Beef Recipes and Menus from Saveur Magazine

8 results for "chicken"
Narrow Results You've Selected: Beef Italian Remove all Source Saveur (5) Difficulty Medium (2) Easy (1) Course Soups & Stews (3) Main Course (2) Appetizers (1) Season Fall (1) Winter (1) Occasion Christmas (1) Technique Saute (2) Chill (1) Fry (1) Poach (1) Topic Recipe (5) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"chicken"; var omni_prop11 = omni_channel+":"+"chicken"; var omni_prop12 = omni_channel+":"+"chicken"; var omni_prop18 = "chicken"; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Italian"; var omni_prop8 = "Main Ingredient:Beef,Cuisine:Italian"; var omni_pageName="saveur:"+omni_prop12; 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 02/28/2008 Ragù Enriched with Chicken Livers This rustic version of ragù calls for several different kinds of meat, each contributing a different dimension to the sauce, but it's the chicken livers in particular that lend a gamy depth. Issue #110 11/08/2011 Sausage and Peppers Sweet, fennel seed—flecked sausage marries beautifully with bell peppers when cooked with garlic, chile flakes, and oregano. Issue #143 11/08/2011 Escarole Soup Escarole lends sweet depth to this comforting soup from Saveur executive editor Dana Bowen. Issue #143 11/18/2010 Agnolotti (Veal and Escarole Ravioli) Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth. Issue #134