Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Medium Summer Remove all Source Saveur (117) Chow (1) Closet Cooking (1) Delicious Days (1) Furey and the Feast by Cynthia Furey (1) Show all... NOLA Cuisine (1) New York Times (1) No Recipes (1) Orangette (1) The Jew and the Carrot (1) The Paupered Chef (1) White on Rice Couple (1) Main Ingredient Vegetables (61) Fish (39) Pork (23) Chicken (17) Beef (16) Show all... Shellfish (16) Tomato (15) Fruit (13) Pasta (12) Cheese (9) Eggs (9) Lamb (9) Potato (8) Shrimp (8) Rice (6) Bread (3) Duck (3) Game (3) Nuts (3) Beans (2) Turkey (1) Cuisine American (35) Italian (20) French (15) Mexican (14) Southern/Soul Food (7) Show all... Asian (4) Irish (4) Southwestern (4) Vietnamese (4) Gluten-Free (3) Mediterranean (3) Caribbean (2) Central/South American (2) Chinese (2) Eastern European/Russian (2) Greek (2) Indian (2) Japanese (2) Middle Eastern (2) Moroccan (2) Spanish/Portuguese (2) African (1) Cajun/Creole (1) Cuban (1) English/Scottish (1) German (1) Hawaiian (1) Occasion Backyard BBQ (7) Easter (6) Christmas (2) Birthday (1) Cocktail Party (1) Show all... Thanksgiving (1) Technique Saute (42) Fry (24) Grill/Barbecue (21) Bake (16) Slow Cook (13) Show all... Roast (12) Marinate (10) Broil (8) Poach (7) Steam (5) Chill (4) Stir-Fry (3) Braise (2) No Cook (2) Topic Recipe (128) 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:Summer"; var omni_prop8 = "Course:Main Course,Difficulty:Medium,Season:Summer"; var omni_pageName="saveur:"+omni_prop12; 08/08/2007 Stuffed Peppers You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells. Issue #14 08/08/2007 Shellfish Empanadas Empanadas were first mentioned in Chile in 1652, and were probably introduced there by the conquistadores. 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 06/28/2007 Poached Salmon Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal. Issue #13 05/02/2007 Veracruz-Style Empanadas Empanadas, or turnovers, can be found throughout Mexico. One of our favorite fillings is minilla, a spicy mixture of shark, olives, and capers. Issue #12 05/02/2007 Shark Empanada Filling This delicious filling is almost as Spanish as it is Mexican. Issue #12 02/28/2007 Barbecued Ribs Juicy and spicy, with just the right amount of smoke, these ribs will leave you craving more. Issue #11 09/11/2007 Steamed Spicy Lamb Shanks Steaming the lamb makes the meat so tender it falls off the bone Issue #10 09/11/2007 Lamb Neck Stew with Polenta This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple. Issue #10 09/11/2007 Lobster with Shallots, Tomatoes, and Cayenne This is Brittany's most famous seafood dish—every Breton chef has a favorite version. Issue #10 09/06/2007 Terrine de Foie Gras This luxurious terrine is a classic of French cuisine. Issue #9 08/31/2007 Ravioli Niçoise This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice. Issue #8 07/18/2007 Black Pepper Crab This simple dish is a great way to cook crab; black pepper adds an extra kick. Issue #8 07/17/2007 Striped Bass Stuffed with Swordfish and Shrimp Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices. Issue #7 07/17/2007 Baked Striped Bass with Fennel and Pernod The addition of fennel in this preparation adds a richer dimension to this delicate fish. Issue #7 07/17/2007 Striped Bass in 'Saor' In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish. Issue #7 07/17/2007 Whole Striped Bass Baked in a Crust of Salt This method of cooking a whole striped bass keeps it very moist. Issue #7 01/27/2007 Salmon with Cabbage and Cider Vinegar Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon. Issue #5 01/27/2007 Lobster Fricassée Sweet and delicate lobster, swimming in a rich, creamy sauce … enough said. Issue #5 « Previous 1. . . 3 4 5 6 7 Next »