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Narrow Results You've Selected: Spring Chill Remove all Source Saveur (85) Bryant Terry (1) Cannelle Vanille (1) Chocolate and Zucchini (1) Coconut & Lime (1) Show all... Cookthink (1) Eating Out Loud (1) Hogwash (1) Just Making Noise (1) La Tartine Gourmande (1) Sassy Radish (1) Tartelette (1) The Noshery (1) Difficulty Easy (73) Medium (18) Hard (3) Main Ingredient Vegetables (33) Fruit (28) Eggs (11) Nuts (10) Cheese (9) Show all... Fish (8) Potato (5) Beef (4) Shellfish (4) Bread (3) Chocolate (3) Pork (3) Tomato (3) Chicken (2) Beans (1) Duck (1) Lamb (1) Pasta (1) Rice (1) Shrimp (1) Vodka (1) Whiskey & Bourbon (1) Course Dessert (34) Side Dish (15) Appetizers (14) Main Course (11) Salad (11) Show all... Condiments and Sauces (10) Soups & Stews (5) Beverages (4) Breakfast/Brunch (3) Sandwich (1) Cuisine American (41) French (10) Italian (7) Mexican (6) Southern/Soul Food (5) Show all... English/Scottish (4) Eastern European/Russian (3) Greek (3) Other (3) Vegetarian (3) Central/South American (2) Mediterranean (2) Spanish/Portuguese (2) Tex-Mex (2) Vegan (2) Australia/New Zealand (1) Caribbean (1) Chinese (1) Indian (1) Irish (1) Japanese (1) Middle Eastern (1) Moroccan (1) Scandinavian (1) Season Spring (97) Summer (75) Winter (14) Fall (12) Occasion Easter (12) Backyard BBQ (7) Christmas (6) Birthday (5) Cocktail Party (5) Show all... Thanksgiving (5) Passover (1) Topic Recipe (97) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Chill"; var omni_prop8 = " Season: Spring,Technique:Chill"; var omni_pageName="saveur:"+omni_prop12; 01/23/2011 Hibiscus Rose Vesper To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka. Issue #136 04/05/2010 Tapenade Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce. Issue #129 03/09/2009 Stuffed Celery The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it. Issue #119 02/17/2009 Pickled Seaweed Salad This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook. Issue #118 02/17/2009 Marinated Artichoke Hearts We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes. Issue #118 07/18/2008 Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè) The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria. Issue #113 12/28/2009 Gravlax This satiny delicacy brings out the best in salmon. Continue... Issue #112 05/07/2008 Kentucky Chess Pie A variation of this classic Southern custard pie, also known as Jefferson Davis pie, is served at Boone Tavern in Berea, Kentucky. Issue #112 04/10/2008 Brown Rice Fritters These rice fritters have a creamy center and a slightly crisp exterior. Issue #111 02/28/2008 Fennel, Sunchoke, and Apple Salad This refreshing salad works perfectly as a side dish or an appetizer. Issue #110 10/02/2007 Deviled Eggs Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do. Issue #106 07/13/2007 Chilled Russian Vegetable Soup This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer. Issue #104 07/13/2007 Homemade Root Beer Complex and delicious, old-fashioned, home-brewed root beer is rich in spice and molasses. Issue #104 03/01/2007 Lemon Meringue Tart The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip. Issue #100 03/01/2007 Chocolate Babka This classic eastern European dessert is the ultimate coffee-break indulgence. Issue #100 01/16/2008 Rose Napoleons This delicate pastry is layered with rose-water pastry cream topped with salty pistachios. Issue #96 01/17/2008 Water Buffalo Yogurt Panna Cotta with Raspberry Purée Water buffalo yogurt is richer than the conventional kind. Issue #95 01/17/2008 Portuguese Custard Tarts Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible. Issue #95 01/25/2008 Raspberry Brûlée A delightful combination of whipped cream, and luscious ripe raspberries covered with a crunchy sugar topping. Issue #94 01/25/2008 Raspberry Trifle This classic dessert is moistened with the sweetened, wine-spiked cream known as syllabub. Issue #94 « Previous 1 2 3 4 5 Next »