Dinner or Main Course

    Macallan Nick Rabbit

    Italian Roasted Rabbit (Coniglio al Forno)

    By NICK ANDERER
    Tortilla with Ham and Cheese

    Basque Potato and Pepper Tortilla with Ham and Cheese

    By SAVEUR EDITORS
    Nick Anderer’s Spaghetti with Garlic and Olive Oil

    Nick Anderer’s Spaghetti with Garlic and Olive Oil

    By NICK ANDERER
    Cuttlefish Ink Risotto (Risotto al Nero)

    Cuttlefish Ink Risotto (Risotto al Nero)

    By ENOTECA PITTI GOLA E CANTINA
    Tortellini Soup (Tortellini in Brodo)

    Tortellini Soup (Tortellini in Brodo)

    By TRATTORIA SOSTANZA
    Drunken Spaghetti

    Drunken Spaghetti (Spaghetti All’Ubriaco)

    By OSTERIA DE' BENCI
    Seaweed-Crusted Rack of Lamb with Red Wine Sauce.

    Seaweed-Crusted Rack of Lamb with Red Wine Sauce

    By MARK MURPHY
    Mussels with Coconut Sweet Chili Broth

    Mussels with Coconut Sweet Chili Broth

    By SINÉAD ROCHE AND THOMAS ASHE
    Seared Sea Scallops for Irish Recipes

    Seared Bay Scallops with Pea Purée and Radishes

    By MARTIN BEALIN AND NUALA CASSIDY
    Herbed Lamb Stew (Sabzi Govurma)

    Herbed Lamb Stew (Sabzi Govurma)

    By SAVEUR EDITORS
    khan plov (chicken pilaf in a lavash crust)

    Chicken Pilaf in a Lavash Crust (Khan Plov)

    By SAVEUR EDITORS
    Fire-Roasted Duck & Pheasant with Red Currant Jelly

    Fire-Roasted Duck & Pheasant with Red Currant Jelly

    By DAVID MCMILLAN & FRÉDÉRIC MORIN
    The Ultimate Stuffed Cabbage (Lou Fassum)

    The Ultimate Stuffed Cabbage (Lou Fassum)

    By SAVEUR EDITORS
    Cider Braised Red Cabbage or Sauerbraten

    Sauerbraten

    By SAVEUR EDITORS
    Classic Louisville Hot Brown Sandwich

    Classic Louisville Hot Brown Sandwich

    By SAVEUR EDITORS
    Chicken Blanquette Coffin Bread

    Bread Bowl Chicken Pot Pie (Coffin Bread)

    By KAT CRADDOCK

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