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Narrow Results You've Selected: Summer Main Course Tomato Remove all Source Saveur (32) Bitten (1) Culinate (1) Steamy Kitchen (1) Difficulty Easy (19) Medium (15) Cuisine Italian (12) Mexican (8) American (6) French (3) Cuban (2) Show all... Greek (2) Mediterranean (2) Southern/Soul Food (2) Gluten-Free (1) Hawaiian (1) Southwestern (1) Occasion Christmas (1) Easter (1) Thanksgiving (1) Technique Saute (15) Fry (8) Bake (7) Slow Cook (7) Grill/Barbecue (3) Show all... Roast (3) Broil (2) Marinate (2) Chill (1) No Cook (1) Poach (1) Stew (1) Topic Recipe (35) 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 = "Main Ingredient:Tomato"; var omni_prop8 = "Season:Summer,Course:Main Course,Main Ingredient:Tomato"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Stewed Tomatoes with Ham Steaks Sweet, stewed tomatoes are the perfect foil for fried ham steaks. Issue #153 09/05/2012 Crabs and Spaghetti In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Issue #126 02/18/2013 Salsa-Simmered Tortillas (Chilaquiles) Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish. Issue #114 05/08/2008 Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon Fresh herbs and roasted vegetables create this colorful and delicious salmon dish. Issue #112 08/23/2007 Spice-Braised Lamb Shanks with Lentils The lentils in this dish are simmered with clove—a traditional French flavoring for legumes. Issue #105 01/17/2008 Lamb Kebabs with Eggplant These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro. Issue #95 12/15/2005 Tomato and Sausage Omelette Greek sausages, traditionally prepared in the countryside after a hog slaughter, are now commercially available and may be found even in the United States. Issue #79 12/06/2005 Spaghetti with Clams Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic. Issue #77 12/02/2005 Striped Bass in Chardonnay Sauce This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water. Issue #75 05/03/2007 Ralphie's Special Tacos These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven. Issue #68 05/03/2007 Enchurritos The enchurrito is one of the monumental achievements of Tex-Mex cuisine. Issue #68 05/03/2007 Puffy Tacos The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco. Issue #68 05/03/2007 Sour Cream Nachos Here is a simple but tasty snack of melted cheese, beans, and tortilla chips. Issue #68 09/15/2005 Shrimp with Spicy Garlic and Tomato Sauce Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers. Issue #63 05/09/2007 Steak Fingers with Salsa Verde These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch. Issue #56 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 10/17/2000 Fish Baked with Dried Okra Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it. Issue #43 06/14/2007 Garbanzos Beans are a staple of Cuban cooking, and this recipe is a delicious and popular way to cook them. Issue #42 06/14/2007 Picadillo Every Cuban cook has a version recipe of this classic dish of savory ground beef. Issue #42 02/03/2009 Spaghetti with Lobster This Venetian recipe showcases fresh lobster in a vividly flavorful way. Issue #38 « Previous 1 2 Next »