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Narrow Results You've Selected: Easter Remove all Source Saveur (172) A Yankee in a Southern Kitchen (1) All Recipes (1) Amateur Gourmet (1) Bitten (1) Show all... Butter Sugar Flour (1) Chocolate and Zucchini (1) Epicurious (1) Jamie Oliver (1) New York Magazine (1) Pinch My Salt (1) Real Simple (1) Tartelette (1) The Kitchn (1) Difficulty Easy (113) Medium (56) Hard (5) Main Ingredient Vegetables (75) Fruit (33) Eggs (31) Cheese (24) Bread (23) Show all... Pork (17) Potato (17) Lamb (13) Fish (12) Nuts (12) Tomato (10) Shrimp (7) Beans (6) Shellfish (5) Chicken (4) Chocolate (4) Pasta (4) Rice (4) Beef (1) Course Main Course (39) Dessert (31) Side Dish (31) Breakfast/Brunch (26) Appetizers (20) Show all... Salad (19) Soups & Stews (13) Bread (7) Condiments and Sauces (6) Sandwich (1) Cuisine American (73) Italian (30) French (21) Greek (9) Southern/Soul Food (8) Show all... English/Scottish (6) Australia/New Zealand (3) Eastern European/Russian (3) Central/South American (2) Irish (2) Mediterranean (2) Mexican (2) Middle Eastern (2) Other (2) Spanish/Portuguese (2) Cajun/Creole (1) Cuban (1) German (1) Hawaiian (1) Indian (1) Moroccan (1) Scandinavian (1) Season Spring (96) Summer (62) Winter (50) Fall (32) Technique Bake (59) Saute (33) Roast (19) Chill (18) No Cook (16) Show all... Fry (9) Poach (9) Slow Cook (8) Grill/Barbecue (6) Marinate (5) Braise (3) Broil (3) Steam (3) Stew (3) Freeze (2) Microwave (1) Topic Recipe (185)	02/02/2010 Hungarian Shortbread The light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. Continue... Issue #109 Source: Saveur 01/17/2010 Baked Eggs Wonderfully adaptable, baked eggs (sometimes called shirred eggs) are made by baking or broiling eggs with various ingredients. This recipe produces firm whites and velvety yolks. Continue... Issue #114 Source: Saveur 01/08/2010 Blackberry and Apple Cake Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding. Continue... Issue #113 Source: Saveur 12/27/2009 Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni) Frittatas take well to all sorts of additional ingredients and are perfect for serving to a crowd. Continue... Issue #113 Source: Saveur 09/07/2009 Herb-Crusted Rack of Lamb Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs. Issue #123 Source: Saveur 08/26/2009 Meyer Lemon Sorbet Baked Alaska This is not your grandma’s baked Alaska. Continue... Does Not Apply Source: Tartelette 08/03/2009 Deviled Eggs Deviled eggs, with a little heat from mustard, make for a classic prelude to Easter lunch. Does Not Apply Source: Amateur Gourmet 07/02/2009 Easter Carrot Soup The creamy texture of this simple carrot soup showcases the natural sweetness of this snappy tuber. Does Not Apply Source: Real Simple 03/09/2009 Potato-Crusted Lyonnaise Fish Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet. Issue #119 Source: Saveur 03/09/2009 Hummingbird Cake This luscious, fruit-and-nut-studded layer cake (adapted from Atlanta’s Watershed), is a favorite across much of the South. Issue #119 Source: Saveur « Previous \| 1 2 3 4 5 . . .19 \| Next »