Beef Recipes and Menus from Saveur Magazine

32 results for "chicken"
Narrow Results You've Selected: Beef Recipe Remove all Source Saveur (27) Homesick Texan (1) Jane Spice (1) Difficulty Medium (12) Easy (11) Hard (1) Course Main Course (17) Soups & Stews (7) Appetizers (5) Salad (3) Beverages (1) Show all... Breakfast/Brunch (1) Dessert (1) Sandwich (1) Side Dish (1) Cuisine American (9) Central/South American (5) Italian (5) Mexican (3) French (2) Show all... African (1) Cajun/Creole (1) Cuban (1) Eastern European/Russian (1) English/Scottish (1) Jewish (1) Kosher (1) Middle Eastern (1) Southwestern (1) Spanish/Portuguese (1) Season Winter (10) Fall (9) Summer (5) Spring (2) Occasion Christmas (1) Technique Fry (10) Saute (7) Bake (4) Stew (3) Chill (2) Show all... Poach (2) Roast (2) Braise (1) Broil (1) Stir-Fry (1) 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 = "Topic:Recipe"; var omni_prop8 = "Main Ingredient:Beef,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 10/27/2005 Baked Stuffed Chickens This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven). Issue #70 03/11/2010 Chicken Fried Steak The thick, crunchy crust is one of our favorite things about this classic Southern-style chicken fried steak. Continue... Issue #121 12/04/2000 Pollo Relleno This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico. Issue #16 10/24/2007 Chicken Fried Steak This dish got its name simply because it is cooked the same way as fried chicken. Issue #86 01/09/2011 Puchero (Pork, Beef, and Chicken Soup) This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004). Issue #136 12/06/2005 Tea Sandwiches Make these delightful sandwiches using leftover roast beef and chicken, and then slather the bread-most tearooms remove the crusts-with freshly made butter. Issue #84 03/01/2002 Poached Chicken with Tarragon Gelée Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too. Issue #44 03/18/2008 Boiled Beef with Horseradish Sauce This hors d' oeuvre can be found in a traditional Russian feast. Issue #110 06/14/2007 Meat-Stuffed Potato Croquettes These croquettes can also be filled with chicken or tuna. Issue #42 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 05/21/2007 Barbecue Gumbo Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage. Issue #27 06/01/2007 Chicken Fried Steak with Gravy Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy. Issue #103 03/22/2011 Katz’s Chopped Liver This famous liver spread, enriched with schmaltz, is a staple at Katz's Delicatessan. It's best served plain, on rye bread. Issue #137 08/08/2007 Beef, Chicken, and Corn Pie This classic Chilean dish is a distant relative of England's cottage pie. Issue #14 10/23/2000 Shredded Beef Salad Though we call for flank steak here, this savory salad can be made with any type of meat, including chicken or fish. Issue #35 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 12/15/2012 Keens' Steakhouse Prime Rib Hash Chef Bill Rodgers of Manhattan's Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe. Issue #153 05/09/2007 Ouisie's Chicken Fried Steak with Pepper Gravy in Biscuits This recipe is a clever and tasty version of the Southern classic. Issue #86 03/17/2012 Canaries-Style Ropa Vieja Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes. Issue #146 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 « Previous 1 2 Next »