American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Easter Saveur Remove all Difficulty Easy (55) Medium (21) Main Ingredient Vegetables (37) Bread (15) Eggs (15) Fruit (13) Cheese (10) Show all... Pork (7) Fish (6) Lamb (6) Nuts (4) Chocolate (3) Potato (2) Shellfish (2) Shrimp (2) Beans (1) Chicken (1) Tomato (1) Course Dessert (17) Breakfast/Brunch (16) Side Dish (13) Main Course (11) Salad (10) Show all... Appetizers (8) Soups & Stews (5) Condiments and Sauces (3) Bread (2) Sandwich (1) Season Spring (36) Summer (29) Winter (23) Fall (11) Technique Bake (27) Saute (8) No Cook (6) Roast (6) Chill (5) Show all... Grill/Barbecue (5) Poach (4) Fry (3) Broil (2) Slow Cook (2) Steam (2) Stew (2) Braise (1) Marinate (1) Microwave (1) Topic Recipe (78) 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 = "Source:Saveur"; var omni_prop8 = "Cuisine:American,Occasion:Easter,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 04/18/2012 Smith Island Cake Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina. Issue #145 03/01/2012 Red Velvet Cake Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness. Issue #145 02/13/2012 Lemon Layer Cake Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting. Issue #145 09/07/2009 Herb-Crusted Rack of Lamb Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs. Issue #123 03/19/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 04/11/2010 Asparagus with Citrus and Oregano Chef Andrew Carmellini recommends microwaving asparagus in a tightly covered dish with a little water and olive oil; it’s a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. Continue... Issue #119 03/08/2009 Pan-Roasted Chicken with Madeira Sauce Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat. Issue #119 03/08/2009 Canlis Salad This salad comes from the namesake Seattle restaurant. Issue #119 03/08/2009 Stuffed Celery The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it. Issue #119 04/30/2012 Raw Artichoke Salad with Parmesan and Mint In this simple salad, pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are paired with fresh mint and nutty Parmesan. We published this recipe online to accompany David Plotnikoff's article about artichokes, "Tender at Heart" (March 2009). Issue #118 04/27/2010 Cream of Artichoke Soup This recipe is based on a comforting dish served at Duarte's Tavern in Pescadero, California. We featured the recipe as part of David Plotnikoff's story "Tender at Heart" (March 2009), an ode to artichokes. Continue... Issue #118 02/18/2009 Steamed Artichokes We love these everyday delicacies for their simplicity. Issue #118 02/18/2009 Artichoke Crostini One of our favorite ways to use tangy marinated artichokes is for crostini. Issue #118 02/17/2009 Pepper and Coriander Brown Butter Sauce Steamed artichokes are delicious when eaten with drawn butter, but even better when the butter is infused with pepper and coriander. Issue #118 02/17/2009 Lemon Aïoli Steamed artichokes are delicious when eaten with drawn butter, a vinaigrette, or—for a more exciting pairing—lemon aioli. Issue #118 02/17/2009 Marinated Artichoke Hearts We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes. Issue #118 01/13/2012 Braised Lamb Shanks Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut. Issue #117 01/05/2009 Onion Tart with Goat Cheese This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies. Issue #117 01/05/2009 Pineapple Upside-Down Cake This recipe comes from the chief of the Arcata Fire Department in Humboldt County, California and is considered an all-time favorite among the fireman. Issue #117 11/23/2012 Cream Cheese Cinnamon Rolls 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 » Issue #114 « Previous 1 2 3 4 Next »