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Narrow Results You've Selected: Recipe American Summer Saute Remove all Source Saveur (47) Not Eating Out in NY (2) Orangette (2) Bell'Alimento (1) Cafe Lynnylu (1) Show all... Choosy Beggars (1) Cook & Eat (1) Cookthink (1) Edible Portland (1) Elly Says Opa (1) Food Blogga (1) Habeas Brulee (1) Healthy Cooking Community (1) Kitchenography (1) Los Angeles Times (1) Lucullian (1) NPR (1) New York Magazine (1) New York Times (1) Panini Happy (1) Running With Tweezers (1) Serious Eats (1) The Daily Green (1) The Kitchn (1) Well Fed (1) www.zencancook.com (1) Difficulty Easy (52) Medium (20) Main Ingredient Vegetables (51) Shellfish (13) Fish (10) Cheese (8) Pork (7) Show all... Potato (7) Beef (6) Pasta (6) Bread (5) Chicken (5) Tomato (5) Fruit (4) Beans (2) Eggs (1) Game (1) Nuts (1) Rice (1) Whiskey & Bourbon (1) Course Main Course (26) Side Dish (20) Soups & Stews (12) Salad (7) Appetizers (6) Show all... Sandwich (5) Breakfast/Brunch (2) Dessert (2) Condiments and Sauces (1) Occasion Backyard BBQ (5) Easter (4) Cocktail Party (1) Thanksgiving (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 = "Technique:Saute"; var omni_prop8 = "Topic:Recipe,Cuisine:American,Season:Summer,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 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 03/20/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 02/17/2009 Skirt Steak with Artichoke and Potato Hash This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California. Issue #118 07/13/2008 New Orleans Barbecue Shrimp The best part of this dish is the sauce and bread; the shrimp come second. Web Exclusive! 04/13/2010 Green Beans with Pancetta and Mint This green bean dish is mildly creamy, thanks to a quick blanching in milk, which also slightly sweetens the beans. A garnish of toasted chopped hazelnuts adds a lovely nutty crunch. Continue... Issue #115 08/23/2007 Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets. Issue #105 04/02/2007 Stewed Okra and Tomatoes Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time. Issue #101 01/25/2008 Vichyssoise This chilled summertime soup is smooth and sumptuous. Issue #94 12/05/2005 Panfried Softshell Crabs with Garlic-Herb Butter Manhattan's Grand Central Oyster Bar serves this dish each spring, in softshell season. Issue #84 12/05/2005 Stuffed Sole Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these sole for its customers to cook at home. Issue #84 03/06/2007 Salmon with Spring Vegetables Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish. Issue #83 12/15/2005 Lady Bird Johnson's Pedernales Chili President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests. Issue #80 12/05/2005 Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish. Issue #75 08/25/2011 Concord Grape Pie This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early '70's. Issue #68 01/28/2008 Loosemeats Sandwich Part hamburger, part sloppy joe (minus the sauce) this simple sandwich was created in Sioux City in 1924. Issue #67 09/01/2005 Ancho Barbecue Sauce Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving. Issue #60 01/27/2009 Grilled Elk with Chanterelle Sauce Colorado’s Storm King Elk Ranch sells elk by mail—but we found that beef tastes just as good in this dish. Issue #52 03/06/2007 Lobster Roll From celebrated chef Jacques Pepin, here is a French twist on a New England classic. Issue #52 04/19/2007 Fried Asparagus It is amazing what a little oil and heat can do for asparagus! Issue #50 10/04/2001 Spaghetti Collins This recipe was adapted from Pascal’s Manale in New Orleans. Issue #47 « Previous 1 2 3 4 Next »