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Narrow Results You've Selected: Recipe Pork Saveur Medium Saute Remove all Course Main Course (26) Appetizers (9) Soups & Stews (8) Condiments and Sauces (3) Side Dish (2) Show all... Breakfast/Brunch (1) Sandwich (1) Cuisine Italian (13) American (9) French (5) German (5) Spanish/Portuguese (3) Show all... Chinese (2) Gluten-Free (2) Mediterranean (2) Southern/Soul Food (2) Cajun/Creole (1) Central/South American (1) Classic (1) Eastern European/Russian (1) English/Scottish (1) Greek (1) Mexican (1) Other (1) Vietnamese (1) Season Fall (28) Winter (28) Summer (6) Spring (3) Occasion Christmas (3) Cocktail Party (1) Easter (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,Main Ingredient:Pork,Source:Saveur,Difficulty:Medium,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 05/25/2010 Umbrian Flat Bread Sandwiches (Torta al Testo) These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich. Issue #130 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Issue #128 10/13/2009 Sauerkraut with Fish in Cream Sauce  This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce. Issue #124 02/20/2010 Shrimp and Oyster Perloo One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue... Issue #117 11/10/2008 German Split Pea Soup This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note. Issue #116 10/10/2008 Sausages with French Green Lentils This hearty dish is a classic main course in the Auvergne region of France. Issue #115 02/28/2008 Ragù Enriched with Chicken Livers This rustic version of ragù calls for several different kinds of meat, each contributing a different dimension to the sauce, but it's the chicken livers in particular that lend a gamy depth. Issue #110 02/28/2008 'New Style' Ragù alla Bolognese While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce. Issue #110 11/06/2007 Braised Red Cabbage with Bacon This deep, purple dish is a classic German accompaniment to a hearty meat course. Issue #107 11/06/2007 Braised Beef Stew with Okra and Smoked Sausage In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra. Issue #107 08/23/2007 Sunday Gravy This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more. Issue #105 07/13/2007 Stuffies This is a favorite New England preparation for stuffed quahog clams. Issue #104 04/01/2007 Crêpes Complètes de Blé Noir (Buckwheat Crêpes with Gruyère, Ham, and Egg) Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out. Issue #101 09/04/2007 Sausages and Gravy with Stone-Ground Grits This hearty dish of sausage and grits is stick to the ribs good. Issue #97 09/04/2007 Tapas-Style Meatballs (Albóndigas en Salsa) These saucy meatballs figure in a wide range of dishes that make up the constellation of little snacks served in tapas bars all over Madrid. Issue #97 10/24/2007 Flip's Meat Sauce with Pasta You can't beat homemade meatballs and spicy marinara to top your favorite pasta. Issue #87 07/05/2007 Red Snapper with Ham Hock–Red Wine Sauce Here's a tasty way to prepare fresh fish with a Southern twang. Issue #79 10/27/2005 Pâté Louise A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey. Issue #70 10/20/2005 Chicken in Beer This is a German take on coq au vin. Issue #69 10/13/2005 Dried Fava Bean and Pork Stew This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak. Issue #68 « Previous 1 2 3 Next »