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Narrow Results You've Selected: Vegetables Roast Main Course Remove all Source Saveur (55) Always Order Dessert (1) Ava Catau (1) Blue Kitchen (1) Boing Boing (1) Show all... Chow (1) Cookthink (1) Eddybles (1) Houseboat Eats (1) I Shot the Chef (1) Jenn Cuisine (1) Local Lemons (1) Luna Cafe (1) Nibbledish (1) Orangette (1) Patent and the Pantry (1) Sassy Radish (1) Sport Fishing (1) Star Chefs (1) The British Larder (1) The Kitchn (1) The Pioneer Woman (1) The Weekend Chef (1) Whisk:A Food Blog (1) www.foodandwine.com (1) Difficulty Medium (35) Easy (31) Hard (8) Cuisine American (40) Italian (11) French (10) Mexican (5) Asian (3) Show all... Chinese (2) English/Scottish (2) Mediterranean (2) Other (2) Southern/Soul Food (2) Southwestern (2) Cajun/Creole (1) Central/South American (1) Cuban (1) Eastern European/Russian (1) German (1) Gluten-Free (1) Greek (1) Middle Eastern (1) Quick & Easy (1) Spanish/Portuguese (1) Vietnamese (1) Season Winter (37) Fall (35) Spring (9) Summer (9) Occasion Christmas (9) Thanksgiving (5) Easter (4) Topic Recipe (79) 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 = "Main Ingredient:Vegetables,Technique:Roast,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 03/20/2002 Beggar's Chicken The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product. Issue #17 12/04/2000 Pollo Relleno This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico. Issue #16 12/04/2000 Stuffed Roast Suckling Pig This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays. Issue #16 04/13/2010 Roast Chicken with Daikon In this preparation, earthy daikon takes the place of more traditional roast chicken accompaniments like onion or squash. This recipe was inspired by a dish served at Le Vichyssois, a restaurant in Lakemoor, Illinois, near Chicago. Continue... Issue #14 04/02/2002 Braised Beef with Carrots Chef Bernard Picolet made us this bistro classic the old-fashioned way. Issue #12 03/23/2007 Stuffed Veal Breast The inclusion of pancetta is proof of this recipe's Italian roots. Issue #10 02/28/2007 Harvest Pork Loin Made from the bounty of the fall season, this dish is the epitome of hearty comfort food. Issue #8 01/17/2007 Shrimp and Crab Étouffée A South Louisiana invention, an authentic Acadian étouffée is a meal in itself. Issue #4 01/23/2007 Goose with Chestnut Stuffing Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird. Issue #3 01/19/2007 Shrimp Pilau This rich, savory Lowcountry “per-loo” is a Charleston favorite. Issue #1 10/07/2012 Menu: A Southern Thanksgiving A Southern-style Thanksgiving menu showcasing all our low country favorites, from spicy collards to creamy mac and cheese and a cornbread-stuffed turkey. Does Not Apply 05/16/2012 Menu: An Evening in Corsica Corsican cuisine is a blend of the island's French, Italian and Mediterranean influences, with a flair all its own. Does Not Apply 09/09/2010 Harissa Roasted Chicken with Chickpeas and Red Onion Sassy Radish writes an ode to the much-maligned chicken (which she calls the "Meryl Streep of Food") and creates a zesty, spicy dish using yogurt, harissa, and cumin. Continue... Does Not Apply Source: Sassy Radish 08/09/2010 Like Water for Chocolate: Veal Chops with Rose Petal Sauce The movie Like Water for Chocolate has been called "seductively delicious." While it may not make you jump enraptured from the dinner table into the arms of an awaiting bandit, this movie-inspired recipe for veal chops with rose petal plum sauce from Eddybles will certainly leave you smiling with delight. Does Not Apply Source: Eddybles 07/08/2010 Linguine with Balsamic Roasted Tomatoes Use ingredients you probably already have on hand for this tasty dinner of roasted tomatoes combined with garlic, olives, and capers over linguine. Continue... Does Not Apply Source: Luna Cafe 06/18/2010 Roast Suckling Pig Tacos and Corn Salad Juicy roast suckling pig paired with a sweet corn salad is an inspired combination from chefs Jimmy Bradley and Bill McDaniel, of New York City's The Red Cat. Does Not Apply 06/18/2010 Roast Duck Bao Chef Jose Garces, of Philadelphia's Amada Restaurant, fashions a modern mix of Oriental flavors, with which succulent duck, roasted to perfection, is served in an updated traditional style within steamed bao topped with zesty togarashi mayonnaise and pickled carrots. Does Not Apply 04/13/2010 Roasted Herb Chicken with Morels and Watercress Salad Tender watercress and morels mushrooms are perfect springtime companions for a chicken that's roasted with herbs and white wine. This recipe comes from Kevin O’Conner, former wine director at Spago restaurant, and was originally published in Food and Wine. Does Not Apply Source: www.foodandwine.com 04/13/2010 Squab and Braised Peas In this dish, the recipe for which is based on one in Game: A Cookbook by Trish Hilferty and Tom Norrington-Davies (Absolute Press, 2009), smoky braised peas pair perfectly with pan-roasted squab. Does Not Apply 01/23/2010 Herb-Rubbed Duck with Cherry Sage Sauce Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries. Continue... Does Not Apply Source: Houseboat Eats « Previous 1 2 3 4 Next »