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Narrow Results You've Selected: Saute Saveur Main Course Remove all Difficulty Easy (34) Medium (27) Hard (4) Main Ingredient Pork (63) Vegetables (30) Pasta (16) Tomato (13) Beef (12) Show all... Cheese (11) Chicken (6) Rice (6) Shrimp (5) Fruit (4) Game (4) Potato (4) Beans (3) Eggs (3) Fish (3) Shellfish (3) Bread (1) Duck (1) Lamb (1) Turkey (1) Cuisine Italian (26) American (11) French (6) German (4) Southern/Soul Food (4) Show all... Asian (3) Greek (3) Mexican (3) Spanish/Portuguese (3) Cajun/Creole (2) Chinese (2) Eastern European/Russian (2) Central/South American (1) Classic (1) English/Scottish (1) Gluten-Free (1) Mediterranean (1) Other (1) Scandinavian (1) Vietnamese (1) Season Winter (38) Fall (36) Summer (11) Spring (6) Occasion Christmas (3) Easter (1) Thanksgiving (1) Topic Recipe (67) 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 = "Pork,Technique:Saute,Source:Saveur,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 02/01/2013 Luo Go Bao (Daikon Cake with Garlic Hoisin Sauce) A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce. Issue #153 07/15/2010 Pasta with Sausage and Cheese (Macaronia me Loukanika ke Tiri) In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta. Issue #131 07/13/2010 Chicken Galliano Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness. Issue #131 02/15/2012 Spaghetti alla Carbonara To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. Issue #128 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Issue #128 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 01/27/2011 Pork with Mole Negro Sauce Authentic Mexican Mole. You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries. 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 02/17/2009 Fried-Rice Omelette In this dish, a popular order at Teshima's, a restaurant in the Big Island town of Kealakekua, a thin omelette is folded around a filling of fried rice and sausage. Issue #118 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 01/05/2009 Cassoulet The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal. Issue #117 11/10/2008 Pork Noisettes with Charcutière Sauce Flavored with white wine, mustard, onion, and sliced cornichons, this tangy sauce pairs well with sautéed pork dishes. Issue #116 10/10/2008 Sausages with French Green Lentils This hearty dish is a classic main course in the Auvergne region of France. Issue #115 07/21/2008 Shepherd’s-Style Rigatoni with Ricotta and Sausage Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs. Issue #113 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 02/28/2008 Ragù Enriched with Chicken Livers This rustic version of ragù calls for several different kinds of meat, each contributing a different dimension to the sauce, but it's the chicken livers in particular that lend a gamy depth. 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 Guatemalan Tamales with Ancho Chile Sauce These delicious tamales are wrapped and steamed in banana leaves. Issue #107 08/23/2007 Polish Pork Hamburgers This is not your ordinary burger! Issue #105 « Previous 1 2 3 4 Next »