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03/21/2013
This recipe tosses sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.
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03/21/2013
This simple salad transitions from winter to spring by pairing end-of-season citrus with fresh, new lettuce.
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03/21/2013
Brilliantly green and vibrantly flavored, this simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal.
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02/20/2013
Spicy, briny, creamy, and salty, this simple, retro-inspired appetizer is an unabashed crowd-pleaser. The peppers can be stuffed ahead of time, but be sure to wrap them in smoked salmon just before serving.
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11/09/2012
Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity, at home both as a light main course or an effortless side dish.
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04/27/2012
This retro-feeling appetizer pairs briny artichokes and earthy mushrooms.
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04/06/2012
These 16 recipes include some hard-boiled egg uses you may not have thought of, as well as more traditional ones.
04/06/2012
Greek Orthodox Easter doesn't often fall on the same Sunday as Roman Catholic and Protestant Easter, but whatever day you're celebrating, this Greek-inspired menu will make for an impressive feast.
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04/05/2012
These sweet spiced buns, best when freshly hot out of the oven, are traditionally served on Easter, marked with a cross to symbolize Jesus's crucifixion.
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04/04/2012
Our favorite ways to prepare the two traditional meats on the Easter table.
04/04/2012
Easter Sunday in the South brings to mind fancy Easter bonnets and pastel dresses, kids hunting for eggs on the lawn, and big pitchers of iced tea—or cocktails, depending on your mood. Host your own Easter celebration with this Southern-inspired menu featuring all the classics: glazed ham, buttery crescent rolls, deviled eggs, and of course fluffy coconut cake.
04/04/2012
Traditionally associated with Easter, this cheese bread from Paraguay has a dense chewy texture similar to the classic wheat bialys New Yorkers are so fond of.
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03/26/2012
Easter Candy Around the World Gabriella Gershenson
There seems to be a universal language when it comes to Easter candy. It's the language of eggs—foil-wrapped chocolate eggs filled with hazelnut praline from Belgium, candy-coated gianduja eggs from Italy, peanut-butter packed eggs from the States, Swedish papier-mâché eggs brimming with licorice, sweet and sour gummies, and more.
02/27/2012
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread.
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02/13/2012
Anchored on a tender, buttery pistachio shortcrust, this Middle-Eastern-influenced tart is filled with a creamy and bright white chocolate-orange ganache, accented with a few drops of rose water to lend a floral note. It's topped off with pomegranate meringue, swirled and spiked with a spatula and then browned with a torch to highlight the peaks and folds that form the petals of a large pink rose.
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12/20/2011
This gluten-free sugar cookies recipe uses rice flour and cornstarch with no scale required.
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11/07/2011
This recipe, which SAVEUR contributor Yewande Komolafe received from a French boulanger, produces intensely-flavored cookies have a crunchy caramelized exterior and a chewy, amaretto-flavored interior.
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05/03/2011
This pineapple sponge cake, developed by chef Judy Haubert as a Mother's Day gift for her mom, swaps coconut flour for the standard all-purpose.
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04/25/2011
SAVEUR on the Radio: A Sicilian Easter Celebration Alexia Nader
Dana Bowen talks about her Easter travels in Sicily.
04/22/2011
Rich and ornate, Genoese dishes are a perfect addition to an Easter feast.
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