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

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Narrow Results You've Selected: Vegetables Recipe Hard Remove all Source Saveur (33) Course Main Course (21) Soups & Stews (6) Appetizers (5) Side Dish (2) Condiments and Sauces (1) Show all... Dessert (1) Sandwich (1) Cuisine Italian (8) French (7) American (2) Eastern European/Russian (2) Mexican (2) Show all... Central/South American (1) Chinese (1) Classic (1) Cuban (1) English/Scottish (1) Greek (1) Indian (1) Irish (1) Japanese (1) Mediterranean (1) Other (1) Spanish/Portuguese (1) Vegetarian (1) Season Winter (14) Fall (12) Summer (6) Spring (4) Occasion Christmas (2) Easter (2) Technique Roast (9) Bake (5) Poach (5) Fry (4) Saute (4) Show all... Steam (4) Slow Cook (3) Chill (2) Brine (1) Broil (1) Marinate (1) Stew (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 = "Difficulty:Hard"; var omni_prop8 = "Main Ingredient:Vegetables,Topic:Recipe,Difficulty:Hard"; var omni_pageName="saveur:"+omni_prop12; 10/30/2007 Roasted Sea Bass Filets with Chanterelles We enjoyed this dish at Trattoria Risorta in Trieste. Striped bass makes a good substitute for the locally fished sea bass they used. Issue #62 08/30/2005 Plantain Tamales As a substitute for soft white plantains, hard to find in the United States, author Presilla uses a mixture of green bananas (for texture and color) and green plantains (for flavor). Issue #59 03/01/2007 Traditional Sunday Roast This recipe is perfect for gathering family and friends around a festive table in good company for a sumptuous feast. Issue #56 08/11/2005 Lobster Tamarind Bisque chef Susur Lee's bisque isn't a traditional one-it has no cream or puréed fish-but it's rich in flavor nonetheless. Issue #56 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 09/03/2002 Jellied Consommé with Spring Vegetables The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter. Issue #50 09/03/2002 Mushroom-Stuffed Sole in a Pastry Crust Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977. Issue #50 02/27/2002 Puffs with Porcini and Cheese Sauce Wonderfully rich, this distinctly nontraditional "pasta" is one of the specialties at Il Sanpietrino in Rome. Issue #40 04/05/2007 Roast Lamb with Potatoes This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year. Issue #17 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 05/10/2012 Strip Loin, Chanterelles, Mustard-glazed Brussels Sprouts, Pecans Strip Loin, Chanterelles, Mustard-glazed Brussels Sprouts, Pecans as prepared by Colby Garrelts of bluestem in Kansas City, Missouri Does Not Apply 05/10/2012 Pea Soup, Preserved Lemon, Crème Fraîche Pea Soup, Preserved Lemon, Crème Fraîche as developed by Colby Garrelts of bluestem in Kansas City, Missouri Does Not Apply 03/01/2002 Summer Lobster Soup A wonderful take on the traditional lobster bisque that makes the best of summer's harvest. Does Not Apply « Previous 1 2 Next »