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Narrow Results You've Selected: Vegetables Winter Saute Main Course Remove all Source Saveur (71) Smitten Kitchen (2) Always Order Dessert (1) Astray Recipes (1) Boing Boing (1) Show all... Culinary Disasters (1) Daily Candy (1) EcoMetro (1) Elly Says Opa (1) Girl Interrupted Eating (1) Healthy Cooking Community (1) Houseboat Eats (1) I Shot the Chef (1) Mediterranean Cooking in Alaska (1) My Recipes (1) New York Times (1) Seasonal Ontario Food (1) Six Course Dinner (1) Tangled Noodle (1) livefire (1) Difficulty Easy (47) Medium (42) Cuisine American (31) Italian (22) French (12) Mexican (7) Southern/Soul Food (5) Show all... Cajun/Creole (4) Eastern European/Russian (4) German (3) Indian (3) English/Scottish (2) Mediterranean (2) Caribbean (1) Central/South American (1) Greek (1) Irish (1) Jewish (1) Middle Eastern (1) Moroccan (1) Southwestern (1) Occasion Christmas (12) Thanksgiving (4) Easter (3) Cocktail Party (2) Topic Recipe (91) 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 = "Main Ingredient:Vegetables,Season:Winter,Technique:Saute,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 02/11/2012 Csirkepaprikás (Chicken with Paprika) This rustic, rib-sticking chicken stew is full of warming paprika, cumin, and chiles. Pair it with something starchy, like buttered potatoes or Romanian polenta with sour cream. Issue #145 11/19/2010 Cholent (Beef Stew) The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest. Issue #134 10/13/2009 Sauerkraut with Fish in Cream Sauce  This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce. Issue #124 01/04/2012 Country Captain This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic. Issue #119 01/09/2010 Shrimp and Grits Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue... Issue #119 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 02/20/2010 Shrimp and Oyster Perloo One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue... Issue #117 02/04/2010 Chicken and Brown Rice with Chorizo Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue... Issue #111 03/18/2008 Kitfo This classic Ethiopian dish may be served either raw or cooked. 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 11/06/2007 Braised Duck Legs with Rutabagas Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish. Issue #107 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 08/23/2007 Polish Pork Hamburgers This is not your ordinary burger! Issue #105 07/19/2007 The Captain's Chicken This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose. Issue #104 09/04/2007 Rabbit Enchiladas with Red Mole These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese). Issue #97 12/11/2007 Calcutta Chicken Curry This was a popular dish at Trader Vic's in Beverly Hills. Issue #80 07/05/2007 Red Snapper with Ham Hock–Red Wine Sauce Here's a tasty way to prepare fresh fish with a Southern twang. Issue #79 01/22/2013 Veal Pasta Sauce with Red, Green, and Yellow Peppers This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness." Issue #77 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 »