Saveur.com - Authentic Recipes, Food, Drinks and Travel

35 results
Narrow Results You've Selected: Vegetables Braise Saveur Remove all Difficulty Easy (16) Medium (16) Course Main Course (18) Side Dish (13) Appetizers (2) Condiments and Sauces (2) Dessert (1) Show all... Soups & Stews (1) Cuisine American (7) French (6) Italian (5) Middle Eastern (5) Eastern European/Russian (2) Show all... Gluten-Free (2) Jewish (2) Kosher (2) Vegan (2) Vegetarian (2) Asian (1) Chinese (1) German (1) Greek (1) Kid-Friendly (1) Mexican (1) Quick & Easy (1) Simple (1) Season Fall (19) Winter (15) Spring (8) Summer (3) Occasion Christmas (4) Thanksgiving (4) Easter (3) Passover (1) Topic Recipe (35) 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 = "Source:Saveur"; var omni_prop8 = "Main Ingredient:Vegetables,Technique:Braise,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 12/12/2007 Maple-Glazed Carrots Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Issue #31 04/17/2007 Braised Artichokes with Carrots, Peas, and Fava Beans This vibrant dish combines the best vegetables of spring. Issue #17 04/17/2007 Braised Artichokes and Fava Beans This dish is a typically Middle Eastern celebration of the bounty of spring. Issue #17 04/05/2007 Peas Braised with Dill and Onions The liberal use of olive oil makes this a surprisingly light and sweet side dish. Issue #17 12/05/2000 Pike Perch Braised in Pinot Noir In Alsace, light fruity pinot noir is often paired with mild-tasting fish like this European pike perch, a member of the walleye family. Issue #16 12/04/2000 Blood Orange-Fennel Osso Buco At New York's Union Square Cafe, chef Michael Romano accents his version of this classic Italian dish with blood oranges and their juice instead of the traditional lemon-zest-based gremolada. Issue #16 05/02/2007 Shark Empanada Filling This delicious filling is almost as Spanish as it is Mexican. Issue #12 04/02/2002 Braised Beef with Carrots Chef Bernard Picolet made us this bistro classic the old-fashioned way. Issue #12 01/26/2007 Braised Duck Legs with Mustard Greens and Bok Choy This dish offers an intriguing contrast between the richness of the duck and the earthiness of the greens. Issue #5 03/06/2013 Menu: A Spicy Sichuanese Feast The transcendent flavors of these dishes—from hearty mapo tofu to sweet and sour meatballs—will add some spice to your next dinner party. Does Not Apply 03/04/2013 Soy-Braised Kabocha Squash Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish. Does Not Apply 10/31/2012 Menu: A Fall Pumpkin Party Perfect for Halloween or any other chilly autumn night, this festive and hearty menu is all about celebrating pumpkin season. Begin and end the night with bourbon and pumpkin—first in a pumpkin old fashioned cocktail and later in a decadent mousse—and in between, enjoy delicate pumpkin raviolis, tender braised lamb shanks, and more. Does Not Apply 10/12/2011 Menu: A Sukkot-Inspired Harvest Feast Just as all are welcome at the sukkah table, you don't have to be Jewish to enjoy a celebration of life, community, and autumn's bounty with this menu for a globally-inspired Sukkot feast. Does Not Apply 10/05/2011 Menu: A Middle Eastern Vegetarian Dinner In this vegetarian dinner party menu, fall vegetables pair beautifully with the flavors and spices of the Middle East. Does Not Apply 04/11/2011 Chicken with Onions and Sumac (Djaj bi-Basal wa Sumac) This Middle-Eastern recipe for chicken with onions and sumac was adapted from a classic cookbook from the region. Does Not Apply « Previous 1 2 Next »