43
results
Narrow Results
You've Selected:
Fry
Fall
Main Course
Source
Saveur (39)
NOLA Cuisine (1)
The Ceramic Canvas (1)
Veggie Belly (1)
thecookscottage.typepad.com (1)
Difficulty
Easy (18)
Medium (18)
Hard (3)
Main Ingredient
Vegetables (13)
Pork (9)
Beef (8)
Chicken (7)
Fish (7)
Cuisine
American (10)
Italian (5)
Classic (4)
Mexican (4)
French (3)
Occasion
Backyard BBQ (3)
Christmas (3)
Thanksgiving (2)
Cocktail Party (1)
Topic
Recipe (43)

Advertisement
03/20/2013
Zurich Cordon Bleu
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
Issue #155
10/23/2012
Joe's Special
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Issue #150
10/03/2012
Schnitzel à la Holstein
The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures.
Issue #150
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
07/15/2012
Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce)
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Issue #149
10/19/2011
Autumn Vegetable Patties
A satisfying vegetarian main course, these sweet potato, white bean, and spinach patties are terrific served with cranberry-ginger chutney.
Issue #142
09/12/2011
Mitzi's Chicken Fingers
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Issue #141
10/07/2010
Turkey in Mole Poblano
This recipe comes from SAVEUR contributing editor Rick Bayless.
Issue #133
09/15/2010
How to Choose the Right Duck for Cooking
An explanatory guide on different types of ducks to use for cooking.
Issue #132
11/10/2008
Iraqi-Style Beef and Vegetable Stew
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Issue #116
05/16/2008
Pan-Fried Turkey Livers with Bacon and Onions
This recipe comes from the Strongbow Inn where turkey is the name of the game.
Issue #112
10/02/2007
Chicken with Salsify
Salsify is a vegetable with an air of mystery.
Issue #106
06/01/2007
Chicken Fried Steak with Gravy
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
Issue #103
01/16/2008
Poblano Chiles Stuffed with Beef and Cheese (Chiles Rellenos)
We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
Issue #96
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
01/09/2006
Trout Stuffed with Serrano Ham
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
Issue #75
09/13/2005
Pork Roast with Corn Bread-Apple Dressing
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
Issue #62
03/01/2002
Venison Stew and Mashed Potatoes
To intensify this stew’s earthy flavor, use dried porcini (instead of crimini) instead of fresh.
Issue #58
08/23/2005
Lamb Rissoles
Use leftover roast leg of lamb and gravy to make these meat patties.
Issue #57
« Previous 1 2 3 Next »