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Narrow Results You've Selected: Fall Hard Recipe Saveur Remove all Main Ingredient Vegetables (12) Pork (9) Duck (5) Fruit (4) Game (4) Show all... Beef (3) Potato (3) Turkey (3) Beans (2) Chicken (2) Fish (2) Rice (2) Eggs (1) Pasta (1) Shrimp (1) Tomato (1) Course Main Course (18) Appetizers (6) Dessert (2) Condiments and Sauces (1) Side Dish (1) Cuisine French (7) American (5) Italian (4) Eastern European/Russian (2) Asian (1) Show all... Chinese (1) English/Scottish (1) Japanese (1) Moroccan (1) Other (1) Spanish/Portuguese (1) Occasion Christmas (3) Thanksgiving (3) Easter (1) Technique Bake (13) Roast (6) Saute (4) Slow Cook (4) Chill (3) Show all... Fry (3) Poach (3) Marinate (2) Brine (1) Steam (1) Stew (1) Stir-Fry (1) 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 = "Source:Saveur"; var omni_prop8 = "Season:Fall,Difficulty:Hard,Topic:Recipe,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 10/07/2010 Sage-Brined Roast Turkey with Oyster Dressing New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters. Issue #133 10/07/2010 Turkey in Mole Poblano This recipe comes from SAVEUR contributing editor Rick Bayless. Issue #133 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 Homemade Demi-Glace This rich, concentrated sauce is well worth the time it takes to make it. Issue #116 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 08/24/2012 Blackberry Pie A pie so fresh and delicious, you can taste and smell the briars. Issue #108 09/04/2007 Madrid-Style Boiled Dinner (Cocido Madrileño de Casa Lhardy) A true taste of Spanish cuisine, this dish serves a generous sampling of meats and vegetables. Issue #97 01/17/2008 Sooke Harbour House Duck with Duck Jus and Green Beans This simple but hearty dish showcases the rich flavor of the duck. Issue #95 01/08/2008 Indonesian Spice Cake Melted butter is brushed between each layer of this delicious spice cake creating a very moist result. Issue #94 01/28/2008 Fried Rabbit and Vegetables This recipe is a twist on the Italian classic fritto misto with the use of rabbit. Issue #92 12/15/2005 Ten-Ichi Tempura Tempura is a popular Japanese specialty. Issue #80 12/15/2005 Vienna's Favorite Cut of Boiled Beef with Traditional Accompaniments This recipe is from the celebrated Plachutta Wollzeile in Vienna. Issue #78 12/05/2005 Stuffed Bresse Chicken with Asparagus This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find. Issue #75 12/17/2007 Viennese Christmas Goose Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve). Issue #71 10/27/2005 Pheasant Terrine A country-style terrine topped with autumnal fruit jelly. Issue #70 08/30/2005 Duck Bresaola with Barlotti and Red Onion Jam You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets. Issue #59 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 09/03/2002 Mushroom-Stuffed Sole in a Pastry Crust Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977. Issue #50 11/01/2000 Madame Carter's Provençal Herb Terrine Chez Cartet, a small and very traditional Parisian bistro that has been in business since 1936, is renowned for its homemade pâtés and terrines. We adapted their recipe for this coarse, well-seasoned terrine that was named after the establishment's founder. Issue #38 11/01/2000 Rabbit and Herb Terrine We adapted this recipe from Chez la Vieille "Adrienne," a bistro in Paris. Issue #38 « Previous 1 2 Next »