, substitute pencil asparagus. Issue #19 01/27/2007 Salmon with Cabbage and Cider Vinegar Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon. Issue #5 08/31/2008 Baja Fish Tacos Homemade tortillas and ultrafresh ingredients make these tacos especially good. Does Not Apply Source: The Paupered Chef 02/06/2007 Spicy Mashed Vegetable Curry with Rolls This unique curry is served with small, soft bread rolls called pav (from the Portuguese word for bread, pão) that resemble parker house rolls. « Previous 1 2 Next »