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12 results for "pork"
Narrow Results You've Selected: Winter Eastern European/Russian Remove all Source Saveur (12) Difficulty Easy (7) Medium (4) Main Ingredient Pork (12) Vegetables (7) Beef (6) Eggs (2) Fruit (1) Show all... Game (1) Pasta (1) Potato (1) Rice (1) Tomato (1) Course Soups & Stews (8) Main Course (5) Bread (1) Side Dish (1) Technique Stew (6) Saute (3) Poach (2) Braise (1) Fry (1) Show all... Roast (1) Slow Cook (1) Topic Recipe (12) 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 = "Cuisine:Eastern European/Russian"; var omni_prop8 = "Season:Winter,Cuisine:Eastern European/Russian"; var omni_pageName="saveur:"+omni_prop12; 08/23/2007 Polish Pork Hamburgers This is not your ordinary burger! Issue #105 08/23/2007 Plum-Stuffed Pork Loin In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting. Issue #105 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 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 08/23/2007 Stuffed Cabbage Rolls The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety. Issue #105 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 01/16/2008 Venison Goulash (Ozpörkölt) In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed. Issue #96 09/05/2012 Borscht Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking. Issue #150 05/16/2008 Beef Noodle Soup with Liver Dumplings (Hovezi Polevka s Nudlemi a Jatrovymi Knedlicky) Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois. Issue #112 12/20/2010 Kielbasa These juicy, beefy smoked sausages, from chef Michael Anthony of New York City's Gramercy Tavern, can be served sliced on a platter accompanied by plenty of mustard. Issue #135 09/12/2005 Ukraine-Style Beet Soup We adapted the recipe for this traditional soup from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman. Issue #61