Elegant Entrees

For that special occasion, these elegant entrees from SAVEUR magazine are sure to impress. Choose from recipes, including veal, lamb, scallops, duck, short ribs, and more.

Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce
Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce
Vin jaune, a semisweet wine from the Jura region of France, enlivens the creamy morel ragù in this elegant veal and oyster dish. Get the recipe for Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce »Joseph De Leo
Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad
Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad
The flavors of fall and winter are perfectly represented in this simple and elegant meal. Get the recipe for Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad »Farideh Sadeghin
Skillet-Cooked Duck Breast with Beets and Watercress
Skillet-Cooked Duck Breast with Beets and Watercress
The earthiness of beets pairs well with duck, which chef Gavin Kaysen likes to grill, but a skillet works just as well at home. The black rice is an incredible dish simply on its own. Get the recipe for Skillet-Cooked Duck Breast with Beets and Watercress »Ariana Lindquist
Sautéed Sea Scallops with Caramelized Apples and Chicken Livers
Sauéed Sea Scallops with Caramelized Apples and Chicken Livers
This elegant dish marries the light sweetness of scallops with the deep, rich flavors of earthy chicken liver and caramelized apples. Get the recipe for Sautéed Sea Scallops with Caramelized Apples and Chicken Livers»Helen Rosner
Justin Smillie's Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes
Justin Smillie's Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes
These short ribs are brined, steam-roasted, and then seared, making the meat succulent and turning the peppercorn rub into a thick, spicy bark. Get the recipe for Justin Smillie's Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes »Ingalls Photography
Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi
Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi
Breakfast, brunch, or snack, we could serve (and eat) this quick-cured, no-cook fish dish from John Karangis of Union Square Events, any time of day. It works exceptionally well as a summer starter, served with a savory lime yogurt and refreshing cubes of ripe watermelon, then sprinkled with flecks of shichimi togarashi: a spicy, tangy, earthy Japanese spice mix. Get the recipe »Matt Taylor-Gross
Chicken Galliano
stuffed chicken recipe, chicken galliano recipe, italian chicken recipe
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, adds complex sweetness to this Chicken Marsala variation. Get the recipe for Chicken Galliano »Todd Coleman
Israeli Cous Cous with Ras el Hanout, Fennel and Carrot
Israeli Cous Cous with Ras el Hanout, Fennel and Carrot
Ras el hanout, the North African spice blend, along with fresh orange zest and juice, mint, and cilantro, give Israeli cous cous a fresh feel and flavor in this simple weeknight meal. Get the recipe for Israeli Cous Cous with Ras el Hanout, Fennel and Carrot »Farideh Sadeghin