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Narrow Results You've Selected: Bread Easter Remove all Source Saveur (26) All Recipes (1) Butter Sugar Flour (1) Tartelette (1) Difficulty Easy (22) Medium (6) Course Breakfast/Brunch (10) Bread (8) Appetizers (7) Dessert (4) Side Dish (3) Show all... Main Course (1) Salad (1) Soups & Stews (1) Cuisine American (16) Greek (3) Italian (3) Southern/Soul Food (3) English/Scottish (2) Show all... Central/South American (1) French (1) Gluten-Free (1) Mediterranean (1) Scandinavian (1) Vegetarian (1) Season Spring (14) Winter (11) Summer (7) Fall (5) Technique Bake (19) Chill (2) Fry (2) Grill/Barbecue (2) No Cook (2) Show all... Poach (2) Freeze (1) Marinate (1) Saute (1) Topic Recipe (29) 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 = "Main Ingredient:Bread,Occasion:Easter"; var omni_pageName="saveur:"+omni_prop12; 03/20/2013 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 03/09/2009 Canlis Salad This salad comes from the namesake Seattle restaurant. Issue #119 02/18/2009 Artichoke Crostini One of our favorite ways to use tangy marinated artichokes is for crostini. Issue #118 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 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 01/27/2012 Classic Eggs Benedict The secret to success with this dish is the quality of its parts. Issue #114 06/13/2010 Blueberry Pancakes The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency. Continue... Issue #114 03/04/2010 Cornflake-Crusted Brioche French Toast The recipe for this crunchy french toast is based on the one used at the Lafayette restaurant in the Hay-Adams hotel in Washington, D.C. Continue... Issue #114 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 10/29/2007 Breakfast Biscuits The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998). Issue #80 02/03/2009 Butterhorn Rolls Served warm with butter, these flaky rolls are sure to please your guests. Issue #62 04/06/2007 Trifle Belle Hélène This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999). Issue #62 03/01/2007 Chilled Tomato Soup, Gazpacho Style The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion. Issue #51 04/18/2007 Mother's Asparagus Luncheon Dish Cream, butter, bread crumbs, and cheese make this asparagus casserole a deliciously decadent side dish. This recipe was given to us by Margaret Barstow, who got it from a friend's 89-year-old grandmother. The recipe appeared alongside David Nussbaum’s piece, “Hadley Grass” (April 2001), about asparagus farming in Massachusetts. Issue #50 10/30/2007 Eggs Benedict Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel. Issue #47 04/05/2007 Greek Easter Bread This braided bread is traditionally perfumed with the essence of makhlépi, the seeds of Mediterranean wild cherries. Issue #17 03/02/2007 Chicken Skewers A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts. Issue #17 08/08/2007 Swedish Coffee Bread The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century. Issue #14 04/06/2007 Bread with Prosciutto and Olives This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning. Issue #11 05/06/2002 Georgene's Fluffy Rolls These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's. Issue #11 « Previous 1 2 Next »