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Narrow Results You've Selected: Medium Roast Recipe Remove all Source Saveur (99) New York Times (2) Boston (1) Bucky McOinkum's Barbecue (1) Chow (1) Show all... Eddybles (1) Habeas Brulee (1) Houseboat Eats (1) Jenn Cuisine (1) Local Lemons (1) Orangette (1) Star Chefs (1) The Spice House (1) Venere (1) Village Voice (1) Whisk:A Food Blog (1) Main Ingredient Vegetables (53) Pork (29) Beef (24) Chicken (15) Potato (14) Show all... Turkey (13) Fruit (11) Game (11) Bread (10) Duck (10) Lamb (9) Tomato (7) Fish (6) Cheese (4) Pasta (3) Rice (3) Shellfish (3) Beans (2) Eggs (2) Nuts (2) Shrimp (2) Wine (2) Course Main Course (88) Appetizers (8) Soups & Stews (7) Condiments and Sauces (6) Salad (4) Show all... Side Dish (4) Breakfast/Brunch (2) Dessert (1) Cuisine American (55) French (21) Italian (9) Mexican (8) Chinese (4) Show all... English/Scottish (3) Asian (2) Central/South American (2) Eastern European/Russian (2) German (2) Middle Eastern (2) Other (2) Southern/Soul Food (2) Cajun/Creole (1) Classic (1) Cuban (1) Gluten-Free (1) Hawaiian (1) Mediterranean (1) Southwestern (1) Season Winter (61) Fall (55) Summer (17) Spring (8) Occasion Christmas (20) Thanksgiving (19) Easter (8) Cocktail Party (2) Backyard BBQ (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 = "Topic:Recipe"; var omni_prop8 = "Difficulty:Medium,Technique:Roast,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 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 08/13/2007 Burgundian Beef Stock Beef stock is the classic building block of many signature Burgundian recipes. Issue #30 04/01/2002 Char Siu Bao (Roast Pork Buns) Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that's then steamed or baked. Issue #30 03/11/2002 Stuffed Pigs' Feet Pigs’ feet are a quintessential bouchon ingredient. Issue #23 03/14/2002 Cambodian Roasted Poussin This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand. Issue #21 03/13/2002 Roasted Pork Chops with Prune-Stuffed Apples Pork is a versatile meat, but we prefer to cook it simply—as in this recipe. Issue #21 08/13/2007 Demi-Glace A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole. Issue #20 08/13/2007 Brown Veal Stock Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews. Issue #20 03/18/2002 Roasted Stuffed Guinea Hens Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage. Issue #19 03/19/2002 Beluga Lentils with Roasted Duck After discovering these lentils, food author Colette Rossant created this dish. Issue #18 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 11/14/2007 Roast Turkey There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird. Issue #15 08/08/2007 Roast Grouse with Bread Sauce and Game Crumbs For a good grouse recipe, we turned to English chef Simon Hopkinson's Roast Chicken and Other Stories. Issue #14 08/08/2007 Roast Duck with Orange Sauce This is our take on the classic duck à l’orange. Issue #14 06/28/2007 Cedar-Smoked Salmon You don’t need a smoker to lend a slightly spicy, faintly sweetish hint of the outdoors to fresh salmon—this oven method works nicely. Issue #13 04/02/2002 Braised Beef with Carrots Chef Bernard Picolet made us this bistro classic the old-fashioned way. Issue #12 04/05/2007 Roast Suckling Lamb with Potatoes Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue. Issue #11 03/22/2007 Stuffed Veal Breast The inclusion of pancetta is proof of this recipe's Italian roots. Issue #10 « Previous 1 2 3 4 5 . . .6 Next »