Main Course Recipes and Menus

38 results for "appetizers"
Narrow Results You've Selected: Main Course Fall Remove all Source Saveur (29) Eggs on Sunday (1) Mediterranean Cooking in Alaska (1) New York Times (1) No Recipes (1) Show all... Rasa Malaysia (1) Ravenous Couple (1) Six Course Dinner (1) The Ceramic Canvas (1) Difficulty Easy (16) Medium (15) Hard (3) Main Ingredient Vegetables (19) Pork (9) Beef (7) Cheese (6) Fish (5) Show all... Shellfish (5) Fruit (4) Potato (4) Bread (3) Turkey (3) Eggs (2) Nuts (2) Shrimp (2) Tomato (2) Beans (1) Chicken (1) Chocolate (1) Duck (1) Game (1) Pasta (1) Whiskey & Bourbon (1) Cuisine Italian (8) American (7) French (6) Japanese (3) Cajun/Creole (2) Show all... English/Scottish (2) Greek (2) Southern/Soul Food (2) African (1) Asian (1) Chinese (1) German (1) Gluten-Free (1) Mexican (1) Middle Eastern (1) Vietnamese (1) Occasion Christmas (2) Thanksgiving (2) Backyard BBQ (1) Cocktail Party (1) Easter (1) Technique Bake (15) Saute (11) Fry (5) Chill (4) Broil (3) Show all... Marinate (3) Slow Cook (3) Poach (2) Roast (2) Steam (1) Stew (1) Topic Recipe (37) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"appetizers"; var omni_prop11 = omni_channel+":"+"appetizers"; var omni_prop12 = omni_channel+":"+"appetizers"; var omni_prop18 = "appetizers"; var omni_prop20 = ""; var omni_prop5 = "Season:Fall"; var omni_prop8 = "Course:Main Course,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 03/14/2007 Pizza Margherita Ripe tomatoes are best for this pizza sauce; if your tomatoes lack flavor, add tomato purée. Issue #7 10/02/2007 Mushroom and Potato Frittata A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes. Issue #106 01/28/2008 Pizza Rustica This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts. Issue #92 12/04/2000 Oyster and Mountain Potato with Sauce Oysters in Japan are a cherished taste of the sea in early winter. Issue #16 01/19/2007 Wild Mushroom Pasta This pasta dish, infused with the heady fragrance of morels, makes a lovely side dish or a light dinner. Issue #1 10/10/2008 Sausages with French Green Lentils This hearty dish is a classic main course in the Auvergne region of France. Issue #115 01/28/2008 Fried Rabbit and Vegetables This recipe is a twist on the Italian classic fritto misto with the use of rabbit. Issue #92 12/15/2005 Ten-Ichi Tempura Tempura is a popular Japanese specialty. Issue #80 12/15/2005 Broiled Beef–Scallion Rolls A Japanese chef's spin on American beef. Issue #79 09/03/2002 Terrine Connaught This opulent terrine is a five-day project. Issue #50 03/08/2007 Anchovy and Onion Tart A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare. Issue #32 05/09/2007 Mushroom and Fontina Pizza This is an American take on a much-loved Italian classic. Issue #16 11/22/2011 Gobble Gobble Balls These turkey meatballs from The Meatball Shop Cookbook combine all the flavors of Thanksgiving in one succulent mouthful. Does Not Apply 07/15/2012 Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce) To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you. Issue #149 01/25/2008 Roasted Sweetbreads on a Skewer with Piquillo Pepper Sauce This elaborate dish is not only beautiful to the eye but heaven to the mouth. Issue #94 07/05/2007 Shrimp Uggie This spicy shrimp dish gets its kick from hot sauce and red pepper flakes. Issue #48 01/30/2009 Pork Belly Soft-Tofu Hot Pot The recipe is from Ktown's popular B.C.D Tofu House. Issue #46 10/18/2000 Lobster Tempura with Grits This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce. Issue #43 08/18/2008 Bulgur Wheat and Ground Beef Pie Kibbeh, a masterpiece of Middle Eastern cooking with many variations, can be baked, poached, steamed, or fried. Issue #23 01/23/2007 Stuffed Calamari in Gravy This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter. Issue #2 « Previous 1 2 Next »