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Marinate (18) Slow Cook (16) Stew (14) Braise (13) Steam (10) Broil (7) Chill (6) No Cook (4) Poach (4) Brine (3) Stir-Fry (2) Topic Recipe (403) 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 = "Course:Main Course"; var omni_prop8 = "American,Difficulty:Easy,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 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 01/25/2013 Saneeyeh Bil Fern (Roasted Lamb Shoulder and Vegetables) Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices. Issue #132 01/05/2012 Vegetarian Chili Author Suketu Mehta gave us the recipe for this spicy, meat-free chili. Issue #132 09/14/2011 Elegant Pork Chops Authors Jane and Michael Stern gave us this recipe from Virginia Miller, a home cook from Iowa who bakes thick-cut pork chops in a sweet, tomatoey sauce. Issue #132 07/13/2010 Chicken Galliano Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, gives the sauce for these stuffed chicken breasts a complex sweetness. Issue #131 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 05/27/2011 Grilled Lobster with Cilantro-Chile Butter Grilled lobster is a popular dish in Boston, where shellfish from the Gloucester Seafood Display Auction is plentiful. Issue #130 05/25/2010 Yankee Fish Cakes These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts. Issue #130 09/13/2012 Four-Cheese Macaroni and Cheese The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in with the other cheeses. Issue #129 09/15/2011 Greek Mac and Cheese Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis. Continue... Issue #129 01/28/2011 Southern-Style Macaroni and Cheese The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce. Issue #129 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 04/05/2010 Lobster Macaroni and Cheese This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations. Issue #129 04/05/2010 Artisanal Macaroni and Cheese Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust. Issue #129 03/16/2010 Northern Fried Chicken The fried chicken at Blue Ribbon, a restaurant in New York City, boasts extra-crunchy skin thanks to a matzo meal crust; the chefs there serve it with bright collard greens quick-sautéed in browned butter. Continue... Issue #128 04/30/2013 Masa Cakes with Spicy Slaw (Pupusas con Curtido) These stuffed corn-masa cakes are the national dish of El Salvador. Continue... Issue #127 09/05/2012 Crabs and Spaghetti In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Issue #126 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 12/24/2012 Apricot–Ginger Glazed Ham A glaze made with apricot and ginger adds a sweet note to salty roasted ham. This recipe comes from Chris Williams, the chef of Lone Star Barbecue & Mercantile in Santee, South Carolina, and is just one of the delicious ham preparations in Executive Editor Dana Bowen's December 2009 feature, "The Wonders of Ham." Issue #125 01/19/2010 Macaroni and Cheese Ham and blue cheese give a piquant bite to this rich casserole, which comes from Crabtree’s Kittle House, a restaurant in Chappaqua, New York. Continue... Issue #125 « Previous 1 2 3 4 5 . . .21 Next »