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Narrow Results You've Selected: Spring Roast Remove all Source Saveur (9) Culinary Travels of a Kitchen Goddess (1) Star Chefs (1) www.foodandwine.com (1) Difficulty Easy (11) Medium (1) Main Ingredient Vegetables (9) Cheese (2) Chicken (2) Lamb (2) Nuts (2) Show all... Fish (1) Game (1) Shellfish (1) Tomato (1) Course Main Course (7) Salad (5) Side Dish (2) Cuisine American (12) English/Scottish (1) Vegetarian (1) Occasion Easter (3) Backyard BBQ (1) Christmas (1) Passover (1) Thanksgiving (1) Topic Recipe (12) 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 = "Technique:Roast"; var omni_prop8 = "American,Season:Spring,Technique:Roast"; var omni_pageName="saveur:"+omni_prop12; 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 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 10/03/2008 Beet and Walnut Salad This colorful salad is best served at room temperature. Issue #61 09/12/2005 Beets with their Greens with Aioli Prune restaurant in Manhattan serves beets and greens this way. Issue #61 08/30/2005 Sea Scallops with Belgian Endive and Cherry Tomatoes Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season. Issue #59 01/22/2001 Seared Cod A cast-iron skillet is the perfect pan to use for searing, then oven-roasting, fish. Issue #42 01/26/2007 Leg of Lamb with Herb–Garlic Crust A hearty roast lamb calls for equally hearty herbs that can stand up to its intense flavor. Issue #5 03/20/2013 Roasted Sunchokes with Thyme, Grape Tomatoes and Lemon Roasting sunchokes brings out their sweet, nutty flavor. Does Not Apply 04/12/2010 Squab and Braised Peas In this dish, the recipe for which is based on one in Game: A Cookbook by Trish Hilferty and Tom Norrington-Davies (Absolute Press, 2009), smoky braised peas pair perfectly with pan-roasted squab. Does Not Apply 04/12/2010 Roasted Herb Chicken with Morels and Watercress Salad Tender watercress and morels mushrooms are perfect springtime companions for a chicken that's roasted with herbs and white wine. This recipe comes from Kevin O’Conner, former wine director at Spago restaurant, and was originally published in Food and Wine. Does Not Apply Source: www.foodandwine.com 09/21/2009 Buttermilk Bay Chicken Roast chicken becomes extra tender after marinating in buttermilk that’s spiced with Old Bay. Continue... Does Not Apply Source: Culinary Travels of a Kitchen Goddess 07/29/2009 Confit of Lamb and Garlic Scapes with Preserved Lemon and Watercress A composed salad of delicate lamb over a pool of pureed watercress highlights the light, fresh flavors of spring. Does Not Apply Source: Star Chefs