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Narrow Results You've Selected: Saveur Medium Roast Remove all Main Ingredient Vegetables (43) Pork (25) Beef (21) Turkey (13) Chicken (12) Show all... Potato (12) Bread (10) Fruit (9) Game (9) Lamb (8) Duck (7) Tomato (7) Fish (6) Rice (3) Shellfish (3) Beans (2) Cheese (2) Eggs (2) Nuts (2) Shrimp (2) Pasta (1) Wine (1) Course Main Course (76) Appetizers (6) Condiments and Sauces (6) Soups & Stews (6) Side Dish (3) Show all... Breakfast/Brunch (2) Salad (2) Dessert (1) Cuisine American (48) French (18) Mexican (8) Italian (6) Chinese (3) Show all... Central/South American (2) Eastern European/Russian (2) English/Scottish (2) Middle Eastern (2) Other (2) Southern/Soul Food (2) Asian (1) Cajun/Creole (1) Classic (1) Cuban (1) German (1) Gluten-Free (1) Hawaiian (1) Mediterranean (1) Southwestern (1) Season Winter (55) Fall (52) Summer (16) Spring (6) Occasion Thanksgiving (19) Christmas (17) Easter (8) Cocktail Party (1) Topic Recipe (99) 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:Roast"; var omni_prop8 = "Source:Saveur,Difficulty:Medium,Technique:Roast"; var omni_pageName="saveur:"+omni_prop12; 11/05/2012 Roasted Vegetable Terrine Our take on this colorful vegetarian terrine features smoky roasted eggplant, peppers, and squash, tangy goat cheese, and a sun-dried tomato pesto. Issue #151 07/17/2012 Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce) Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce. Issue #149 11/09/2011 Christmas Goose With Stuffing This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts. Issue #143 09/14/2011 Rosemary-Rubbed Beef Tenderloin Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after. Issue #141 10/16/2010 Canard aux Olives (Roast Duck with Olives) Based on a recipe from Allard, this bistro favorite calls for a rich sauce, made by simmering green olives, herbs, and stock, to accompany roast duck. Continue... Issue #133 10/07/2010 Turkey with Sauerkraut, Riesling, and Pork Sausages Braised with wine, sauerkraut, apples, and onions, this turkey comes out incredibly moist and aromatic. Issue #133 08/13/2012 Roast Pork with Summer Vegetables Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables. Issue #130 06/01/2012 Rabbit in Mustard Sauce This recipe comes from David Tanis, a chef at Chez Panisse in Berkeley, California. Continue... Issue #126 11/25/2009 Chile-Rubbed Roast Turkey We've tried many roasting methods over the years, but the one Susana Trilling uses to make the chile-rubbed turkey she serves at her Thanksgiving feast in Oaxaca, Mexico, really stands out. Continue... Issue #124 10/13/2009 Herbed Roast Turkey Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin. Issue #124 03/11/2009 Veal Chop with Jus The sauce accompanying this dish is made from a rich, concentrated veal stock. Issue #119 01/05/2009 Whole Roasted Red Snapper Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel. Issue #117 01/05/2009 Vegetable-Stuffed Rolled Flank Steak Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks. Issue #117 01/05/2009 Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel This recipe was shared with us by a New York City-based opera singer and creative home cook. Issue #117 01/02/2009 Chicken Breasts Stuffed with Raclette, Herbs, and Prosciutto Raclette has a delightful nutty flavor and melts perfectly over potatoes, vegetables, or, as in this recipe, works as a great stuffing for chicken. Issue #117 11/10/2008 Filet Mignon with Bordelaise Sauce This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon. Issue #116 10/10/2008 Turkey Confit Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent. Issue #115 10/09/2008 Leah Chase's Roasted Turkey The secret to this exceptionally juicy turkey is in the wrap. Issue #115 10/09/2008 Spätzle (Garlic Dumplings with Emmentaler) These tiny egg-and-flour dumplings are the preferred comfort food in southwestern Germany. Issue #115 07/18/2008 Home-Cured Bacon Home curing is easy and yields a far more flavorful bacon than the store-bought kind. Issue #113 « Previous 1 2 3 4 5 Next »