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Fry (12) Stew (8) Braise (6) Chill (6) Steam (6) Broil (4) Marinate (4) No Cook (3) Poach (3) Stir-Fry (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 = "Main Ingredient:Vegetables"; var omni_prop8 = "Topic:Recipe,Course:Main Course,Cuisine:American,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 08/01/2011 Pesto-Rubbed Chicken with Panzanella Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work. Issue #140 08/28/2012 Quick Fish Filets in Tomato Sauce A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes. Issue #138 05/18/2011 Baked Chicken With Peppers Slow-braised chicken with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika. Issue #138 11/15/2011 Sweetbreads with Chestnuts and Parsnips This rich and elegant dish was inspired by a recipe from Boston chef Barbara Lynch. Issue #135 10/07/2010 Roast Turkey with Root Vegetables and Gravy This recipe involves three steps. First, rub a flavored butter under the turkey's skin. Then roast the turkey over root vegetables until each piece is done. Finally, make a gravy with the juices left in the roasting pan. Issue #133 04/03/2013 Pasta with Grilled Artichokes Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Continue... Issue #130 08/13/2012 Roast Pork with Summer Vegetables Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables. Issue #130 04/20/2010 Egg-and-Spinach-Stuffed Meat Loaf Our May 2010 issue is full of classic comfort foods like this delicious meat loaf. We based this recipe on one in Lobel’s Meat Bible by Stanley, Evan, Mark, and David Lobel (Chronicle Books, 2009). Continue... Issue #129 02/15/2010 Chinese Chicken Salad Variations on this salad have been served in Los Angeles everywhere from the Fox Studios Commissary to Wolfgang Puck’s Chinois on Main. Continue... Issue #127 01/03/2012 Orecchiette with Rapini and Goat Cheese Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue... Issue #126 03/18/2010 Shrimp Ravioli with Spinach and Ginger Store-bought wonton wrappers are perfect for making ravioli, as we discovered while we were testing recipes for our most recent SAVEUR 100. Continue... Issue #126 11/11/2009 Garganelli with Peas and Prosciutto This creamy dish calls for quill-shaped garganelli, though penne will work just as well. Issue #125 01/22/2010 Black Bass with Chickpeas, Clams, and Chorizo Serve this hearty main course (from Brooklyn’s Marlow & Sons) with a loaf of crusty bread to soak up the chorizo-spiked broth. Continue... Issue #119 03/11/2009 Veal Chop with Jus The sauce accompanying this dish is made from a rich, concentrated veal stock. Issue #119 07/19/2011 Fettuccine with Artichokes and Chicken We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City. Issue #118 02/17/2009 Skirt Steak with Artichoke and Potato Hash This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California. Issue #118 01/13/2012 Braised Lamb Shanks Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut. Issue #117 03/09/2010 Sara’s Roast Chicken with Sage and Garlic This simple but delicious roast chicken is based on a recipe in Olives and Oranges by Sara Jenkins and Mindy Fox (Houghton Mifflin, 2008). Continue... Issue #117 05/08/2008 Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter Slow roasting salmon allows its fat to melt and yields a luscious, ultratender piece of fish. Issue #112 02/04/2010 Chicken and Brown Rice with Chorizo Meaty chicken thighs and smoky chorizo combine with brown rice to make a hearty one-pot meal. Continue... Issue #111 « Previous 1 2 3 4 5 . . .10 Next »