Easter Recipes and Menus

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Fry (10) Poach (8) Slow Cook (8) Grill/Barbecue (7) Marinate (4) Stew (4) Braise (3) Broil (3) Steam (3) Freeze (2) Microwave (1) Topic Recipe (227) 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 = "Occasion:Easter"; var omni_prop8 = "Occasion:Easter"; 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 05/07/2007 Smith Island Cake This decadent cake has eight layers—each with a sprinkling of powdered peanut butter cups. Issue #102 04/02/2007 Coconut Cream Pie This lovely pie benefits from both a terrific crust and a fantastic custard filling. Issue #101 05/25/2012 Salmon Glazed with Rosemary- and Lemon-Infused Honey The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor. Issue #95 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 Multigrain Buttermilk Waffles with Poppy Seeds Even though these waffles are made with multigrain flour they are surprisingly light and crispy. 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 03/06/2007 Victoria Sponge Cake This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria. 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 10/29/2007 Breakfast Biscuits The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998). Issue #80 « Previous 1 2 3 4 5 . . .12 Next »