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Narrow Results You've Selected: Spring Easter Recipe Remove all Source Saveur (109) 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) Real Simple (1) Tartelette (1) Difficulty Easy (85) Medium (16) Hard (1) Main Ingredient Vegetables (54) Cheese (19) Fruit (15) Bread (14) Eggs (14) Show all... Lamb (14) Potato (10) Pork (9) Pasta (5) Beans (4) Tomato (4) Fish (3) Nuts (3) Rice (2) Shellfish (2) Shrimp (2) Beef (1) Chicken (1) Chocolate (1) Gin (1) Whiskey & Bourbon (1) Wine (1) Course Side Dish (28) Salad (21) Main Course (20) Dessert (14) Appetizers (13) Show all... Soups & Stews (10) Breakfast/Brunch (9) Bread (5) Beverages (4) Condiments and Sauces (2) Sandwich (1) Cuisine American (42) Italian (19) French (11) Greek (10) Vegetarian (7) Show all... 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Grill/Barbecue (4) Fry (3) Poach (3) Slow Cook (3) Braise (2) Marinate (2) Steam (2) Freeze (1) Microwave (1) 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 = "Topic:Recipe"; var omni_prop8 = "Season:Spring,Occasion:Easter,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 09/21/2012 Spinach Salad with Hot Bacon Dressing This hot bacon dressing for spinach salad uses tart malt vinegar and shallots. Issue #102 01/25/2008 Morel Tarts with Baby Fava Beans Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas. Issue #94 01/25/2008 Macadamia-Crusted Lamb with Honeygar Reduction "Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor. Issue #93 01/28/2008 Fresh Peas with Prosciutto In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market. Issue #92 04/19/2007 Fava and Pecorino Salad For this dish, use fresh young favas with thin, tender skins that don't need peeling. Issue #84 04/19/2007 Cold Cream of Fava Soup The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine. Issue #84 04/19/2007 Pasta Salad with Favas We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas. Issue #84 12/27/2011 Chèvre with Herbs, Olive Oil, and Lemon Zest A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese. Issue #83 10/30/2007 Cheese Soufflé Omelette We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980). Issue #83 03/06/2007 Crunchy Spring Salad This recipe comes from Margo True’s piece “The Accidental Pioneer” (April 2005) about Laura Chenel, the pioneering cheese maker who created American chèvre. Chenel advised us to use the juice of Meyer lemons—in season from winter through late spring—to dress this salad. Issue #83 03/06/2007 Salmon with Spring Vegetables Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish. Issue #83 05/09/2007 Billionaire’s Bacon This delicious, decadent bacon is so good, it isn't just for breakfast. Issue #82 05/04/2011 Smoked Salmon and Dill Quiche For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche. Issue #81 03/19/2007 Banana Cream Pie This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious. Issue #81 04/19/2007 Grilled Whole Favas Don't bother with utensils when eating this dish—your oily, salt-covered fingertips only enhance the experience. Issue #77 12/06/2005 Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée. Issue #77 12/05/2005 Baby Beets with Herb Salad and Warm Chèvre Use the freshest salad greens and herbs you can, organic if possible, for this salad. Issue #75 05/06/2011 Asparagus Frittata This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch. Issue #74 10/20/2005 Warm Potato Salad This tangy side dish, a variation on classic German potato salad. Issue #69 09/18/2008 Roast Baby Lamb with Wild Fennel A simple recipe for this widely popular dish in Sardinia. Issue #68 « Previous 1 2 3 4 5 . . .6 Next »