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Narrow Results You've Selected: Fall Chill Main Course Remove all Source Saveur (18) Tony Tahhan (1) Difficulty Medium (14) Easy (3) Hard (1) Main Ingredient Vegetables (7) Pork (6) Beef (5) Chicken (5) Cheese (2) Show all... Duck (2) Eggs (2) Fish (2) Pasta (2) Game (1) Potato (1) Turkey (1) Cuisine French (9) American (4) Italian (3) Southern/Soul Food (2) English/Scottish (1) Show all... Japanese (1) Occasion Christmas (4) Easter (1) Thanksgiving (1) Topic Recipe (19) 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 = "Season:Fall,Technique:Chill,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 10/10/2011 English Pork Pie This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard. Issue #141 08/29/2007 Corned Ham This deliciously moist ham is cured in salt (a process known as corning). Issue #98 01/16/2008 Spinach and Cheese Gnocchi (Spinatnocken und Topfennocken) Why settle for just one type of gnocchi, this recipe offers both spinach and cheese. Issue #96 01/25/2008 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 10/30/2007 Veal with Caper Sauce and Pork with Anchovy Sauce These two delicious sauces can be used at home to dress up leftover meats. Issue #62 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 10/24/2007 Roast Chicken with Root Vegetables If you can properly roast a chicken, you can cook almost anything. Issue #51 09/03/2002 Kipper Pâté Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast. Issue #50 11/19/2007 Free-Range Turkey with Foie Gras Stuffing This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse. Issue #46 03/01/2002 Poached Chicken with Tarragon Gelée Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too. Issue #44 10/30/2007 Quiche Lorraine In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust. Issue #36 03/08/2007 Milk-Fed Veal Sweetbreads in the Old Style Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic. Issue #32 03/14/2002 Duck Baked in a Crust of Herbs and Salt Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute. Issue #20 08/08/2007 Duck Terrine Author Richard Olney inspired this luxurious terrine. Issue #14 05/06/2002 Gus's Fried Chicken This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe. Issue #11 02/28/2007 Harvest Pork Loin Made from the bounty of the fall season, this dish is the epitome of hearty comfort food. Issue #8 01/23/2007 Ham and Parsley Terrine More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite. Issue #4 10/20/2009 Black Ravioli With Pumpkin With a pumpkin filling and black squid-ink pasta, simple ravioli transforms into an appealing Halloween dish that grown-ups can enjoy in between visits from trick-or-treaters. Continue... Does Not Apply Source: Tony Tahhan