American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Winter Roast Medium Recipe Remove all Source Saveur (30) Houseboat Eats (1) New York Times (1) Main Ingredient Vegetables (13) Pork (7) Turkey (7) Beef (6) Game (5) Show all... Potato (5) Bread (4) Chicken (3) Fruit (3) Fish (2) Rice (2) Wine (2) Duck (1) Eggs (1) Lamb (1) Course Main Course (29) Breakfast/Brunch (2) Appetizers (1) Condiments and Sauces (1) Salad (1) Show all... Side Dish (1) Occasion Christmas (12) Thanksgiving (9) Easter (2) 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 = "Topic:Recipe"; var omni_prop8 = "Cuisine:American,Season:Winter,Technique:Roast,Difficulty:Medium,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 01/29/2010 Stuffed Pork Chops with Roasted Apples and Calvados This is not your ordinary pork chops and applesauce. Continue... Issue #40 10/23/2000 Breast of Veal with Sorrel Stuffing Ask your butcher to debone the veal, reserving the bones for you. Issue #35 03/08/2007 Braised Beef Short Ribs with Potato Purée The secret to these succulent ribs is to roast them first, then marinate them overnight. Issue #32 12/12/2007 Crown Roast of Pork with Corn and Apple Stuffing A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve. Issue #31 03/13/2002 Roasted Pork Chops with Prune-Stuffed Apples Pork is a versatile meat, but we prefer to cook it simply—as in this recipe. Issue #21 11/14/2007 Roast Turkey There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird. Issue #15 06/28/2007 Cedar-Smoked Salmon You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon—this oven method works nicely. Issue #13 02/28/2007 Harvest Pork Loin Made from the bounty of the fall season, this dish is the epitome of hearty comfort food. Issue #8 01/23/2007 Port Sauce Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary. Issue #3 10/21/2011 Brussels Sprouts Gratin This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing. Does Not Apply 01/23/2010 Herb-Rubbed Duck with Cherry Sage Sauce Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries. Continue... Does Not Apply Source: Houseboat Eats 05/07/2009 Spice-Crusted Prime Rib with Whipped Potatoes A cumin-cayenne rub lends heat and bite to the roast beef. Does Not Apply Source: New York Times « Previous 1 2 Next »