Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Saveur Backyard BBQ Remove all Difficulty Easy (64) Medium (12) Main Ingredient Beef (27) Pork (17) Chicken (14) Cheese (10) Fish (10) Show all... Vegetables (8) Pasta (7) Shellfish (7) Lamb (6) Bread (5) Shrimp (4) Beans (2) Chocolate (2) Fruit (2) Potato (2) Tomato (2) Eggs (1) Rice (1) Cuisine American (47) Gluten-Free (9) Asian (8) Classic (8) Central/South American (6) Show all... Mexican (6) Other (6) Simple (6) Caribbean (5) Quick & Easy (5) Middle Eastern (4) Healthy (3) Italian (3) Kid-Friendly (3) Southern/Soul Food (3) Vegetarian (3) Chinese (2) Eastern European/Russian (2) Japanese (2) Tex-Mex (2) French (1) Greek (1) Indian (1) Mediterranean (1) Moroccan (1) Southwestern (1) Thai (1) Vegan (1) Season Summer (65) Spring (16) Fall (5) Winter (1) Technique Grill/Barbecue (66) Marinate (9) Bake (7) Fry (6) Chill (1) Show all... Roast (1) Saute (1) Topic Recipe (85) 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 = "Occasion:Backyard BBQ"; var omni_prop8 = "Course:Main Course,Source:Saveur,Occasion:Backyard BBQ"; var omni_pageName="saveur:"+omni_prop12; 05/21/2013 Adobo Chicken Under a Brick Recipe for chicken infused with a zesty Cuban-inspired marinade and grilled flat on a plancha. Issue #157 05/21/2013 Bistecca Alla Fiorentina (Florentine Steak) Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with cannellini beans and lemon wedges. Issue #157 05/20/2013 Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken) This fragrant spice-rubbed grilled chicken was a favorite of SAVEUR assistant editor Felicia Campbell when she was deployed to Iraq. Issue #157 05/20/2013 Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade. Issue #157 05/20/2013 Ultimate Grilled Cheeseburger This ultimate cheeseburger is topped with a tangy cream and vermouth sauce. Issue #157 05/20/2013 Garlic and Red-Miso Porterhouse A marinade of red miso, ginger, and garlic gives this steak a crisp, flavorful crust and a juicy interior. Issue #157 05/20/2013 Tavuk Kebabi (Mint & Aleppo Pepper Marinated Chicken Kebabs) A thick, flavorful marinade of mint, Aleppo pepper, and Turkish sweet red pepper paste caramelizes on the outside of these grilled chicken kebabs. Issue #157 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 06/12/2012 Tininon Mannok Yan Hineska' Agaga (Guam-Style Chicken with Red Rice) Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon. Issue #148 06/06/2012 Salade Niçoise Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France. Issue #148 03/17/2012 Grilled Chicken with Red Onion Jam Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon. Issue #146 02/20/2012 Jujeh Kabab (Spiced Chicken and Tomato Kebabs) A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs. Issue #145 02/10/2012 Deviled Baby Back Ribs A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs. Issue #145 11/09/2011 Grilled Spot Prawns with Finger Lime and Basil These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite. Issue #142 09/14/2011 Roasted Rainbow Trout with Lemon and Thyme This simple whole-fish preparation highlights the sweetness of the trout's flesh. Issue #141 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 07/26/2012 Smoked Prime Rib With Peach-Chipotle Sauce Elizabeth Karmel, executive chef and partner of Hill Country Barbecue Market in New York City, gave us this recipe for succulent, smoked prime rib. Issue #139 07/03/2012 Memphis-Style Dry Ribs Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce. Issue #139 05/31/2012 St. Louis Country-Style Ribs Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven. Issue #139 07/08/2011 Barbacoa (Chile-Rubbed Smoked Lamb) Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa. Issue #139 « Previous 1 2 3 4 5 Next »