Pork Recipes and Menus from Saveur Magazine

146 results
Narrow Results You've Selected: Pork Winter Easy Remove all Source Saveur (125) Amanda's Cookin' (1) Bitchincamero (1) Daily Unadventures in Cooking (1) Elizabeth's Edible Experience (1) Show all... Epicurious (1) Everybody Likes Sandwiches (1) Food Blogga (1) Food Network (1) Houseboat Eats (1) Leite's Culinaria (1) No Recipes (1) Pink Parsley (1) Rasa Malaysia (1) Simply Recipes (1) Slashfood (1) Technicolor Kitchen (1) The 99 Cent Chef (1) The Cooking Photographer (1) The Noshery (1) The Passionate Cook (1) justcookit.blogspot.com (1) Course Main Course (68) Soups & Stews (31) Side Dish (25) Breakfast/Brunch (16) Appetizers (10) Show all... Sandwich (5) Bread (2) Condiments and Sauces (2) Dessert (1) Salad (1) Cuisine American (49) Italian (24) Southern/Soul Food (17) Chinese (12) French (9) Show all... Eastern European/Russian (7) Classic (6) German (5) Asian (4) English/Scottish (3) Hawaiian (3) Mexican (3) Quick & Easy (3) Simple (3) Caribbean (2) Central/South American (2) Gluten-Free (2) Greek (2) Japanese (2) Kid-Friendly (2) Scandinavian (2) Southwestern (2) Spanish/Portuguese (2) Cuban (1) Mediterranean (1) Other (1) Vietnamese (1) Occasion Christmas (23) Easter (5) Thanksgiving (4) Cocktail Party (3) Technique Saute (37) Bake (34) Slow Cook (25) Fry (16) Roast (12) Show all... Stew (10) Poach (8) Stir-Fry (8) Marinate (6) Braise (4) Steam (4) Broil (3) Chill (3) Grill/Barbecue (2) Brine (1) Topic Recipe (146) 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 = "Difficulty:Easy"; var omni_prop8 = "Main Ingredient:Pork,Season:Winter,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 10/23/2000 Hominy, Chicken, and Pork Stew Locro, which is also made with beef, is always served as a main course, with rice. Issue #35 10/20/2000 Lamb with Olives Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors. Issue #34 04/12/2007 Beef Stew Burgundy-Style This is a classic, hearty stew, made rich with a good bottle of burgundy wine. Issue #30 08/17/2007 Baked Bluefish This preparation is a delicious, easy alternative to grilling bluefish. Issue #29 05/09/2007 Fried Country Ham with Redeye Gravy Redeye gravy is a simple but essential component of the full-on Southern ham breakfast. Issue #29 06/24/2008 Marinara Sauce This is a version of the sauce Rao’s restaurant in New York now sells nationwide. Issue #28 03/08/2002 Grilled Pork Chops These crispy pork chops are a favorite at the Iowa State Fair. Issue #28 10/24/2007 Monte Cristo People have strong opinions about the Monte Cristo sandwich, a double-decker of Swiss cheese, ham, and chicken or turkey, battered, fried, and dusted with confectioners' sugar, served with jelly on the side. Issue #26 11/03/2000 Roasted Bacon Chop with St. John's Chutney Smoked pork chops may be substituted for bacon chops. Issue #24 12/12/2007 Venison Terrine with Red Currant Sauce While visiting Sweden we were served this traditional-style terrine. Issue #23 03/11/2002 Radicchio with Pappardelle Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe. Issue #23 03/12/2002 Jim Clark's Chili Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili Cookoff in Galena, Illinois, with this recipe, and Benjamin’s, a local eatery, served it for years. Issue #22 10/28/2007 Quail with Fig Sauce This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish. Issue #21 03/14/2002 Farfalle with Wild Mushroom and Tomato Sauce Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season. Issue #21 03/14/2002 Sweet Sausage and Broccoli Rabe with Cranberry Beans In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe. Issue #21 06/18/2007 Ziti with Sausage and Fennel (Ziti chi Sosizza e Finucchieddi) Though not typically Sicilian, this dish combines many ingredients easily found on the island (and in America) into a simple and refined meal. Issue #18 06/18/2007 Ziti with Sausage, Mushrooms, and Cognac Hearty and satisfying this dish has the perfect combination of flavors. Issue #18 06/18/2007 Roast Loin of Pork This succulent Sicilian pork roast has a delicious coating of onions and cracked peppercorns. Issue #18 03/19/2002 Monte's Ham This simple recipe makes a tasty ham. Issue #18 04/02/2002 Lamb Stew A rich and hearty stew of white beans, lamb, and vegetables. Issue #12 « Previous 1. . . 4 5 6 7 8 Next »