American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Recipe Easter Main Course Remove all Source Saveur (11) Difficulty Medium (7) Easy (4) Main Ingredient Lamb (5) Vegetables (4) Fish (3) Chicken (1) Eggs (1) Show all... Pork (1) Potato (1) Shellfish (1) Shrimp (1) Season Summer (6) Winter (6) Fall (4) Spring (3) Technique Saute (4) Grill/Barbecue (2) Roast (2) Braise (1) Broil (1) Show all... Marinate (1) Poach (1) 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 = "Course:Main Course"; var omni_prop8 = "Cuisine:American,Topic:Recipe,Occasion:Easter,Course:Main Course"; 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 03/09/2009 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 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 11/12/2007 Roasted Leg of Lamb with Potato-Fennel Gratin This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions. Issue #107 10/02/2007 Coca-Cola-Glazed Country Ham Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character. Issue #106 03/06/2007 Salmon with Spring Vegetables Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish. Issue #83 10/24/2000 Chanterelle Omelette To give this golden dish more color, add a diced ripe tomato. Issue #36 06/28/2007 Poached Salmon Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal. Issue #13 07/17/2007 Striped Bass Stuffed with Swordfish and Shrimp Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices. Issue #7 02/27/2007 Grilled Butterflied Leg of Lamb with Fresh Mint Sauce Based on a recipe in the Chez Panisse Menu Cookbook (Random House, 1982), this dish is tailor-made for dining alfresco with family and friends on a fine spring evening. The recipe appears in "Farming for the Love of Food," a story by Peggy Knickerbocker, about California farmers, that ran in our July/August 1995 issue. Issue #7 03/30/2010 Grilled Leg of Lamb Andreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family’s celebratory Easter dinner. Here’s a smaller, more streamlined version of that dish. Does Not Apply