Pork Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Pork Saute Fall Remove all Source Saveur (64) About Minnesota (1) Amanda's Cookin' (1) Closet Cooking (1) Food Blogga (1) Show all... Pink Parsley (1) Relish Magazine (1) Simply Recipes (1) Smitten Kitchen (1) The 99 Cent Chef (1) Your Everyday Mama (1) livefire (1) Difficulty Easy (43) Medium (29) Hard (2) Course Main Course (37) Soups & Stews (17) Side Dish (16) Appetizers (4) Condiments and Sauces (3) Show all... Salad (2) Breakfast/Brunch (1) Sandwich (1) Cuisine American (23) Italian (21) French (8) German (7) Southern/Soul Food (5) Show all... Eastern European/Russian (2) Greek (2) Spanish/Portuguese (2) Asian (1) Central/South American (1) Chinese (1) Classic (1) Gluten-Free (1) Mediterranean (1) Mexican (1) Other (1) Scandinavian (1) Southwestern (1) Occasion Christmas (7) Thanksgiving (7) Cocktail Party (1) Easter (1) Topic Recipe (75) 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:Fall"; var omni_prop8 = "Main Ingredient:Pork,Technique:Saute,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 10/23/2000 Squash Gnocchi with Meat Sauce For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce. Issue #35 10/20/2000 Lamb with Olives Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors. Issue #34 08/17/2007 Bonac Clam Chowder Natives (Bonackers) of the East End in the Hamptons really know how to make chowder. Issue #29 03/08/2002 Porcini Caps Stuffed with Cheese and Ham This is a wonderful way to serve fresh porcini mushrooms. Issue #29 03/08/2002 Penne with Cabbage and Sausage Originally from Calabria, this dish is now a Rao's Restaurant standard. Issue #28 11/07/2000 Fresh Wheat Noodles with Sesame Sauce In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets. Issue #25 12/12/2007 Venison Terrine with Red Currant Sauce While visiting Sweden we were served this traditional-style terrine. Issue #23 03/11/2002 Radicchio with Pappardelle Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe. Issue #23 10/24/2007 Red Cabbage with Caraway Seeds The caraway seeds give a sweet tangy flavor to this tart red cabbage dish. Issue #22 03/12/2002 Jim Clark's Chili Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili Cookoff in Galena, Illinois, with this recipe, and Benjamin’s, a local eatery, served it for years. Issue #22 10/29/2007 Quail with Fig Sauce This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish. Issue #21 03/14/2002 Ground Pork and Chiles The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables. Issue #21 03/14/2002 Farfalle with Wild Mushroom and Tomato Sauce Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season. Issue #21 03/14/2002 Sweet Sausage and Broccoli Rabe with Cranberry Beans In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe. Issue #21 06/18/2007 Sicilian Tomato–Meat Sauce This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta. Issue #18 12/04/2000 Venison Stew This Alsatian dish is a rich game stew, traditionally thickened with the blood of the animal. Our recipe uses flour for a lighter interpretation. Issue #16 08/08/2007 Pork Loin Stuffed with Apples and Onions This is our version of an all-American classic, inspired by our visit to the small Blew family farm in New Jersey. Issue #14 08/08/2007 Stuffed Peppers You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells. Issue #14 04/02/2002 Three-Cod Chowder We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock. Issue #12 04/02/2002 Chuck's Three-Day Chowder Chuck’s three-day theory is based on his quest for clear fish stock. Issue #12 « Previous 1 2 3 4 Next »