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Narrow Results You've Selected: Easy French Saveur Easter Remove all Main Ingredient Vegetables (7) Cheese (4) Potato (3) Beans (2) Eggs (2) Show all... Bread (1) Fruit (1) Nuts (1) Tomato (1) Course Salad (4) Side Dish (4) Appetizers (3) Dessert (2) Breakfast/Brunch (1) Show all... Main Course (1) Soups & Stews (1) Season Spring (8) Winter (6) Fall (4) Summer (3) Technique Bake (6) No Cook (3) Saute (2) Slow Cook (2) Broil (1) Show all... Chill (1) Fry (1) Poach (1) Steam (1) Topic Recipe (14) 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 = "Difficulty:Easy,Cuisine:French,Source:Saveur,Occasion:Easter"; var omni_pageName="saveur:"+omni_prop12; 12/21/2010 Punitions (French Shortbread Cookies) Use a good salted butter with a high butterfat content, such as Kerrygold, to make these shortbread cookies. This recipe is based on one in Dorie Greenspan's Paris Sweets (Broadway Books, 2002). Issue #135 07/18/2008 Frisée Salad with Poached Eggs and Bacon Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad. Issue #113 08/23/2007 Apple–Lavender Tarte Tatin Lavender adds a delightful twist to this classic French dessert. Issue #105 01/25/2008 Morel Tarts with Baby Fava Beans Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas. Issue #94 12/27/2011 Chèvre with Herbs, Olive Oil, and Lemon Zest A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese. Issue #83 10/30/2007 Cheese Soufflé Omelette We were inspired to make this fluffy omelette by a recipe in The Good Cook series Eggs and Cheese (Time-Life Books, 1980). Issue #83 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 03/06/2007 Grated Carrot Salad This traditional French salad is light, crunchy, and delightfully sweet. Issue #59 08/11/2005 Potato Rounds Gratinéed with Raclette and Bacon Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese. Issue #56 03/05/2002 Eastertide Artichoke Pies This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes). Issue #27 04/26/2011 White Asparagus with Olive Oil Sabayon The cooking time for white asparagus depends on its age and thickness. Test for doneness as you go. Issue #20 03/20/2002 Salad of Haricots Verts and Green Hazelnuts Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals. Issue #17 01/19/2007 Marinated Vegetable and Herb Salad Olive oil, a staple of Provençal cuisine, transforms the flavor of this delightful salad. Issue #1 03/31/2008 Fava Bean Soup This hearty spring soup comes from a small village near Cahors, in France. It's deliciously fresh but thick enough to satisfy on a brisk spring day. Does Not Apply