Christmas Recipes and Menus

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Narrow Results You've Selected: Christmas Medium Main Course Saute Remove all Source Saveur (10) Ezra Pound Cake (1) livefire (1) Main Ingredient Vegetables (8) Beef (3) Duck (2) Pasta (2) Pork (2) Show all... Turkey (2) Chicken (1) Game (1) Rice (1) Rum (1) Shellfish (1) Tomato (1) Wine (1) Cuisine American (4) Italian (4) Asian (1) French (1) German (1) Show all... Mexican (1) Other (1) Season Winter (6) Fall (5) Summer (2) Spring (1) Topic Recipe (12) 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 = "Technique:Saute"; var omni_prop8 = "Occasion:Christmas,Difficulty:Medium,Course:Main Course,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 11/18/2010 Agnolotti (Veal and Escarole Ravioli) Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth. Issue #134 11/17/2010 Brasato Vitello (Braised Veal) When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid. Issue #134 09/14/2010 Duck À l’Orange The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002). Issue #132 11/10/2008 Chicken Adobo The adaptable preparation known as Adobo is often called the national dish of the Philippines. Issue #116 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 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 11/28/2007 Turkey with Spiced Ground Pork Stuffing Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas. Issue #55 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 10/03/2001 Pork Pie Tourtière is a French-Canadian Réveillon staple. Issue #47 11/30/2007 Linguine with Lobster Sauce In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S. Issue #31 11/23/2009 Christmas Beef Wellington A well-prepared beef tenderloin is decadent on its own, but when wrapped in thin slices of salty proscuitto and encased in buttery puff pastry, the result is pure heaven. Does Not Apply Source: livefire 11/23/2009 Grilled Vegetable Lasagna Vegetarians shouldn't be relegated to side dishes this holiday season. Show them some love with a main dish that they can enjoy thoroughly. Does Not Apply Source: Ezra Pound Cake