120
results
Narrow Results
You've Selected:
Recipe
Easter
Spring
Source
Saveur (109)
A Yankee in a Southern Kitchen (1)
All Recipes (1)
Amateur Gourmet (1)
Bitten (1)
Difficulty
Easy (85)
Medium (16)
Hard (1)
Main Ingredient
Vegetables (54)
Cheese (19)
Fruit (15)
Bread (14)
Eggs (14)
Course
Side Dish (28)
Salad (21)
Main Course (20)
Dessert (14)
Appetizers (13)
Cuisine
American (42)
Italian (19)
French (11)
Greek (10)
Vegetarian (7)
Technique
Bake (32)
Roast (14)
Saute (14)
Chill (12)
No Cook (12)

Advertisement
03/15/2002
East 62nd Street Lemon Cake
Toni Evins, Maida Heatter's late daughter, who lived on East 62nd Street in Manhattan, created this tart, sweet cake.
Issue #22
03/14/2002
Lobster and Celery Root Salad
James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.
Issue #21
02/03/2009
Shrimp with Feta
This dish is a specialty of the Macedonian port city of Thessaloníki.
Issue #20
03/14/2002
Baked Eggs with Feta
This flavorful blending of feta, eggs, and tomatoes, though appreciated in Greece, is Bulgarian in origin.
Issue #20
04/17/2007
Braised Artichokes with Carrots, Peas, and Fava Beans
This vibrant dish combines the best vegetables of spring.
Issue #17
04/05/2007
Greek Easter Soup
This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast.
Issue #17
04/05/2007
Greek Tradition Reborn
Far from their Mediterranean roots, families celebrate Easter with ritual fasts and feasts—in Queens.
Issue #17
04/05/2007
Greek Easter Bread
This braided bread is traditionally perfumed with the essence of makhlépi, the seeds of Mediterranean wild cherries.
Issue #17
04/05/2007
Peas Braised with Dill and Onions
The liberal use of olive oil makes this a surprisingly light and sweet side dish.
Issue #17
04/05/2007
Roast Lamb with Potatoes
This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
Issue #17
03/02/2007
Spanakópitta
This family recipe for the traditional Greek spinach pie offers a welcome variation with rice and mixed greens.
Issue #17
03/20/2002
Salad of Haricots Verts and Green Hazelnuts
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Issue #17
04/16/2007
Ragout of Peas and Morels
At once earthy and fresh, this ragout makes for an elegant side dish. We prefer to use dried morels for this recipe because their soaking water can be reduced to a rich broth. This recipe appeared in Coleman Andrews’s article “Peas Please” (March/April 1996).
Issue #11
04/16/2007
Peas and Lettuce
Leaves of baby bibb lettuce become nests for single servings of barely cooked fresh green peas, making for a festive side dish. This recipe originally appeared with Coleman Andrews’s story “Peas Please” (March/April 1996).
Issue #11
04/16/2007
Fresh Pea Soup
The delicate sweetness of the fresh peas makes this soup shine.
Issue #11
04/06/2007
Bread with Prosciutto and Olives
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
Issue #11
04/06/2007
Roast Suckling Lamb with Potatoes
Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR’s March/April 1996 issue.
Issue #11
04/06/2007
Fried Whole Artichokes
If you can't get to Rome, these "artichokes in the Jewish manner" are the next best thing.
Issue #11
04/06/2007
Easter in Rome
In the Eternal City, spring is the most delicious time of all.
Issue #11
04/06/2007
Roman-Style Artichokes
In Rome, these fragrant artichokes are seasoned with mentuccia, a delicate wild mint native to Italy.
Issue #11
« Previous 1 2 3 4 5 . . .6 Next »