American Food, Recipes and Cuisine from Saveur

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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) Topic Recipe (200) 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 = "Cuisine:American,Course:Main Course,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 08/30/2005 Sea Scallops with Belgian Endive and Cherry Tomatoes Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season. Issue #59 08/23/2002 Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast. Issue #55 01/08/2008 Vermont Chicken Pie This is a savory church supper staple in the mountains of Vermont. Issue #54 01/27/2009 Grilled Elk with Chanterelle Sauce Colorado’s Storm King Elk Ranch sells elk by mail—but we found that beef tastes just as good in this dish. Issue #52 10/24/2007 Roast Chicken with Root Vegetables If you can properly roast a chicken, you can cook almost anything. Issue #51 10/24/2007 Penne Rigate with Smoked Salmon This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California. Issue #51 10/04/2001 Burnt-Scallion Fish We like sea bass for this dish, but any firm white fish can be substituted. Issue #47 10/04/2001 Braised Chicken with Scallion Purée This recipe is adapted from one appearing in The Cook and the Gardener by Amanda Hesser. Issue #47 01/02/2001 Seared Scallops with Butternut Squash This French-inspired technique of cooking vegetables in an emulsion of butter and water to gives this dish a wonderful richness. Issue #45 10/24/2000 Roasted Cod with Chanterelles The chanterelle mixture may be prepared a day in advance. Issue #36 10/24/2000 Chanterelle Omelette To give this golden dish more color, add a diced ripe tomato. Issue #36 03/06/2007 Aunt Polly’s Lamb Shanks Tender, fall-off-the-bone lamb, slow-roasted vegtables, and a sprinkling of mint combine in a dish that easily serves as a meal. Issue #33 03/06/2007 Seared Salmon with Salsa Verde A delightful blend of fresh herbs enhances the look and flavor of fresh salmon. Issue #33 03/26/2008 Venison Osso Buco Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe. Issue #31 12/12/2007 Pheasant and Morel Potpie If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail. Issue #31 12/12/2007 Crown Roast of Pork with Corn and Apple Stuffing A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve. Issue #31 03/01/2002 Venison Sausage Braised in Beer A hunter's favorite, venison sausage is often prepared with a combination of lean ground venison and fattier ground pork. Issue #31 08/17/2007 Lobster Bake This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound. Issue #29 05/21/2007 Barbecue Gumbo Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage. Issue #27 10/23/2007 Pork Chops with Blue Cheese Sauce and Butternut Squash Purée This is a hearty, rich dish and perfect for those chilly fall nights. Issue #26 « Previous 1 2 3 4 5 . . .10 Next »