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Narrow Results You've Selected: Rice Winter Remove all Source Saveur (44) Boing Boing (1) Cooking in Calcutta (1) My Recipes (1) Difficulty Easy (28) Medium (15) Hard (2) Course Side Dish (21) Main Course (20) Soups & Stews (6) Dessert (5) Appetizers (4) Show all... Breakfast/Brunch (3) Beverages (1) Bread (1) Cuisine American (12) Italian (10) Chinese (4) Indian (4) Southern/Soul Food (4) Show all... Middle Eastern (3) Asian (2) Hawaiian (2) Japanese (2) Vietnamese (2) Cajun/Creole (1) Eastern European/Russian (1) Gluten-Free (1) Mexican (1) Spanish/Portuguese (1) Occasion Christmas (4) Thanksgiving (3) Easter (2) Birthday (1) Cocktail Party (1) Technique Saute (20) Slow Cook (15) Bake (9) Stew (5) Chill (4) Show all... Fry (4) Roast (4) Stir-Fry (2) Poach (1) Steam (1) Topic Recipe (47) 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 = "Season:Winter"; var omni_prop8 = "Main Ingredient:Rice,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 04/15/2008 Black Beans with Mixed Meats and Accompaniments (Feijoada Completa) Feijoada is a traditional Brazilian feast of black beans and mixed meats. Issue #66 04/17/2007 Burmese Steamed Rice Steamed rice is a staple of Asian cuisines—this is how the Burmese make it. Issue #66 10/04/2005 Grandmaw Peacock's Chicken and Rice Cooking the chicken very slowly releases a pure, rich essence that infuses the rice. Short-grain rice makes the dish pleasantly pudding-like. Issue #66 09/15/2005 Spicy Tuna Hand Roll This Japanese specialty requires very fresh fish. Issue #63 11/19/2007 Roast Turkey With Wild Rice Stuffing This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford. Issue #62 09/01/2005 Rice Noodle Pilaf Versions of pilaf—the term encompasses a wide variety of seasoned rice or bulgur dishes—can be found throughout the Middle East and Central Asia. This pilaf is among the most basic in the Armenian kitchen. Issue #60 06/21/2007 Risotto with Green Beans and Yellow Bell Pepper This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan. Issue #38 10/24/2000 Chanterelle Risotto John Gottfried owner of Gourmet Garage shared this recipe with us. He uses premium salted butter in this risotto. Issue #36 10/23/2000 Breast of Veal with Sorrel Stuffing Ask your butcher to debone the veal, reserving the bones for you. Issue #35 10/19/2000 Ben's Cognac Risotto Ben Gambaro of the Missouri Baking Co. made this unorthodox but delicious risotto for us. Issue #34 11/07/2000 Rice Vermicelli with Chicken Soup Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen. Issue #25 03/12/2002 Chinese-American Thanksgiving Turkey A delicious Chinese take on a traditional American feast. Issue #22 06/18/2007 Sicilian Rice Timbale The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice. Issue #18 08/07/2007 Risotto with Shrimp Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one. Issue #14 09/10/2007 Vegetable Curry Browning curry powder intensifies its flavor and color and is recommended for this recipe. Issue #10 03/23/2007 Congee Rice porridge is a staple of the Asian diet; this version incorporates wheat and barley for added texture and color. Issue #6 01/17/2007 Quail Jambalaya The ultimate “come-as-you-are” dish, jambalaya employs whatever food is handy—in this case, quail. Issue #4 01/23/2007 Perfect Wild Rice For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires. Issue #3 01/23/2007 Wild Mushroom Risotto with White Truffles During white truffle season in Italy, authentic local dishes like this are adorned with the famous fungi. Issue #3 01/19/2007 Shrimp Pilau This rich, savory Lowcountry “per-loo” is a Charleston favorite. Issue #1 « Previous 1 2 3 Next »