Saveur.com - Authentic Recipes, Food, Drinks and Travel

148 results
Narrow Results You've Selected: Recipe Beef Saveur Fall Remove all Difficulty Medium (72) Easy (65) Hard (3) Course Main Course (95) Soups & Stews (34) Appetizers (11) Side Dish (8) Breakfast/Brunch (3) Show all... Dessert (3) Salad (3) Condiments and Sauces (2) Bread (1) Sandwich (1) Cuisine American (31) French (25) Italian (17) English/Scottish (14) Eastern European/Russian (11) Show all... Classic (10) German (8) Mexican (7) Middle Eastern (6) Central/South American (5) Jewish (5) Kosher (4) Gluten-Free (3) Japanese (3) Kid-Friendly (3) Asian (2) Chinese (2) Irish (2) Mediterranean (2) Moroccan (2) Other (2) Quick & Easy (2) Southern/Soul Food (2) Spanish/Portuguese (2) African (1) Cajun/Creole (1) Caribbean (1) Healthy (1) Indian (1) Simple (1) Tex-Mex (1) Vietnamese (1) Occasion Christmas (8) Thanksgiving (6) Easter (2) Passover (2) Cocktail Party (1) Technique Saute (54) Bake (29) Roast (23) Slow Cook (21) Stew (21) Show all... Braise (12) Fry (10) Chill (8) Marinate (6) Broil (5) Poach (5) Steam (4) Grill/Barbecue (2) No Cook (2) Stir-Fry (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 = "Season:Fall"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Beef,Source:Saveur,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 01/09/2006 Shredded Dried Beef with Scrambled Eggs Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish. Issue #76 12/05/2005 Calves' Feet Salad This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet. Issue #75 12/02/2005 Panbroiled Sirloin Steak The "wine merchant" sauce in this recipe is based on one in Auguste Escoffier's Le Guide culinaire, originally published in Paris in 1903. Refrigerate any leftover sauce, to be used as a compound butter. Issue #75 12/02/2005 Amarone Risotto Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano. Issue #75 12/02/2005 Beef Braised in Amarone This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region. Issue #75 10/29/2007 Lil Pachter's Jewish-Style Braised Brisket We have been told this brisket tastes even better the next day. Issue #74 11/11/2005 Italian Wedding Soup This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated. Issue #72 10/27/2005 Baked Stuffed Chickens This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven). Issue #70 05/03/2007 Enchurritos The enchurrito is one of the monumental achievements of Tex-Mex cuisine. Issue #68 04/15/2008 Black Beans with Mixed Meats and Accompaniments (Feijoada Completa) Feijoada is a traditional Brazilian feast of black beans and mixed meats. Issue #66 03/12/2007 Beef and Guinness Pie This is a hearty Irish variation on steak and kidney pie, made with the island nation’s most famous beer. Issue #65 09/15/2005 'Fried Sticks' We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots. Issue #63 10/30/2007 Veal with Caper Sauce and Pork with Anchovy Sauce These two delicious sauces can be used at home to dress up leftover meats. Issue #62 10/30/2007 Meat Loaves with Eggs and Cheese To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it. Issue #62 09/12/2005 Ukraine-Style Beet Soup We adapted the recipe for this traditional soup from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman. Issue #61 07/30/2002 Portuguese Beef Stew This recipe comes from a longtime Holy Ghost cook. Issue #59 02/23/2010 Gordon's Chili Gordon Fowler, an artist from Austin, Texas, knows his chili and, happily, shared his recipe with us. Continue... Issue #57 08/23/2005 Grillades with Cremini Grits In French, grillades means grilled meats, but in Cajun gastronomy, grillades are braised. Issue #57 10/29/2007 Roast Tenderloin of Beef with Jack Daniel's Peppercorn Sauce We enjoyed this dish while celebrating Christmas at the Ahwahnee Hotel in Yosemite National Park. Issue #55 01/07/2008 Baked Spinach Lasagne Lasagna is the most famous and savory of all Italian baked dishes. Issue #53 « Previous 1 2 3 4 5 . . .8 Next »