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Main Course (44)
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Easter is a time of celebration with family and friends, for enjoying delicious foods and partaking in indulgences of the sweetest kind. Throughout the world, we've discovered a wealth of unique traditions centered around these tasty treats.
Cream cheese helps make these rolls, which appeared in SAVEUR's Breakfast issue (October 2009), rich and moist. The dough may be prepared a day in advance and left to rise in the refrigerator overnight, ready for brunch in the morning. Here's an illustrated step-by-step guide on how to prepare the rolls. See the recipe »
The secret to success with this dish is the quality of its parts.
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish.
This unorthodox method for making hollandaise simplifies and streamlines the process by letting you cook nearly all the ingredients together at once. The resulting sauce is luscious and full-flavored, with a hint of spice from Tabasco sauce. The recipe first appeared in a 1955 edition of the Esquire Cookbook and was published in SAVEUR’s special feature about butter (May 2008).
This classic French sauce brings together emulsified butter, egg yolks, and herbs.
Although this cake is denser than its classic cousin, the addition of brown sugar to the batter and icing lends it a delicious butterscotch flavor.
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
Lavender adds a delightful twist to this classic French dessert.