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54 results for "pork"
Narrow Results You've Selected: Soups & Stews Winter Remove all Source Saveur (52) Pink Parsley (1) The Cooking Photographer (1) Difficulty Easy (34) Medium (16) Main Ingredient Pork (51) Vegetables (32) Beef (14) Potato (10) Beans (9) Show all... Chicken (5) Pasta (5) Cheese (3) Fish (3) Lamb (3) Shellfish (3) Tomato (3) Game (2) Rice (2) Shrimp (1) Turkey (1) Cuisine American (11) Eastern European/Russian (8) French (6) German (6) Classic (5) Show all... Italian (5) Central/South American (3) Chinese (3) Gluten-Free (3) Mexican (3) Asian (2) Cajun/Creole (2) Southern/Soul Food (2) Caribbean (1) Japanese (1) Mediterranean (1) Other (1) Quick & Easy (1) Scandinavian (1) Southwestern (1) Spanish/Portuguese (1) Vietnamese (1) Occasion Christmas (3) Technique Stew (20) Slow Cook (16) Saute (14) Poach (8) Fry (2) Show all... Marinate (2) Braise (1) Chill (1) Topic Recipe (54) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"pork"; var omni_prop11 = omni_channel+":"+"pork"; var omni_prop12 = omni_channel+":"+"pork"; var omni_prop18 = "pork"; var omni_prop20 = ""; var omni_prop5 = "Season:Winter"; var omni_prop8 = "Course:Soups & Stews,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 01/16/2008 Pork and Hominy Stew (Posole Rojo) A Mexican favorite this hearty stew is loaded with pork, chiles and hominy. Issue #96 05/07/2007 Purslane and Pork Stew The subtle bitterness of the purslane gives way to the tang of the tomatillo broth. Issue #102 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 07/18/2007 Mee Swa Soup with Ground Pork and Fish Balls This authentic soup from Singapore is made with wheat-flour noodles called mee swa; hence the unusual name. Issue #8 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 03/08/2013 Solyanka (Russian Sweet and Sour Beef Soup) A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft. Issue #154 08/23/2007 Sauerkraut and Smoked Pork Stew Bigos, or hunter's stew, is one of Poland's national dishes. Issue #105 10/13/2005 Dried Fava Bean and Pork Stew This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak. Issue #68 09/08/2012 Bigos (Polish Pork and Sauerkraut Stew) Bigos—a Polish stew of pork shoulder, bacon, kielbasa, and sauerkraut is perfect for every celebration. Issue #150 07/13/2009 Corn Chowder This summer chowder is thickened not with flour but by puréeing a little of the soup, which is then stirred back in. Issue #122 08/23/2007 Scarola Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew. Issue #105 07/13/2007 Chinese Mustard Greens Soup Young, tender chinese mustard greens add a pleasing bite to this light soup. Issue #104 10/04/2001 Greens Soup This is a seafood and pork version of a dish named for the young green leaves of plants like tannia and taro. It can also be made with other greens. Issue #47 04/02/2002 Lamb Stew A rich and hearty stew of white beans, lamb, and vegetables. Issue #12 01/23/2007 Trout Chowder Simple ingredients and the freshest fish make this chowder a winner. Issue #2 04/12/2007 Beef Stew Burgundy-Style This is a classic, hearty stew, made rich with a good bottle of burgundy wine. Issue #30 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 10/19/2011 Maultaschensuppe (Dumplings in Broth) Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon. Issue #142 11/11/2012 Chile Verde You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce. Issue #150 02/11/2012 Ciorbă De Perisoare (Pork-and-Rice Meatball Soup) Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth. Issue #145 « Previous 1 2 3 Next »