12
results
Narrow Results
You've Selected:
Easy
Spring
Quick & Easy
Source
Saveur (12)
Main Ingredient
Vegetables (10)
Cheese (2)
Eggs (2)
Pasta (2)
Bread (1)
Course
Appetizers (3)
Main Course (3)
Salad (3)
Side Dish (3)
Condiments and Sauces (2)
Occasion
Backyard BBQ (2)
Easter (2)
Passover (2)
Technique
No Cook (3)
Bake (1)
Fry (1)
Saute (1)
Topic
Recipe (12)

Advertisement
09/05/2012
Spaghetti Alla Primavera
The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant.
Issue #150
09/04/2012
Espàrrecs Amb Vinagreta (Catalan Asparagus Vinagrette)
This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time.
Issue #150
06/15/2012
Poisson en Papillote (Red Snapper Baked in Packets)
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Issue #148
07/24/2012
Panzanella (Bread and Tomato Salad)
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Issue #130
05/07/2013
Asparagus Mint Slaw
Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw.
Does Not Apply
04/22/2013
Artichokes with Lemon Za'atar Dipping Sauce
This recipe from Susan Feniger's cookbook Street Food marries the earthy flavor of za'atar, a Middle Eastern spice blend, with bright lemon and artichoke.
Does Not Apply
04/14/2013
Fried Cucumbers with Sour Cream Dipping Sauce
This appetizer plays with cucumber's crunchy appeal by coating slices with a spiced cornmeal crust and frying them up until piping hot; a cool green goddess-style dip squelches the heat.
Does Not Apply
03/28/2013
Butter-Basted Eggs
Basting eggs with hot melted butter promises a perfect sunny side up presentation, and deliciously nutty flavor. Serve these with toast or cheesy grits.
Does Not Apply
03/20/2013
Kohlrabi, Apple, and Watercress Salad with Sumac Yogurt Dressing
This recipe tosses sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.
Does Not Apply
03/20/2013
Cream of Parsley Soup with Fresh Horseradish
Brilliantly green and vibrantly flavored, this simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal.
Does Not Apply
07/02/2012
Greek Pasta Salad
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.
Does Not Apply
05/17/2012
Cherries Jubilee
Packed with red, sour cherries, this classic dessert sauce is typically flambéed tableside both for presentation and to ensure the sauce is piping hot when poured over vanilla ice cream.
Does Not Apply