Main Course Recipes and Menus

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Marinate (13) Braise (12) Fry (12) Steam (10) Grill/Barbecue (7) Chill (6) Poach (6) Stir-Fry (6) Broil (4) Topic Recipe (216) 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:Winter"; var omni_prop8 = "Course:Main Course,Main Ingredient:Vegetables,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 10/29/2007 Chicken in Truffle Cream Sauce Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?! Issue #55 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 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 09/03/2002 Mushroom-Stuffed Sole in a Pastry Crust Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977. Issue #50 07/05/2007 Shrimp Uggie This spicy shrimp dish gets its kick from hot sauce and red pepper flakes. Issue #48 06/14/2007 Roasted Fresh Ham with Orange Glaze Fresh, unsmoked ham makes a delicious roast. Issue #42 06/14/2007 Picadillo Every Cuban cook has a version recipe of this classic dish of savory ground beef. Issue #42 10/25/2007 Beef with Carrots Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis. Issue #41 02/27/2002 Medallions' of Veal with Wild Mushrooms True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks. Issue #40 06/21/2007 Spider Crab with Zucchini and Artichokes Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman. Issue #38 06/21/2007 Calf's Liver and Onions This recipe, from Harry's Bar in Venice, is the definitive version of fegato alla veneziana, the traditional dish of calf's liver and onions. Issue #38 06/21/2007 Cuttlefish Stewed in Its Ink Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it. Issue #38 06/21/2007 Stewed Tripe with Vegetables This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani. Issue #38 06/21/2007 Risotto with Green Beans and Yellow Bell Pepper This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan. Issue #38 10/24/2000 Beef Tongue in Tomatillo Sauce This is one of the best dishes served at the Maxwell Street market in Chicago. Issue #36 10/23/2000 Duck Foie Gras in Classic Apicius Style in Sweet-and Sour Sauce with Black Radish Confit At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras. Issue #35 « Previous 1. . . 3 4 5 6 7 . . .11 Next »