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04/22/2011
Our favorite recipes for Easter brunch, featuring farm-fresh spring ingredients.
04/22/2011
Avgolemono, a Greek Easter Classic Judy Haubert
Avgolemono is a Greek Easter food tradition. This avgolemono recipe is based on a family recipe.
04/21/2011
The key to this easy avgolemono recipe (Greek lemon chicken soup) is to use a blender for the egg-lemon sauce.
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04/19/2011
Easter Loaves from around the World Alexia Nader
Bakers throughout the Christian world make eggy, brightly decorated breads to grace their Easter dinner table and celebrate the end of Lent. Here are some of our favorite loaves and the traditions behind them.
04/19/2011
40 recipes for Easter Sunday: ham soufflés, frittatas and quiches, and a few choice cocktails to ring in spring.
04/18/2011
Blowing out eggs for Easter and wondering what to do with all those raw eggs? Bake them into soufflés, custards, and quiches, or churn them into homemade ice creams or savory sauces. The possibilities are endless! Or if it's hard-boiled Easter eggs you have on your hands, try chopping them into egg salad, make some deviled eggs, or canapés.
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04/16/2011
From cakes and kolaches to puddings and pavlovas, these world-spanning recipes are perfect for the holiday.
04/15/2011
This refreshing update on the classic gin & tonic is an easy sipper, thanks to summery cucumber slices and plenty of lime juice.
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04/11/2011
This bright, springy take on pasta with pesto, the winner of our March 2011 Home Cook Challenge, was developed by SAVEUR reader Stevie Stacionis, who says "this recipe was developed based on a lovely spring day and lots of leftover bits in my refrigerator. It relies on a dash of improvisation and tasting as you go to get the proportions to your liking."
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03/18/2011
The next set of classes we've put together are built around current and upcoming features in the magazine.
03/18/2011
The clean, summery aroma of basil completely transforms the classic julep, traditionally made with mint. The drink is also traditionally made with Bourbon — here, we replaced that with Irish whiskey, whose subtle citrus notes intermingle beautifully with the sweet herbs.
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12/13/2010
This drink was developed by Shannon Fristoe, General Manager and beverage director of Bayona, in New Orleans. She explains: "We wanted to design a drink around this terrific violet liqueur, but we didn't want it to be too flowery and too soapy tasting, which could have happened if it was on its own. We started adding various things, and fine-tuned it to this particular drink. As you pour the ingredients, the purple of the creme de violette floats around in the glass and settles in the bottom like a dark cloud — like a stormy morning."
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09/07/2010
Mamon, or sponge cake, is a favorite dessert in the Philippines, and Gourmeted creates a large, delicate, and celebratory tropical one with the addition of coconut.
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Source: Gourmeted.com
04/14/2010
Artisanal Loaves in New Orleans Ben Mims, Assistant Kitchen Director
A couple of Thursdays ago, while in New Orleans to report a story for an upcoming issue, I stumbled upon the Crescent City Farmers Market at its Mid-City location just south of New Orleans City Park. Continue...
04/01/2010
A Salute to Maple Syrup Karen Shimizu
It's sugaring-off season, traditionally the time of year in the Northeastern states and Canada when the sap is flowing and sugar maples are tapped to make maple syrup. And though it's been a weird year for producers—the season started and ended earlier than usual—this is still a great time to play with maple. Continue...
03/31/2010
Coconut Cake Legacy Ben Mims
Each year when I go home to Mississippi for Easter, I look forward to eating coconut cake. While ham, lamb, potato salad, and other typical springtime dishes are on the rotating list of foods my family enjoys at Easter, coconut cake is a constant.
03/31/2010
This recipe comes from our assistant kitchen director, Ben Mims, whose family enjoys coconut cake every Easter.
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03/30/2010
This savory Greek pie fits in a 9” x 13” baking dish and is perfect for feeding a crowd. We based this recipe on one given to us by SAVEUR editorial assistant Maria Xerakia.
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03/30/2010
Andreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family’s celebratory Easter dinner. Here’s a smaller, more streamlined version of that dish.
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03/30/2010
This Greek side dish of brightly flavored and tender artichoke hearts and fava beans comes from SAVEUR editorial assistant Maria Xerakia, whose family serves it for their traditional Easter meal.
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