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; 12/15/2005 Fish Filets with Potato Scales French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied. Issue #79 04/18/2007 Grilled Whole Favas Don't bother with utensils when eating this dish—your oily, salt-covered fingertips only enhance the experience. Issue #77 12/06/2005 Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée. Issue #77 12/05/2005 Stuffed Bresse Chicken with Asparagus This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find. Issue #75 12/05/2005 Baby Beets with Herb Salad and Warm Chèvre Use the freshest salad greens and herbs you can, organic if possible, for this salad. Issue #75 12/02/2005 Striped Bass in Chardonnay Sauce This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water. Issue #75 05/06/2011 Asparagus Frittata This recipe appeared with the feature "The Incredible Island of Food and Wine" by Chloe Osborne (April 2004), a close look at the culinary world of Tasmania. Frittatas are typically made on the stove in a skillet, but preparing them in a Bundt pan offers a convenient and beautiful alternative for a festive brunch. Issue #74 05/09/2007 Sour Cream Date Coffee Cake This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor. Issue #70 10/20/2005 Warm Potato Salad This tangy side dish, a variation on classic German potato salad. Issue #69 09/18/2008 Roast Baby Lamb with Wild Fennel A simple recipe for this widely popular dish in Sardinia. Issue #68 10/13/2005 Potatoes Baked in Milk and Cream You can smell the milk and cream turn from sweet to savory as this dish bakes. Issue #68 04/20/2008 Roast Shoulder of Lamb Herdwick lamb is not available in this country, and we found that related breeds raised here were not noticeably more flavorful than good conventional lamb. Issue #66 04/20/2008 Fingerling Potatoes with Bacon The secret to this simple dish is to use the best-possible bacon. Issue #66 03/06/2007 Pasta Primavera The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor. Issue #66 10/04/2005 Lane Cake This cake improves in flavor as it ages and mellows. Covered and uncut, it may be made two days before serving, and it doesn't need to be refrigerated. Issue #66 03/11/2007 Potato and Spring Onion Soup Though it may seem French-inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet. Issue #65 02/03/2009 Butterhorn Rolls Served warm with butter, these flaky rolls are sure to please your guests. Issue #62 04/05/2007 Trifle Belle Hélène This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999). Issue #62 04/11/2010 Carrot Cake When baked, carrots develop a caramel-like fragrance. This stacked cake is flavored with cloves, allspice, and nutmeg and is topped with a traditional cream cheese frosting. Continue... Issue #59 03/06/2007 Grated Carrot Salad This traditional French salad is light, crunchy, and delightfully sweet. Issue #59 « Previous 1. . . 3 4 5 6 7 . . .12 Next »