|
282
results
|
||
|
Narrow Results
You've Selected:
|
03/30/2010
This refreshing salad, which is based on a family recipe from SAVEUR editorial assistant Maria Xerakia, is the perfect accompaniment for rustic main courses such as grilled leg of lamb.
Does Not Apply
03/30/2010
SAVEUR editorial assistant Maria Xerakia's family makes these traditional Greek stuffed grape leaves for Easter at their home in Brooklyn, New York.
Does Not Apply
03/29/2010
A rub of bread crumbs, crushed pistachios, and chopped garlic gives this rack of lamb a savory crust that keeps the meat tender and juicy. This recipe calls for serving the lamb with a yogurt sauce spiked with chile sauce, lemon, and mint—a riff on Greek tzatziki. Continue...
Does Not Apply
Source: Our Kitchen
03/26/2010
Traditionally eaten on Good Friday and decorated with a cross to symbolize the Crucifixion, hot cross buns are made with sweet yeast dough and studded with dried fruit. We love to eat ours straight out of the oven, slathered with butter. Continue...
Does Not Apply
Source: Butter Sugar Flour
03/24/2010
Praiseworthy Cardamom Pie Georgia Freedman, Managing Editor
When we started testing recipes for “Queen of Spices,” the cardamom feature in our April 2010 issue, I was inspired to pull out another cardamom-based recipe that I learned to make here in the office: the cardamom–buttermilk pie from our Thanksgiving feature in the November 2007 issue. Continue...
03/17/2010
A Spring Twist on Angel Food Cake Ben Mims
While testing several recipes for an upcoming issue, we had a glut of extra egg whites. Normally, I'd contemplate for days or even weeks what to make with them. But with the surge of warm weather we had over a recent weekend in New York City, I actually felt like eating angel food cake. I knew the exact recipe I wanted to use, too.
03/17/2010
This recipe calls for lots of poppy seeds, enough to actually flavor the cake, rather than just making it beautifully spotted.
Does Not Apply
Source: The Cookbook Store
02/04/2010
Originally conceived of as a side dish to an Easter meal, this recipe calls for a warm topping of Herbes de Provence and pecorino cheese before baking.
Does Not Apply
Source: Buff Chickpea
10/29/2009
A saddle of lamb is a cut that comprises both sides of a lamb's loin, and usually the backbone connecting the two muscles, though this recipe calls for a boneless version of the cut; if you can't find a saddle of lamb at your local market, ask your butcher to special-order one for you.
Does Not Apply
Source: Dragon's Kitchen
08/03/2009
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
The creamy texture of this simple carrot soup showcases the natural sweetness of this snappy tuber.
Does Not Apply
Source: Real Simple
03/17/2009
More than 75 delectable entrées, sides, and desserts for the perfect holiday meal.
09/15/2008
This recipe—from a June 2008 Los Angeles Time article about outdoor grilling by the paper’s food editor, Russ Parsons—calls for a boneless leg of lamb. That compact cut cooks evenly on a grill and is easy to carve.
Does Not Apply
Source: Los Angeles Times
07/22/2008
Most recipes for a roasted leg of lamb call for slow, low-temperature cooking. This recipe by Jamie Oliver is an exception: Oliver suggests cooking the meat for just one and a half hours at 425 degrees, and the results are as tender and juicy as can be. A simple accompaniment of simmered potatoes, carrots, and fennel makes for a great centerpiece entrée.
Does Not Apply
Source: Jamie Oliver
07/21/2008
This Easter-inspired dish is dressed simply with olive oil, herbs, salt, and pepper
Does Not Apply
Source: Chocolate and Zucchini
07/20/2008
From Epicurious
Does Not Apply
Source: Epicurious
07/18/2008
Mark Bittman, who offered this recipe in an article for the New York Times, names the technique he uses to make these carrots "braise and glaze." He combines butter or olive oil with vegetables in a quick braise, and then lets the braising liquid boil away until the vegetables are gently coated with the remaining sauce.
Does Not Apply
Source: Bitten
|
|
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
