American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Spring Medium Saveur Remove all Main Ingredient Vegetables (12) Fruit (5) Fish (4) Potato (4) Shellfish (4) Show all... Pasta (3) Lamb (2) Nuts (2) Beef (1) Bread (1) Cheese (1) Chicken (1) Duck (1) Eggs (1) Pork (1) Course Main Course (10) Dessert (7) Appetizers (5) Side Dish (4) Salad (3) Show all... Bread (1) Sandwich (1) Occasion Easter (3) Backyard BBQ (1) Birthday (1) Christmas (1) Thanksgiving (1) Technique Fry (7) Saute (7) Bake (6) Chill (5) Grill/Barbecue (4) Show all... Slow Cook (2) Marinate (1) Topic Recipe (27) 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,Season:Spring,Difficulty:Medium,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 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 02/17/2009 Skirt Steak with Artichoke and Potato Hash This recipe is based on one from David Tanis, the author of A Platter of Figs and the chef at Chez Panisse in Berkeley, California. Issue #118 03/06/2007 Peanut Butter Swirl Ice Cream For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge. Issue #86 03/06/2007 Salmon with Spring Vegetables Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish. Issue #83 03/06/2007 Lemon Verbena Strawberry Fool Fools originated in England and almost always contain fruit that has been mixed with whipped cream. This recipe, which originally appeared in SAVEUR’s April 2005 issue, calls for lemon verbena, which can be found from late spring through fall at farmers' markets, nurseries, or specialty grocery stores. Issue #83 12/05/2005 Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish. Issue #75 03/06/2007 Apricot and Currant Chicken The apricots and currants used in this dish add just the right amount of sweetness. Issue #66 02/03/2009 Butterhorn Rolls Served warm with butter, these flaky rolls are sure to please your guests. Issue #62 03/06/2007 Crispy Calamari with Curry Slaw Wake up your taste buds with this spicy, crunchy salad topped with crispy, golden calamari. Issue #51 03/06/2007 Deep-Fried Artichokes Tender baby artichokes fried to a crispy golden brown make a perfect opener for any meal. Issue #51 02/27/2002 Glacéed Fruit This recipe comes from Maida Heatter’s Book of Great Desserts. Issue #40 11/02/2000 Confit of Oranges Filled with Orange Sorbet This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche. Issue #39 10/26/2000 Shaved Foie Gras and Rocket Salad This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters. Issue #38 04/10/2007 Oyster Stack Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish. Issue #37 08/17/2007 East End Clam Pie This dish is a traditional specialty of the East End of the Hamptons. Issue #29 03/06/2007 Rhubarb–Strawberry Pie Home baker Louise Piper won a 1997 blue ribbon at the Iowa State Fair with this pie. The recipe appeared in Leah Eskin's "State Fair" (July/August 1998). Issue #28 05/09/2007 Ranch House Pâté with Cognac Cream cheese is the secret ingredient in this recipe—it smooths out the pâté beautifully. Issue #26 04/30/2008 Trout with Morels and Wild Asparagus If wild asparagus is unavailable, substitute pencil asparagus. Issue #19 07/13/2007 Crêpes with Vanilla Ice Cream To make these warm, crispy crêpes, we recommend using organic cream for the ice cream—it will improve both the flavor and texture. Issue #7 03/01/2007 Barbecued Oysters Shuck a mess of oysters for this dish—one bite of their slightly poached, oh-so-tender meat, and you'll be glad you did. Issue #7 « Previous 1 2 Next »