Dinner or Main Course

    Rabbit with Mustard (Lapin a la Moutarde)

    Rabbit With Mustard (Lapin a la Moutarde)

    Buttermilk Pasta

    Buttermilk Fettuccine With Spiced Tomato Sauce

    By STACY ADIMANDO
    Lamb Adobo

    Lamb Adobo

    By SAVEUR EDITORS
    Cholent

    Nana Nicky’s Cholent

    By DEBRA KAMIN
    Roasted Lamb with Rosemary (Arni me Dendrolivano)

    12 Main Course Meats and More for Easter

    By SAVEUR EDITORS
    Short Ribs with Fermented Pepper Harissa

    Short Ribs With Fermented Pepper Harissa

    spicy ribs tskhare

    Spicy Ribs (Tskhare Neknebi)

    By CARLA CAPALBO
    steamed whole fish

    Steamed Whole Fish With Dried Tangerine Peel and Fennel

    Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)

    Saffron Rice With Partridges and Amontillado Sherry (Arroz con Perdiz)

    Braised Pork Cheeks with Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)

    Braised Pork Cheeks With Palo Cortado Sherry (Carrilleras Estofado con Palo Cortado)

    Beans with Walnuts and Spices

    Beans With Walnuts and Spices

    By CARLA CAPALBO
    Duck-Fat Shortbread Cookies

    Duck-Fat Shortbread Cookies

    By KAT CRADDOCK
    thit kho

    Braised and Caramelized Vietnamese Coco Pork Belly (Thit Kho)

    By SAVEUR EDITORS
    The Winemaker’s Roast Duck With Shallots and Concord Grapes

    The Winemaker’s Roast Duck With Shallots and Concord Grapes

    By KATE HILL
    Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen)

    Wine-Braised Duck Legs With Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)

    By KATE HILL
    Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)

    Gascon Duck-Fat Polenta With Duck-Skin Fritons (La Cruchade)

    By KATE HILL

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