Dinner or Main Course

    Fish Bistek

    Fish Bistek

    By JAMILYN SALONGA-BAILEY AND LORDFER LALICON
    Chicken Tocino

    Chicken Tocino

    By JAMILYN SALONGA-BAILEY AND LORDFER LALICON
    Tingly Lamb Stir-Fry with Potatoes and Pine Nuts

    Tingly Lamb Stir-Fry with Potatoes and Pine Nuts

    By LOIS GOH
    Chile-Rubbed Leg of Venison

    Chile-Rubbed Leg of Venison

    By MATTHEW MCCLURE
    Pheasant and Leek Pot Pie

    Pheasant and Leek Pot Pie

    By ELIZA GLAISTER
    Skillet Quail with Wild Mushroom Gravy

    Skillet Quail with Wild Mushroom Gravy

    By SHANE MITCHELL
    Pot-au-Feu

    Pot-au-Feu

    By SAVEUR EDITORS
    Classic Osso Buco

    Classic Osso Buco

    By RICK MOONEN
    Aebleflaesk (Danish Roasted Apples and Bacon)

    Æbleflæsk (Roasted Apples and Bacon with Onions and Thyme)

    By PAUL CUNNINGHAM
    Pan-roasted pork chop with apples and mustard-onion gravy

    Pan-Roasted Pork Chop with Apples and Mustard-Onion Gravy

    By RYAN MCCARTHY
    Risotto alla Milanese

    Risotto alla Milanese

    By MARC VETRI
    Budín Azteca (Layered Tortilla Casserole)

    Budín Azteca (Layered Tortilla Casserole)

    By RODMAN PRIMACK AND RUDY WEISSENBERG
    Honey-Glazed Roast Pork with Apples

    Honey-Glazed Roast Pork with Apples

    By JEAN-FRANÇOIS GUILLOUET-HUARD
    Pasta with Spicy Tomato-Beer Sauce

    Pasta with Spicy Tomato-Beer Sauce

    By SAVEUR EDITORS
    Käsespätzle (Cheese Spaetzle)

    Käsespätzle (Cheese Spaetzle)

    By MANFRED GROSSMANN
    Bhindi Masala (Okra Stir-Fry)

    Bhindi Masala (Okra Stir-Fry)

    By FATIMA KHAWAJA
    Creamy Polenta with Chimichurri and Tomatoes

    Creamy Polenta with Chimichurri and Tomatoes

    By FARIDEH SADEGHIN
    Grilled Lobster with Garlic-Parsley Butter

    Grilled Lobster with Garlic-Parsley Butter

    By CURTIS STONE
    Pescado Embarazado (Grilled Fish Skewers)

    Pescado Embarazado (Grilled Fish Skewers)

    By ESTHER SANCHEZ
    Dibi Hausa Senegalese Skewers

    Dibi Hausa (Senegalese Grilled Beef Kebabs)

    By PIERRE THIAM

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